Homemade Mayo

Homemade mayo

Homemade mayo tastes much better than commercial mayo. It’s fresh, delicious, and does not contain any weird ingredients or preservatives. When you make mayo at home, you can use olive oil instead of unhealthy industrial seed oils. On the flip side, homemade mayo does not keep for more than a few days, so you should only make it in small batches. It’s a hassle, yes – but once in a while I make it, and I’m always amazed by how great it tastes. Use light olive oil rather than extra-virgin for a neutral flavor.

Homemade Mayo
Prep and Cool time
Total time
Recipe type: Gluten-Free, Low-Carb, Primal/Paleo
Yield: ½ cup
  • 1 large, very fresh egg yolk*
  • 1 teaspoon smooth Dijon mustard
  • ½ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • ⅓ cup light olive oil
  1. Place the yolk, mustard, salt and lemon juice in your food processor bowl.
  2. Turn the machine on. While the machine is running, add the oil in a slow, steady stream, using the small hole in the pusher (the part that enters into the feed tube).
  3. When the liquid becomes thicker and lighter, you've got yourself an emulsion - the base of your mayonnaise.
  4. Continue slowly adding the oil, stopping once in a while to scrape the sides and bottom with a spatula.
  5. The entire process should be done in about 10 minutes. This preservative-free mayonnaise should keep in the fridge for about a week, which is why I like to make it in small batches.
*Consuming raw eggs carries a slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Per Serving
Serving size: 1 tablespoon; Calories: 87; Fat: 9g; Carbohydrates: 0g; Sugar: 0g; Sodium: 161mg; Fiber: 0g; Protein: 0g


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