Two Reasons Why You Should Make Homemade Mayonnaise {Plus Recipe}

by lydia on February 10, 2014

Mayonnaise is likely a staple condiment in just about every home in America. Unfortunately, I grew up on Miracle Whip and the occasional use of Hellman’s mayonnaise. My mom likely just bought whatever was on sale, but stocked up on Miracle Whip because she preferred. So, I too learned to prefer it and when I moved out on my own I continued it’s use. Eventually, I came to realize that it was horribly unhealthy and eventually stopped liking ‘mayonnaise’ for a long time since I could not find any suitably healthy store bought options. I even swore I did not like homemade mayonnaise, though I had never attempted to make my own. I think I was mentally unable to embrace it for some time, until my good friend Lisa convinced me otherwise.


The first time I ever made homemade mayonnaise was a treat indeed. I instantly became smitten and am a happy advocate for mayonnaise once again. Though I now believe it simply must be homemade, there is no other option in my opinion. Not only for the sake of taste, but of nutrition as well.


2 Reasons To Make Homemade Mayonnaise

  1. Because it’s HEALTHY! Store bought mayonnaise is not. Most store bought mayonnaise will be made with rancid vegetable oils, strike one against it (read more about healthy fats here). Below you can see the nutrition facts and ingredients list for America’s favorite mayonnaise. High in sodium, 6 grams of polyunsaturated fats. The oil base is soybean -not a healthy oil by any means (read more on the issues with soy here). Added sugar. Calcium disodium EDTA is a chemical used as a preservative. Natural Flavors is as vague as it gets and can often just be a hidden way of including undesirables in your food – how’s that for truth in labeling.  The ingredients in Miracle Whip aren’t any better, the primary ingredients are; water, soybean oil, vinegar, sugar, modified corn starch, eggs. Ingredients making up less than 2% of product include salt, mustard flour, paprika, spice, natural flavor, potassium sorbate, enzyme modified egg yolk, and dried garlic (source). Homemade mayo contains the benefits of raw pastured egg yolks, a healthy fat with enzymes and assimilable nutrients, including lecithin, choline and vitamin A. As well as healthy oils and as far as I’m concerned no amount of bad fat is good -to control the fat it’s essential to make your own!


    Amount Per Serving
    Calories 90
    Calories From Fat 90
    % Daily Value*
    Total Fat 10g 15%
    Saturated Fat 1.5g 8%
    Trans Fat 0g
    Polyunsaturated Fat 6g
    Monounsaturated Fat 2.5g
    Cholesterol 5mg 2%
    Sodium 90mg 4%
    Total Carbohydrate 0g 0%
    Dietary Fiber 0g
    Sugars 0g
    Protein 0g
    Vitamin A 0%
    Vitamin C 0%
    Calcium 0%
    Iron 0%
    *Percent Daily Values are based on a 2,000 calorie diet
  2. It’s easy and economical. I suppose that’s really 2 reasons in one. It simply takes minutes to prepare. Most people have all the ingredients needed on hand at all times. Healthy store bought mayonnaise (which, may I remind you are few and far between, are quite pricey). I dare you to try making your own and tell me it’s hard or expensive. One batch of my homemade mayo only costs me about $2 tops. And, it TASTES far better than the stuff in a jar does, plus it’s fresh from ingredients you are familiar with.


So, what are you waiting for? No more excuses, go make some mayonnaise today!

Homemade Mayonnaise (with Lacto-Fermented Option)


  • 2 egg yolks, at room temperature
  • 1 Tbsp. lemon juice
  • 1 Tbsp. water
  • 1/2 tsp. fine Himalayan pink salt
  • 1 tsp. dijon mustard or 1/2 tsp. mustard powder
  • 1 cup olive oil, or choose from a mix of olive oil, avocado oil, sesame oil, flax seed oil or macademia oil
  • 1/2 tsp. salt


  1. Make sure all the ingredients are at room temperature, otherwise it can be difficult to get the mayo to emulsify.
  2. Combine yolks, salt, water and lemon juice into processor. Blend for 30 to 45 seconds.
  3. Add the oil slowly while processor is on. It helps to measure out your oil into a cup that pours well in a wire-thin stream.
  4. When the emulsion becomes creamy, increase the speed with which you add the oil in a thin stream.
  5. When all the oil is incorporated, add remaining lemon juice to taste. If the mayonnaise is too thick, add some filtered water. Taste and adjust seasonings if needed.
  6. I like to use a blend of oils because often pure olive oil is a bit too strong for my tastes. I find a mixture of 1/2 cup olive oil (not a strong grassy one, a lighter flavored olive oil is best) paired with 1/4 cup flax seed oil and 1/4 either sesame or macademia nut oil is nice.
  7. Store the mayonnaise in an airtight container in the fridge for up to a week max, though it is best consumed within a few days. If you want to store it longer without the flavor getting off, I suggest you ferment it first.
  8. To ferment the mayonnaise:
  9. Add to any 3/4 liter anaerobic vessel you have ( I use either a Pickl-it or The Probiotic Jar) and close the lid.
  10. Add airlock, fill to the line with water and store at room temperature for 3 to 4 hours in 3⁄4 Liter anaerobic jar with airlock away from direct light. Move to fridge.
  11. *Note: If you plan to ferment your mayonnaise, you will not want to use dijon mustard, use the mustard powder instead.


This recipe for mayo was adapted from my friend Lisa’s eBook; ‘Lisa’s Counter Culture: Pickles and Other Well Bred Foods‘ (with permission). Lisa’s eBook has lots of great real food recipes with the idea of nutrient dense healing foods in mind. I am so glad to have this book as a resource as I navigate my way through finding recipes that work for anaerobic fermentation, as well as having tips/guidelines to follow while I revamp my old recipes and create new ones. I can’t say enough good things about this eBook! Click on the banner below to pick up your copy!

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{ 8 comments… read them below or add one }

Alice February 11, 2014 at 5:01 pm

It’s even easier using an immersion blender.


Kim M February 20, 2014 at 11:10 am

How long will a batch last? I’d hate to make all of that and then we dont use it. :o/



lydia February 21, 2014 at 7:05 am


I noted in the recipe – Store the mayonnaise in an airtight container in the fridge for up to a week max, though it is best consumed within a few days. If you want to store it longer without the flavor getting off, I suggest you ferment it first.


Kim M February 20, 2014 at 11:12 am

Also, is there another blog about “Fermenting” mayo and if not, can you expand on that? I’ve never heard of fermenting mayo.



lydia February 21, 2014 at 7:10 am


I don’t have another post specifically about fermenting mayo, but I did include basic instructions for it in the recipe here. Here’s another post with ‘fermented’ mayo –


Trixie February 25, 2014 at 2:56 pm

Any suggestions for mayo that didn’t emulsify? I just wrecked a batch yesterday and can’t bear to throw it out considering it had $7 worth of Macadamia nut oil in it!


lydia February 25, 2014 at 3:38 pm

Sometimes mayonnaise doesn’t emulsify for whatever reason, ingredient ratio, temperature etc…. If this happens to you try this remedy….Just rinse a clean mixing bowl in hot water and dry it. Add a teaspoon of Dijon mustard, and a tablespoon of the mayonnaise. Beat with a wire whisk until the mixture thickens. Then bit by bit, small bits, beat in the rest of the mayo. Make sure each bit has been incorporated into the mayonnaise and thickened before adding the next bit. Hope it works out for you!
When you remove homemade mayo from the refrigerator, remember to let it warm before you stir it. Otherwise, the emulsion can break.


Seth February 25, 2014 at 5:07 pm

I’m not crazy about mayo in general, and the raw egg yolks still weird me out. I’ve made my own, but the raw eggs thing keeps me from doing it consistently.


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