Last Updated on February 13, 2024
This is the best healthy homemade mayonnaise recipe you’ll ever have. Why? This mayo recipe is good for you, it’s easy to make, it’s non-toxic, and it tastes amazing!
I encourage you to make your own mayonnaise at home instead of buying it pre-made from the store for a few reasons.
The most important reason being homemade mayonnaise is healthy! Most store-bought mayonnaise is not.
Is Mayonnaise Healthy?
The answer is yes! But only when it’s made with quality, non-toxic ingredients.
Fat in Mayonnaise is Good for You
Mayonnaise got a bad reputation in the 1980’s. During this time every one thought fat was ‘bad’ and the low-fat food craze started. Fast forward to today…
Studies have shown that some types of fat are actually very good for you!
In fact, fat is necessary for nutrient absorption, metabolic functions, energy, mental clarity, and focus.
Commercial Mayo is Toxic
Full, ‘low’, ‘fat’ free mayonnaise that is commercially produced is typically made with GMO ingredients like corn & soy.
It’s also common to find unhealthy inflammatory sources of fats, hidden sugars, and other ingredients processed with chemicals.
These toxic processed, unhealthy additives are commonly used to make mayonnaise for 3 reasons.
1) To improve Texture – Mayo is made with eggs and oil which is tricky to mix up. Additives are used to make the mayo more creamy and spreadable. Unfortunately, the additives are typically made with GMO’s and other chemical additives that are terrible for you. Watch out for thickening agents like xanthan gum and corn starch. They’re GMO which have been linked to inflammation, disease and cancer.
2) To improve Taste (aka add Hidden Sugar!) – Mayo is calorie-dense because it’s primarily made of fat. A little goes a long way and calories add up fast. Fat has flavor. So does sugar! Sugar + Fat is the WORST nutrient combination for health and fitness. Sugar is 8 times more addictive than cocaine. (More sugar > More consumption > Spend More $$$) Look out for high fructose corn syrup – this hidden GMO, sugar is loaded with chemicals and can cause cravings for more.
3) Prevent Spoiling without Refrigeration – Preservatives like citric acid (and other acids) and trans fats are used so processed mayo is shelf-stable and doesn’t need to be refrigerated. This saves grocery stores money so they don’t have to pay for power. That’s why you find mayo in the center aisles but have to refrigerate it after opening the jar. But real mayo is made with eggs and has to be refrigerated.
Name brand, low fat, or fat-free mayo may seem like a good idea… But always remember that “low” or “non-fat” “free” foods means high chemical count.
Commercial Mayonnaise made with Toxic Vegetable Oils
The store brand name mayo’s you grew up eating are typically made with rancid seed oils including; soybean, corn, canola, safflower, or contain a hybrid of some/all of these toxic, inflammatory oils.
These oils contain very large amounts of biologically active fats called Omega-6 polyunsaturated fatty acids, which are harmful in excess.
The omega-6 fatty acids found in mayo are toxic, inflammatory, and harmful.
Consuming too many omega-6s and not enough omega-3s can throw off your fatty acid balance, which has numerous negative effects.
Eating too many Omega-6 fatty acids has been proven to cause physiological changes and contributes to multiple diseases, including heart disease and cancer.
Most mainstream mayonnaise brands contain genetically modified (GMO) ingredients that can cause various health issues and are terrible for you (and your family)!
Mayo tends to be made with mass-produced, commercialized eggs. If you want to be seriously grossed out check out this article on little known facts about the eggs found in mayonnaise!
Bottom line: the GMO-Soy, rancid vegetable oil, commercially raised eggs, sugar, and chemical preservatives store-bought mayo is not good for you!
Which is why you should make your own mayo at home and why I’m sharing this healthy mayonnaise recipe with you!
Homemade Mayonnaise is Healthy
Homemade mayo has anti-inflammatory omega-3 fatty acids, enzymes and other nutrients, like choline and vitamin A… and no harmful additives.
Healthy Homemade Mayonnaise Recipe
This homemade mayo recipe is good, good for you, and so easy to make! You’ll never go back to toxic store-bought mayo again! All you need is 5 healthy ingredients and a blender. Ready? Let’s do it!
Ingredients
- 2 large organic eggs (room temperature)
- 1/2 tsp. sea salt
- 1 tsp. dry mustard (or mustard seed)
- 2 1/2 cups of olive oil (I don’t recommend Extra Virgin)
- 4 tbsp. fresh lemon juice (room temp, freshly squeezed from real lemons… and no, that stuff in the plastic yellow ‘lemon’ bottle won’t work)
Instructions
- Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds. I use the puree setting.
- Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender. We’re looking for a little stream of oil here. Avoid pouring it all in at once… your mayo can turn out runny and clumpy.
- Add a little oil at a time and you’ll see the mayo mixture ‘fluff up’ into a creamy consistency. I drizzle – wait 30 seconds – drizzle – wait – repeat until it thickens.
- Keep drizzling and blending until you’ve reached the desired consistency and you run out of oil.
- Once your oil is used up blend for another 10-20 seconds. After that, it’s done.
- You can use it right away.
- Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container… preferably glass.
Recipe Notes:
- Makes approximately 48 servings depending on how much oil you use.
- If your eggs are fresh, the mayonnaise can keep for up to 2 to 3 weeks in the fridge.
- Try to use room temperature ingredients… otherwise, it takes longer to get the consistency right.
- Let your eggs sit out for an hour or two prior to making mayo. You can also put them in warm water or sit them outside (weather permitting) until they’re room temp.
- You can easily cut this recipe in half to make a smaller batch.
Homemade & Healthy Mayonnaise Recipe
Ingredients
- 2 large organic eggs, room temperature
- 1/2 tsp. sea salt
- 1 tsp. dry mustard , or mustard seed
- 2 1/2 cups olive oil , I don't recommend Extra Virgin
- 4 tbsp. fresh lemon juice , room temp, freshly squeezed from real lemons... and no, that stuff in the plastic yellow 'lemon' bottle won't work
Instructions
- Start by putting the eggs, salt, mustard, lemon juice, and 1/4 cup of oil in a blender and blend for 30-ish seconds.
- I use the puree setting. Next, with the blender still going, s-l-o-w-l-y pour the remaining oil into the blender.
- We’re looking for a little stream of oil here. Avoiding pouring it all in at once… your mayo can turn out runny and clumpy.
- Add a little oil at a time and you’ll see the mayo mixture ‘fluff up’ into a creamy consistency. I drizzle – wait 30 seconds – drizzle – wait – repeat until it thickens.
- Keep drizzling and blending until you’ve reached the desired consistency and you run out of oil.
- Once your oil is used up blend for another 10-20 seconds. After that, it’s done.
- You can use it right away.
- Refrigerate your homemade mayonnaise immediately. Transfer the remaining mayo into an air-tight container… preferably glass.
NOTES
- Makes approximately 48 servings depending on how much oil you use.
- If your eggs are fresh, the mayonnaise can keep for up to 2 to 3 weeks in the fridge.
- Try to use room temperature ingredients… otherwise, it takes longer to get the consistency right.
- Let your eggs sit out for an hour or two prior to making mayo. You can also put them in warm water or sit them outside (weather permitting) until they’re room temp.
- You can easily cut this recipe in half to make a smaller batch.
Nutrition
I hope you liked this post and recipe. Leave me a comment and let me know how your mayonnaise turns out.
Your Coach and Biggest Cheerleader
xxoo
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Thank you! I’ve been looking for a good easy healthy homemade mayo recipe for a while, I appreciate you sharing! 🙂
Yay! I hope you love it as much as I do. 🙂
If you put all of the ingredients into a beaker together and use an immersion blender pulling up slowly through the mix it takes literally 30 seconds to make with no messing around drizzling oil. I’ve been making it like this for 20 years and it’s never failed
That’s a great method if you have an immersion blender. 🙂
I’m not sure what is going wrong. I’m confused. I’ve been making mayo for 25 years and today I failed twice in a row. These eggs were literally pulled from under my chickens. I measured exactly. My moyo is watery. I added the oil slowly and it didn’t thinking. I put it in my bullet because nothing was happening. I still haven’t added all of the oil because nothing.
I’m not sure what happened. If you’ve been making mayo for 25 years I think you’d be a pro by now.
Can you freeze this? I’d like to make some, but I don’t think I can use it all within 2 to 3 weeks.
It’s be better to cut the recipe down instead of freezing. xo
Thank you for the recipe! I made it for the first time tonight. It emulsified really quickly, naturally sweet though there’s no sugar and not salty. I used avocado oil bc it’s what I love. It taste great, very easily made, and way better than what I have purchased in the stores. I’m so happy I found this
Awesome! I’m glad you enjoyed this recipe 🙂 thanks for sharing xo
Not sure what happened other than my blender got very warm. Mayo started to come together and then it thinned out like water. Can I fix it?
I don’t know what happened. I think maybe the heating caused the issue. It’s not supposed to be ‘cooked’ with any heat – it’s supposed to emulsify at room temp.
I loved it
This looks great! Will definitely try it. My new infatuation is avocado oil so I think I’ll try that half and half with the olive oil as I’ve tried with straight olive oil before and the taste was too strong for me..
Anyway, thanks so much for posting this!
The instructions are Very explicit, the best i ve seen so far. thank you. And am cool with using whole eggs rather than the yolks only. what can i even say about the inclusion of coconut and flaxseed oils? i was so relieved to find them in the recipe. On the whole, it promises to be nourishing. Am going for it. Thanks so much.
Favour
Mine turned out really runny. Will it thicken?
There may be too much oil… it can fluff up a little when blending but I’m not sure.
Can I whip my ingredients with a mixer instead?
I don’t see why not. 🙂
Hmmm…I halved the recipe, followed the steps, and found the flavour too salty…so tomorrow, will make another half, without the salt and will let you know if that improves the situation.
Oh no… I’ve never heard that before but I think diluting it down will help a lot. Please let me know. xo CC
Hi.. i was reading through this. Does this mean its using raw whole eggs ? If cooked, then do you hard boil it first or how?
Definitely raw.
Would a serving be approximately 1 Tbsp?
Yes 🙂
Great recipe! My husband has food allergies,so I’m very careful about ingredients. This is a great option! We like it better than those fancy, expensive jars from the grocery store.
Awesome 🙂 Thank you so much for your comment, Jeanne xo CC
Hello,
So happy to find a healthy homemade mayo, I cannot have any citrus so no lemon juice – the only acid I am allowed is apple cider vinegar. Would that work? Fingers are crossed
I’m not sure, I’ve never tried it before. Please let me know if the ACV worked out. I love having substitutions. xo Thanks Christina
Recipe sounds great, but you posted 1 tablespoon equals 160 calories. That seems very high, is that correct?
No, you’re right… it’s 90/tbsp. I’ve updated the recipe. Thanks for catching that typo! xo CC
Im not sure the nutrition is correct. 2g fat/1g carb/1g protein would only be 24 calories. There must be more fat than that.
It’s 90 calories/serving. I think there was a glitch in the software.
Why not extra virgin olive oil?
no reason you can use either version
You want extra virgin olive oil because it could be soybean you want extra virgin olive oil ,extra virgin avocado and coconut oil they aren’t what the label says if not extra virgin it could be soybeans or seeds oils which aren’t good for you
so true and good points!! My complete guide to healthy cooking oils to make sure you always get quality oils and avoid the kinds that are trying to kill you. xo https://www.christinacarlyle.com/healthy-cooking-oils/
This recipe is amazing. Thank you so much!
This was so delicious and easy to make. Great recipe.
madam can we use non organic eggs.Will this receipe keep cholestoral level in check, and not rise?
Yes you can 🙂 There are a lot of factors that influence cholesterol. This recipe & its subsequent serving size would have a negligible impact on cholesterol levels. (Assuming there are no underlying health issues or contradictory medications)
Excellent recipe. It came out perfect on my first batch.
I did sub: used 4 test of ACV and used avocado oil
Fantastic tast and consistancy
Thank you for sharing
my son has to lose weight I’m concerned cuz fat is so high!!! he’s on medicine that caused weight gain subsequently his triglycerides went way up and cholesterol went up some!! but if he eats healthy he should be able to lose some weight
he likes chicken salad so do you think the fat would be ok. Cuz I read to lower triglycerides to use olive oil avocados heart healthy oils! Just wondering your thoughts
cuz I was actually on my way to buy low fat hellman’s !!!
Low fat hellman’s is made with the WORST, most toxic, life-threatening oils in the world.
Hi. Is this a low cholesterol recipe? My genetics are against me lol and I have high cholesterol at a young age. I’d LOVE to try this recipe should it be beneficial. I also LOVE to know what I’m eating instead of all these company chemical make-em-ups, ya know? Thank u for your time 😃
Eggs are a tad bit higher in cholesterol compared to other foods but it’s definitely healthier and more beneficial compared to commercialized mayo from the store.
I just made that Mayonnaise with a stand mixer and it turned out good. But I have a question could you add a little honey to it, or would it not work?
Honestly, I’m not sure. I’ve never heard of honey mayonnaise and typically don’t add sugar to fats because it’s one of the worst nutrient combinations on the planet and triggers the body to store fat.
I made this yesterday. I cut in half to make sure it worked for me. It’s AMAZING! Question. You said fresh eggs it would last 2-3 weeks. I used an egg lands best. How long do you think Mayo will stay good? Also what do you think is the freshest best eggs? I can’t run out and buy my own chicken unfortunately. Lol
Thanks! Organic & fresh are best. The expiration date isn’t dependent upon egg brand. xo
Decent recipe but all this talk about GMOs of course is just BS. There are no credible studies backing up their harms, further acting like this is healthy is kind of BS. Mayo is by nature fat and fat is calorie dense. Bear that in mind when putting it on your food and portioning it
Yikes! Please don’t spew misinformation and advice if you’re ignorant to facts. It can be damaging to others. Here’s a link to dozens of studies that show the negative health risks associated with GMO’s. https://pubmed.ncbi.nlm.nih.gov/?term=gmo+side+effects Not sure how you’re saying they’re BS when ingredients in commercial mayo are GMO.
Made the mayonnaise today. Fabulous recipe.Thanks dear
Yay! I’m so glad you enjoyed it. xo
Thanks for sharing. As an FYI, do you know that “olive oil” means it is only required to be 50% oil? The rest can be a different type of oil, canola oil is typically used to makeup the difference. They’re not required to put that on the ingredients list. Obviously canola oil is terrible for you.
Hi Bob, yes I do. But so many don’t which is why I put together this Complete Guide to Healthy Cooking oils in case anyone else isn’t sure what to use and what oils are best/worse for fitness & wellness. https://www.christinacarlyle.com/healthy-cooking-oils/
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
yay!! you’re welcome. xo
I used to make mayo because one of our kids had hypoglycemia and we had to cut out sugars. All mayo, catsup, etc had sugar in it so I had to make it. That was before sugar free items were available. Sams Club didn’t have Hellman’s or Duke’s mayo so I didn’t buy any the other day. I have light olive oil that isn’t strong to use to make some tomorrow. I’m deviling eggs for Easter lunch and need mayo! Thanks for sharing! Our daughter has Crohns and avoids a lot of preservatives. She’ll be happy to find that she won’t pay for any in the mayo!
Awesome, Kathy. So happy to hear you’re making healthy alternatives for you and your family. xoxo
I just read through all of the comments and not one mentioned the worry of eating raw eggs. I guess I’m old (or at least old fashioned) because we were always warned to avoid eating raw eggs at all cost. Has that changed?
the only way to make actual mayo is with raw eggs… Store bought is also raw but preservatives are added so it doesn’t need refrigeration. If that’s an issue for ya, you can try looking for an ‘eggless’ mayo recipe. xo
Hey Christina!
I absolutely loved this recipe. thank U!
yay! you’re welcome. I’m glad you loved it. xo CC
Hey Christina!
I am a sight challenged woman who absolutely loooooooooooooooooooooooooooves to cook! I especially loooooooooooove making my own versions of what would otherwise be store-bought ingredients. This being said, how much ingredients of this mayonnaise recipe would I need in order to fill a 64-ounce jar?
Hi Annabelle, the recipe makes approx. 48 tablespoons which is 24 ounces. If you triple the recipe you’ll have 72 ounces. So maybe start with one batch or by doubling the recipe to see how much you end up with before tripling the ingredients. I hope you love it. xo
Just made this with EVOO as thats all I had on hand. It doesnt taste great. Its very strong olive oil flavor.
If you’re not using a quality olive oil the flavor can be affected. Quality EVOO doesn’t have a bad taste.