Healthier Homemade Mayonnaise

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Introduction: Healthier Homemade Mayonnaise

About: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around the world, among many other activities. Mood: Excited to post new Instruc...

What do you put on your sandwich? Some ketchup, mustard, or even some mayo? Mayonnaise is found all over but why buy it when you can make it? Making your own mayonnaise allows you to flavor it the way you want. And you control what goes in it (so none of that hydrogenated or preservative stuff :) Although homemade mayo doesn’t last as long as store bought, it’s a bit healthier for you and you can have fun making it. Homemade mayonnaise is a better alternative than store bought mayo and is very simple to make.

Note: This does have raw egg in the product which will spoil quickly if left at room temperature so keep the mayonnaise refrigerated! After all, no one likes to be sick :)

Step 1: Ingredients

Here’s what you need:
  • 18 oz of olive oil- you can use other kinds of oil but olive oil is the healthiest choice (be sure to have some extra handy as the oil is what makes the mayonnaise thicken)
  • 2 egg yolks
  • 1 tablespoon vinegar
  • 1 tablespoon water
  • 1/4 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon lemon/lime juice
  • Any other flavorings you want- Add some dry mustard or white pepper. Or even go green and add some vegetables.

That’s all the ingredients you’ll need to make about 18 fl oz of mayonnaise.
However, some equipment is also recommended:
  • A stand mixer- you can use a whisk, but trust me a stand mixer saves a lot of work and time
  • A spouted measuring cup (this is important for the incorporation of the oil)
  • A glass container to hold the finished mayonnaise

Step 2: Adding the Ingredients

Measure out the sugar and the salt into a small bowl. Add the 2 egg yolks to the mixture as well. Add the entire mixture into the mixture and beat until a little frothy (just enough to combine the entire mixture together).

Step 3: Adding the Oil

Now it’s time to add the oil! Remember to put the oil into a spouted measuring cup. This is important because when adding the oil, pour it slowly down the side of the bowl. Do not just pour it in because the oil particles will not break up as well and that is an essential step in making mayonnaise.

Step 4: Mixing

Beat for about 8 to 10 minutes or however long it takes you to pour the oil down the side of the bowl. It’s kind of a boring step just standing over the mixer, pouring oil but it will be well worth it in the end. That’s what the consistency should look like. If the mixture is too runny, keep on adding oil down the side if the bowl. That’s what I had to do the first time I made mayonnaise. If the mixture is too thick, add some water. See what you like.

Step 5: Finish!

Well there you have it, Healthier Homemade Mayonnaise for your next sandwich. Be sure to keep this refrigerated right after you make it. It should last for about 2 and a half weeks but I’m not sure it won’t be gone by then ;) Make this for a picnic or just keep it on hand. Now you never have to buy mayo at the store again! :)

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    78 Discussions

    Only the yolks are being used here. If only the whites were used, it wouldn't be mayonnaise. It would be meringue.

    I agree. The egg yolks are a pretty key part to mayonnaise. It makes the flavor and helps provide the texture as well. Egg whites are used to incorporate air in some recipes which means it won't work well in making mayonnaise.

    Maybe true but look at this. It does not use eggs at all http://www.ezhealthydiet.com/homemade-mayonnaise-recipe.html
    Though I have not tried it yet and don't know if it is going to taste as good as this but it seems that it could be even more healthier. Since Healthy is what we are looking for. But I do not want to sacrifice taste though. Guess I should try both.

    "Healthier" and "vegan" are different types of categories in my opinion.

    (I know this is picky but it's just "healthier." More healthier is redundant.)

    One thing I was thinking about is anything that could be good for us won't be good if we have too much of it. I wouldn't dare to eat up a whole jar of mayo no matter how it's made. That would surely made me sick. It seems that almost any mayo might be just fine for health as long as the diet is nothing but the mayo or is largely made up of mayo. Right?

    No eggs=Not mayo
    No oil=Not mayo

    You could call it a "spread" though.

    I USED to be a Kraft lover until I made my own. I only make enough for 1 use so no spoilage at all. 1 egg yolk, salt and pepper, and depending on my mood and taste lemon juice (great on broccoli) Balsamic Vinegar (great for an Italian hero, hoagie or whatever they call it where you live)

    Which is why I feel they should have their own category. Some vegan mayo tastes like the real thing, but I don't think it should be called a 'nayse. Honestly the "more healthier" bothered me more....

    Agreed! This version is healthier but definitely not vegan. It is definitely healthier than store bought which contains artificial preservatives and the like.

    Any time I ever made mayo I used the whole egg. Plus, anyone with allergies to eggs the allergen is in the whites. Meringue is made with only the whites. Not with yolks.

    don't let people tell you that the white is healthier that the yolk there are nutrients in the yolk that you would be hard pressed to replace with just the white if cholesterol is a concern don't let it be because they have found that cholesterol in the blood stream comes from saturated fat not cholesterol you eat.

    The yolks are what contain lecithin which creates a stable emulsion. Without the lecithin, it will eventually seperate back into water and oil.

    Could you just add the fillings from lecithin capsules, or would you just might as well use the yolk?

    That's good to know. I always use the yolks but I know some recipes just use the entire egg.

    This is so great! For the first time in my life I was able to make my own mayonnaise! Unfortunately, it also led me to discover, and this has nothing to do with your great tutorial, that I don't like home made mayo... tastes to much of olive oil.

    1 reply

    Great! And thank your for the nice comment :) Although it's unfortunate that you don't like the taste. I'll suggest using vegetable or canola oil for a more "traditional" taste. I hope you try it again!

    In New Zealand a long time ago, the government health authorities asked the department of home science to come up with an egg-less recipe for mayonnaise due to cases of food poisoning. In those days, not everyone had a refridgerator.

    So we have a recipe that uses condensed milk from a can and adds vinegar, It's quite nice! But only old ladies seem to make it now...

    Regarding the salmonella issue, apparently boiling an egg for one minute is sufficient to kill the salmonella on the outside of the shell but not to cook the egg within. I have read that salmonella isn't found in the white and yolk but only on the outer shell.

    1 reply

    this sounds great to bad I can't eat egg any more Guess I will have to stick to Nayonnaise (made with soy)