Healthy mayonnaise recipe and This homemade mayonnaise is the easiest recipe you can make in just 2 minutes. It’s Paleo and Whole30 compatible and can be made in any jar or cup – simply with a hand blender. This mayonnaise recipe is guaranteed to be perfect every time. It tastes amazing and is much healthier than store-bought mayonnaise. How, you might ask? Well, because it’s made with the best, healthiest ingredients and no processed or hard-to-pronounce ingredients.
Homemade Mayonnaise in Two Bowls
I always say: If a product has ingredients that are hard to read or pronounce, it’s hard to digest. Mayonnaise isn’t considered a healthy option, but homemade mayonnaise is! Just look at the ingredients I use and you’ll see what I mean.
I’m nostalgic for my childhood when my mom or grandma would always talk about making mayonnaise, and we’d all go crazy. Haha. It was so much work! We used to do everything by hand, and the kids were the energizers – just what you needed for mayonnaise. Most of the time I didn’t care at all, but there were days when you couldn’t ask me to do it. I wish the hand blender had been invented back then. These days, you can imagine asking a teenager to make mayonnaise by hand. Haha.
Ingredients:
- What’s the best way to make mayonnaise at home?
- Can I make mayonnaise without eggs?
- How do you make vegan mayonnaise?
- Why should I make mayonnaise at home?
- Several years ago, I bought a whole jar from the grocery store, used a spoon or two, and then threw away the mayonnaise because I didn’t need it for a few months. I threw away the rest. Mayonnaise is so easy to make, so why bother?
Now that I make my own healthy mayonnaise, here are the benefits:
It doesn’t stop me from using it more often in vinaigrettes and sauces. I don’t even feel guilty about spreading it on a sandwich when I’m craving it.
I can make exactly the amount I need, or a little more, and store it properly (see my tips for storing homemade mayonnaise below).
How safe is it to eat raw eggs?
Raw eggs are completely safe and are used in many dishes, both savory and dessert. If you can’t eat raw eggs for some reason, there are ways to pasteurize your eggs.
How do you make homemade mayonnaise?
It’s a simple process that takes no more than 2 minutes, depending on how much you want. But because it’s so easy, I always recommend making it fresh. Make as much as you need. If you make more or have leftovers, you can store the mayonnaise in an airtight container in the refrigerator for up to two weeks. You can use it to make a delicious vinaigrette for another delicious salad. Add a spoonful to a delicious potato salad. Mmm!
What oil is good for homemade mayonnaise?
Avocado oil is the base for this recipe, and I love it. Avocado oil is the absolute best oil; it’s wonderfully neutral. I’ve tried other oils, and some were good, but not nearly as good as avocado oil.
Homemade mayonnaise can be made with almost any oil, including coconut oil, walnut oil, olive oil, cold-pressed sunflower oil, canola oil, and so on, depending on personal preference and taste.
My second choice, but I find it very similar in taste, is walnut oil. Walnut oil also makes a fantastic and healthy homemade mayonnaise. Try it!
- Ingredients:
- Avocado Oil
- Egg Yolk (Fresh, Organic)
- Mustard (Yellow or Dijon)
- Apple Cider Vinegar (Organic)
- Salt (Sea Salt or Pink Himalayan Salt)
- Black Pepper (To Taste – Optional) – I always add it – you can even see it in the picture
Get the Recipe
This homemade mayonnaise is the easiest recipe you can make in just 2 minutes. It’s Paleo and Whole30 compatible and can be made in any jar or cup with a hand blender. This mayonnaise recipe is guaranteed to be perfect every time. It tastes amazing and is much healthier than any store-bought mayonnaise. How, you might be wondering? Well, because it’s made with the best, healthiest ingredients and no processed or hard-to-pronounce ingredients.
Homemade Mayonnaise in Two Bowls
I always say: If a product contains ingredients that are hard to read or pronounce, it’s also hard to digest. Mayonnaise is not considered a healthy option.
I don’t feel guilty about spreading it on a sandwich when I feel like it. I can make exactly the amount I need, or a little more, and store it properly (see my tips for storing homemade mayonnaise below).
How safe is it to eat raw eggs? Raw eggs are completely safe and are used in many dishes, both savory and dessert. If you can’t eat raw eggs for some reason, there are ways to pasteurize them.
How do you make homemade mayonnaise?
It’s very easy and takes no more than two minutes, depending on how much you want of course. But since it’s so easy, I always recommend making it fresh. Make as much as you need. If you make more than you need or have some leftovers, you can store the mayonnaise in an airtight container in the refrigerator for one to two weeks. You can use it to make a delicious vinaigrette for another delicious salad. Add a spoonful to a delicious potato salad. Mmmmm!
What oil is best for homemade mayonnaise?
Avocado oil is the base for this recipe, and I absolutely love it. Avocado oil is the absolute best oil; it’s wonderfully neutral. I’ve tried other oils, and some were good, but not nearly as good as avocado oil.
Homemade mayonnaise can be made with almost any oil, including coconut oil, walnut oil, olive oil, cold-pressed sunflower oil, canola oil, and so on, depending on personal preference and taste.
My second choice, but one that tastes very close, is walnut oil. Walnut oil is also great for a delicious and healthy homemade mayonnaise. Give it a try.
Steps:
- Take a tall glass (mug) with a bottom that is wide enough for a hand blender to reach the bottom.
- Add the egg yolk (be careful not to break it), then add the vinegar, mustard and salt to the yolk. Don’t blend yet!
- Pour in the avocado oil. It still won’t blend!
- Slowly lower the blender into the container until it touches the bottom and start blending on low power for about 20-25 seconds without moving the blender. You will see that the mayonnaise starts to turn white.
- Now move the blender upwards, but be careful not to bump it upwards. Lower it back into the container until it touches the bottom. Blend a few more times until the mayonnaise is fully formed. Done! In 3 minutes you will have your mayonnaise. All the preparation work is included. 😀 Quick and easy, right?