Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
Jump to Recipe Print Recipe
This homemade mayonnaise recipe has been a long time in the making. I think I have tried about 30 different variations trying to get it just right. But all that work was not for nothing. I finally got a mayo I’m happy with!
You will notice, in the ingredient list, that the oil called for is unspecified. This is not an accident. Choosing your oil is a personal decision, and your choice will greatly affect the flavor of the mayo.
BEST OILS FOR MAYONNAISE:
I have tried it with olive oil, coconut oil, and even sesame oil. But in the end, I wanted more of a traditional flavor, so I went with safflower oil. I found that it gave a slightly less dense texture than some of the other oils I tried which turned out quite thick. So I ended up sticking with safflower oil which turned out to be the best choice for me and what I was trying to achieve with this recipe. This is a delicious and traditional mayo, mainly because the oil is so light in flavor.
That being said, most safflower oils bottled for cooking are refined. If you can locate the unrefined food-grade version, it’s better (cleaner) than refined, but it also has a stronger flavor. So you kind of have to pick your battles on this one. Any way you look at it, this is far healthier than anything you can buy at the store.
HOW LONG DOES HOMEMADE MAYONNAISE LAST?
Note the storage notes at the end of the recipe. Never leave this clean eating mayonnaise sitting out! It must be refrigerated at all times. Typically, homemade mayonnaise will last 1 to 2 weeks in the fridge.
APPLIANCE NOTES:
I tried making this recipe in a blender and failed miserably. So I used my immersion blender instead and it gave me perfect mayo in under 20 seconds. It was actually pretty impressive to watch. So I do recommend an immersion blender for this recipe. Otherwise, you’ll have to make it by hand which is a workout in itself with all that whisking!
NOTES ON THE EGGS:
I highly recommend purchasing pasteurized eggs for this recipe to avoid a foodborne illness. I have found one brand that specializes in this, but they are not sold everywhere. So you may have to hunt one down in your own area. If they are pasteurized, it will say so on the box. Some people say that you should not eat raw eggs at all. It’s a personal decision you need to make for yourself and those you feed. But please be aware that the very young, the very old, and those with immune issues are far more susceptible to foodborne illness from things like raw eggs. So if you try this, use it wisely, and please use pasteurized eggs.
PRODUCT NOTES:
If you’d rather buy your mayo, the only clean eating mayonnaise I have come across is the Chosen Foods brand (affiliate link).
HAVING TROUBLE MAKING MAYO?
Here are some tips in case your mayo separates or has other issues. While I use a stick blender, it’s an older blender. Newer stick blenders may be more powerful, which in turn would over-mix the mayo and cause separation. While the following tips are for hand whisking mayonnaise, some of the tips may help you if you do get separation. You can find those tips here.
No, this isn’t a dream. This is clean eating mayonnaise at it’s finest. Yum!
5 from 1 vote
Print Pin Rate Add to Collection
Course: Condiments
Cuisine: American, French
Prep Time: 5 minutesminutes
Cook Time: 1 minuteminute
Total Time: 6 minutesminutes
Servings: 16servings (approximately 1 cup total yield)
Calories: 128kcal
Equipment
Stick blender
Canning jar or cup that's about the same size as the base of your blender.
Ingredients
1cupoil
½tbsp.apple cider vinegar
¼tsp.salt(I use Real Salt – see link above)
1largepasteurized egg
US Customary – Metric
Instructions
Container Notes:
This recipe uses an immersion blender. You need to use a cup or glass that is only slightly bigger than the immersion blender. If your blender came with a blending cup, that's a great one to use. Otherwise, consider a canning jar that is just slightly bigger. Using a large bowl or larger cup will not work.
Mayo:
Place all ingredients in a tall jar or cup that fits your immersion blender.
Place the blender at the bottom of the jar and blend on high without moving the blender. Once you see mayo start to form, you can move the blender slowly upwards until all the mayo is blended. Do not over blend. This will take less than 20 seconds.
Store in refrigerator immediately and up to 1 week.
Storage Notes: There are varying opinions on the shelf-life of homemade mayonnaise. Some people won’t keep their mayo longer than three days no matter what, while others say it expires when the date on the egg carton says so. I have found that a week is just about right. You’ll notice a slight change in flavor, consistency and sometimes even color when it starts to turn. But above all, please keep it in the fridge at all times! There are also plenty of folks out there that do not use pasteurized eggs. That is your prerogative. With a little one at home, I tend to err on the side of caution and use the pasteurized eggs for this.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Share on FacebookShare on PinterestShare on X (Twitter)Share on Reddit <use href="#<svg width="1em" height="1em" viewBox="0 0 32 32" class="scriptlesssocialsharing__icon flipboard" fill="currentcolor" aria-hidden="true" focusable="false" role="img"><title>flipboard</title><path d="M24.997 13.001h-5.998v5.998h-5.998v5.998h-5.998v-17.995h17.995zM1.004 1.004v29.991h29.991v-29.991z"></path></svg>" xlink:href="#flipboard"> Share on Flip it
Canola oil, avocado oil and olive oil mayonnaise are available as “healthier” options. Both are higher in heart-healthy monounsaturated fats, but the calories are the same. Additionally, olive oil-based versions tend to combine olive oil with other vegetable oils so that the flavor isn't too overpowering.
If you'd rather purchase a commercial mayonnaise to have on hand, look for one made with expeller-pressed avocado oil or safflower oil. Avoid mayonnaise with refined oils like canola oil, added sugars, and low fat options. Curious on How to Choose (or Make) a Healthy Salad Dressing?
This substitute for mayo is vegan and contains lots of healthy fats from the avocado and olive oil. Add the avocado, olive oil, lemon juice, and Dijon mustard to a food processor and blend until it reaches the consistency you want. Season it to taste with salt, garlic powder, onion powder, and black pepper.
Is There a Mayo Without Soybean Oil? Yes! Wildly Organic's organic mayonnaise is made from MCT Oil, cage-free eggs, extra virgin olive oil, sesame oil, and a blend of spices.
Among the list of ingredients in Hellmann's Real Mayonnaise, the following products are of particular concern: Soybean oil: 93 percent of soy in the US is GMO. Sugar: 54 percent of sugar sold in the US is from sugar beets, of which over 90 percent are GMO. Vinegar: Made from corn, of which 89 percent is GMO.
Eggs are a great choice—and don't skip the yolk, or you'll miss out on extra protein and nutrients not found in the egg whites. Nuts, seeds and beans are all fantastic choices for plant-based proteins. Just be sure to look for lower-sodium options when possible.
Absolutely! Tuna is a low-fat protein choice with about 2 grams of fat per 2.5-ounce portion of solid white albacore tuna. More importantly, the majority of fat in tuna is healthy unsaturated fats, like omega 3 fatty acids. Some fat is important to help absorb vitamins and minerals from the meal you're eating.
Second, unlike commercial mayonnaise that's made with pasteurized eggs, homemade versions are typically prepared with unpasteurized raw eggs, which limits their food safety and means they don't last long in the fridge.
Which one is healthier? Although Miracle Whip is lower in fat and calories, mayonnaise is less highly refined and may be the healthier choice. However, you should seek out mayo that's made with healthy oils, such as olive or avocado oil, instead of inflammatory seed oils like soybean, canola, or corn oil.
What are the ingredients found in Duke's Mayonnaise? Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor.
Ever since our founder Truett Cathy created the Chick-fil-A® Chicken Sandwich, we've been cooking our hand-breaded chicken exclusively in fully refined, heat-processed peanut oil.
Hellman's Mayonnaise contains ~8g fat per serve (15g). The soyabean oil used to make Hellmann's mayonnaise is fortified with Vitamin A & D and is naturally a source of good fats such as Omega 3 & Omega 6 fatty acids. Our mayonnaise can be enjoyed as a part of a healthy diet and active lifestyle.
Oils like soybean and canola are extremely detrimental to our health, yet they're being slipped into products left and right. Avocado Oil, on the other hand, is high in monounsaturated fats, which are considered a good kind of fat that we all need to function optimally.
Mayonnaise's nutritional profile is a mix of both healthy and not-so-healthy aspects. While it contains healthy fats from oil and essential nutrients from egg yolks, it can also be high in calories and saturated fats. Moderation is key when consuming mayonnaise to avoid negative health impacts.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
