Years ago when our children were much younger, after reading mayonnaise labels, I decided not to use store-bought mayonnaise anymore. There are better types than others, made with simple ingredients, but most are a combination of bad oils, cheap fillers, and preservatives mixed together to keep forever.
The worst are the “light” mayos. These substitute fats that may be hydrogenated or GMO-based with chemicals, sugars, and fillers. Check out the ingredient list of Hellman’s Light Mayonnaise (from website):
INGREDIENTS: WATER, SOYBEAN OIL, VINEGAR, MODIFIED CORN STARCH**, WHOLE EGGS AND EGG YOLKS, SUGAR, SALT, XANTHAN GUM**, LEMON AND LIME PEEL FIBERS** (THICKENERS), (SORBIC ACID**, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, LEMON JUICE CONCENTRATE, PHOSPHORIC ACID**, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), ARTIFICIAL AND NATURAL FLAVORS, BETA CAROTENE**. **INGREDIENT NOT IN MAYONNAISE.
It seemed hard work when I first began, but it really is quick and easy to make your own mayonnaise, plus it (like many other homemade recipes) is a frugal way to save both your money and your health.
This recipe is delicious, and it whips up in minutes. It is based on the Nourishing Traditions cookbook recipe, and it is loaded with valuable enzymes due to the raw nature of the food. It will last two weeks in the refrigerator.
This is the way mayo used to be made before commercialization and food processing:
Ingredients:
- 1 egg at room temperature
- 1 egg yolk at room temperature
- 1/2 teaspoon minced fresh garlic or dry garlic powder
- (almost)1 tablespoon lemon juice
- 1 teaspoon prepared yellow or Dijon-type mustard
- 3/4 cup extra virgin olive oil, coconut oil, or expeller-pressed sunflower oil
- salt and pepper to taste
Directions:
1.) Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.
2.) Add your oil. Blend on LOW speed while pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. The trick is to pour it in slowly while blending ~ not all at once.
3.) Add to chicken, tuna, and potato salad, pasta salads, and anytime mayo is called for on sandwiches. It adds that fabulous mayo taste and moisture!
Note: If you add 2 tsp. whey, you can extend the life of the mayo in the refrigerator to 1 month and increase the nutrition and enzymatic activity even more. The whey acts as a natural preservative loaded with probiotics. In an old post, I show you how to make your own whey.
I LOVE this quote:
“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.” ~Adelle Davis
I’m linked at Week Long Blog Hop, Proverbs 31 Thursdays, Better Mom Mondays, Clearly Macro Monday, Titus 2sday, and Natural Living Link-up.
~ Jacqueline
Thank you so much for posting this!!! I’ve been wanting to try making it, but hadn’t quite worked up the courage until now. I will definitely be making a batch in the near future.
Lauren, I’m surprised you haven’t made mayo yet…let me know if your family likes is as much as ours does. Please give my special greetings to your Mom. *hugs*
Yay! Thank you! I made my own but the only oil I had on hand was Canola (I know, I know, yuck) and it tastes like PLASTIC. I am stopping in at Trader Joes on Wednesday while we’re in Cleveland to get some decently priced Olive Oil
Christina,
I can just see you saying that (‘Yuck!’) Lol.. I think you will love it. You are such a good wife and mom to Matt and Karsten and so enthusiastic…it’s contagious! They will rise up and call you ‘blessed’!
Hubby LOVES mayo! Chicken salad is his all time favorite
Can’t wait to try this recipe!
Jacqueline, I am sorry to learn of your aunt moving in to her new home … Heaven. May she rest in peace.
Have not tried to make mayo … but no sense trying now as hubby can’t have it. Looks yums tho.
Have a beautiful day ~
TTFN ~
Marydon
Hello, I’m brand new to your blog and rather a lot newer on the road to whole foods. I’ve considered making mayo many times – but I am always scared off by the raw eggs. I am unable at this time to raise my own eggs, so mine are supermarket eggs. Tell me about how you view food safety with the raw eggs? Thanks and be blessed –
~Desiree
Thank you so much for posting this recipe, I use mayo alot for my buttermilk ranch recipe and I have been wanting to make mayo, homemade. this sounds really yummy..easy too. I have everything but the lemon otherwise I would make it tmrw!
thanks again! :}
Sarah beth
Great post!! This is truly one of the easiest mayo recipes I have ever seen! I will be trying this this week! Blessings to you and your family!
Brandy
http://www.livingwaterhealthandwellness.com
Thank you, Brandy! Hope you’re getting to enjoy this wonderful weather! I’m not sure where you are, but it is close to 60 degrees when it’s usually around 10 or 20!
Ooo! The next time I make my favorite chicken salad, I’m going to make this! Thanks for sharing.
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Yes! I can’t wait to try this! Simple ingredients and quick preparation time. That’s my kind of recipe! Plus, using raw eggs is wonderfully nutritious! Thanks for linking up to my first ever link up party! You are a blessing, Jacque!
I made my first mayo a couple weeks ago, made the mistake of using a little sesame oil. We aren’t big mustard people, but will definitely try this one – always looking for new condiment recipes
Thanks so much for sharing, Jacqueline! Homemade mayo is on my list to try making–but I will be honest–I still have an aversion to raw eggs (I think it’s how I was raised). Do you just make sure the eggs come from a really good source? Thanks for sharing w/ Healthy 2Day Wednesday! Hope to see you back next week!
I understand, Erin. No problem here
One thing you can also do is to buy pasteurized eggs. Most supermarkets carry a line or two that are pasteurized and yet are still fresh eggs. The outside ( and supposedly the inside) of the egg are considered clean. But like milk, once it is pasteurized, it is truly no longer raw and the ingredients are altered. Blessings!
I have not made home-made mayo in years. I remember it being a bit of pain to do but well worth it in the end as it tastes amazing, especially when compared to the stuff we buy in the shops.
Mollyxxx
I love mayo and have never had it homemade. I want to try this!
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I can’t wait to make this…..about how long will this last w/out adding the whey?
Lisa, the whey will take about an hour to start dripping out of the coffee filter. It is the reason yogurt is such a great pro-biotic. We never throw away the whey! I hope this helps.
Thank you so much for this!! Can’t wait to try! And it doesn’t look very difficult
i hope you keep posting those wonderful articles… thanks a lot, new friend
What a grand idea to make it in the blender! I just hope my vitamix does not over mix it. Thank you again for a frugal homemade recipe!
We just ran out of mayo as well and I wanted to make homemade instead.
In Christ,
Rebecca
Hi, Rebecca,
I’d love to know how it turned out! Blessings,
How did the Vitamix do with it? that is what we use
Jacqueline
I use a lot of Grape seed oil, would it work with this… Have wanted to try to make my own mayo, but have been scared, I just found your wonderful site.
Hi, Elizabeth,
I like grapeseed oil, but have not tried it in the mayo recipe. It would be fine to try it half and half with olive oil. Experiment and see if you like it. Wikipedia mentions using it in mayonnaise, and its profile is a healthy one: http://en.wikipedia.org/wiki/Grape_seed_oil
Blessings!
Jacqueline
Olive oil has a certain taste that doesn’t lend itself well to certain things…like fudge brownies…and I don’t like the flavor it imparts to homemade mayo, either, so I kept searching to find something more neutral. I learned that I didn’t like the safflower oil, either. Some people use peanut oil, which you can find at Albertson’s. What I found that I like best is rice bran oil that I bought online. Nutritionally, it is even better than olive oil.
I was a big fan of Miracle Whip salad dressing before I began to be aware of things, so I use a recipe I found on line for that. I thought the recipe used too much AC vinegar so I cut down the amount and the second batch turned out great. I even put some jars in a water bath canner to see how well it would preserve, and it turned out fine! That would solve any egg concerns people might have and be a great addition to your food storage.
Just did this finally–been wanting to for a long time–I love it and I’m not going back to store mayo ever!
Hello!
My daughter is allergic to eggs and I have been looking for a good mayo/salad dressing without eggs. Any ideas?
Thanks, Kim
Hi, Kimberly
I can’t say that I do, but you might try googling eggless mayonnaise. also, I think Trader Joe’s has an eggless mayo, but some of the ingredients need to be researched (soy protein isolate?) I wish I could help more :-/ I am praying you find a healthy substitute. J