Mayonnaise has always been one of my favorite condiments, but while the most of the mayo you can buy in stores is a convenient and cheap, it is also far from healthy. Store bought mayo is often filled with harmful ingredients such as soybean or vegetable oil, preservatives and chemicals.
This homemade, healthy mayo recipe from Wellness Mama on the other hand is packed with protein and good fats, and it tastes delicious! This Mayonnaise Recipe is simple to make and is a healthy addition to a tuna or chicken salad. Though there are now, thankfully, some great store bought mayo options (especially this avocado oil based mayo), I still prefer the homemade version when I have time to make it.
- 4 egg yolks at room temperature
- 1 TBSP. lemon juice or apple cider vinegar
- 1 tsp. regular or Dijon mustard (or ½ tsp dried mustard)
- Salt and pepper to taste
- 2/3 cup olive oil
- 2/3 cup coconut oil (warm) or other healthy oil (macadamia works well)
Put egg yolks into blender or bowl and whisk/blend until smooth
Add lemon juice or vinegar, mustard and spices and blend until mixed
SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated.
Store in fridge up to 1 week.
Please note: it is very important that all the ingredients are at room temperature for this recipe. Having ingredients that are too hot or too cold can cause the mayo to separate or not emulsify. Any oils can be used for this, though I prefer coconut, olive, walnut or other healthy oils. MCT oil can also be used in place of coconut oil if you don’t like the coconut oil flavor. If you don’t like a coconut flavor and prefer a more traditional “mayo taste” you can use pure (not extra virgin) olive oil.