Homemade Mayonnaise Recipe

Homemade Mayonnaise Recipe

Most store bought mayonnaise is made with canola and soy oils.  These oils are two of the most genetically modified foods and should be avoided.  Even mayonnaise made with olive oil also has soy or canola oil in it.  It is much better to make your own mayonnaise with this homemade mayonnaise recipe.  Some people worry about getting salmonella from the raw eggs in a homemade mayonnaise recipe, but it is very rare.  People who are elderly, immune compromised, or small children should avoid it though.    The risk of salmonella poisoning goes way down if you you use pastured eggs.

Pastured eggs come from pastured chickens.  Pastured chickens are chickens that are raised on a pasture and eat bugs, worms and grass, which is their natural diet.  When animals eat their natural diet, they are healthier and are less likely to be infected with salmonella.

If you need to purchase a commercial mayo, this one is the only one I know of that is organic and made of healthy oils.  You can buy it online, but I don’t know if any health food stores carry it.

If you do not want to use this homemade mayonnaise recipe to make your own and cannot find the one I recommended, the next best choice would be to buy one that is organic.  There are many reasons why soy and canola oils are bad for you, which I will talk about in a later post, but they are also two of the most genetically modified foods.  Buying an organic mayonnaise isn’t ideal, but at least you won’t be consuming genetically modified ingredients.

Homemade Mayonnaise Recipe

Homemade Mayonnaise Recipe - Simple and Easy (Paleo)
Prep time: 
Total time: 
  • 1 Pastured Egg
  • 1 cup Avocado oil or Olive Oil
  • 1 tablespoon Lemon Juice
  • ¼ teaspoon Himalayan or sea salt
  • ¼ teaspoon Pepper
  1. Crack the egg and place it in the blender with the lemon juice.
  2. Blend quickly.
  3. Next, turn the blender on the lowest setting.
  4. Pour the oil in very, very slowly, a few drops at a time at first.
  5. Then pour it in a very slow stream, as slow as you possibly can. If you pour the oil in too quickly, it could curdle and not emulsify and will be ruined.
  6. It will keep in the refrigerator for up to 5 days.

I recommend using avocado oil as it has a better flavor (this is the one I use).  If you are going to use olive oil, please read this article.  Most commercial olive oils are fake.  Many are lower quality than what they say and are cut with cheaper oils like soy. There was a study done and the following olive oils were the only ones that were tested to be real and high quality:

  • Corto
  • California Olive Ranch
  • Kirkland (Organic only)
  • Lucero (Ascolano)
  • McEvoy Ranch Organic

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Post Navigation