Healthy Home-made Mayo, Three Ways

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4.50 from 187 votes

Healthy Home-made Mayo, Three Ways

15 minutes
Calories 20kcal


  • 3/4 cup macadamia oil (or light-tasting olive oil / nut oils)
  • 1 large egg yolks (or light-tasting olive oil / nut oils)
  • 1 tablespoon apple cider vinegar (or light-tasting olive oil / nut oils)
  • 1 teaspoon dijon mustard (or light-tasting olive oil / nut oils)
  • 1/4 lemon (~ 1 tbsp)
  • 1/4 teaspoon salt (or light-tasting olive oil / nut oils)


  • Make sure all the ingredients have reached room temperature.
  • Separate the egg white from the egg yolk.
  • Place the egg yolk and the Dijon mustard (try home-made mustard) into a bowl secured with a piece of cloth or kitchen towel and blend until well combined.
  • Use a food processor (or a hand whisk).
  • Turn it on and very slowly start to drizzle in the oil.
  • Using extra virgin olive oil may make the taste of your mayonnaise too strong.
  • Keep pouring the oil until the mixture starts to look more like mayonnaise.
  • Then, a slow steady stream of oil can be added.
  • Keep the food processor on until it gets to a desired thickness.
  • If the mayonnaise is not thick enough, add a bit more oil.
  • After you pour all the oil in, add lemon juice, vinegar and season with salt.
  • Add a few drops of stevia (if needed) and mix well.
  • If it's too thick, add a few drops of water.
  • Mix until well combined.
  • Adding the lemon and vinegar will turn the colour to a light yellow.
  • To boost the flavour, add a teaspoon of garlic or onion powder.
  • When the mayonnaise is done, put it in a glass container and seal well.
  • You can store it in the fridge for up to a week.
  •  If you want the mayonnaise to last several months, add a tablespoon or two of whey (whey is a by-product when making homemade ricotta) or powder from one probiotic capsule (simply open the capsule and combine the powder with the mayo).
  •  Cover the mayonnaise and let it sit on a kitchen counter for 8 hours.
  • This is essential in order to activate the enzymes that will keep your mayo fresh.
  • After 8 hours, refrigerate and use within the next 3 months.


Calories: 20kcal

Originally posted 2019-02-20 17:30:06.

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