Let’s be honest… for people who love mayonnaise, there are no acceptable substitutes. It is the creamy in our coleslaw and potato salad. It’s what makes a sandwich worth eating. So why not make a healthy homemade mayonnaise?
Why make mayonnaise?
Mayonnaise is an go-to condiment that you can find in the grocery store. Yet, it’s a surprisingly easy to make. Here are the top reasons why you should consider making your own mayonnaise.
- Flavour: Homemade mayo is delicious, and it’s so simple to add extra flavours when you’re whipping everything together. And really, mayonnaise is all about flavour! See the section below for my favourite flavours.
- Healthier: Store-bought mayonnaise contains sugar, preservatives and unhealthy fats. Making your own mayonnaise means that you can choose what type of oil to use, and you get to skip the sugar and preservatives. This recipe even has the option to add probiotics!
- Waste-free: Homemade mayo is waste-free. It doesn’t involve a glass jar or plastic tub, and you can make exactly the right amount, avoiding food waste. It’s easy to turn a batch of homemade mayo into a homemade dip!
- Easy: It’s as easy as whipping together a jar of salad dressing. It only takes about 5 minutes to make a large batch of homemade mayo in the blender.
Homemade healthy mayonnaise naturally pairs with many flavours. Here are my favourite options. They can be added to 1 1/2 cups of already made mayonnaise or add them with the egg yolk instead of the mustard powder in the recipe below.
- Basil: 1/3 cup of finely chopped fresh basil, or 2 tbsp of dried basil.
- Chive: 1/2 cup of freshly snipped chives.
- Lemon dill: 1/2 cup chopped fresh dill or 3 tbsp dried dill and the zest of 1 lemon.
- Curry: 2 tbsp curry powder.
- Roasted garlic: roast 1 whole head of garlic, then finely pure the cloves and add to the egg yolk. The cloves should be so soft that you can puree them with the back of a spoon.
- Bacon: 1/4 cup of crispy bacon bits, finely chopped.
- Chipotle: 1 tbsp of adobo sauce (from the can of chipotle peppers) and 2 tsp smoked paprika
- Truffle: replace 2 tbsp of oil with truffle oil.
- Horseradish: 1/4 to 1/2 cup of horseradish sauce, depending on how hot you want it.
- Honey mustard: 3 tbsp of honey and 2 tsp of dry mustard (instead of the 1/2 tsp)
Healthy Homemade Mayonnaise
Homemade mayonnaise is sugar-free, preservative-free and you can use your favourite type oil. This recipe even includes an option to add a dose of probiotics. Best of all, it’s easy to add flavours to homemade mayonnaise. See the section above for 10 delicious flavours.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Condiment
- Cuisine: French
- 1 egg yolk
- 1/2 teaspoon fine salt
- 1/2 teaspoon dry mustard (or other flavours, see above for suggestions)
- 2 pinches sugar (optional)
- 2 teaspoons fresh squeezed lemon juice
- 1 tablespoon cider vinegar (see notes for other options)
- 1 cup oil (see notes)
- Place the egg yolk, salt and mustard powder (or any other powdered spices) in a blender.
- Mix the lemon juice and vinegar in a small bowl then start the blender on low and pour half of the acids into the yolk mixture.
- Keep the blender running on medium as you add in 2 tbsp of the oil, and keep blending until the liquid starts to thicken and lighten.
- Once the oil has started emulsifying, start slowly pour in 1/2 of the oil.
- Next add in the rest of the lemon juice mixture.
- And continue blending as you add the rest of the oil. It should all come together in a beautiful smooth emulsion. See the photo above for a picture of the change in colour from yellow to white as it emulsifies.
- Leave the mayonnaise to sit out at room temperature for 1 to 2 hours so that the acid can kill any bacteria that might be in the eggs. (A natural way of preserving the mayonnaise.)
- For a probiotic boost to this mayonnaise, use cider vinegar with a mother (affiliate link) or well-fermented and acidic kombucha.
- I usually use sunflower seed oil, however, you can use any light oil that you want: safflower, canola or corn. I sometimes use 1/3 cup olive oil with 2/3 cups of a lighter oil. Using only olive oil will result in a slightly heavier mayonnaise with a light green tinge.
- Mayonnaise can also be made by whisking the ingredients in a large glass bowl. Follow the instructions just as directed, but whisk instead of blend.
Keywords: mayo, aioli, probiotic, fermented, keto, gluten free, paleo, sandwiches, dips, barbecues, salads, flavours