Let’s be honest… for people who love mayonnaise, there are no acceptable substitutes. It is the creaminess in our coleslaw and potato salad. It’s what makes a sandwich worth eating. So why not make a healthy mayonnaise?
Why make mayonnaise?
Mayonnaise is a go-to condiment that you can find in the grocery store. Yet, it’s surprisingly easy to make. Here are the top reasons why you should consider making your own mayonnaise.
- Flavor: Homemade mayo is delicious, and it’s so simple to add extra flavors when you’re whipping everything together. And really, mayonnaise is all about flavor! See the section below for my favorite flavor additions.
- 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; you can make exactly the right amount, avoiding food waste. It’s perfect for all your mayo needs including a healthy 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.
10 Mayonnaise flavors
Homemade healthy mayonnaise naturally pairs with many flavors. Here are my favorite 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 puree the cloves and add to the egg yolk. The cloves should be soft enough 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 a 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)
I’m pretty into fermentation, however, I’m not sure I would leave raw eggs out on the counter to ferment for longer than a few hours. However, I do recommend using a probiotic culture in your healthy mayonnaise.
- Mayonnaise is an emulsion of fats and acids. While lemon juice is traditional, there’s no reason why you can’t use your favorite acidic culture.
- The recipe below uses ACV because it’s easily found in most grocery stores. It’s fine to replace it with well-fermented and acidic kombucha, or sauerkraut brine that is at least 4 weeks old (so it’s well-acidified).
- Adding a bit of culture to your mayo is not only a sneaky way to get some probiotics, it also acts as a natural preservative.
Healthy mayonnaise is sugar-free, preservative-free and you can use your favorite type of oil! This recipe even includes an option to add a dose of probiotics. Best of all, it’s easy to add flavors to homemade mayonnaise. See the section above for 10 delicious flavors.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 1/2 cups 1x
- Category: Condiment
- Cuisine: French
- Diet: Vegetarian
- 1 egg yolk
- 1/2 tsp fine salt
- 1/2 tsp dry mustard (or other flavors, see above for suggestions)
- 2 tsp freshly squeezed lemon juice
- 1 Tbsp apple cider vinegar
- 1 cup oil (see notes)
- Place the egg yolk, salt, and mustard powder (and any other powdered spices) in a large bowl.
- Mix the lemon juice and vinegar in a small bowl. Whisk the egg yolk, and add half of the acids into the yolk mixture, whisking the entire time.
- Keep the whisking as you add in 2 Tbsp of the oil, and keep blending until the liquid starts to thicken and lighten. (See the photo above for an example). It’s important to get the oil and acids to start emulsifying before you add any more liquid. This initial emulsification is what holds the mayo together.
- Once the oil has started emulsifying, slowly pour in another 1/2 of oil.
- Next, add the rest of the acids, whisking the whole time.
- Continue whisking 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 color 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. It’s a natural way of preserving mayonnaise. Check out the notes to add probiotics and healthy fats to this mayonnaise!
- For a dose of probiotics, use ACV with a mother. For more details see the section above about fermented mayonnaise.
- I usually use sunflower seed oil, however, you can use any light oil that you want: safflower, canola, or corn. To add heavier oils (like avocado oil, olive oil, or flax seed oil), mix 1/3 cup of a heavier oil with 2/3 cup of lighter oil. The result is slightly heavier mayonnaise with a slightly green or tan tinge.
Keywords: mayo, aioli, probiotic, fermented, keto, gluten free, paleo, sandwiches, dips, barbecues, salads, flavours