Healthy Mayonnaise

How to make a healthy mayonnaise

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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.


Units Scale
  • 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)


  1. Place the egg yolk, salt, and mustard powder (and any other powdered spices) in a large bowl.
  2. 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.
  3. 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. 
  4. Once the oil has started emulsifying, slowly pour in another 1/2 of oil.
  5. Next, add the rest of the acids, whisking the whole time.
  6. 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.
  7. 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