How to Make Healthy Mayonnaise

Mayonnaise is a tasty and versatile condiment that almost every household has in their fridge. 

However, the store-bought variants aren’t always the healthiest option, especially after you learn how damaging the vegetable oils inside it can be. 

With this in mind, it’s good to know that there are plenty of homemade mayonnaise options that you can try. 

One of the recipes we’re going to share with you today is a healthy and quick way to prepare this delicious condiment without having to endanger your health.

It can last between seven and 14 days in the fridge. 

Why You Should Avoid Store-Bought Mayonnaise & Opt for Homemade Instead 

Commercial mayonnaise is full of cheap and harmful vegetable oils. It’s also packed with sugar and it’s often pasteurized so that the bacteria (good and bad too) can be destroyed. 

On the other hand, homemade mayo is rich in healthy fat and protein and free of harmful ingredients. 

If you wish to ferment it with whey, you will also make it good for your digestive support. Let’s take a look at the best recipe for homemade mayo below! 

DIY Mayo Recipe

You will need:

One organic or free-range egg, yolk separated from the white 

1 tsp Dijon mustard 

1 tbsp of lemon juice or apple cider vinegar

250 ml of extra virgin olive oil or macadamia nut oil 

Sea salt

Fresh ground black pepper

A tbsp of whey powder 


Using a food processor, mix the egg yolk, mustard, lemon juice, seasoning, and whey powder. While the content is being processed, slowly, start adding the oil in the next four to five minutes of processing. 

Avoid adding it too quickly because the mayonnaise may separate. If this happens, you can remove the split mix into another cup. Put another egg yolk into the processor and begin to gradually add the split mixture.

You don’t need to use a food processor because you can also beat the eggs by hand, although it’s best to have someone else help you by pouring the oil as you’re beating. 

How to Store DIY Mayonnaise

Place it in an airtight container in the fridge. The shelf life depends on the eggs’ freshness so check the best-by-date on the packaging. 

If you use fresh and organic eggs, the shelf life is around 4 weeks. 

How to Use Homemade Mayonnaise

  • Combine it with boiled egg or tuna salads and sandwiches 
  • Use it as salad dressing; for example, in coleslaw or potato salad
  • Combine it with pesto for a creamy dipping or a sauce for pasta
  • Drizzle it over baked potatoes 
  • Use it to make tartare sauce