How to Make Homemade Mayonnaise

Have you ever want a nice glob of homemade mayonnaise to mix in with your egg yolks to make deviled eggs? Or perhaps combine it with tuna fish for a nice, protein-filled sandwich?

Salads, dressings, dips. . .mayonnaise comes in handy for so many things, but like most products found on the store shelves, it’s so much better for you if it’s homemade. And it’s not hard at all!

Let’s take for instance, Hellmann’s Mayonnaise, which is advertised as “America’s #1 Mayonnaise”. They proudly state that their mayo is made with real*, simple ingredients: eggs, oil and vinegar. (That asterisk (*) behind the word “real” is on their site – but I couldn’t find out what for. Hmmmm.)

It sounds good – and honestly, most of the ingredients were good. All but the 40%that made me wrinkle my nose. (You can blame my oldest son for the 40% comment. He figures things out by percentage so often it’s beginning to rub off. LOL)

Did you know that ingredients are listed in order of the highest percentage first. Hellman’s lists soybean oil as their FIRST ingredient. (There’s that percentage again!) That means there’s more soybean oil in their recipe than any other ingredient.

What’s Wrong With Soy?

(source, source, source)

The dangers of soy are real and thoroughly documented. If I had time to write a book on the ill effects of soybeans, I would. Instead I’ll highlight a few and give you some good resources for more reading if you’re so inclined.

Some of the effects are:

  • disrupts endocrine function (the proper functioning of the glands that produce hormones)
  • has the potential to cause infertility
  • promotes breast cancer
  • twice as many soy-fed children develop diabetes as opposed to those who are breast fed or received milk-based formula
  • infant soy formula has been linked to
    1. autoimmune thyroid disease
    2. increase of delayed physical maturation among boys, including lack of development of sexual organs
    3. girls are show signs of puberty, such as breast development and personal body hair, before the age of eight, and some even before the age of three
  • MSG is formed during soy food processing
  • significant statistical relationship between two or more servings of tofu per week and “accelerated brain aging”
  • asthma
  • chronic fatigue
  • depression
  • diabetes
  • heart arrhythmia
  • heart or liver disease
  • infertility/reproductive problems
  • irritable bowel syndrome
  • learning disabilities/add/adhd
  • pancreatic disorders
  • premature or delayed puberty
  • rheumatoid arthritis
  • thyroid conditions:
  • auto-immune thyroid disorders (graves’ or hashimoto’s disease)
  • goiter
  • hypothyroidism
  • hyperthyroidism
  • thyroid nodules
  • thyroid cancer
  • other thyroid disorders
  • uterine cancer
  • weight gain

So instead of eating something that will cause us harm, let’s make something tangy, creamy, and oh, so good for us!

Healthy Homemade Mayo (casein-free, gluten-free, nut-free, sugar-free, yeast-free)

1 whole egg
2 egg yolks
1 Tbs. lemon juice
1/2 tsp. celtic sea salt
sprinkle of pepper
1/8 tsp. powdered mustard (optional)
dash of onion powder (optional)
1/2 c. virgin olive oil
1/2 c. coconut oil

Directions:

1. Place the egg, egg yolks, lemon juice, salt, pepper, and optional ingredients in the blender.

2. Blend well.

3. Melt the coconut oil if needed and combine it with the olive oil in a pourable measuring cup.

4. While the blender is still going, slowly pour the oil in – making your oil stream no bigger than the width of a pencil. Smaller would be better. The slower you add it, the more emulsified it becomes and won’t separate later in the fridge.

5. Ta da! Store in a glass jar in the fridge. 🙂

Makes about 1 cup – 0 net carbs.

Homemade Mayonnaise

Enjoy this homemade mayonnaise from WholeIntentions.com.

Ingredients

  • 1 whole egg
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon celtic sea salt
  • 1 dash pepper
  • 1/8 teaspoon powdered mustard (optional)
  • 1 dash onion powder (optional)
  • 1/2 cup virgin olive oil
  • 1/2 Cup coconut oil

Directions

1. Place the egg, egg yolks, lemon juice, salt, pepper, and optional ingredients in the blender.
2. Blend well.
3. Melt the coconut oil if needed and combine it with the olive oil in a pourable measuring cup.
4. While the blender is still going, slowly pour the oil in - making your oil stream no bigger than the width of a pencil. Smaller would be better. The slower you add it, the more emulsified it becomes and won't separate later in the fridge.
5. Store mayonnaise in a glass jar in the fridge.

More About Soy

The Weston A. Price Foundation has a list of over 50 studies showing the harmful effects of soy for your reading pleasure. Here are a few more sources:

 

The Whole Soy Story: The Dark Side of America’s Favorite Health Food

The Hidden Dangers of Soy

The Unhealthy Truth: One Mother’s Shocking Investigation
into the Dangers of America’s Food Supply-
and What Every Family Can Do to Protect Itself

P.S. What’s your favorite way to use mayo?

Don’t know where to purchase some of these ingredients? Visit our Whole Food Sources page.

 

 

photo credit: freedigitalphotos, pinchmysalt

 

Paula
Hi, I’m Paula - Certified Health Specialist and Level 3 Metabolic Nutritional Coach. Like many of you, I wear several hats. Child of God, wife of 21 years, homeschooling mom of 6, reluctant cook, and chocolate-snatcher. Various family health issues including Lyme disease and candida created a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.
Paula
Paula
Paula

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About The Author

Paula

Hi, I’m Paula - Certified Health Specialist and Level 3 Metabolic Nutritional Coach. Like many of you, I wear several hats. Child of God, wife of 21 years, homeschooling mom of 6, reluctant cook, and chocolate-snatcher. Various family health issues including Lyme disease and candida created a passion for understanding how our God-created bodies thrive or deteriorate based on what we put in it. I developed the Kicking Candida Program to help women like me who struggle with food cravings and candida heal their gut and drop the weight.

13 Comments

  • Gudrun B

    Reply Reply January 28, 2013

    YEAH!!! i used to make my own garlic mayo, great on potatoes 🙂
    keep spreading the soy stories! people are still so unaware!

    • Paula

      Reply Reply January 28, 2013

      LOL – Thanks Gudrun! I will. And wow – I’m adding garlic next time, that sounds great!

  • KarenL

    Reply Reply January 28, 2013

    OK! I’m. Going. To. Try. This. Again!

    I’ve been off grains and soy for over 3 years and have tried several times to make mayo. The people who really ate mayo did not like my version and I’d toss it (arg!). So. I. Just. QUIT!

    But I’ve been convicted that I really need to endeavor and a dear lady just gifted me a new stick blender (tho I see you use the Vitamix here).

    so…here I go!

    • Paula

      Reply Reply January 28, 2013

      Hi Karen,

      How are you doing?

      I don’t have a Vitamix, I’m just using a cheap blender and it works fine. 🙂 I totally think a stick blender could handle this too. Let me know how it goes!

  • Gloria Oren

    Reply Reply March 6, 2013

    All is nice and dandy, but what if I can’t have eggs either? What then?

    Gloria Oren

    • KarenL

      Reply Reply March 6, 2013

      Gloria – Bee Wilder, of “Healing Naturally”, writes: “The body will react to good unadulterated foods by creating “allergic-like” symptoms, when in fact they are actually healing reactions…Therefore, do not be alarmed if you get healing reactions when you consume good unadulterated foods like eggs, coconut oil, butter, garlic, meats, etc. or herbs, spices and other natural healing substances. To minimize reactions, which are alarming or intolerable, start with small amounts and gradually increase them every 4-5 days. ”

      She recommends: “Some people need to start on eggs by taking 1 teaspoon of egg yolk 3 times a day with meals and slowly increasing it.”

      On Bee’s “Healing Naturally” program, we have seen lots of people eat eggs who previously thought they were “allergic”.

      Good luck!

      I’ll put the link in my name or whatever!

      • Paula

        Reply Reply March 6, 2013

        I’ll second Karen’s comment. Eggs was one of the things Travis was told he was allergic to. So for a time he eliminated them, but then gradually started adding a little bit more and more. Now he doesn’t have an issue with them.

        I do want to say though that he wasn’t having anaphylactic shock or anything – just use wisdom and go very gradually.

  • Tanis

    Reply Reply April 8, 2013

    AHHH LOVE your website!! question about the mayo though.. how long is it good for? thanks

    • Paula

      Reply Reply April 12, 2013

      Hi Tanis,

      The mayo doesn’t last long around here usually – I tend to make it and use it in several dishes then go for a streak without using it again. If I remember correctly, it should last about 2 weeks.

  • Sally Beck

    Reply Reply July 14, 2014

    What are the calories per ounce (or there about) in the mayonnaise?

    • Paula

      Reply Reply July 15, 2014

      If you go to a calorie counting site like Fitday.com and plug in the ingredients, you can find out. There are 16 oz. in one cup.

  • Si

    Reply Reply February 23, 2015

    How long does this last after its made?

    • Paula

      Reply Reply February 25, 2015

      I wouldn’t keep it more than a week or two.

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