Video: How to Make Homemade Mayo
Dear Hellmans,
I love your “Campaign for Real Food.” Even though I told Daddypotamus it was the onions, we both know the reason my eyes misted over the other day is because your commercial came on.
So, uh, when are you going to jump on board? Because when the first ingredient in your product is GMO-laden soybean oil, that is not real food. Oh, and what are those “natural flavors” you keep mentioning?
Come have a seat over here and I will make you REAL MAYO. Farm fresh eggs rich in essential fatty acids, Vitamins A&D, and tons of minerals. Antioxidant rich olive oil blended with metabolism-boosting coconut oil . . . with a touch of honey, salt and cider vinegar for added yum-factor. Come a little closer, I promise I won’t bite. Real food changed my life, so let’s keep your campaign and throw out your product.
Love,
Heather
I’m not sure what happened to the last few seconds of video, but what I was trying to say is that the mayo is so thick it will cling to a spoon upside down!
UPDATE: If you don’t want to stand around and pour the oil in, you can pour it in the “food pusher” and let it drip through the tiny hole at the bottom. It can be kind of difficult to clean, but it makes the emulsification process really easy!
Homemade Mayonnaise Recipe
Ingredients:
- Three egg yolks from pastured hens (where to buy eggs)
- 1 Tbs. apple cider vinegar
- ½ tsp. unrefined sea salt (where to buy salt)
- 2 tsp. raw honey (where to buy honey)
- 1 tsp. mustard (or more to taste)
- ½ cup extra virgin olive oil (where to buy olive oil)
- ½ cup coconut oil (where to buy coconut oil)
The How-To:
- Place egg yolks in food processor and blend for 1 minute
- Add apple cider vinegar and blend for 30 more seconds
- Add salt and honey. Blend just enough to mix
- Turn the food processor on and pour the oil in as S-L-O-W-L-Y as possible (this is the secret to creamy mayo!)
Megan
You did great! Now that I see how easy it is and that I have all the ingredients (except my coconut oil might be the extra virgin kind–can’t remember!) I want to make this now!
Isn’t there a way to add whey to make it last even longer & give it a probiotic boost??
Thanks Heather!
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Heather
Hi Megan! I meant to mention that you can add 1 Tbs. whey at the end to make the mayo last longer (a few weeks). Thanks for reminding me! Just added it to the main instructions. Oh, and the EVCO will work . . . it will just have a hint of coconut flavor.
Joanna Moore
YAY!!!!!! i hate buying mayo from the grocery store. one of those, have to have it, know it’s bad, maybe someday i’ll make my own, things. thank you for this! my food processor doesn’t allow for adding while going, so i’ll just add a little at a time and hopefully it will come out good! do you know about how long this lasts in the fridge? (maybe you said it in the video but my computer doesn’t have sound right now so i apologize).
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Heather
I have tried adding it in stages before like you mentioned and it turned out really runny. You might try an immersion blender instead of a food processor. With the whey it should last a few weeks. Without . . . a few days maybe? Usually when I make it without it’s because we’re going to eat it right away so it never has a chance to go bad.
Joanna Moore
i DO have an immersion (handheld) blender but i kind of hate it because it splattered squash soup all over me and the stove one time. maybe if it does the trick with this though, i’ll start liking it again. =)
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Marie
Put the ingredients into a wide mouth pint canning jar… put the stick blender in, turn it on and count to 10… then begin slowly moving the blender up the side of the jar till you reach the top of the mixture. You will have mayonnaise in less than ONE minute… I love this easy method Then you can just screw the lid on the jar and refrigerate!
Sunny Espanet
My FP has a little whole in the bottom of the “chute” that presses down stuff I need sliced/grated (don’t know a better way to describe that part). The hole is probably the size of a pin-head or a little bigger. I just pour the oil in there while the FP is running and it slowly drizzles in. It has worked for me every time.
OK, very funny. I just looked up the part on the Cuisinart website, and they call it a “pusher”. I guess they have a hard time describing it too!
Emily
Wow I know this is an old post but you are totally my hero for sharing that. Just tried the pin hole trick on my food processor and it worked like a charm! Can’t tell you how many batches of mayo I’ve ruined by pouring too fast. I was about to give up on mayo for good! Easiest way ever! Thanks for sharing.
Heather
I feel the same way! SO GLAD I don’t have to stand there watching it trickle in now!
Tiffany
WOO HOO!! I am so excited to try this!!
Angela
Yummy! I’ve been making this in the blender for a while now but with sunflower or organic canola oil. I”ll have to try the olive/coconut oil version…
Kirsten
This is great! I am definitely going to try this out on my family.
And, by the way, I think you are a fabulous presenter, and you did an amazing job on the video!
Emily Brown
thanks Heather! this looks like the best recipe I’ve seen so far!
Hannah R
I love mayo. Thick. Creamy. Rich. Mayo. My sister has made if for years. Thanks for your recipe! I am eager to try it!
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Bethany Nash
Hey, what do you do with your leftover egg whites?
Heather
I often use them to make almond pancakes http://www.mommypotamus.com/almond-pancakes-gluten-free/
katja swift
We’re allergic to dairy, so I just use a little bit of kimchi juice instead of whey. I always use it though – I mean, why not!
I usually use avocado oil for mine these days – it’s delicious! My basic recipe is:
1 whole egg and 1 additional egg yolk
1 cap full of eden raw apple cider vinegar
1 generous splash of kimchi juice
salt and pepper and whatever
to which, once it’s beaten for a bit, I slowly add 1 bottle of avocado oil from whole foods (i think it’s 8oz). presto!
There are so many great homemade mayo recipes out there, and it’s really easier than you think! I always thought it would be intimidating, but it’s not. Washing the blender is the hardest part of the process!
Heather
This sounds delicious! I’ve never really known what to do with avocado oil other than pour it on my salad . . . will have to give this a try!
Jenni
Just made this..Turned out GREAT!
Heather
Thanks for letting me know, Jenny! Sometimes I worry that things don’t translate well into other kitchens so it’s always good to hear when something does.
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Meghan
Hi, I hope you can help! I have made homemade mayo three times now, and I find that I really dislike the taste. It has a bitterness in it that I really don’t like, and that bitterness overtakes any other taste in the mayo. I am using good quality EVOO, pastured eggs, organic apple cider vinegar etc. –all the right stuff. I haven’t used any sweetener as we’ve been off sugar 100% for the past couple of months. Does the honey help to mask the bitterness of the EVOO? I did read somewhere that if you use an electric mixing device, that will render a bitter flavour. If you mix by hand how do you mix and pour the olive oil slowly? I would need three hands!
Heather
Yes, the honey helps, but so does doing a 50/50 blend with coconut oil. Much sweeter!
Leigh
The problem is the EVOO. You need to use “olive oil” that is NOT extra-virgin. I am going to use this recipe because my mayo has been runny (delicious, but runny) lately, but I was shocked to see extra-virgin olive oil in the ingredients list. Every single other site I’ve seen on making mayo has said not to use EVOO because your mayo will taste bitter! I will be making this with regular light-tasting olive oil, as I always use.
Heather
Hi Leigh! I buy my EVOO from a California orchard that produces a very mild oil – maybe that is why this never occurred to me! Thanks for the tip!
Joy Price
do I have to use raw apple cider vinegar, or will regular work? Can I use regular sea salt and it still come out ok?
Also, probably a dumb question- can I just use the whey off of our yogurt and that work for this recipe? Otherwise, I’ll have to figure out where to get it… (we live in the UK).
Thanks for the recipe!
Heather
Any vinegar will work, regular sea salt will not affect the outcome and YES! The whey off of your yogurt is the best thing to use
Deanna
Is the Coconut oil you use refined or unrefined? I have read in other recipes to use refined – I know that the refined does not have the coconut flavor. Thank you so much for all your time & wonderful info!!
Heather
I have used both. The unrefined does yield a more mellow flavor but the extra virgin has a lot of benefits when taken raw so I sneak it in when I am making chicken salad or something. No one notices
Christine
I have made this mayo and it solidifies in the fridge??? How do I keep it smooth and creamy in the fridge?
Heather
Hi Christine! What kind of oil are you whipping it up with? Mine solidifies if I use 100% coconut oil but not if I do a 50/50 blend with coconut oil and olive oil. If you’re already doing the 50/50 you might try using more olive oil than coconut. It stays liquid in the fridge
Haley
Hi Heather,
Will it work with just olive oil?
I tried this tonight. The texture came out PERFECT. The color is nearly neon green. LOL. I think its because of the deep yellow folks and the green olive oil. But to be painfully honest, I’m not loving the coconut flavor.
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Heather
Yes, it will work with just olive oil! You’ll probably prefer a mild version like Chaffin Orchards late harvest stuff, otherwise the flavor is pretty strong. I’m not a huge fan of coconuty mayo either, so I use a refined coconut oil that is pretty neutral in flavor ()
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Wendy Good
Argh! Total fail on the mayo. My mixer doesn’t have a drip feature. Obviously, I poured too quickly, despite my efforts to the contrary. I am going to try again at a friend’s house with a different blender. The mixer that resulted tastes great, though. I went ahead and added the whey. Maybe it will make a great salad dressing, or a dressing for avocados.
Laura D
Help! Every time I make this recipe it turns out really runny. Same goes for my other attempts at mayo. I’m using really fresh pastured eggs, and high quality coconut oil. Any ideas?
Thanks!
Heather
Hi Laura! The most common reason mayo turns out runny is that the oil is poured in too quickly. It needs to go in realllly slowly to properly emulsify. Hope that helps!
Sarah
I made your recipe yesterday for my husband’s tuna salad and my egg/avocado salad(recipe found here: http://thenourishinghome.com/2012/05/avocado-egg-salad-gf/) and it was wonderful! Will definitely make more often. Thank you!
Heather
So glad you liked it, Sarah! Thanks for taking the time to comment and let me know!
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Emily
You got me started on ferments… I didn’t know much about them or that I could make them myself. Thank you for sharing what you have learned! I’ve got a question about this recipe. If I wanted to make it fermented so I added the whey and left it out for a few hours to ferment would honey be an issue… I have read that honey is antibacterial and therefore would it kill the good bacteria that I am trying to grow and could that cause it to loose its preserving qualities and actually go bad? Do you know of a good substitute to use for honey if one is needed?
Heather
Hi Emily! Because the amount of honey in this recipe is so small I don’t think it is an issue. Hope that helps!
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Nicole
I’m very excited to finally find a recipe to make (that isn’t all EVOO). I cringe every time I buy mayo at the store. So here goes nothing! My question is about adding the whey. I don’t have whey today, but will have some in a couple days. Can I add it then? And do I just mix it in or should I put it back in the processor? Finally, what is the theory behind allowing the mayo and whey to sit at room temperature for 7 hours before placing in the fridge? I’m certainly not questioning this, just hoping to learn more =)
Stephanie
Is there something else besides whey we can use to ferment the mayo? Thank you!
Marie
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Michelle
Is there a way to make this without the eggs? Would it work using chia/flax seed or psyillium husk eggs? Can’t have eggs and can’t seem to find a good mayo recipe w/o eggs.
thanks for your help
Heather
Hi Michelle! You may find this recipe helpful http://www.thehealthyhomeeconomist.com/video-mayonnaise-recipe-egg-and-dairy-free/
Laura
I’ve made this mayonnaise twice, and I have to compliment you on this recipe. It is absolutely delicious! The first time I made it, it all went into egg salad, and I was sad to have run out! This time I made a double batch! I can eat this stuff out of the jar. I could have dreams about this mayo. Just awesome stuff!
Heather
Yay! I’m so glad you like it!
Nikia
I made this mayo a couple weeks ago it was amazing, even my fiance who hates mayo will eat this. My question is though what brand of whey do you use, I am from an area where even the health food stores can be questionable and i just want to make sure it is legit before I start using it lol.
Lindsey
Can’t wait to try this recipe. Is there a particular food processor that you recommend?
Brooke
Could I use raw milk, or is it necessary to use just the whey? Thanks!
Amy Drexler
Going to try this today! Happy to see all of the comments, so it’s not a epic fail. Thanks for all the tips ladies!
Millicentl
Hi, I was just wondering…your recipe lists mustard, but there is not mention in the directions or in your video. Do you use mustard in your mayo? If so, is it dry mustard? Can’t wait to try this!
Heather
I do! I may not have at the time I made the video (can’t remember!), but I use a dab of dijon for a little tang.
Shelly
Hey Heather! I’m making this as soon as I replenish my coconut oil. Is it okay to get extra virgin coconut oil? And also, what was the name of the company you get your olive oil from again? Thanks!
Heather
Yes, you can use extra virgin but it will have a slight coconut flavor. I buy from Chaffin Family Orchards
Shelly
Thank you! I’m excited to try this!
angie h
Is the mustard dry seasoning? or mustard (condiment)? And is it yummy for egg salad? What a timely post, I am gearing up for summer and I need to stop buying ketchup, mustard, and mayo! Thanks, you are fabulous as always!!