Mayonnaise is one of my favorite condiments to make. No matter how many times I make it, there’s just something about watching something come together and emulsify like mayo that’s always interesting. I love how making it with my stick blender (aka emulsion blender) is super fast and easy. There are so many variations you can make with homemade mayo, but this is my favorite.
I use expeller pressed coconut oil, because there is no coconut taste. Also, I always use fresh farm eggs (and encourage you to do the same). I never worry about eating raw egg or using it in uncooked dishes when I know where it came from. Also, I don’t worry about leaving it on the counter until it reaches room temp, which it has to be in order for the mayo to emulsify. Lastly, I always use whey to ferment my mayo.
It only adds to the flavor and it helps it last for up to 6 months in the fridge. Without it, it will last 2-3 weeks. Please read the instructions found on this post for how to obtain whey. Instructions for making mayo in a blender or food processor at the bottom of this post.
makes 1 ¼ cups handcrafted mayonnaise
The Preparation
- 3/4 cup olive oil
- 1/2 cup coconut oil, melted
- 1 large egg, room temperature
- 2 large egg yolk, room temperature
- 1 teaspoon dijon mustard
- salt, to taste
- 1/8 teaspoon smoked paprika
- 3 drops liquid stevia, like sweetleaf
- 1 tablespoon whey (from yogurt), optional
The Execution
1. Begin by putting oils in the emulsion blender container, in order to measure them. Make sure your coconut oil isn’t hot or it could cook your eggs.
2. Add all remaining ingredients.
3. Place blender in container until bottom of blender is on the bottom of the container.
4. Begin to blend without lifting blender. Mayonnaise will begin to emulsify and look like this:
5. Continue blending, holding the blender in place on the bottom of the container until it looks like this:
6. Once it reaches that point, you can begin to move the blender up and down until it is completely emulsified.
7. Put mayonnaise into a glass jar with a lid and place in refrigerator. If using whey, leave out on counter for 7 hours, then move to refrigerator.
8. Yum! Creamy, flavorful mayo! I like to eat it from a spoon.
9. Alternate Instructions: If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.
This makes a total of 20 servings of Handcrafted Mayonnaise. Each serving comes out to be 130 calories, 14.2g fats, 0.1g net carbs, and 0.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup olive oil | 1432 | 162 | 0 | 0 | 0 | 0 |
| 1/2 cup coconut oil | 972 | 108 | 0 | 0 | 0 | 0 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 large egg yolk | 109 | 9 | 1.2 | 0 | 1.2 | 5.4 |
| 1 teaspoon dijon mustard | 3 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/8 teaspoon smoked paprika | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| 3 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon whey (from yogurt) | 2 | 0 | 0.3 | 0 | 0.3 | 0.1 |
| Totals | 2598 | 284.5 | 2.4 | 0.3 | 2.1 | 12.6 |
| Per Serving (/20) | 130 | 14.2 | 0.1 | 0 | 0.1 | 0.6 |
Handcrafted Mayonnaise
Ingredients
- ¾ cup olive oil
- ½ cup coconut oil melted
- 1 large egg room temperature
- 2 large egg yolk room temperature
- 1 teaspoon dijon mustard
- salt to taste
- ⅛ teaspoon smoked paprika
- 3 drop liquid stevia like sweetleaf
- 1 tablespoon whey (from yogurt) optional
Instructions
- Begin by putting oils in the emulsion blender container, in order to measure them (or use a glass measuring cup if your container doesn't have markings). Make sure your coconut oil isn't hot or it could cook your eggs.
- Add all remaining ingredients.
- Place immersion blender in container until bottom of blender is on the bottom of the container.
- Begin to blend without lifting blender. Mayonnaise will begin to emulsify and look as pictured.
- Continue blending, holding the blender in place on the bottom of the container until it looks as pictured. It should be about halfway emulsified.
- Once it reaches that point, you can begin to move the blender up and down until it is completely emulsified. Put mayonnaise into a glass jar with a lid and place in refrigerator. If using whey (see Intro), leave out on counter for 7 hours, then move to refrigerator.
- Alternate Instructions: If you do not have an immersion blender, place all ingredients except oil in your blender or food processor and turn it on. Very carefully and very slowly, begin to add your oil one drop at a time. (Putting a little oil in a dropper helps) Once the mayo begins to emulsify, you can begin to add the oil a little faster until you have a steady stream.
What brand of coconut oil did you use for the recipe? Is it the refined kind?
There is a limited amount of brands here and I didn’t want to buy the wrong one. I currently use unrefined Bio Planète for my BPC and occasionally for frying (though it burns way too easy).
Yes, something like expeller pressed coconut oil. The type that has no coconut taste or smell would work best 🙂
I’m very interested in coconut oil that doesn’t taste like coconut. I like coconut, but I don’t want everything tasting like it. I see a few on Amazon that explicitly say ‘expeller pressed’ … is ‘cold pressed’ the same thing? Thanks for the suggestion of avocado or extra light olive oil for a more neutral flavor as well. Haven’t made any yet but looking forward to it! Thank you!
Hey Tracy,
In general, refined coconut oil will have a neutral taste, so that’s what you want to look for.
Expeller pressed and cold-pressed are different oil extraction processes, and expeller-pressed is typically refined while cold-pressed is usually unrefined (and tastes like coconut).
Craig… Can you use unflavored, powdered whey? If so how much? I have a large container of the stuff I bought for some orher keto recipes.
You can just skip over the whey instead. Protein powder wouldn’t work the same in this. The whey that Karen used was fermented.
OK… Makes sense! Thanks for the info. I’ll try making whey because I could never use the mayo up before it would go bad without it. I’ll let you know how it turns out.
Sure thing George, sounds like a plan!
We’ll… Making the whey was really easy. BTW… how long does that stuff last (and what else can you use it for)? When I was at the store I bought a large container of plain yogurt and used all of it before re-reading the recipe and directions. As a result I have A LOT of whey! The resulting “Greek” yogurt was wonderful! However… my mayonnaise did not work out so well. It never got thick which I guess means it didn’t emulsify. After making too much whey I decided to follow the directions exactly but obviously I did something wrong. I do intend to try again because I REALLY want some healthy mayonnaise!
George, sorry I missed this conversation. The whey lasts a long time. (I keep mine for months) The best thing I recommend using it for is fermenting other things. You can even use it to ferment store bought products, like salsa or ketchup. Here’s a primer of sorts for how to do that.
http://learningandyearning.com/how-to-ferment-store-bought-condiments
Hope this helps and hope you got the mayo to work. Are you using an emulsion blender?
Thank you for the recipe! I’ve been in desperate need of mayo for various recipes. A tip on melting “solid” coconut oil. I scoop it out into a glass measuring cup then set the cup in a bowl of hot tap water. It can take a little bit off time depending on how hot your water is. Makes measuring pretty easy and pouring it when using the blender method.
Andi, you could toss it in the microwave for 10 seconds or so and it brings it to room temp quick 🙂
Could I use MCT oil instead of coconut oil?
You could, yes. I actually saw you made it already – I accidentally missed this comment – sorry!
I like it, but it seems to have too much egg flavor. Would omitting one of the egg yolks screw up the emulsification?
The egg yolk is necessary for the emulsification in this recipe. There may be other recipes where something else is used. Glad you liked it, in spite of the problem with the taste.
I’m gonna bite the bullet and try it with one less yolk. I’ll let you know how it turns out. It’s not like the egg flavor ruins it or anything. It’s still an excellent recipe!
Please report back if it’s successful, for others who are interested! So glad you like it.
Well, it didn’t go well at all, but I think that’s because I changed way too much at once. I kind of tried combining your recipe with another that used butter instead of coconut oil. My girlfriend didn’t like how strong the olive oil taste is and I feel like it throws off the taste of the ranch I made with it, so I figured maybe butter would do the trick. It didn’t emulsify at all, but that might have been because I didn’t let the ingredients reach the same temperature. I’ll admit I was impatient and wanted to taste the final product!
I’m reading that canola oil can be a great substitute for olive oil in mayo, so I think my next attempt will follow your recipe with canola oil instead of olive oil. This time I will be patient and let everything reach the same temperature.
The recipe says it makes 1 1/4 cups, but in the pictures it appears to be 2 1/4 cups.
Hi, Chad. The reason it looks like more in the pic is because the emulsion blender is still in the container, which is causing the mayo to rise. It really is 1 1/4 cups.
~Karen
Ah, that makes sense. Thanks.
Chad, not sure why, but I can’t respond to your post above directly. I just wanted to make a couple of comments. One is, I don’t know that you will achieve the correct consistency without the correct amount of eggs. I also wanted to mention that I wouldn’t recommend canola oil at all. You can do a search to find out all the ways it is bad. Here’s one explanation: https://authoritynutrition.com/canola-oil-good-or-bad/
Macadamia or olive oil are other alternatives.
Also, if your mayo doesn’t turn out and you think it’s because any ingredients were too cold, simply cover and leave on the counter until it reaches room temp then simply blend again.
I’ve looked into canola oil and found good arguments for an against it. The consensus seems to be that non-hydrogenated cold pressed canola is far better than others, and that’s what I would be using if I go with canola. I think I may try extra light olive oil though. Thanks for all of your help!
Chad, I used expeller pressed coconut oil and extra light olive oil and there is no strong taste. I, too, dislike that strong olive oil taste.
And Karen, that recipe was fantastic and SO easy with my immersion blender. A+++
Also, I have one question. Most recipes for mayo that I see use either lemon juice or vinegar? Is there a reason you left it out or does the dijon mustard add enough vinegar to do the trick?
Thanks for the quick and easy recipe
Thanks for the advice! I think I’ll give that a shot.
Wow. That made a world of difference. It tastes like mayo now! Thanks!
Hello Karen and Craig,
I want to make this mayo and have it be able to be stored for a long time. I need advice on how to either buy whey (I am only finding whey protein) or your favorite method to make your own (yogurt, kefir, Greek yogurt).
Is an immersion blender the same as an emulsion blender?
Peace,
Elaine
Hey Elaine,
You can make whey by lining a colander with several layers of cheesecloth or a piece of muslin. Place colander over bowl to contain whey. Take a small container of plain yogurt (cannot be flavored or sweetened) and put it into the colander. Cover and let sit for 2-3 hours. Return yogurt to container and use as you would Greek yogurt. Place whey in jar with lid and keep in refrigerator.
Yes, an immersion blender and emulsion blender is the same thing 🙂
I don’t like mayonnaise. It tastes to me like lard. I use Miracle Whip or a substitute. Are they Keto friendly or do you have a recipe for one that is. Thanks
I made this a few weeks ago and loved it. Hubbie wasn’t too keen on
the coconut flavour though. Could I substitute the coconut oil for
solid animal fat instead (like bacon grease or tallow)?
You definitely could – bacon fat tastes fantastic! If you’re going to make it fresh, try to melt the bacon fat to room temp (just melted, but not warm).
Awesome! Can’t wait to try it 🙂
Hi, How long can we keep this in the fridge please? Love mayo but don’t eat it every day.
Thanks
I’d say 3-4 weeks.
What are the advantages of using the whey? ?Flavor, consistency, healthier, digestion…?
For flavor, but also to add some fermentation to the mayo. The mayo will last longer with the whey.
Dumb question…dry Dijon mustard or jarred?
Jarred! 🙂
I didn’t like it, there is too much olive in the taste, doesn’t taste like mayo for me at all. I’ll never use olive oil again. Bleh.
I’m sorry that you didn’t enjoy it. 🙁
I second Magination’s opinion. Was looking forward to making this mayo for 2 weeks now and I’m very disappointed. It tastes a little like mayo but the aftertaste makes me feel like I just drank pure olive oil. Too bad about the farm eggs and the coconut oil. Now I have to run to the store to get real mayo to continue cooking 🙁
I’m sorry this one wasn’t one that you liked. 🙁 I hope your recipe turned out great in the end!
I was thinking of doing this with Avocado oil instead of olive. I like the flavor better. Should I still add the coconut oil too?
You don’t neccessarily have to – it should work fine with the avocado oil.
I made it with avocado oil and still used the coconut oil and it turned out great!!
Made this today and I agree with the group. Olive oil in mayo is just not meant to be. I know I should avoid soy bean and canola oil, but I just can’t make egg salad without real mayo.
You may enjoy it more with something like avocado oil – it has a lot less pungent of flavor. With olive oil, I usually get best results with extra virgin since it has a lot lighter of a flavor.
Made this today and I agree with the group. Olive oil in mayo is just not meant to be. I know I should avoid soy bean and canola oil, but I just can’t make egg salad without real mayo.
I made this twice, the first time I didn’t like it using olive oil as it taste too oily. The second time I used avocado oil and it was delicious. I even made a batch of chipotle mayo by adding ground chipotle chili. Yum!
interesting about the olive oil. I now use refined olive oil for mayo because the extra virgin leaves a bitter taste BUT cant imagine anything else but avocado oil which is too expensive.
Avocado oil works best typically, that’s what I use. Try checking Costco if you’re a member – they have very reasonably priced avocado oil.
a question. I need to halve this recipe but when i try it doesnt hold together. I also have only the whisk attachments on my hand mixer. any ideas?
I don’t like the taste of coconut oil, is there any substitute for it ?
Yes, any other oil will work just fine. I recommend using MCT oil or Avocado oil because they have high-quality fats and a relatively neutral taste.