Try this Healthy Homemade Mayonnaise recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix all of the ingredients, except for the oil, together in a food processor or stand mixer.
- When well combined, begin to add the oil, very very slowly until the mixture begins to emulsify at which point you may begin to add the oil in a steady but slow stream.
- That's it!
Commercial condiment labels obscure a fundamental culinary truth: mayonnaise is simply a permanent emulsion of oil suspended in liquid via egg yolk lecithin. Standard jars rely on stabilizers and high-shear industrial homogenizers to prevent separation, whereas home preparation requires mechanical patience. Cold ingredients often cause emulsions to break, so bring eggs to room temperature—around 68 degrees Fahrenheit—before processing. Pouring the fat too rapidly overwhelms the lecithin molecules, drowning the suspension and resulting in an unusable, greasy liquid.
Prevent breakage by starting the motor with all dry components and vinegar combined, then introduce the two and a half cups of oil drop by drop for the first quarter cup. Once the mixture thickens visibly and lightens in color, switch to a thin, steady stream. Fresh eggs provide stronger structural integrity and richer flavor compounds than older variants, holding more oil per yolk due to higher moisture content.
Store the finished condiment in a sanitized glass jar at or below 40 degrees Fahrenheit for up to seven days. Substituting olive oil for neutral MCT oil introduces robust polyphenol bitterness; temper this by using a mild light olive oil rather than extra virgin varieties.
