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Enzyme-Rich Olive Oil & Egg Mayonnaise (Homemade, Additive Free)

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Enzyme-Rich Olive Oil & Egg Mayonnaise (Homemade, Additive Free), Freshly blended enzyme-rich mayo for tuna salad.

We Americans like our mayonnaise.

A lot.

The U.S. consumes some $2 billion worth of mayonnaise each year, and the average person uses a lot – not a little, says registered dietitian Keri Gans, author of “The Small Change Diet” and blogger. Health-wise, that can be problematic for a number of reasons. Now research firm Euromonitor says it’s surpassed ketchup as the No. 1 most-used condiment. 

 

 
Am I being critical of mayo? Maybe.

The White Stuff

The white stuff is loaded with hydrogenated fat, calories and table salt. One tablespoon provides roughly 94 calories; 10 grams of hydrogenated fat with NO protein, fiber, vitamin A, vitamin C, iron, or calcium.

A few mayos are healthier than others, made with simple ingredients, but most are a combination of bad processed oils, cheap fillers, and preservatives to keep forever on the shelf.

Years ago when our children were young, my eyes were opened after reading mayonnaise ingredient labels. I decided we’d have to go without or do homemade mayonnaise until I found one I could feel good about feeding my family.

We had a slew of food allergies to work around, so it was a clear decision, plus my daughter loved making it for me. Win! Win!

The worst are the “light” mayos. These substitute fats that may be hydrogenated or GMO-based with chemicals, sugars, and fillers. Check out the nasty ingredient list of Hellman’s Light Mayonnaise (from website):

INGREDIENTS: WATER, SOYBEAN OIL, VINEGAR, MODIFIED CORN STARCH, WHOLE EGGS AND EGG YOLKS, SUGAR, SALT, XANTHAN GUM, LEMON AND LIME PEEL FIBERS (THICKENERS), (SORBIC ACID, CALCIUM DISODIUM EDTA) USED TO PROTECT QUALITY, LEMON JUICE CONCENTRATE, PHOSPHORIC ACID, DL ALPHA TOCOPHERYL ACETATE (VITAMIN E), ARTIFICIAL AND NATURAL FLAVORS, BETA CAROTENE.

This is how we make our own!

 

 

Homemade Mayonnaise Recipe

Enzyme-Rich Olive Oil & Egg Mayonnaise (Homemade, Additive Free). making healthy mayo with eggs

Enzyme-Rich, Nutrient-Dense Mayonnaise

This colorful homemade mayonnaise recipe whips up in 5 minutes and tastes absolutely amazing. It is based on the Nourishing Traditions cookbook recipe, and it is loaded with valuable enzymes due to the raw nature of the food. It will last two full weeks in the refrigerator.

It is loaded with true, bio-available Vitamin A and choline (brain-food) from the yolks.

 

 
This is the way mayo used to be made before commercialization and food processing:

Ingredients

  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 1/2 teaspoon minced fresh garlic or dry garlic powder
  • (almost)1 tablespoon lemon juice also room temperature
  • 1 teaspoon prepared yellow or Dijon-type mustard (optional)
  • 3/4 cup virgin olive oil, coconut oil, avocado oil (also delish!) or expeller-pressed sunflower oil (measure carefully or it will be thinner mayo)
  • sea salt to taste (1/2 tsp. is usual)

Notes:

  • I often double the recipe, because we love it so much, and make egg, tuna or big potato salad.
  • extra virgin olive oil may be too strong for some. A light olive oil gives a closer version of your store bought brand. Avocado oil gets closer for me!
  • In place of lemon juice, we may add our favorite pickle juice from Trader Joe’s bread and butter pickles!
  • sometimes I add honey (I use our own raw honey from our hives) for a honey mustard version!
 

 

Directions

1.) Combine the egg, the yolk, garlic, lemon juice, and mustard in a blender or food processor (or use a stick blender). Blend together.

making mayo

 

Enzyme-Rich Olive Oil & Egg Mayonnaise (Homemade, Additive Free). add oil to blender to emulsify

2.) Add your oil. Blend on LOW speed while pouring the oil into the blender in a fine stream as the mixture emulsifies and thickens. The trick is to pour it in slowly while blending ~ not all at once.

 

 
3.) Add to chicken, tuna, and potato salad, pasta salads, and anytime mayo is called for on sandwiches. It adds that fabulous mayo taste compliment and moisture!

Note: If you add 2 tsp. whey, you can extend the life of the mayo in the refrigerator to 1 month or more and increase the nutrition and enzymatic activity even more. The whey acts as a natural preservative loaded with probiotics. I get it from the liquid in my plain yogurt. Or here’s how to make your own whey.

I LOVE this quote:

“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.”  ~Adelle Davis

 

 

My Picks for Healthier Store-Bought Mayonnaise Brands

When I can’t make my own mayo, here are some brands I’ve given a thumbs-up.

Look for these brands in the ‘Healthy’ section of your supermarket or Whole-Foods type grocery. Most of these products are expensive to buy from Amazon, but I linked to them so you can see the ingredients.

PS Try to use an organic brand so you avoid the GMOs, and it should state the oil is ‘expeller-pressed’ if you want to avoid the highly processed oils.

Biona Organic Olive Oil MayonnaiseSpectrum Naturals, Organic Mayonnaise with Olive OilWoodstock Farms Organic MayoTrader Joe's Organic Mayonnaise Primal Kitchen Paleo Approved Avocado Oil Mayo

You can find these on many store shelves (Whole Foods, Earth Fare, Trader Joe’s, most health food stores, etc.) as well as on Amazon.

 

 

Make your own 10-minute Ketchup, too.

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Thanks for reading!

Jacqueline
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Comments

  1. Thank you so much for posting this!!! I’ve been wanting to try making it, but hadn’t quite worked up the courage until now. I will definitely be making a batch in the near future. 🙂

    • Lauren, I’m surprised you haven’t made mayo yet…let me know if your family likes is as much as ours does. Please give my special greetings to your Mom. *hugs*

  2. Yay! Thank you! I made my own but the only oil I had on hand was Canola (I know, I know, yuck) and it tastes like PLASTIC. I am stopping in at Trader Joes on Wednesday while we’re in Cleveland to get some decently priced Olive Oil 🙂

    • Christina,
      I can just see you saying that (‘Yuck!’) Lol.. I think you will love it. You are such a good wife and mom to Matt and Karsten and so enthusiastic…it’s contagious! They will rise up and call you ‘blessed’!

  4. Jacqueline, I am sorry to learn of your aunt moving in to her new home … Heaven. May she rest in peace.

    Have not tried to make mayo … but no sense trying now as hubby can’t have it. Looks yums tho.

    Have a beautiful day ~
    TTFN ~
    Marydon

  5. Hello, I’m brand new to your blog and rather a lot newer on the road to whole foods. I’ve considered making mayo many times – but I am always scared off by the raw eggs. I am unable at this time to raise my own eggs, so mine are supermarket eggs. Tell me about how you view food safety with the raw eggs? Thanks and be blessed –

    ~Desiree

  6. Thank you so much for posting this recipe, I use mayo alot for my buttermilk ranch recipe and I have been wanting to make mayo, homemade. this sounds really yummy..easy too. I have everything but the lemon otherwise I would make it tmrw!

    thanks again! :}

    Sarah beth

    • Thank you, Brandy! Hope you’re getting to enjoy this wonderful weather! I’m not sure where you are, but it is close to 60 degrees when it’s usually around 10 or 20!

  9. Yes! I can’t wait to try this! Simple ingredients and quick preparation time. That’s my kind of recipe! Plus, using raw eggs is wonderfully nutritious! Thanks for linking up to my first ever link up party! You are a blessing, Jacque!

  11. Thanks so much for sharing, Jacqueline! Homemade mayo is on my list to try making–but I will be honest–I still have an aversion to raw eggs (I think it’s how I was raised). Do you just make sure the eggs come from a really good source? Thanks for sharing w/ Healthy 2Day Wednesday! Hope to see you back next week!

    • I understand, Erin. No problem here 🙂 One thing you can also do is to buy pasteurized eggs. Most supermarkets carry a line or two that are pasteurized and yet are still fresh eggs. The outside ( and supposedly the inside) of the egg are considered clean. But like milk, once it is pasteurized, it is truly no longer raw and the ingredients are altered. Blessings!

  12. I have not made home-made mayo in years. I remember it being a bit of pain to do but well worth it in the end as it tastes amazing, especially when compared to the stuff we buy in the shops.

    Mollyxxx

    • Lisa, the whey will take about an hour to start dripping out of the coffee filter. It is the reason yogurt is such a great pro-biotic. We never throw away the whey! I hope this helps.

  17. What a grand idea to make it in the blender! I just hope my vitamix does not over mix it. Thank you again for a frugal homemade recipe!
    We just ran out of mayo as well and I wanted to make homemade instead.

    In Christ,
    Rebecca

    • Hi, Rebecca,
      How did the Vitamix do with it? that is what we use 🙂 I’d love to know how it turned out! Blessings,
      Jacqueline

  18. I use a lot of Grape seed oil, would it work with this… Have wanted to try to make my own mayo, but have been scared, I just found your wonderful site.

    • Hi, Elizabeth,
      I like grapeseed oil, but have not tried it in the mayo recipe. It would be fine to try it half and half with olive oil. Experiment and see if you like it. Wikipedia mentions using it in mayonnaise, and its profile is a healthy one: http://en.wikipedia.org/wiki/Grape_seed_oil

      Blessings!
      Jacqueline

  19. Olive oil has a certain taste that doesn’t lend itself well to certain things…like fudge brownies…and I don’t like the flavor it imparts to homemade mayo, either, so I kept searching to find something more neutral. I learned that I didn’t like the safflower oil, either. Some people use peanut oil, which you can find at Albertson’s. What I found that I like best is rice bran oil that I bought online. Nutritionally, it is even better than olive oil.

    I was a big fan of Miracle Whip salad dressing before I began to be aware of things, so I use a recipe I found on line for that. I thought the recipe used too much AC vinegar so I cut down the amount and the second batch turned out great. I even put some jars in a water bath canner to see how well it would preserve, and it turned out fine! That would solve any egg concerns people might have and be a great addition to your food storage.

  21. Hello!
    My daughter is allergic to eggs and I have been looking for a good mayo/salad dressing without eggs. Any ideas?
    Thanks, Kim

    • Hi, Kimberly 🙂
      I can’t say that I do, but you might try googling eggless mayonnaise. also, I think Trader Joe’s has an eggless mayo, but some of the ingredients need to be researched (soy protein isolate?) I wish I could help more :-/ I am praying you find a healthy substitute. J

  22. I know this is an old post, but I saw it on your sidebar when linking to Encouraging Home blog hop, and I’ve been looking for a good mayo recipe. Recently I’ve been buying a very expensive brand at Whole foods, one of the few that doesn’t contain canola or soybean oil.
    thanks for these clear directions. I’m going to pin this and when we get back to the states and I have my blender, I’ll be making it. Thanks!
    Bless you,
    Gail

    • What brand do you buy, Gail? We usually make our own, but have defaulted to Trader Joe’s organic mayo (with canola) when we cannot. Thanks and may God keep you safe during this trip!!

  23. Hooray! I was just saying the other day I’d love to make home made mayo but hate that it doesn’t keep long enough to use it up, since we don’t use it very often. Whey is the answer to my woes- and I’m about to start making home made yogurt, so what perfect timing! *happy dance*

  24. Thank you..

    I have made this b4 with a good quality olive oil…
    will try coconut oil next time..

  25. I buy safflower mayonnaise and it is very expensive so this is a recipe I am certainly going to try. How do you feel about using Safflower oil to make the mayonnaise?

    God’s Blessings be with you.
    Virginia Dobler

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