Homemade mayonnaise is so quick and easy to whip up that, having made it once, you’ll wonder why you ever bought it. Made with olive oil, it’s such a healthy form of fat that it’s a Paleo staple: may no fridge be without a jar. It’s creamy and luscious and turns the lowliest of salads into an event. Keep it simple: you only need 3 ingredients, and a twist of a salt.
Is Homemade Mayonnaise Healthy?
Looking for the recipe? Scroll all the way down.
When transitioning from a standard Western diet to the Paleo recommendation of high fat / low carb / moderate protein, the question “How will I get enough fat?” looms heavily. Mayonnaise is a brilliant way to up the intake – but you can’t just go to the store and stock up.
Supermarket Mayonnaise – or the vast majority of them – are made with industrialised seed oils which are already toxic in the jars. Read the labels. Canola, corn, soy, safflower and sunflower oils are all polyunsaturated fatty acids (PUFAs). They’re highly unstable and are damaged by exposure to heat, air and light (including the light from the supermarket) – all of which are a routine part of the manufacturing process. When ingested, oxidized PUFAs promote oxidative (free radical) damage to the cells and tissues of the body. They’re highly inflammatory. Free radical damage lies behind premature ageing, heart disease, liver damage, immune dysfunction and cancer.
Homemade Mayonnaise, on the other hand, made with olive oil and a real egg, is health enhancing. Olive oil is high in monounsaturated fat and antioxidants. Monounsaturated fats enhance cardiovascular and immune function and protect against heart disease. Eggs are one of nature’s wonders, particularly when they come from free ranging chickens. A good egg is high in protein, iron, selenium, choline, riboflavin, phosophorus, the vitamins A, E and K2, and Omega 3.
The other great thing about Homemade Mayonnaise is that it only requires 3 ingredients and 1 minute. Check out the video below – I had my eye on the clock while I was whizzing, and – yes – 1 minute was how long it took to whip it up.
Olive Oil or Extra Virgin Olive Oil for Homemade Mayonnaise?
Cold-pressed extra virgin olive oil is one of the best oils that you can consume raw, being rich in antioxidants and minimally processed. But, no, you can’t use it for making mayonnaise. Sorry about that, but it’s true. I made the mistake once and hopefully will never do so again. EVOO is too strong, and you’ll end up with a bitter mayonnaise that’s impossible to correct and you’ll end up throwing it out.
Instead, use a light tasting olive oil. I use a blend which is described as a blend of ‘refined olive oil and virgin olive oil’ – not extra virgin. It’s sold in a can, not a clear glass bottle, and carries the recommendation that the oil should be stored in a dry and cool place, away from sources of heat. These points all reassure me that the producers are proud of their product and have taken the appropriate steps to protect their oil from oxidative damage.
Homemade Mayonnaise – 3 Ingredients, 2 Steps, 1 Minute
Really, it’s too easy. You need 3/4 cup of Olive Oil, an egg and the juice from half a lemon. Sure, a pinch of salt, but that doesn’t really count as an ingredient – everyone has salt in the kitchen. Half a teaspoon of a delicate mustard is an optional extra. Sometimes I do, sometimes I don’t. Oh – and you need a Stick Blender. You can do it by hand, but it’ll take a while, and it won’t be as globby. This is how it’s done:
- Add the lemon juice, the egg and a pinch of salt to the mixing cup of the immersion blender.
- Whiz to combine, then maintain the whiz as you slowly pour in the Olive Oil.
That’s it. It’ll take you about 1 minute. Maybe 2 if you include the time it takes to measure the Olive Oil and squeeze the lemon.
My first batch of homemade mayonnaise – back in September 2014 – was a definite ‘aha!’ moment. We now make a jar a week. A generous blob is added to our salads, our fish, and our resistant starch: cold potatoes and cold white rice. We love it, and if you’re not already making your own homemade mayonnaise, then I hope this recipe is the inspiration you need to get whizzing.
How to Make a Great Marinade – this needs to be learnt by heart: oil, acid, sweet, salt and aromatics.
Black Olive Paste – Another brilliant way to get more olive oil into your diet.
Basil, Mint and Lemon Pesto – A fresh twist on a summer favourite.
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Best Wishes, Good Health, Great Lovin’.
- juice of half a lemon
- 1 egg
- ¾ cup olive oil (absolutely not extra virgin - it's too strong)
- salt to taste
- Place the lemon juice, egg and a pinch of salt into the container of an immersion blender.
- Whiz to combine, then continue whizzing as you slowly pour in the olive oil.
- Store in a jar in the fridge.