MYO Mayo

Yesterday I made mayonnaise, and I wanted to share how simple, cost-effective, delicious, and wonderful it is, so that you too can make some!

As a side note, I am thinking about trying to do a regular “Make-Your-Own Monday” type of post (although it’s no longer Monday…) since I love to use weekends to make homemade versions of things. 🙂

Some mayonnaise recipes call for only olive oil, but this version uses half olive and half coconut oil! Brilliant! The result is a mellow, creamy, delectable mayonnaise fit to grace many a dish! If you’re concerned that your mayo will taste like coconut, you can get a refined coconut oil (like the one I used), which is just as good for you but has a more neutral taste and smell.

20140427_192139 (2)

There are many good reasons to make your own mayo.

The biggest reason, in my opinion, is that you get to make sure that the ingredients are high-quality nourishing ones that provide essential nutrients, rather than synthetic pseudo-nutrients. Even some of the best options out there are still mainly made from canola and soybean oil!

This mayo (recipe below) is made with SUPERFOODS, and thus is PACKED with nutritional benefits! The healthy fats help to absorb vitamins from the foods what we pair them with, and there are also compounds in homemade mayo that help digest and assimilate proteins. Here are some of the major benefits of each:

Pastured* eggs: 

  • High quality protein
  • Omega 3 fatty acids
  • B Vitamins, including B12 and B2
  • Vitamins A, E, D, & K
  • High-quality cholesterol (needed for numerous functions and structures within the body, and does NOT increase risk of heart disease)
  • Other health-supporting nutrients, such as Choline, Selenium, Phosphorus, and Iodine
  • more info here

*Note: if the eggs are not from pasture-raised chickens, the amounts of these nutrients will be lower, because many of the vitamins and Omega 3s come from a diet of bugs and greens.

Coconut Oil

  • quality source of slow-burning fuel, providing steady energy
  • quality source of saturated fats necessary for healthy cell membranes
  • antibacterial-viral-fungal
  • helps absorb fat soluble vitamins A, D, E, & K
  • more info here

Olive Oil

  • quality source of monounsaturated fats (these are more stable and less prone to rancidity than polyunsaturated fats)
  • contains protective antioxidants, such as Vitamin E
  • helps absorb fat soluble vitamins A, D, E, & K

Lemon Juice

  • Vitamin C and other bioflavanoids
  • cleanses the liver
  • balances blood pH

This picture is from the very first mayo recipe that I tried, which was the one in Nourishing Traditions. I wasn’t the hugest fan of it. It wasn’t bad, but it wasn’t what I was hoping for. For one thing, I used whole grain Dijon mustard, which I wouldn’t do again. No one wants grainy mayo. Also, as it was made with just olive oil, it wasn’t as firm as I would have liked (although it did firm up in the fridge after a couple days). I would try it again with non-whole-grain mustard. 🙂


Here’s the recipe that I used for the coconut oil version – it’s really great! It calls for fairly simple ingredients:20140427_184139 (1)

  • eggs (1 whole + 2 yolks)
  • olive oil
  • coconut oil, melted (but not hot – you don’t want it to cook the egg!)
  • lemon
  • Dijon mustard (not whole grain, unless you want grainy mayo…which you don’t.)
  • sea salt
  • white pepper (optional – I din’t have it, so I didn’t use it)
  • whey/yogurt (optional)

Put all the ingredients other than the oils and yogurt/whey in a blender or food processor, and pulse to combine. Next, with the processor is going, very slowly drizzle the melted oils into the mixture. Once all the oil is incorporated, you can add in the whey or yogurt. This picture is from the Nourishing Traditions recipe, but it illustrates the process.

mayo in food processor

This mayo will last in the fridge for a decent amount of time (I don’t know exactly how long).

Making your own mayo is not expensive, either! It’s probably even cheaper that buying a jar of store-bought organic mayo, although I haven’t run the numbers.

Some yummy ideas for your mayo include:

  • spread on sandwiches (sourdough, anyone?)
  • make a batch of egg or chicken salad
  • mix into homemade kraut or other cultured veggies for a quick & yummy coleslaw
  • flavor small batches to make aioli spreads (herbs, garlic, chipotle…)
  • mix with sriracha for spicy tuna sushi rolls

7 thoughts on “MYO Mayo

  1. Hi Rach! What are the measurements for the ingredients? Maybe I just missed it but I’d love to make this. So many store brands have sugar in theirs.

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