Homemade Mayonnaise Recipe

Super Easy Homemade Mayonnaise

Make your own mayo mayonnaise recipe Homemade Mayonnaise Recipe homemade mayonnaise copy

Makes 3 Cups (Double Batch)

This mayonnaise recipe is inspired from the amazing book Nourishing Traditions by Sally Fallon, but I have made a few changes in the ingredients and the preparation to make it tastier and easier.  You will need a few specialty items to make this such as light olive oil*, whey, and a stick blender, but it is worth it for healthy, creamy mayonnaise. I make a double batch because the fermentation step allows for the mayonnaise to stay fresh for a longer period of time while also improving the nutrition. This works great in the Meat Salad recipe! 





2 whole eggs, at room temperature

2 egg yolks, at room temperature

2 teaspoons Dijon mustard

3 tablespoons lemon juice

2 tablespoons whey (see recipe below)

½ cup light olive oil* (not Extra Virgin, but the lighter colored kind)

1 ½ cups expeller-pressed organic sunflower oil

½ teaspoon unrefined sea salt (such as Celtic or Himalayan)

*Note:  I use light olive oil in this recipe because the flavor of olives tends to intensify over time.  Extra virgin olive oil has the most intense flavor because it is from the first pressing of the olives, while the light oil is from subsequent pressings.


In a 1 quart measured canning jar, (I like the wide mouth kind with these lids for easy cleaning), pour in ½ cup light olive oil (you can use the measurement markings on the jar).  Add the 1 ½ cups sunflower oil, bringing the oil up to the 2 cup mark.

Add the remaining ingredients.  Immediately blend with a stick blender, right in the jar, for about one minute, until the mixture is smooth and incorporated.  Place a tight-fitting lid on the jar and let sit on the counter for one day at room temperature, (approximately 8 hours), this will start the ferment and help to preserve the mayonnaise.  You can store in the same jar in the refrigerator and use up within a month.


Whey the Easy Way

(Excerpted from the book Freedom from Fibromyalgia: 7 Steps to Complete Recovery, ©2014, by Natural Healing Expert Leah E. McCullough)

Whey is the liquid part you see when you open a jar of yogurt or sour cream that has separated. Some people throw it out and some people stir it back in. It is a highly bioavailable protein and it contains lactobacilli cultures. These microorganisms are what make foods ferment and increase their nutritional content, among other things.


1 cup high-quality yogurt, full fat (6%), organic from grass-fed cows such as from Snowville Creamery


Take a medium-sized mixing bowl and set in on the counter where it will not be disturbed. Place an eight-inch mesh strainer over the bowl. Line the strainer with a lint-free kitchen towel, cheesecloth doubled up, or, in a pinch, two layers of paper towels.

Pour the yogurt into the lined strainer. Cover loosely and let sit overnight. In the bowl you will have the liquid, the whey, and in the strainer you will have “cream cheese,” which is nothing like commercial cream cheese.

This will yield you about enough whey to start a batch of beet kvass. You can eat the “cream cheese” but it is very tart. It tastes better with a little raw honey added to it.