Tuesday Tutorial: DIY Mayo!

Tuesday Tutorial: DIY Mayo!

In my quest for eating healthier I have abandoned the idea of a low fat diet.  I know some may think I’m crazy.  Instead of a low-fat diet I am changing and eating a healthy-fat low-sugar low-refined flour- diet.  Essential fatty acids and other important things are found in fats!  We need them!  But when we alter the molecular structure of fats (ie: refine them) like hydrogenated oils, corn and soybean oils, margarine, and such our bodies don’t know what to do with them, and that is dangerous.  The best kind of fats are expellar pressed straight from the source.  Some examples: olive oil, coconut oil, grapeseed oil, macadamia oil, almond oil, avocado oil, and expellar-pressed sunflower oil.  Even butter is from a natural source! Full-fat dairy is not a bad thing!   

But I don’t like butter on a sandwich.  I want mayo.  And even the Vegannaise and other “natural” mayos are made with soybean or canola oil.  Soybean oil is one of the most common refined oils out there and it can contain transfats! Canola oil is refined and contains a toxic eurcic acid.  Maybe not much, but I’d still rather avoid it and stick to unrefined oils.  And that means making my own mayonnaise.

I have done it by hand, but using the Kitchen Aid mixer was so much easier! And I think my mayo tastes just as good if not better (fresher) than the store brands.


  • 2 egg yolks (room temp)
  • juice from half a lemon
  • 1  3/4 c grapeseed oil
  • a pinch of salt, sugar, garlic powder, onion powder

Put egg yolks and lemon juice in mixing bowl and let them set together a few minutes and add a pinch of salt.  Start mixer on a medium setting  with the whip attachment and mix for 1 minute.  Slowly start to pour the grapeseed oil in the bowl AND I DO MEAN SLOWLY!  You need a small steady stream of the oil.  (It took me about 7 minutes.)   

This is how small the stream of oil should be!


As the oil mixes with the egg yolks it emulsifies.  The mixture should always be a creamy yellow color. Once all the oil has been poured in mix another minute and then remove the bowl from the mixer.  At this point the taste is up to you, but I added another pinch of salt and the smallest pinches of garlic and onion powders as well as a tiny bit of sugar. 


Looks like mayo!


 I put mine in a small jar and it keeps in the fridge for about 3 weeks. 


Homemade Mayo!


  •  If you want to make a smaller amount, keep the ratio of 1 egg yolk to about 1 cup of oil.  (I used a little less to stay on the safe side.  If you use too much oil it separates and the batch is ruined.)
  • One tip I discovered: to pour as a small steady stream get a bigger measuring cup (like a 4-cup capacity) and it’s much easier to hold over the bowl and pour slowly! (My 2-cup measuring cup kept dribbling the oil down the side of the cup instead of into the bowl.)
  • I have also seen recipes that use white vinegar instead of lemon juice. 
  • You can use any oil to make your mayonnaise, but I would stay away from strong-flavored oils like olive oil.  (Tried it.  GROSS!)  Grapeseed is flavorless and made a great mayo for me.  (I buy it in bulk at Sam’s Club for pretty cheap.)

And there you have it!  Homemade mayonnaise!  Give it a try!


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