• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128

Make a healthy dinner in 30 minutes or less... while spending $0 extra! Click here to get the Eat God's Way “30-Minute Skillet Dishes” worksheet + videos FREE!

How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe
Print Friendly, PDF & Email

glass bowl of golden-colored homemade mayonnaise perfect for keto recipes with text overlay: "How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128 (less than 5 minutes!)"

Want to make healthy homemade mayonnaise for yummy recipes like my Keto Dinner Rolls… yet avoid that strong extra virgin olive oil flavor?

So does Deb. 🙂

I’m happy to share how to make a mild-tasting homemade mayo… without fancy kitchen equipment… on today’s #AskWardee.


Subscribe to #AskWardee on iTunes, Stitcher, YouTube, or the Podcasts app.

The Question: Make Homemade Mayonnaise With Avocado Oil?

Deb asked:

I have a question I’d love for you address. How to make a good wholesome mayo using avocado and or other newer oils and which is the healthiest to eat! What equipment do you use or just a good hand and a whisk? Thank you, Deb

Deb, thank you for your question!

Because we’re featuring your question today’s #AskWardee, you’re getting a gift — a FREE Mini eCourse! Our team will be in contact with you so you can choose which one you’d like!)

How To Make Homemade Mayonnaise

The basic recipe for mayonnaise is simple: mix together 3 room temperature egg yolks with some salt and raw apple cider vinegar. Optionally, you can add mustard, garlic, etc. for flavor. Then, while blending or whisking*, drizzle in 1 cup of oil(s). If all goes well, it should emulsify into mayonnaise almost like magic!

*Use a stick blender, food processor, or blender. You can whisk by hand, too; it’s harder but it still works!

What Oils To Use For The Healthiest Mayo (Works For Trim Healthy Mama S, Keto, Paleo, Or Whole30, Too)

Any liquid oils work for mayonnaise. However, Deb asked which are the healthiest oils to use.

We prefer to use healthy traditional fats/oils — organic and cold- or expeller-pressed — like extra virgin olive oil, melted coconut oil, and/or avocado oil.

However, olive and coconut tend to impart stronger flavors into the mayonnaise. That is, unless they are more refined; more refined often equals a mild flavor. Unfortunately, though, refinement also equates to less healthy.

(Avoid the highly processed veggie oils such as canola, corn, etc. due to high processing, rancidity, and high omega-6 fatty acid ratios. While avocado oil does contain omega-6 fatty acids, it also contains omega-3s to balance those out.)

So a really good choice for mild-tasting mayonnaise is organic cold- or expeller-pressed avocado oil. It’s actually the only oil I use for my basic mayonnaise recipe now! (Although I often add a titch of toasted sesame oil for flavor.) We really, really love it.

Basic Mayonnaise Recipe

Here is my recipe for homemade mayonnaise (originally shared here). In it, you’ll see I call for a blend of expeller-pressed oils. It’s your choice, but do follow the guidelines I shared above if you want it to be as healthy as possible. These days I use nearly all avocado oil, with just a bit of toasted sesame oil added for flavor.

4.25 from 16 votes
Print

Homemade Mayonnaise

Make your own more-delicious, healthier, and less expensive mayo in just a minute or so with a few common real food ingredients you probably already have in your kitchen. 

I'll show you! Watch the video above to see this recipe in action.

Course Condiment
Prep Time 5 minutes
Author Wardee Harmon

Ingredients

  • 3 organic or pastured egg yolks room temperature
  • 1 tablespoon mustard
  • 1 tablespoon raw apple cider vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 cup organic, expeller or cold pressed oils * use a blend of your favorite oils

Instructions

  1. You can use a food processor or blender. Or a stick blender and a quart size jar works great.

  2. Combine all ingredients, EXCEPT oil, into a quart jar or blender. 

  3. Blend a bit.

  4. Now keep blending while slowly pouring in the cup of oil.

  5. Before long (in just a minute or so)... you have mayonnaise. 

Recipe Notes

*In the video above, I'm using avocado and grapeseed oils. I have since stopped using grapeseed oil and just use avocado oil.

Beautiful, healthy, delicious, cheap, and EASY. Wasn't that amazing and oh-so-easy?

What If Your Mayonnaise Doesn’t Work?

Sometimes — usually because of poor quality eggs or egg yolks that are too cold — your mayo won’t emulsify (thicken). It stays liquidy and runny, like the oil that’s added. It may even separate after being in the fridge for awhile.

It’s simple to fix this!

Get out 3 more egg yolks and let them come to room temperature. Then, while blending, slowly add the liquid mayo mixture that didn’t work. It should emulsify this time, provided you are using room temperature, good quality egg yolks.

What Do To With The Egg Whites?

Egg whites are useful in lots of Trim Healthy Mama or Keto recipes… such as my Keto Dinner Rolls!

There’s no waste when you use your yolks in sauces like mayonnaise and your whites in other dishes!

Uses For Homemade Mayonnaise

This mayo is made with only real food, healthy ingredients… so it’s a perfect addition to your Traditional Foods, Paleo, Whole30, or Keto recipes!

We love it on top of grain-free salmon patties, in egg salad, in homemade ranch dressing, on sandwiches, and more.

photo collage of 14+ eBooklets, including no-knead sourdough bread and how to make thick raw milk yogurt, available if you sign up for the FREE Traditional Cooking Cupboard

More Traditional Cooking Info…

If you haven’t already, be sure to sign up for the FREE Traditional Cooking Cupboard… you’ll get 14+ FREE eBooks featuring recipes, info, and articles on Traditional Cooking School, and a free Traditional Cooking video series!

Click here to grab your 14+ free eBooks and free video series today!

Any Questions Or Comments?

If you have other questions or comments about your own experience with homemade mayo, be sure to leave them in the comments!

Helpful Links

  • FREE 14+eBooks and FREE Traditional Cooking Video Series
  • Original Mayonnaise Recipe (comments contain more info!)
  • Keto Dinner Rolls
  • grain-free salmon patties
  • egg salad
  • sandwiches
  • Keto recipes
  • stick blender, food processor, or blender
  • extra virgin olive oil, melted coconut oil, and/or avocado oil
  • more info about high omega-6 fatty acid ratios

What Is The #AskWardee Show?

The #AskWardee Show is the live weekly show devoted to answering your niggling questions about Traditional Cooking: whether it’s your sourdough starter, your sauerkraut, preserving foods, broth, superfoods or anything else to do with Traditional Cooking or your GNOWFGLINS lifestyle.

I share tips and resources, plus answer your questions about Traditional Cooking!

The Details

When: Wednesdays at 10am Pacific / 1pm Eastern

Where: Traditional Cooking School on Facebook Live or @TradCookSchool on Instagram Live

What If You Can’t Make It?

Don’t worry. You can catch the replays or listen to the podcast!

  • Come back here to AskWardee.TV; all replays will be up within hours of airing live; the print notes are always posted at the same time I go live.
  • Go to Traditional Cooking School on Facebook to view the Facebook Live replay or go to @TradCookSchool on Instagram on your phone or tablet (Instagram recording only lasts 24 hours).
  • Subscribe to the #AskWardee podcast on iTunes, Stitcher, YouTube, or the Podcasts app. While you’re there, be sure to leave a rating and review!

Want To Get YOUR Question Answered?

Here’s how to submit your question. If we answer it on #AskWardee, you’ll get a gift!

  • Tweet your question to @TradCookSchool on Twitter; use hashtag #AskWardee
  • Send an email to wardee at AskWardee dot tv — add #AskWardee to your email so I know it’s for the show

Please do NOT add future questions for #AskWardee to the comments of this post because they might get missed!

Do you make homemade mayonnaise for Traditional Cooking, Trim Healthy Mama, Keto, Paleo, or Whole30 recipes? What oils do you use in homemade mayo?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: #AskWardee Allergy Friendly Condiments, Dips, & Spreads Condiments, Dips, & Spreads (Gluten-Free) Food Preparation Keto Recipes Paleo Recipes Q & A Recipes Techniques & Tutorials Trim Healthy Mama Recipes Whole30 Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Brenna Heffernan says

    April 3, 2019 at 2:13 pm

    Hi Wardee,

    I see that you use grapeseed oil in this recipe. I have read on the Westin A. Price Foundation website that grapeseed oil is high in omega-6 fatty acids and should be avoided because we already have so much in our diet. Would you please explain to us why this is something you would use for your mayonnaise?

    Thank you so much,
    Brenna

    Reply
    • Wardee Harmon says

      April 4, 2019 at 9:40 am

      Hi Brenna. I actually don’t use grapeseed oil anymore for that reason. As I shared in this episode, I use nearly all avocado oil with a bit of sesame oil for flavor. I’ll be sure to update the original recipe so it’s current with what I do now. Thank you for asking!

      Reply
      • Brenna Heffernan says

        April 4, 2019 at 12:44 pm

        Thank you Wardee for everything. I can always trust your recommendations!!

        Reply
  2. Jennifer R. says

    April 3, 2019 at 3:51 pm

    Homemade mayo is the best! Once we figured out the easiest method, we have never purchased store-bought mayo again! I think our recipe is even easier than yours, so I wanted to share:
    1 whole egg
    Real Salt to taste (usually about 1/2-1 tsp)
    1 C mild-tasting oil (avocado or mild olive oil)
    1 T lemon juice (I think ACV could be substituted)

    Method:
    Use a wide-mouth, quart-size graduated Mason jar. Add oil to the 1 C line. Add egg (straight out of fridge is fine), salt, and lemon juice. Put your immersion blender into the jar, all the way to the bottom. Turn on the immersion blender, and slowly pull the stick up. The oil should immediately emulsify. I usually move the immersion blender up and down slowly for about 45 seconds.

    Reply
    • Wardee Harmon says

      April 4, 2019 at 9:45 am

      I’m glad you found a recipe that works for you! Thanks for sharing!

      Reply
    • Hélène says

      April 16, 2019 at 3:18 pm

      The trick here is to keep the stickblender submerged for about 15 seconds before starting to move it up and down. Works like absolute magic! No more crazy dribbling the oil in nor dirtying a measuring cup for the oil!
      Only thing bad is I can not get this method to work for more than 1c of oil at a time and we use alot of mayo here lol

      Reply
  3. Gina says

    April 3, 2019 at 4:11 pm

    I make home-made mayo, but I use the whole egg, not just the yolks. It eliminates the problem of what to do with the leftover whites and you don’t need to use as many eggs. I usually only use one or two. My mayo emulsifies just fine, though I find that the oil I use will affect the texture. Sesame oil tends to make a thicker mayo, but also has a very strong flavor. Pure coconut oil will make the mayo stiffen hard in the refrigerator, so I usually mix it with other oils like avocado or sesame. Recently, I bought some liquid coconut oil and plan to try mayo using that at some point. I have even used a mixture that included some melted butter when I was short of other oils.

    Reply
  4. Zabeth says

    April 3, 2019 at 8:02 pm

    Are there health risks from eating the raw egg yolks in homemade mayonnaise? If so, is there any way to make it safer? Thanks!

    Reply
    • Vicki Henry says

      April 4, 2019 at 2:14 pm

      Hi Zabeth,

      The only sure protection against salmonella/botulism is to use nitrates/nitrates. Fermenting doesn’t kill these disease causing organisms.

      Here is how to protect against salmonella and/or botulism in foods like these:

      -if fermenting, don’t ferment longer than 8 hours, then refrigerate
      -use up within 7 to 10 days
      -use quality eggs (local, clean, healthy, pastured)
      -use clean kitchen equipment, etc. when preparing foods

      Thanks for asking!

      ~ Vicki, TCS Customer Success Team

      Reply
  5. Malcolm Whinfield says

    April 3, 2019 at 8:51 pm

    Hi Wardi and Jennifer, I have also been making Mayo similar to the method Jennifer uses, 1 or 2 whole eggs (whites and all) and they always turn out well. I do use Mustard and Apple Cider vinegar but I really like the tang so I put in a heap more. I also add herbs and spices if I want different flavours. I really like the garlic flavour.

    Using white with the egg parts a stiffer texture than simply yolks. Sometime I add one whole egg and one yoke to find the balance in texture.

    Reply
    • Hélène says

      April 16, 2019 at 3:20 pm

      Exactly what I do, 1 yolk and 1 whole egg. That way I can toss just the one white and not feel bad lol

      Reply
  6. Renée Gagnon says

    April 6, 2019 at 11:08 pm

    I make mayo with extra-virgin olive oil. It has a strong taste but I cut it with Greek yogourt or with partially strained kefir. Hummmmm.

    Reply
  7. Hélène says

    April 16, 2019 at 3:22 pm

    I use lite olive oil, processed but its a good oil to start with, unlike the alternatives. Refined coconut oil is too pricey for what it is. Lite olive oil is pretty fair.

    Reply
  8. Cory says

    July 23, 2024 at 3:01 pm

    Hello, I was trying to find out how long you can store this in the refrigerator or is there another way to store it?
    Thx

    Reply
    • Makenzie Reed says

      July 24, 2024 at 8:54 am

      Hi, Cory. It should last about 2 weeks in the fridge. 🙂 ~Makenzie, TCS Success Team

      Reply
4.25 from 16 votes (16 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot
  • Ali on Rhubarb Salsa
  • Leif on Amish Butter: Really?
  • Makenzie Reed on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief
  • Missy on How To Make An Herbal Eye Pillow For Relaxation & Headache Relief

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

glass bowl of golden-colored homemade mayonnaise perfect for keto recipes with text overlay: "How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128 (less than 5 minutes!)"

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.