Foods I think I finally did it. I found a winner! I’ve been trying to make a homemade mayonnaise that tastes just like Hellmann’s, or at least similar to Hellmann’s.
I have tried homemade mayonnaise recipes found all over the internet far and wide and my results…well, they were less than delicious.
So, why not just open a jar of Hellmann’s? Why bother with all of this experimentation in the kitchen?
Three reasons: Hellmann’s is filled with..
- soybean oil,
- sugar, and
- nutrient deficient factory farmed eggs.
YUCK. I don’t want those nasty ingredients in my body, or my kids’ bodies either! So it was important for me to figure out a successful homemade mayonnaise recipe.
The Great Mayonnaise Experiment
I tried using extra virgin olive oil. Blech. While I like olive oil in some things, I didn’t like olive oil tasting mayo.
Coconut oil mayo? No thanks, who wants coconutty tasting mayo, do they? And since coconut oil is solid at room temp I don’t want mayonnaise that ends up solid as a rock.
And what about bacon grease mayo? I mean, who doesn’t love bacon—bacon mayonnaise sounded like a match made in heaven. I gave it a whirl. But it was entirely too greasy and just didn’t taste right to me.
My seven-year-old, Bradley, didn’t care for any of these recipes either, and he is a mayonnaise connoisseur.
Were we destined to go mayonnaise-less? Would we just revert to bad habits and go back to the store-bought junk?
The Homemade Mayonnaise Recipe Winner!
I decided recently to try using a combo of MCT oil and lite olive oil to make mayonnaise. I decided MCT would make a good base for the mayo because it’s flavorless and exceptionally healthy! (psst…did you miss my post on all the health benefits of MCT oil?).
The addition of light olive oil (or avocado oil) helps to the mixture to emulsify better than the MCT on its own without adding too much of an overtly olive oily flavor to the homemade mayonnaise recipe.
Healthy Homemade Mayonnaise
Ingredients
- 2 eggs preferably fresh eggs from pastured chickens
- 1 tablespoon white vinegar
- 1 teaspoon sea salt
- 1 teaspoon dry mustard
- 1/4 teaspoon Cayenne pepper
- 1 SweetLeaf Stevia packet
- 2 1/2 cups MCT oil mixture lite olive oil, and/or avocado oil
Instructions
- Mix all of the ingredients, except for the oil, together in a food processor or stand mixer.
- When well combined, begin to add the oil, very very slowly until the mixture begins to emulsify at which point you may begin to add the oil in a steady but slow stream. That's it!
Notes
Nutrition
The Verdict
Bradley LOVES it! He says, “It’s better than store bought Mom!” After we finished making it, he devoured pieces of lettuce dipped in the homemade mayonnaise.
What does Mom think? It’s good. It doesn’t taste just like Hellmann’s, but it’s a very good substitute.
It is not quite as thick as other types of homemade mayonnaise that I’ve made or as thick as store bought mayo. MCT oil is a thin oil, so that makes sense. It’s thick enough for our purposes though!
It certainly beats store bough mayonnaise leaps and bounds on the health front! I think we’ll keep making our mayonnaise this way.
Have you ever made homemade mayonnaise before? Tell me about it in the comments below!
I am doing a candida diet, and can only have apple cider vinegar in my mayo. NEEDING to find a recipe or even one i can purchase! Missing deviled eggs, deviled egg dip and “lettuce sandwiches”
I would just substitute ACV for white vinegar and see how it works. What about using lemon juice? That would work well!
I miss mayo… looks like a good recipe though.
Wow! This is a God-send! I have been trying, unsuccessfully, to find a recipe missing the aforementioned ingredients! Thank you so much for doing the leg work! I want to go make it right now! Thanks again for sharing!
Have made this twice now, love it! I use xylitol (1 tsp). The second time, it was too thick to continue blending in my vitamix, so used about 1/4 cup less oil.
How long will the regular unfermented keep in the fridge? I just made it its good thanks God bless you.
It would probably keep a couple weeks in the fridge, but your nose will tell you when it’s no good anymore 🙂
Could you use coconut oil instead of MCT oil?
Nope, it would have a weird taste and would get very hard. But, I often use half olive oil and half MCT oil.
Help! My mayo came out runny!
Oh man! I hate it when that happens. Yes, it’s happened to me too. What you can do is keep the runny mixture and start over with another egg and beat it until it’s fluffy. Then, sloooooowly, very, very slowly (like just a couple drops at a time) add some of your runny mayo to the egg mixture and beat it until it begins to emulsify. Continue to add in your mayo slowly until it’s all been combined. I hope that helps!
The eggs are raw? You don’t cook them first? What about salmonella, etc…?
No, we don’t cook the eggs at all and I don’t worry at all about salmonella. 1) The risk of salmonella is greatly exaggerated. 2) We use farm-fresh eggs, so it makes it extremely unlikely that there would be a problem with salmonella. 3) Raw eggs are VERY good for you.
That said, if you aren’t comfortable with raw eggs, you could pasteurize your eggs.
This mayo recipe is awesomely perfect! However I can’t have MCT or avocado oil. Instead I use high oleic organic sunflower oil and the finished recipe tastes so close to Hellman’s (Best Foods on west coast), but better! I like the thick eggy texture of Hellman’s. And while your recipe is right on target, I find adding one teaspoon of powdered sunflower lecithin firms it up to have the identical texture of Hellman’s and also almost makes it foolproof. Also, I like to use a half teaspoon of raw honey and 4 drops of Now brand Stevia Glycerite to mimic the sweetness of Hellman’s. Thank you for sharing this recipe!
I’m so glad it worked out well for you! We love our homemade mayo here 🙂
How does one know if they can’t have mct or avocado oil? I’m so confused about oils… And I thought sunflower oil wasn’t good because of took many PUFAs or omega 6s or some such… Been making and our buying avocado oil mayonnaise and do not really like the taste…
I don’t usually use sunflower oil myself due to their high O6 content. MCT and avocado are both great options.
Have you had any issues with the MCT oil mayonaise causing digestive issues? Or perhaps one just doesn’t use enough mayo in one serving to be a problem…?
Your mayo recipe is àwwwwsumm!! I was searching for a good one and hit the mayonnaise jackpot!! Now how much is a serving and how many calories would it be? Omg!
I’m glad that you enjoyed the recipe! I’m not sure how many calories per serving. You can probably find an online calculator and put the information for each of the ingredients to figure it out though.
Just made MCT oil mayo today, gee mine is yellow two, didn’t use your recipe though mine was close to yours but I think I will use it the next time sans-serif the stevie.. I buy my MCT oil by the gallon.
I really hate auto correct when I am not paying attention.. two should be too. And sans-serif should just be sans.
Wow, where do you get MCT by the gallon? I need to find a way to get it cheaper 🙂
Where else but Amazon.
Always comes out liquidy even when adding oil one drop at a time from 1/4 teaspoon! I don’t think it’s possible to add the oil any slower!
I have to wonder whether all of the success reports are actually using real MCT oil, or have been snookered by fraudsters hawking overpriced vegetable oil.
I have made mayonnaise with ease using any normal food oil, but real MCT mayo seems impossible.
Whisk, mixer, blender, immersion blender, and food processor all failed using MCT oil. All make mayo with ease using sunflower oil.
The only other relevant piece of information is that it is 80 degrees F inside my kitchen. That doesn’t seem extreme enough to cause a recipe to fail so reliably.
Strange! I’ve made this with a couple brands of MCT oil, though I do often use half MCT/ half light olive oil.
I wonder if adding a smidge of xanthum gum would help thicken it up?
You could certainly try! It has a tendency to clump, though, so sprinkle it in and blend very thoroughly!
I bought an immersion blender (stick blender) and with this you just put everything except the oil into a Ball Wide-Mouth pint jar (make just a half recipe), pour the oil on top, put in the blender, hold on to the jar, and turn it on: ready in 5 seconds! No slow dripping or any of that. 5 seconds! Done! Worth the low cost of an immersion blender ($21.99 at Walmart) even if you use it only for this. Miracle mayonnaise machine.
The stick blender has made making mayo at home almost foolproof..and very easy!
What ratio of the oils do you use?
I often use half olive oil and half MCT oil. Hope that helps! 🙂
Mine came out liquidy and I used half light olive oil. Also it didn’t taste anything like real mayonnaise. The taste was just oil, with a slight burn in the back of my throat from the cayenne. I saved it by putting minced garlic and grated Parmesan in it. This made tasty salad dressing, which was my goal in the first place. So it was a win eventually.