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Homemade Mayo or Amazing Aioli


Up to a couple of months ago homemade mayos and ketchups were my standard for gauging how nutritionally bonkers someone was. I’ve used the words: “she even makes her own mayo…”

Well, let me tell you guys, those people are on to something.

Home-made mayo tastes nothing like the supermarket stuff. It will make you fall in love. It’s a little bit of everything that is well and good and delicious in this world.

My toasts and sandwiches taste so gourmet now and they make me so happy. Homemade mayo makes me so happy.

raw pastured egg

You’ll need pastured eggs – eggs from hens that are free-range and allowed to roam pastures to forage seeds and insects. The rate of salmonella in eggs from hens the live in a natural environment is basically nil. I add raw eggs to my smoothies, I try raw cookie batter, and make my happiness mayo. The husband likes beating raw egg whites with sugar, creating a thick, sweet, frosting. We’ve never gotten sick – but we do make sure we get organic, free-range, pastured eggs.

          “The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw.”Dr. Mercola

To learn more about the different types of eggs, their risk and nutritional value – check out How to Eat Raw Eggs Safely.

how to separate egg yolk

Now, on to the mayo. I call it mayo but it’s really more like an aioli because I add garlic. For just regular mayo you can opt out of the garlic and use a milder oil like avocado oil for half of the oil requirement and olive oil for the other half. For regular mayo the taste of olive oil might be too strong, but for aioli it blends perfectly with garlic.

The key to getting the right consistency is first blending the yolk with the acidic ingredients. Then slowly, very slowly adding the olive oil. Don’t try to speed up the process and add too much oil at once or it won’t emulsify and will get clumpy.

homemade mayonnaise recipe

Homemade Mayo or Amazing Aioli


  • 1 egg yolk
  • 2 teaspoons fresh lime juice
  • 1 teaspoon white wine vinegar
  • 1/2 garlic clove, crushed (more to taste)
  • 1/4 teaspoon sea salt
  • a drop of mustard (about 1/4 teaspoon)
  • 3/4 cup extra virgin olive oil, divided into 1/4 cups


  1. In a medium bowl, add all ingredients except for the oil. Whisk together until well blended.
  2. While continuously whisking, very slowly add the first 1/4 cup of olive oil. Add the oil a drop at a time so as to take about 3 minutes incorporating the oil into the egg mixture.
  3. Gradually add the remaining two 1/4 cups of oilve oil, with a very slow thin stream, while whisking constantly (about 4 min).
  4. When you've incorporated all of the oil and the mayonnaise is creamy and thick, you can cover and leave it at room temperature for 24-48 hours (this study claims it's safer) or chill right away.

You can customize your homemade mayo to add chipotle, herbs, spices, infused oils!

homemade aioli mayo close up


Hi! Thanks for reading! I’m a certified nutritionist exploring the local & sustainable foods scenes in The Woodlands and Houston! Keep in touch and follow me! As of 2017 my sister and I just opened an outdoor dessert café – check it out! I couldn’t be more excited!


  1. YUM! This looks delicious….and creamy….and the recipe sounds simple. Busting to give it a go. I love your writing style, perfect blog for health conscious foodies. Amazing!x

  2. This recipe looks amazing! Thanks for sharing. I used to make mayo quite awhile ago but my family preferred Best Foods (in the NW, Hellman’s everywhere else). Go figure! I would like to try it again as I think my husband’s taste buds have evolved as he is wanting to eat more naturally now.

    I’m curious though about adding the whey to preserve it. We don’t eat that much mayo and I’d like to have it around longer. Is it whey powder you add and when would you add it?


    • Joyce, thanks for stopping by and for your kind words! If your husband likes garlic or restaurant-style aioli he’ll LOVE this – it’s on a league of its own. It gives sandwiches and egg salads a completely different, delicious, twist! My life changed after making this and I am not even kidding!
      You can add a tablespoon of whey along with the vinegar, lime and mustard. You’ll need liquid whey, though – which cannot be bought. Here is a link on how to make it:
      Let me know how it goes if you try it out!

  3. Sounds so good but how long does it keep in the refrigerator? I stopped making my own mayo because we didn’t use it up quickly and I kept throwing some away from each batch.. I was never share how long it was safe to use.

    I always made mine in the food processor. All ingredients into the processor bowl. Pulse to combine then add oil in a VERY SLOW stream with the processor running until it begins to emulsify, then the rest of the oil can be added in a slow steady stream until thick and creamy. I never had a problem and I was a novice. It saves your arm from all that whisking.

    • Susan, I honestly always finish it within a day or two so I’ve never actually tested it! But it should keep a week in the fridge for sure. You can either refrigerate it right away, or you can store it on the counter overnight and then refrigerate. The acidic environment works towards killing bacteria. Alternatively you can add whey and lacto-ferment the mayo which could extend shelf life by at least a month.
      I love making it with my hand mixter (with a whisk attached) but I should definitely try making it in the food processor!

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