Clean Eating Mayonnaise Recipe (2024)

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This homemade mayonnaise recipe has been a long time in the making. I think I have tried about 30 different variations trying to get it just right. But all that work was not for nothing. I finally got a mayo I’m happy with!

You will notice, in the ingredient list, that the oil called for is unspecified. This is not an accident. Choosing your oil is a personal decision, and your choice will greatly affect the flavor of the mayo.

BEST OILS FOR MAYONNAISE:

I have tried it with olive oil, coconut oil, and even sesame oil. But in the end, I wanted more of a traditional flavor, so I went with safflower oil. I found that it gave a slightly less dense texture than some of the other oils I tried which turned out quite thick. So I ended up sticking with safflower oil which turned out to be the best choice for me and what I was trying to achieve with this recipe. This is a delicious and traditional mayo, mainly because the oil is so light in flavor.

That being said, most safflower oils bottled for cooking are refined. If you can locate the unrefined food-grade version, it’s better (cleaner) than refined, but it also has a stronger flavor. So you kind of have to pick your battles on this one. Any way you look at it, this is far healthier than anything you can buy at the store.

HOW LONG DOES HOMEMADE MAYONNAISE LAST?

Note the storage notes at the end of the recipe. Never leave this clean eating mayonnaise sitting out! It must be refrigerated at all times. Typically, homemade mayonnaise will last 1 to 2 weeks in the fridge.

APPLIANCE NOTES:

I tried making this recipe in a blender and failed miserably. So I used my immersion blender instead and it gave me perfect mayo in under 20 seconds. It was actually pretty impressive to watch. So I do recommend an immersion blender for this recipe. Otherwise, you’ll have to make it by hand which is a workout in itself with all that whisking!

NOTES ON THE EGGS:

I highly recommend purchasing pasteurized eggs for this recipe to avoid a foodborne illness. I have found one brand that specializes in this, but they are not sold everywhere. So you may have to hunt one down in your own area. If they are pasteurized, it will say so on the box. Some people say that you should not eat raw eggs at all. It’s a personal decision you need to make for yourself and those you feed. But please be aware that the very young, the very old, and those with immune issues are far more susceptible to foodborne illness from things like raw eggs. So if you try this, use it wisely, and please use pasteurized eggs.

PRODUCT NOTES:

If you’d rather buy your mayo, the only clean eating mayonnaise I have come across is the Chosen Foods brand (affiliate link).

HAVING TROUBLE MAKING MAYO?

Here are some tips in case your mayo separates or has other issues. While I use a stick blender, it’s an older blender. Newer stick blenders may be more powerful, which in turn would over-mix the mayo and cause separation. While the following tips are for hand whisking mayonnaise, some of the tips may help you if you do get separation. You can find those tips here.

MORE HOMEMADE CONDIMENT RECIPES:

• Homemade Butter
• Ketchup

PRODUCTS USED:

• Real Salt – affiliate link

HOMEMADE MAYONNAISE RECIPE: