Homemade Mayo

Organic mayo full of healthy probiotics–you don’t see that every day! This mayo recipe is the real deal, and tastes authentic. I’m a mayo lover, and was super sceptical when it came time to toss out the Hellman’s and start experimenting with my own, but take it from me, this recipe delivers.

Now you can eat mayo guilt free! It is still high in fat and calories of course, but that’s not what I mean when I say guilt free…ever, I don’t count calories (anymore), I read ingredients, and the ingredients in this homemade mayo do not include GMO-oil, sugar, liquid egg yolks (from who knows where) or disodium EDTA. To top it off, this mayo is lacto-fermented and contains all the healthy properties that you read about in Fermented Foods 101.

Homemade Mayonnaise - Lacto-fermented

To keep this mayo organic and GMO-free, use fresh, organic ingredients. If possible, choose local, farm fresh eggs, and invest in some good quality extra virgin olive oil because it makes all the difference! Since mayo is made up of mostly oil, it really does shine through, so don’t cheap out. My friend, Alexis, made this mistake the first time she made mayo, and blamed it on my recipe! I never talked to her again! (Just kidding, I’m not that crazy, we’re still friends…STRIKE ONE!)

I have experimented with other oils too. Grape seed oil is light and has a different taste…it’s pretty good, I’d give it a 6.5 out of 10.  I’ve also used half melted coconut oil, and half extra virgin olive oil and it was a total success, 8.5 out of 10!  I now use half coconut oil in my mayo most of the time because it gives it a nice texture and has a subtle cocnut taste which I like. Feel free to experiment with your own oils too, just DON’T use canola, corn, vegetable or other GM-Oils! (Please)

Lastly, because this mayo is fermented, you need to make Basic Whey, so make that ahead of time. The whey in this recipe is the starter culture, and is added to promote fermentation of the mayo. Fermented mayo will last longer without spoiling, and contain beneficial probiotics. Read this article for more info on fermentation.Homemade Lacto-Fermented Mayo


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Homemade, Organic Mayo
Homemade, organic and GMO-free Mayo. This mayo is the real deal, and as a bonus, contains healthy probiotics. To keep this recipe organic, make sure you use fresh, organic ingredients, and quality oil.
  1. Bring ALL ingredients to room temperature. DO NOT skip this step--very important.
  2. In a food processor, blend all ingredients, EXCEPT oil.
  3. With the food processor still running, add the oil slowly in a slow drizzle. Adding the oil should take a few minutes.
  4. Transfer the mixture to a jar, or other air-tight containter, leaving at least an inch of space at the top.
  5. Let the mixture sit at room temperature over night, or about 8-12 hours. This will activate the starter culture (whey) and begin the fermentation process.
  6. Store in fridge. Will last for about two months.
Recipe Notes

If you don't have a food processor, you can get someone to help you with combining the oil. Ask someone to slowly drizzle in the oil while you vigorously whisk!

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6 comments on “Homemade Mayo

    1. Hi Andrena, thanks for your question. If you hover your cursor over the words “Basic Whey” in the article it will bring you to the recipe. Here is the link, anyways http://modernhippiehw.com/wp/2014/02/07/basic-whey/ . Whey is obtained when you strain yogurt, it’s clear and yellowish, and is used in lacto-fermentation. This mayo is fermented so that it lasts longer and has added health benefits.


  1. Hi Carly, when you say “food processor” do you mean “blender” or one of this counter top machines that look like a really large mixing bowl with a large removable blade in the bottom, commonly made by Cuisinart? I do love mayo. Can’t wait to try your recipe.

    1. Hi Kathleen, yes, I mean the mixing bowl thing with a blade. I think mine’s a Kitchenaid, but yes, Cuisnart makes a really good one. Best of luck with your mayo!

      Your Fellow Mayo Lover

  2. Hi Carly,
    What brand of Olive oil do you find has a less olivey flavor? I’m not a fan of Olive Oil mayo so I want to be sure I buy the best kind to reduce that taste.

    1. Hi Arla, I agree, I’m not a fan of a strong olive oil taste either, which is why I use half coconut oil. It’s hard for me to say which is the least olive-y tasting, but I know Spectrum is a quality brand. Hope that helps a little 🙂

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