Homemade Mayonnaise Recipe

mayosEditor’s Note:  This is part 2 of my new, ongoing series entitled Marilyn’s Journey to Really Master the Real Foods Diet and reverse the curse of Type 2 Diabetes.  I have much more to say and will be posting my updates, insights, candid comments, challenges, progress reports, recipes, and more during the upcoming weeks as I expect to reverse this diagnosis given enough time and determination.  In the meantime, I welcome your questions, comments, recipes, and testimonies.

In Part 1,  I closed explaining that my first consultation with my Nutritionist started and ended with a splitting headache and muscle aches and pains and I realized that I am starting a new chapter of my life!

During the last week, the headache, shoulder and upper back muscle aches have come and gone and come back again.  Now mind you, I’m not on a strict eating regime, yet, I’m just trying to clean up the obvious dietary flaws, my affection for cookies, freshly brewed coffee, and  elimination of ANY wheat products.

I have not attempted perfection, but I have accepted that transitioning to consuming nothing in a package or a box, and preparing everything from “scratch” will not happen overnight.

Here is what I have done well:

  1. I purchased no nitrate, all natural bacon.  (This cost $9.50 for a little over a pound.) No salty flavor.
  2. I purchased Honest Brand Purple potato chips cooked in coconut oil which my nutritionist says is a healthy, nutrient dense choice.  Yummy!

    Worth the extra cost

    Worth the extra cost

  3. I bought organic carrots, onions and chard.  I couldn’t find organic beets this week, or cauliflower or broccoli, so I bought conventional and made a fermented veggie salad anyhow.
  4. I made a list of breakfast and lunch menus that will be grain, dairy and sugar free.  It’s a pretty short list.
  5. I made fermented mayonnaise from scratch with sesame oil and just a little extra virgin olive oil.  Did you know the olive oil mayo in the store contains more water and soybean oil than olive oil according to the ingredient list I looked at?  My homemade mayo has a bitter taste and the recipe published below, will take a little more tweaking.
  6. I’m drinking peppermint tea with honey or stevia, lemon juice,  and coconut oil in the mornings or ginger tea with stevia and lemon instead of coffee, most mornings.
  7. I  soaked pecans and sunflower seeds in water overnight to neutralize phytates, enzyme inhibitors, and anti-nutrients, and then dried them.  They make a great snack.
  8. I made homemade cream of asparagus soup with real cream, coconut oil and quality ingredients.
  9. I even attended a graduation party and stayed away from obvious carbs and sugars.  My menu consisted of pulled pork, potato chips, green salad, unsweetened ice tea, and watermelon.  I AVOIDED eating the tempting white sourdough bun, pasta salad, lemonade, cookies, and cupcakes.  Progress!
  10. Began simmering a large pot of bone broth.

Fermented Homemade Mayo

Here is the homemade mayonnaise recipe I made Saturday, the flavor definitely is not like Hellman’s, so I’ll be working to perfect it.  The good part of this recipe is that the whey makes it a “fermented mayo” so it will be safe in the fridge for a long time.  Since it only makes one cup, I’m sure it will be used up quickly.  What’s wrong with soybean oil – I’ll talk about that and healthy fats in a future installment.  Maybe I’ll find an overpriced commercial version with quality ingredients that’s tasty!

Ingredient List:

3 egg yolks, room temperature

1 Tb lemon juice or Apple Cider Vinegar (I used lemon juice, didn’t like it)

1 tsp dijon mustard

1/2 tsp salt (needs more I think)

2 tsp natural sweetener (I didn’t use anything – but I will next time since I didn’t have anything other that Sucanat and honey)

1 Cup good quality oil like extra virgin olive oil, sesame oil, avocado, etc.

Whisk the eggs in the blender or food processor for 30 seconds or so, add the lemon juice or vinegar, salt, mustard, and then pour the oil in very slowly while the blender or processor is whirling.  You must pour this in a very small stream and slowly to avoid separation.  This recipe made up beautifully for me and very yellow, but the taste needs some tweeking.

Here is what I my goals are for the next week or two:

  1. Master a “healthy snack list” of more than four items.  So far I have crispy nuts, guacamole, sunflower seeds, and celery with nut butter.  Healthy snack, an oxymoron?
  2. Plan my meals and begin food preparation at least 24 hours in advance.
  3. Accept that my energy levels are lower and I need more rest, my emotions are “occasionally weepy” without an obvious cause.
  4. Source more organic, nutrient dense ingredients.
  5. Find a healthy snack with a bit of sweet.  We will be defining “healthy” in the future.  Just because it is organic may not mean it is a good choice with my new lifestyle.
  6. Getting back to more daily walking regime after injuring my knee last week.

If you have practical suggestions, please share them with me.

My name is Marilyn Moll, and many of you know me as  the founder and former owner of The Urban Homemaker.   Since I sold the business in 2011,  I work as a caregiver.   I am still mother to three,  grandmother to three grandsons,  a widow since 2008, semi-retired and now age 65.  

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2 comments to Homemade Mayonnaise Recipe

  • Marilyn,

    I have some good suggestions to help you but don’t want to be all spammy and enter in links from my site here, but it’s so much easier than re-typing it all out. Let me know if that’s okay and I’ll include a couple links for the best grain-free sugar free recipe resource I’ve found AND the best advice for reversing type II diabetes.

    In the meantime, one tip for making mayo extra yummy (that recipe on my site is one of my most popular) is to add a little balsamic vinegar for a bit of sweet in place of the lemon juice, it’s so tasty, especially in a chicken salad and broccoli salad!


  • Janette

    Here is a link to the best homemade LF mayo recipe ever. The only change I make is replacing one of the tablespoons of lemon juice with 1 tablespoon of cider vinegar.

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