2-Minute Healthy Homemade Mayo

How much does the healthy mayo make? I don’t eat a lot and the recipe says it will last up to a week. Not sure I can eat that much in a week. Thanks!

Hi Katie,
A strange thing happened to my most recent batch of MCT oil mayonnaise. It gradually solidified and now after about three weeks it is actually Crumbly. Just as background, I have made lots of mayonnaise using EVO, Non EVO, Avocado and, dare I say it, even corn oil, so I am quite familiar with the problem of mayonnaise not setting up.

I have also made three batches of MCT oil mayo each time using a different brand of MCT oil. Let me say that flavourless MCT oil makes the best tasting Mayo that I have ever had and in addition it has the best creamiest consistency. When I finish making it I can always turn a spoonful of it upside down and it just hangs there on the spoon.

The last batch was made with Dr. Mercola’s top of the line MCT oil and is delicious and I am using it instead of olive oil on top of hot dishes, but If i try to whip it back from crumbliness it seems to want to separate. Have you any insights about this? if you do i would sure appreciate hearing them.

Thank you and keep up the good work.

David

Not sure it counts as lactofermented if you’re not using dairy to ferment ?

I made this recipe exactly as written–using apple cider vinegar instead of lemon juice–and it turned out perfectly, despite my heavy-duty blender having only two speeds which are really “high” and “very high.” It’s so nice having fresh mayo. Thank you Wellness Mama!

You can buy pasteurized eggs at any good grocery store, right next to all of the others. This is not the same as an egg from a chicken who ran around in a pasture. They have been treated to kill bacteria without cooking. Even if someone else never got sick from raw eggs doesn’t make them safe, especially for the very young and the very old. Doesn’t matter if the chicken was caged or not, there is no way to tell if a raw egg is affected unless you want to set up a lab and culture each one to make sure. The inside of the egg from a chicken that carrys the bacteria is also affected, so washing the shell off may reduce, but not 100 percent guarantee safety. Or, take your chances. Not worth the chance to me- doctor and Hospital bills for months or weeks of treatment vs cheap tasty mayo? Not to mention bloody diarrhea, dehydration, loss of any kind of a life the whole time you are recovering. Please everyone do the research, its easy to Google tons of REPUTABLE health info sites. It is not an old wives’ tale, raw eggs can make you deathly ill or cause your death. Really want to play roulette? Please refute this information with medical or scientific evidence besides “well I never got sick before from it” if you truly care about your readers’ health. It isn’t fair to them to pooh-pooh all of the clear and well studied evidence over scores of years in order to keep traffic coming to your recipe.

This turned out awesome! I’ve tried making mayo before with my immersion blender without any luck… I’m just not coordinated enough to hold it while pouring the oil in slowly. So this time I tried my food processor… worked like a charm! I love how light and fluffy it is… thank you for sharing this recipe 🙂

Well that was an expensive flop and broke my heart to see organic ingredients being tossed down the drain. If I could rate it a -1 I would.

Mine tastes good but isn’t white. It’s more of a light yellow. I used coconut oil and apple cider vinegar, and I used a blender to mix everything. Do you know what made it yellow and not white?