So I set out to make my own. After several attempts, I came up with this delicious, creamy mayonnaise that is super easy to make. I use this in many of my dishes! Try it in some egg salad, chicken salad, deviled eggs, or simply on your sandwich. It is that good!
Serves: 16 servings
  • ½ cup organic olive oil
  • ½ cup coconut oil (melted and cooled)
  • 1 egg yolk
  • 1½ tsp lemon juice
  • 1½ tsp white vinegar
  • ¼ tsp dried mustard
  • ⅛ tsp sea salt
  • ⅛ tsp paprika
  1. Melt coconut oil and allow to cool.
  2. Once cooled combine it with the olive oil.
  3. In a bowl mix together all the ingredients except the oil mixture.
  4. Use your mixer with a whisk attachment and SLOWLY pour in the oil while mixer is going.
  5. Start with 1 drop at a time and then increase to a slow steady stream.
  6. This should take you at least 5 minutes to accomplish.
  7. Once all the oil is infused, you will have your mayonnaise.
  8. Click here to watch MAYONNAISE VIDEO


2nd Homemade Mayonnaise


Homemade mayonnaise is surprisingly healthy, and so easy to make! Organic eggs, olive oil and apple cider vinegar make this mayo tasty and good for you.

2 organic, free range eggs
2 Tablespoons organic apple cider vinegar
1/2 Teaspoon organic powdered mustard
1/2 Teaspoon sea salt
2 cups organic, cold pressed extra-virgin olive oil


1. In a food processor, blend eggs, apple cider vinegar, mustard and sea salt. Pulse until combined.

2. With the food processor going, slowly drizzle the oil into the egg mixture. You need to do this slowly, make sure that only a thin stream of oil is going in. If you’re doing it right, you will probably have to set the measuring cup down at least once because your arm will get tired!

3. Continue to run the food processor until the mayonnaise thickens. If your mayo isn’t thick enough, add a little more oil and process it longer.

4. Spoon the mayonnaise into a canning jar, secure the lid and store it in the fridge for up to two weeks.