Simply Mayonnaise

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Yield: 3/4 cup

2 egg yolks
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1/8 tsp sea salt
3/4 cup extra virgin olive oil *
dash of fresh cracked pepper
1/4 tsp celery seeds
1 tbsp whey (optional) **

In the bowl of a food processor, combine egg yolks, lemon juice, Dijon and sea salt. Turn on the food processor until ingredients are combined, approx 30 seconds. Continuing to blend, stream olive oil through the food processor spout drop by drop while the motor is running. It is important that the oil is added very slowly. It should take approx 1 minute to pour the oil into the processor. Once 1/2 cup of oil has been added, oil may be added at a slightly increased speed. After drizzling in the oil, add pepper and celery seeds through the spout of the food processor while the motor is running.

Store mayonnaise in an airtight glass container in the refrigerator. Chill thoroughly before use. Mayonnaise will thicken during the chilling process.

* Shop for an extra virgin olive oil that is light and buttery. Many times olive oil farmers sell at local farmers’ markets, which enables a discussion directly with the farmer about which oil will be the mildest choice for a mayonnaise. If the flavor of olive oil is too strong, unrefined sunflower oil may substitute for 1/2 or the entire cup of olive oil.

** Lacto-Fermented Option – After making basic blender mayonnaise, stir in whey. Store in an airtight container for 7 hours at room temperature before transferring to refrigeration. Fermentation will extend the mayonnaise shelf life from several days to a month or more.

xo – Organic Spark


  • Lisa N.

    Without the whey addition, how long will the mayo stay good for? About a week?

    June 24, 2011
    • Molly Chester

      About a week… yes. I have stretched it to two, but don’t tell anybody. :)

      June 26, 2011
  • Mia

    Can you tell me what the sodium and carbs are in this recipe?

    May 10, 2012
    • Molly Chester

      Hmmm… not sure.

      July 14, 2012
  • Hi Molly, thanks for the great recipe. Just wondering, if I have already refrigerated the mayo, is it too late to add the whey to extend the shelf life? Could I leave it out for a bit to come to room temp and then add the whey for 7 hours or is it too late for this batch?


    July 14, 2012
    • Molly Chester

      I bet you could bring it back up to room temp and lacto-ferment it. Don’t see why not…

      July 14, 2012
  • Cherish

    Would it be ok to replace the egg yolks with organic pasteurized eggs? Being pregnant and having small children, I am concerned about salmonella in the eggs.

    December 10, 2012
    • Molly Chester

      If you prefer, you can use pasteurized egg yolks.

      December 12, 2012
  • Maria

    I’d say there’s no carbs, according to the ingredients listed…

    February 25, 2013
  • Erin

    Can you substitute coconut or another neutral oil for the olive oil, or only sunflower? They don’t sell olive oil at my local farmer’s market and I have not yet had a homemade mayo I like because the flavor has always been too olive oil heavy for me. I found out recently my beloved Hellmann’s was not only GMO filled, but also uses Monsanto products (I’m a little late to that party, I’m sure; but better late than never!)!

    April 17, 2013
    • Nena

      I made some with coconut oil (a different recipe) and it was beautiful right after I made it. However, when I placed it in the fridge, it solidified . . . like coconut oil does when it gets cold! I added some sunflower oil to try and thin it out, and it worked a little bit, but it’s still not very creamy like it was when I first made it. I will certainly avoid using coconut oil next time . . . or only use a little bit.

      June 8, 2013
    • Molly Chester

      I don’t think coconut oil would work b/c it solidifies too much. Try ordering online! I like Bragg’s Extra Virgin Olive Oil for my mayonnaise. It is buttery. Or Chaffin Family Farms has lovely olive oil, but they are sold out at the moment –

      July 4, 2013
  • I am so curious about this and have to try it. I wish the mayo lasted a little longer. I have this problem with the homemade ranch dressings too because we can’t seem to eat them in time before they go bad. I will have to try this mayo when I am making a batch of egg salad or chicken salad:)

    Thanks for the recipe!

    August 21, 2013
  • Jill

    I’m just about to make a batch myself. I like organic grapeseed oil because the flavor is the most neutral that I’ve tried. I haven’t yet found an olive oil that works for me because all I can taste is the olive oil. Molly, have you tried organic grapeseed oil yet?

    October 27, 2013
    • Molly Chester

      I have not ever looked into Grapeseed Oil. Is it possible to get it unrefined?

      November 1, 2013
  • Shawn

    Could you use apple cider vinegar instead of lemon juice?

    January 4, 2014
    • Molly Chester

      I have never done it. Probably could, though!

      February 9, 2014
  • Dee Sund

    I have cleaned up my diet since being diagnosed with Multiple Myeloma four years ago. I’m looking forward to getting the recipe book and especially any recipes for salad dressings.I’ll try this one very soon. There is nothing to compare with ‘made from scratch’.

    March 6, 2014
  • mickey

    I use avocado oil, extra virgin, cold pressed. I find that olive is too strong. I alsouced ACV. This was the best recipe so far. Thanks Maria. Also can you buy whey?

    April 13, 2014
  • Leslie

    when you refer to Whey, does that mean the Whey protein powder found in nutritional supplements at grocery store?

    September 3, 2015

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