Home-Made Mayo

5 Apr, 2020

The Struggle

This journey has been a struggle, there even was a period I simply refused to make mayo because I found it extremely frustrating. I just thought it wasn’t reliable, one time it would turn out great and another time it would be a complete disaster and nothing I did could save it. What I found was that the tool you use is as important as the ingredients. So yeah, I’m finally making mayo again and I’m extremely happy about it, because I can finally use all those egg yolks leftover after making my chocolate pistachio cookies.

A basic condiment with endless possibilities to dress up all your dishes. During the summer months I’ve mixed it mango a nice addition to your BBQ spread. What about a wasabi mix or sriracha, so once you have the basic down get creative with additional flavors.

Is Home-Made Better?

Why go through the trouble of making your own mayo when you could easily buy mayo? Well because the home-made version doesn’t include any of the bad oils like sunflower, canola, corn or safflower (categorized as polyunsaturated fats) and no additional sugar (why do we need sugar in mayo). The deal with these oils is that they have been processed so much in order to maintain their liquid form (hence the name polyunsaturated fats, as these contain double bonds in the fatty acid chain, the more double bonds it contains the more fluid it is), but they are highly susceptible to exposure of light, heat or oxygen. Basically, anything you might encounter in a kitchen. Ingestion of these oxidized polyunsaturated fats impacts your hormone and immune function.

There you have it, this is my short answer to that question. So enjoy making your home-made mayo.



Since publishing this recipe back in April, we have used mayo in quite a few recipes. And we thought it would be great to make a little overview for you. Let’s get to cooking.

Home-Made Mayo

Prep Time10 mins
Total Time10 mins
Servings: 1 cup
Author: Kyara


  • hand mixer


  • 2 large egg yolks or 3 medium
  • 1 cup avocado oil
  • ½ tsp dijon mustard
  • ¼ tsp salt
  • 1 tsp vinegar


  • With a hand mixer beat the egg yolks together with mustard salt and vinegar for about 30 seconds or until you get a bright yellow thick mix.
  • Slowly start dripping the avocado oil into the mix while continuously mixing with the hand mixer.  Allow the oil to incorporate before adding more and remember to go slowly.
  • Easy-peasy done, you should have a thick beautiful light-yellow mayo to use in your other recipes. Keeps up to 1 week refrigerated.