No Preservatives, No Artificial Thickeners
I bought mayonnaise from the store for years, assuming it was just eggs and oil whipped into creamy perfection. But when I looked at the ingredients list? Let’s just say it wasn’t pretty.
Most store-bought mayo is loaded with preservatives, refined seed oils, and artificial emulsifiers to keep it shelf-stable for months. And low-fat mayo? Even worse. Manufacturers remove the fat (which is what makes mayo so delicious) and replace it with modified starches, gums, and even sugar to mimic the texture.
So I started making my own. And let me tell you—it’s a game-changer. This olive oil mayo is creamy, full of good fats, and made with just five real ingredients. There is no junk in this healthier homemade mayo, no stabilisers—just flavourful, homemade goodness.
How Is This Healthier Than Store-Bought Mayo?
Most commercial mayonnaise is made with refined vegetable oils like rapeseed or soybean oil, which are often highly processed and stripped of nutrients. They also contain preservatives, artificial stabilisers, and even sugar to improve texture and shelf life.
This homemade version, however, is made with:
🥚 Real eggs – No powdered egg derivatives, just whole, hard-boiled eggs.
🌿 Olive oil – A much healthier fat than seed oils, packed with antioxidants.
🍋 Lemon juice – A natural preservative that enhances the flavour.
🔥 No added sugar, gums, or artificial emulsifiers – Because you don’t need them!
If you’ve ever read ‘Ultra-Processed People‘, you’ll know why ditching heavily processed condiments is a great move for your health.
Tips for the Best Homemade Mayo
🔹 Use a mild olive oil – Extra virgin olive oil can be too strong, so use a light or neutral one for a balanced flavour.
🔹 Blend in stages – Add the olive oil gradually to emulsify properly.
🔹 Adjust consistency – Add water a tablespoon at a time until it’s just right.
🔹 Chill before using – The mayo thickens up beautifully in the fridge!
Ways to Use This Healthier Homemade Mayo
This homemade mayo is just as versatile as the store-bought kind! Here are a few ideas:
🥗 Dressing Base – Whisk it into a Caesar or potato salad dressing.
🥪 Spread for Sandwiches & Wraps – The ultimate upgrade for your lunch!
🍟 Dip for Fries & Veggies – Especially good with sweet potato fries.
🐟 Sauce for Fish & Seafood – Add a little garlic and you’ve got a quick aioli.
FAQ
Can I make this mayo without eggs?
This version relies on eggs for creaminess, but if you need an egg-free alternative, try blending silken tofu or soaked cashews with olive oil and mustard.
Why is my mayo too thick?
Just add a little more water, one tablespoon at a time, until you reach the desired consistency.
Can I use another oil?
Yes! You can swap olive oil for avocado oil or a light, neutral oil if you prefer a milder taste.
Healthier Homemade Mayo – No Preservatives, No Artificial Thickeners
Ingredients
- 4 hard-boiled eggs
- 75 ml olive oil
- 25-50 ml water start with 25ml, add more as needed
- 1 tbsp Dijon mustard
- Fresh lemon juice to taste
- Salt to taste
Instructions
Preparing the Eggs
- Boil the eggs for about 10 minutes until fully cooked.
- Remove them from the water, peel, and allow to cool completely before blending.
Blending the Mayonnaise
- In a blender or food processor, add the cooled eggs, olive oil, 25ml water, Dijon mustard, lemon juice, and salt.
- Blend until smooth and creamy.
- If the mayo is too thick, add a little more water (a teaspoon at a time) until you reach the perfect consistency.
Storing & Using the Mayo
- Transfer the mayo to a clean, airtight jar.
- Store in the fridge and use within 7 days.
- Enjoy in sandwiches, wraps, salads, or as a dip!
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