Simply Homemade Mayonnaise Recipe

Unlike store-bought mayo, this homemade mayonnaise recipe will let you experiment with flavor.

From "Back to Butter"
June 2014

  • If you're one to make your own foods, try this homemade mayonnaise recipe.
    Photo by John Chester
  • Molly Chester and Sandy Schrecengost bring back the simple foods that nourished us for years, before modern food processing turned health upside down, in “Back to Butter.”
    Cover courtesy Fair Winds Press

Yield: 3/4 cup (170 g)

A traditional foods diet is usually where those who have tried others with little success or health improvement land in the end. Back to Butter (Fair Winds Press, 2014) offers traditional food dieters a much needed resource without sacrificing their favorite foods. Molly Chester and Sandy Schrecengost teach how to stock a traditional foods pantry, provide step-by-step kitchen techniques and showcase over 75 mouthwatering recipes. The following excerpt from “Fermented Fixin’s” is for a homemade mayonnaise recipe.

Purchase this book from the Capper’s Farmer store: Back to Butter.

If you’re ready to take on only one homemade condiment, make it mayonnaise! I know of only one commercial variety that’s reputable, and it’s only available by mail order. Store-bought varieties are made with refined oils and thickening agents, but even more important, why aren’t their mayonnaises yellow? It’s made from egg yolks, for goodness’ sake.

Simply Homemade Mayonnaise Recipe


• 2 egg yolks, at room temperature
• 2 tablespoons (30 ml) fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon sea salt
• 3/4 cup (180 ml) extra-virgin olive oil
• 1/8 teaspoon freshly cracked pepper
• 1/4 teaspoon celery seed
• 1 tablespoon (15 ml) whey, optional


1. In the bowl of a food processor, combine the egg yolks, lemon juice, Dijon, and sea salt. Process until combined, about 30 seconds. While the motor is running, stream the olive oil through the food processor shoot drop by drop. It is important that the oil be added very slowly, allowing each addition to fully combine and emulsify before adding the next. Once 1/2 cup (120 ml) of the oil has been added, oil may be added at a slightly increased speed.

2. Once all the oil has been incorporated, stir in the pepper celery seed, and whey, if using. If whey has been added, store in a sealed Mason jar for 7 hours at room temperature before transferring to the refrigerator. Lacto-fermentation will add probiotic benefits and extend shelf life. If not adding whey, refrigerate immediately.

3. Chill thoroughly before use; mayonnaise will thicken as it chills. The whey-less version may be stored in the refrigerator for at least 2 weeks; the lacto-fermented version will keep for 2 months or more in the fridge.

Recipe Notes

• Shop for an extra-virgin olive oil that is light and buttery. If the flavor is too strong, unrefined sunflower oil can be a suitable substitute.
• The key to this recipe is to very slowly drizzle in the olive oil. To make this step easy, notice the food processor chute insert has a small hole in the bottom. Simply fill with oil and watch it drip slowly.
• Sweet Mayonnaise Variation: Add 1 tablespoon (15 g) Sweet Pickle Relish and 2 tablespoons (40 g) raw honey and whisk to combine.

More from Back to Butter:

Picnic Potato Salad Recipe
Fermented Sweet Pickle Relish Recipe
How to Make Cream Cheese and Whey
Continuous Brew Kombucha Recipe
How to Soak and Cook Beans
Homemade Hummus Recipe
Raw Chopped Salad Recipe

This excerpt has been reprinted with permission from Back to Butter: A Traditional Foods Cookbook—Nourishing Recipes Inspired by Our Ancestors by Molly Chester and Sandy Schrecengost and published by Fair Winds Press, 2014. Purchase this book from our store: Back to Butter.

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