Make Your Own Mayonnaise: A Healthier and Yummier Choice

Why make homemade mayonnaise when you can buy ready-made?

That’s a good question. Today, stores offer a huge variety of mayonnaises – even organic versions, ones with olive oil, or without preservatives. If you use mayonnaise only occasionally, an occasional store-bought portion probably won’t harm you.

But if you like mayonnaise and use it regularly – or would like to, but have doubts about its health effects – read this post till the end.

Mayonnaise is basically a very simple product: oil, egg, mustard, and vinegar or lemon juice. The problem is that 99% of store-bought mayonnaises use refined oils such as rapeseed (canola) or sunflower oil.

While cold-pressed sunflower oil (so-called “extra virgin”) can be a healthy source of vitamins and valuable fatty acids, its refined version shows pro-inflammatory effects. What’s worse, the refining process often uses hexane – a toxic chemical solvent whose residues may remain in the final product.

These are exactly the kinds of oils that most often end up in the cheapest mayonnaises available in supermarkets.

That’s why, if you want full control over what you eat, it’s worth making mayonnaise at home. For my recipe, I recommend a mild-tasting olive oil whose producer clearly states they do not use hexane (a neurotoxic solvent) in refining. My favorite is Filippo Berio Mild and Light, available in almost every supermarket in the UK.

In Poland, there’s also the clear organic olive oil from Bio Planete — their odor removal is done using steam. If you know other refined olive oils available in Poland that are hexane-free, please share them in the comments.

Mayonnaise from this recipe not only tastes delicious – it somewhat resembles the classic “Kielecki” mayonnaise – but it is definitely healthier, because you use a high-quality fat like mild olive oil.

It’s perfect when you need a larger amount, for example for a family-sized salad. I guarantee you will be delighted with the taste – both you and your guests!

Ingredients:

• 1 cup of good-quality refined olive oil, hexane-free, e.g. Filippo Berio Mild and Light or Bio Planete
• 1 large egg
• 1 tablespoon of table mustard or 1 teaspoon Dijon mustard
• 1 tablespoon of apple cider vinegar or lemon juice
• A pinch of salt – I use about 1/4 teaspoon

Instructions (hand blender):

1. Put all ingredients into a tall, narrow container (e.g., blender jug).
2. Place the hand blender at the very bottom of the container.
3. Turn the blender on low speed and do not move it for the first 5–10 seconds – the mixture will start to thicken from the bottom.
4. When you see mayonnaise beginning to form, slowly lift the blender while continuing to blend until the entire liquid turns into a smooth, white cream.
5. Season with salt to taste and transfer to a glass jar. Store in the fridge for up to 7 days.

If you make this mayonnaise, please let me know how it tasted – I would be very happy to read your comment!