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Homemade mayonnaise: what oil to use?

by (6550)
Updated about 3 hours ago
Created December 03, 2010 at 2:38 PM

I've been making my own mayonnaise for years, but since switching to a more ancestrally-appropriate diet, I've found that making mayo with olive oil doesn't quite do it for me. I want my mayonnaise to taste like Duke's, not like Il Duce's.

I've heard a lot of different options from folks, but am not really sure what to try next. So, those of you who make your own mayo, what oil do you use, and why?

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887 · September 07, 2013 at 1:28 AM

I made it once with coconut oil..and it got hard and no amount of whisking would "bring it back to life" I had to toss the whole batch. I do wonder about using half coconut oil though...maybe that would work

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255 · July 20, 2011 at 10:41 AM

After making a coconut oil/olive oil batch, put it in the fridge...when taken out to soften...I found it had separated. Should I just leave it out next time I make it?

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1310 · May 05, 2011 at 1:14 AM

I heat up this kind of coconut oil and then make the mayo...it works great but you can't take all day to eat it. Won't store either but so what, just make as much as you need for the moment.

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5136 · May 04, 2011 at 6:57 PM

it would solidify, but you could whisk it to bring it "back to life". I do this with my mayo, which i make with half good lard or duck fat and half olive oil

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1049 · May 04, 2011 at 6:48 PM

Yes, I saw they are selling something called baconnaise...sounds great. I will start saving my bacon fat. Doubt I will get much, but may give it a nice taste.

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5136 · April 15, 2011 at 10:03 PM

cut it with lard or bacon grease or duck fat. about 60% fat and 40% olive oil. Will taste much closer to conventional mayo! Also it makes it easier to make. Start with the lard/duck fat/bacon grease (make sure it's not hot!) and whisk together with the other ingredients (lemon juice, egg yolk, dijon mustard and salt) then add olive oil in slowly, whisking as you do it. It's really very very good.

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4984 · April 15, 2011 at 2:36 PM

I totally agree, the olive oil taste is too strong!

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2399 · February 22, 2011 at 12:58 PM

Certain type of blades can react with olive oil I believe.

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6550 · December 09, 2010 at 1:12 AM

Delicious! Thanks so much.

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821 · December 04, 2010 at 3:04 AM

I like mayo (and mustard and ketchup) on my bunless burgers. Also chix salad, waldorf salad, meat and cheese rollups, etc.

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2206 · December 03, 2010 at 11:46 PM

i wish i could upvote this multiple times! i never would have thought of this and it comes at the perfect time. i currently have two whole pint jars of bacon grease with more coming almost every day that i have been trying to think of more uses for AND my boyfriend asked me to grab some mayo next time i am at the store since it is one of the last compromise-type foods we usually have in the house. two birds, one delicious stone! totally going to get mustard right now and making this tonight.

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10 · December 03, 2010 at 7:58 PM

love this idea!

C16d506f10d910db0736bfd0d0e3809a
10 · December 03, 2010 at 7:57 PM

deviled eggs, yum

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1932 · December 03, 2010 at 7:40 PM

I do this, but add a couple tablespoons of avocado oil to help keep it liquid. Related question: do you think maybe they had Vita Mixes in paleo days??? If not, well, I guess I never would have met mayonnaise :-)

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6550 · December 03, 2010 at 7:06 PM

Steamed artichokes with mayo are one of my absolute favorite foods.

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0 · December 03, 2010 at 6:59 PM

What do you use mayonnaise on that is paleo?

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1638 · December 03, 2010 at 6:51 PM

There is NO WAY we could ever save up enough bacon fat to do that - no matter how hard I try it just gets used up too fast. (grin)

1471beca8e3adff4ae2f89d10e5f7acb
6550 · December 03, 2010 at 3:46 PM

Artichokes are my favorite food (see username), and I like them with mayo. I don't mind the work, but I was raised by the sort of people who made eeeeeeverything from scratch.

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20411 · December 03, 2010 at 3:39 PM

Um, grapeseed oil is VERY high in omega-6 - a PUFA that paleos try to reduce as much as possible. Its also just not paleo - none of the veg/seed oils are.

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826 · December 03, 2010 at 3:29 PM

and bacon fat is awesome too

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20 Answers

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1f24d4895246892ef4ee4d79b7f9eeeb
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373 · December 03, 2010 at 3:15 PM

Chris Masterjohn says Macadamia oil. He knows more about oil than the Rockefellers.

1471beca8e3adff4ae2f89d10e5f7acb
6550 · December 09, 2010 at 1:12 AM

Delicious! Thanks so much.

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458 · December 03, 2010 at 3:14 PM

Bacon Fat!!! I save it up and then make a big batch http://tastypaleo.com/recipe/1640/

95601768ec9cb75cc3a9cbcd2271ed14
2206 · December 03, 2010 at 11:46 PM

i wish i could upvote this multiple times! i never would have thought of this and it comes at the perfect time. i currently have two whole pint jars of bacon grease with more coming almost every day that i have been trying to think of more uses for AND my boyfriend asked me to grab some mayo next time i am at the store since it is one of the last compromise-type foods we usually have in the house. two birds, one delicious stone! totally going to get mustard right now and making this tonight.

C16d506f10d910db0736bfd0d0e3809a
10 · December 03, 2010 at 7:58 PM

love this idea!

E7a462d6e99fec7e8f0ddda11b34a770
1638 · December 03, 2010 at 6:51 PM

There is NO WAY we could ever save up enough bacon fat to do that - no matter how hard I try it just gets used up too fast. (grin)

145d4b0f988af15acc6b26eccc1f4895
1932 · December 03, 2010 at 7:40 PM

I do this, but add a couple tablespoons of avocado oil to help keep it liquid. Related question: do you think maybe they had Vita Mixes in paleo days??? If not, well, I guess I never would have met mayonnaise :-)

2f931662684a7747be36255c8b486228
1049 · May 04, 2011 at 6:48 PM

Yes, I saw they are selling something called baconnaise...sounds great. I will start saving my bacon fat. Doubt I will get much, but may give it a nice taste.

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552 · April 15, 2011 at 11:48 PM

I use half coconut oil and half olive oil. Tastes great!

71af94295988d55cd3b8340e619729d0
255 · July 20, 2011 at 10:41 AM

After making a coconut oil/olive oil batch, put it in the fridge...when taken out to soften...I found it had separated. Should I just leave it out next time I make it?

F53a74de3f8df19a114c5ac702af2b12
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826 · December 03, 2010 at 3:29 PM

THe key to Dukes is probably the distilled and cider vinegar (the twangy taste), salt and paprika extract. As for the oil, you have to use something mild. EVOO is great but make sure its a mild one which can depend on country of origin. SPanish olive oil is very harsh whereas Australian or Californian are relatively mild. SPectrum EVOO is pretty good and its sold at most grocers, stay away from the froo-froo olive oils simply because you dont know how harsh it is until youve already used a cup or two making mayonaisse.

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826 · December 03, 2010 at 3:29 PM

and bacon fat is awesome too

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830 · July 20, 2011 at 12:39 AM

I just made a batch with 1 part ghee, one part extra-virgin olive oil, and one part grapeseed oil*

It's so good I considered making another salad just to eat more of it.....

*(I am using up my non-paleo foods as I go, and this was the last of the dreaded grapeseed oil. It will be replaced in future iterations of this recipe with something paleo-friendly.)

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1021 · May 04, 2011 at 7:43 PM

Here are some recipes for you. The first link even has some recipes to use the mayo in once you've made it! The recommendations agree with what some others have said: either use bacon fat, or use avocado oil.

http://www.health-bent.com/essentials/cinco-de-mayo-nnaise

http://www.health-bent.com/proteins/pork/bacon-mayonnaise

http://www.marksdailyapple.com/alternative-healthy-condiment-recipes/

Good luck! I've had trouble making them, because my food processor is too big and my blender is too tall (and my arms are too weak to whisk it all together myself!).

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10 · January 11, 2011 at 5:53 AM

I use balsamic vinegar, five garlic cloves, mustard, two teaspoons of chipotle ground pepper with the eggs, and evoo. Spicy but not as hot as you would expect. Great veggie dip. Good on fish or burgers.

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1160 · December 03, 2010 at 7:25 PM

I used NOW Foods' MCT Oil - essentially pure medium chain triglycerides, as in coconut oil.

It tasted great (no flavor from the oil) but a couple tablespoons with tuna felt like I'd mainlined pure caffeine. The rush of ketone energy was almost too much. Exercise caution if you're sensitive to MCTs.

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15976 · December 03, 2010 at 3:32 PM

although i didnt know that Masterjohn recs Mac Nut Oil, i use that one every time. I would indeed say though that you can taste it. Its delicious though so its fine by us. Lots of paleos go for a combo of olive oil and bacon fat. For us, though, thats too much work. Mac Nut Oil is always liquid at room temp, just waiting to be mixed with some mustard, lemon, and egg yolks.

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1085 · December 03, 2010 at 3:30 PM

I use avocado oil. It tastes great. Lemon juice and distilled vinegar.

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88 · December 03, 2010 at 3:20 PM

I use extra light olive oil, just because it has a more neutral flavor (hat tip to Dr. Mary Dan Eades for that idea, I think). I also sometimes sub in bacon fat for some of the olive oil... although what that does is make the mayo solidify in the fridge, so I only do that when I'm using it all up right away.

Here's my post on makin mayo: http://beefandwhiskey.com/?p=222

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41452 · July 20, 2011 at 2:28 AM

Just made a batch with half/half coconut/olive. Turned out pretty darn stiff! Will probably just stick to 100% olive oil from now on.

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1049 · May 04, 2011 at 6:47 PM

I make a standard mayo with mustard powder and a bit more than 1/2 olive oil, 1/2 coconut oil. Certainly comes out thick.

I also use lemon rather than vinegar since its alkaline.

I add some whey and let it go through natural fermentation.

Tastes great and lasts quite a while in the fridge.

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3014 · April 15, 2011 at 1:28 PM

I recently bought coconut oil that has no taste. Has anyone used that in mayo? Does it solidify when you refrigerate it?

98148e265e1a9b27ce1c206190c1b8a4
5136 · May 04, 2011 at 6:57 PM

it would solidify, but you could whisk it to bring it "back to life". I do this with my mayo, which i make with half good lard or duck fat and half olive oil

3c997ffae3db9464325b96979346d9e9
1310 · May 05, 2011 at 1:14 AM

I heat up this kind of coconut oil and then make the mayo...it works great but you can't take all day to eat it. Won't store either but so what, just make as much as you need for the moment.

8f87879387f2a357db7c33008ff9a04a
887 · September 07, 2013 at 1:28 AM

I made it once with coconut oil..and it got hard and no amount of whisking would "bring it back to life" I had to toss the whole batch. I do wonder about using half coconut oil though...maybe that would work

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293 · January 11, 2011 at 6:53 AM

If you're using dairy, crème fraîche with a little mustard is a good alternative.

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0 · December 03, 2010 at 10:39 PM

I also use oleic sunflower oil in a 50/50 ratio with macadamia oil. It's the best flavor combination of all the ones I've tried.

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110 · December 03, 2010 at 6:24 PM

I use high oleic sunflower oil. These are just sunflowers that have been hybridized to produce more oleic acid (monounsaturated). It's an industrially processed oil so I don't consider it a health food, but its fatty acid profile is similar to olive oil, at least.

I barely ever eat mayonnaise anymore and my husband has been begging me to make it for months now. I tried baconnaise but he hated it. I wouldn't make a habit of even my homemade mayonnaise, but I'm sure even when made with high oleic sunflower oil, it's healthier than storebought.

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20411 · December 03, 2010 at 3:43 PM

Ever since I made a big mess in the kitchen ("What's this all over the counter and cabinets!!!") - I have decided its simpler to live without mayo. I do miss the chicken salad. On the extremely rare occasions where not having mayo simply won't do, I resort to a dab of Hellman's (gasp!!).

1471beca8e3adff4ae2f89d10e5f7acb
6550 · December 03, 2010 at 3:46 PM

Artichokes are my favorite food (see username), and I like them with mayo. I don't mind the work, but I was raised by the sort of people who made eeeeeeverything from scratch.

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8 · December 03, 2010 at 3:23 PM

I just now made some using grapeseed oil and it turned out great!

A968087cc1dd66d480749c02e4619ef4
20411 · December 03, 2010 at 3:39 PM

Um, grapeseed oil is VERY high in omega-6 - a PUFA that paleos try to reduce as much as possible. Its also just not paleo - none of the veg/seed oils are.

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1248 · December 03, 2010 at 3:17 PM

I used evoo. Not sure if it was a good choice. I have only made it once and don't know if I will try it again due to the taste of it. It was probably just the recipe. I think I read to use virgin not extra virgin.

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2399 · February 22, 2011 at 12:58 PM

Certain type of blades can react with olive oil I believe.

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