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Halle’s Organic Mayonnaise Recipe
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I love mayonnaise! When I set out to find a mayonnaise without soy products or canola oil, I quickly became very discouraged. Everything had canola oil in it, or some other unhealthy ingredient in it. So I set out to make my own. After several attempts, I came up with this delicious, creamy mayonnaise that is super easy to make. I use this in many of my dishes! Try it in some egg salad, chicken salad, deviled eggs, or simply on your sandwich. It is that good!
Serves: 16 servings
  • ½ cup organic olive oil
  • ½ cup coconut oil (melted and cooled)
  • 1 egg yolk
  • 1½ tsp lemon juice
  • 1½ tsp white vinegar
  • ¼ tsp dried mustard
  • ⅛ tsp sea salt
  • ⅛ tsp paprika
  1. Melt coconut oil and allow to cool.
  2. Once cooled combine it with the olive oil.
  3. In a bowl mix together all the ingredients except the oil mixture.
  4. Use your mixer with a whisk attachment and SLOWLY pour in the oil while mixer is going.
  5. Start with 1 drop at a time and then increase to a slow steady stream.
  6. This should take you at least 5 minutes to accomplish.
  7. Once all the oil is infused, you will have your mayonnaise.
  8. Click here to watch MAYONNAISE VIDEO
Nutrition Information
Serving size: 1 tbsp

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7 thoughts on “Halle’s Organic Mayonnaise Recipe”

  1. We love this recipe! It is very challenging to find a mayonnaise product that doesn’t have canola or soy. Thanks for sharing this!

  2. Julie Skinner says:

    Have you tried placing all the ingredients in a pint jar (wide mouth), and using a stick blender? Start counting to 15 with the stick at the bottom of the jar and slowly lift it to the top. It will be thick and smooth and perfect. In 15 seconds.

  3. Whole Lifestyle Nutrition says:

    Oh my gosh Julie, so trying this!! Thanks

  4. Jeadair says:

    This is great! How long does it usually last if its refrigerated?

  5. Tiffany says:

    How is it supposed to taste? All I taste is the coconut oil :/.

  6. Micki says:

    I am just wondering… there are coconut oils that have the coconut flavour and those that have no flavour. Which one should I use? Tiffany expressed a concern about the fact that all she can taste is coconut oil. So I am presuming that we should use the tasteless kind? Thanks.

    1. Halle Cottis says:

      Yes you could easily substitute with refined coconut oil and it would work out just fine.

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