Why homemade is the definitive most natural mayonnaise
In the debate over what constitutes the most natural mayonnaise, homemade versions consistently come out on top. The reasoning is straightforward: when someone makes mayo from scratch, they dictate every component. This gives complete control over the quality, freshness, and simplicity of the final product. The basic recipe for homemade mayo is strikingly simple, involving only eggs, oil, an acid like lemon juice or vinegar, and seasonings. By contrast, even "natural" commercial mayonnaises often contain added sugars, preservatives, or other additives to increase shelf life and ensure product consistency.
The core ingredients of natural mayonnaise
For a truly natural mayonnaise, the quality of the raw ingredients is paramount. The right choices not only affect the health profile but also significantly impact the flavor and texture.
- Oil: The oil is the foundation of mayonnaise. In homemade versions, avocado oil is often recommended for its neutral flavor profile and healthy fat content. Lighter, more neutral olive oil is also a popular choice, as extra virgin olive oil can sometimes produce a bitter taste. In commercial products, avoiding oils like soybean, canola, and safflower, which can be highly processed and high in omega-6 fatty acids, is a key consideration for naturalness.
- Eggs: The emulsifying power of egg yolks is what makes mayonnaise thick and creamy. For the most natural product, using fresh, high-quality, and preferably organic or pasture-raised eggs is ideal. Some recipes even suggest using both raw and hard-boiled egg yolks for a thicker texture. For vegans, aquafaba (chickpea brine) can act as an excellent egg substitute.
- Acid: Lemon juice or apple cider vinegar provides the necessary tang and helps with the emulsification process. The acid is also crucial for balancing the richness of the oil and eggs. Using fresh-squeezed citrus or high-quality vinegar is essential for a clean, natural taste.
- Seasoning: A simple combination of sea salt and a little mustard is all that's needed. Dijon mustard or mustard powder serves as a secondary emulsifier and adds a distinctive flavor profile.
Comparison of natural mayonnaise options
| Feature | Homemade Mayonnaise | Store-Bought Avocado Oil Mayo | Store-Bought Organic Mayo (Canola Base) |
|---|---|---|---|
| Ingredients | Whole eggs, high-quality oil, acid, salt. You control all components. | 100% avocado oil, organic eggs (often), vinegar, spices. Minimal, but not always simple. | Organic canola oil, organic eggs, water, vinegar, sugar. More ingredients for stability. |
| Purity | Highest level of purity. No preservatives, added sugars, or "natural flavors." | High purity. Seed oil-free options are available. Some may still contain stabilizers or citric acid. | Variable. While organic, the oil source (canola) and added sugars can be a drawback for some. |
| Freshness | Maximum freshness. Made on demand and typically lasts for a week in the fridge. | Varies by brand. Longer shelf life due to packaging and processing. | Longest shelf life due to processing and preservatives. |
| Price | Can be more expensive per batch due to high-quality ingredients, like avocado oil. | Generally the most expensive option on the market. | Mid-range price point. Often more expensive than conventional but less than specialty. |
| Taste Profile | Rich, fresh, and customizable. The flavor depends entirely on your chosen oil. | Clean, mild flavor. Some brands may add more citrus or seasonings. | Slightly tarter and sometimes sweeter due to added sugar and vinegar. |
Choosing the right natural mayonnaise for you
Your choice of the most natural mayonnaise ultimately depends on your priorities and lifestyle. If maximum purity and freshness are your goals, and you don't mind the shorter shelf life, homemade is the clear winner. With an immersion blender, the process is quick and nearly foolproof.
For those who prefer the convenience of store-bought, focusing on ingredient labels is crucial. Look for brands that use 100% avocado oil and minimal ingredients. A brand like Primal Kitchen, for example, is highly rated for using only avocado oil, organic eggs, and simple seasonings. Chosen Foods is another excellent option known for its 100% avocado oil-based mayos. Be wary of products that claim to use healthier oils but contain cheaper fillers like canola or soybean oil.
The DIY approach: An immersion blender recipe
An immersion blender makes creating homemade mayonnaise simple and efficient, even for beginners. Here is a reliable method:
- Gather ingredients: One whole, room-temperature egg, one cup of light-tasting avocado or olive oil, one tablespoon of lemon juice or vinegar, and a pinch of salt and mustard powder.
- Combine ingredients: Place the egg, acid, and seasoning in a tall, narrow container that your immersion blender can snugly fit into.
- Add the oil: Pour the oil on top of the other ingredients and let it settle for a moment. Do not mix.
- Blend carefully: Place the immersion blender blade at the very bottom of the container, covering the egg yolk. Turn the blender on and keep it stationary for about 20-30 seconds until the mixture at the bottom begins to emulsify and turn thick and pale.
- Finish blending: Slowly and steadily lift the blender up and down to incorporate the remaining oil into the emulsion.
Conclusion
While commercial options using healthier oils like avocado oil are a great step toward a more natural product, no store-bought version can truly compete with the simplicity and freshness of a homemade recipe. By making your own, you can ensure a minimal ingredient list, use the highest quality fats, and avoid any unwanted additives. For those who can’t make it from scratch, carefully reading labels and choosing a brand with the fewest, highest-quality ingredients is the next best choice for the most natural mayonnaise.
