Homemade Mayonnaise That Stays Fresh for a Month

Whey-O Mayo

  • Author: Paula Rhodes
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1.25 cup
  • Category: Condiment
  • Method: blender or food processor
  • Cuisine: American


A standard mayonnaise recipe with 1 tablespoon of whey added–instead of a week in the refrigerator, your homemade mayonnaise will keep for a month.


  • 1 egg + 1 egg yolk (room temperature)
  • 2 teaspoons apple cider or white vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon whey (drained from plain yogurt)
  • Pinch of sea salt
  • 1 cup avocado oil
  • Dash of cayenne (red pepper)


  1. Combine first five ingredients in a food processor bowl, a blender, or a medium mixing bowl. Blend well.
  2. Drip or barely trickle 1 cup of avocado oil into egg mixture with machine on or while you whisk vigorously by hand.
  3. Add a dash of cayenne.
  4. Pour finished mayonnaise into a glass jar and cover. Allow to sit on the kitchen cabinet at room temperature for 8 hours, then refrigerate.


This mayonnaise will stay fresh for about a month when refrigerated.

One of the reasons I like to make my own mayonnaise is so I can use one of my favorite foods, avocado oil. You can substitute vegetable oil or grapeseed oil. I don’t personally care for olive oil in my mayonnaise. Namely, because the flavor is too strong.


  • Serving Size: 1 tablespoon
  • Calories: 104 kcal
  • Sugar: .1 g
  • Fat: 11.4 g
  • Carbohydrates: .1 g
  • Fiber: 0
  • Protein: .5 g

Keywords: mayonnaise, do-it-yourself mayonnaise, how to make mayonnaise, whey, yogurt whey