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Healthy Probiotic Mayonnaise

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You can make healthy probiotic mayonnaise in five minutes flat!

Mayonnaise is a staple in our house. We use it on a ton of different foods.

It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads… and the list goes on.

A jar of probiotic mayonnaise on a table with text overlay.

Choose the Right Oil for Your Mayonnaise.

I’m not a big fan of commercial mayo and its polyunsaturated oil and hydrogenated fats.

While olive oil is great for French aioli I find it to be too heavy for a traditional American mayo. I like to use avocado oil for my homemade mayonnaise. Avocado oil is a very healthy oil full of monounsaturated fat.

I’m still trying to figure out how I can make mayo with butter, but until then…

Lacto-Fermented Whey Adds Probiotics and Helps to Preserve It.

I use the lacto-fermented whey from my raw cow’s milk yogurt in this recipe. The whey starts fermentation — adding live bacteria probiotics and preservative acids. 

All you need to do is strain some fresh yogurt to get the probiotic-rich golden whey. 

Learn how to strain whey from yogurt by following the steps to make labneh cheese.

A jar of probiotic mayonnaise on a table.

Healthy Probiotic Mayonnaise

Probiotic Mayonnaise

Yield: 2 Cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Mayonnaise is a staple in our house. We use it on a ton of different foods. It can be a sauce for veggies, a dressing, a marinade, or a binder for chopped meat or veggie salads.


  1. Add the egg yolk, mustard, whey, lemon juice, and salt to your blender cup.
  2. I use a KitchenAid handheld blender that comes with a special cup for blending. It's awesome for sauces and dressings!
  3. Blend on low speed until the mixture is light and frothy. Slowly drizzle the avocado oil into the blender while it's running. As the mayonnaise gets thicker you can move the stick blender back and forth and up and down to make sure the oil is distributed evenly. When all the oil has been incorporated you should have a thick creamy mayo that is ready for eating.
  4. Store the mayo in a jar with a tight-fitting lid in the fridge.


Monday 10th of April 2023

I use the 2 teaspoons of salt and it seemed very salty, is it possible to use less.

Butter For All

Tuesday 18th of April 2023

Oh of course!

I like my mayo salty, so it gives flavor to the sandwich or whatever I'm making. But you can totally adjust it, it wont have a negative effect at all.


Monday 21st of June 2021

Hollandaise is basically a mayo made with butter, just a thinner consistency. Made me realize why I likes hollandaise so much! :)

Butter For All

Thursday 24th of June 2021

Haha! Good point! Oh man, now I'm totally craving hollandaise. Mmmmmm...


Tuesday 21st of April 2020

Nourishing traditions has whey in the mayo recipe. I’ve been putting whey in mine for years(ever since I’ve had NT) and yes you should keep it out of the fridge to ferment for a few hours. I’ve had it last a lot longer than two weeks without deteriorating at all. Although it usually gets eaten sooner.

Butter For All

Tuesday 21st of April 2020

Does it, Lucy?

I guess I've never needed to even look at Sally's recipe, I've been making this one for so long. It most likely originated with her in that case! She's a brilliant woman!

Thanks for the comment,



Saturday 18th of April 2020

Hi Courtney, Can i use Rice Bran Oil to make this mayo?

Butter For All

Saturday 18th of April 2020

Hi Jo,

Yes, you could use any liquid oil, but I have to be honest and I hope you don't take offense, I would not personally recommended and seed or grain oils and they are highly processed. The best oils are the traditional animal fats, olive oil, coconut oil, and avocado oil. I would urge you to get a cold pressed avocado oil for this recipe, or do 1/2 ave 1/2 olive.

To your health,



Sunday 26th of November 2017

If you can’t get raw milk, you can make the mayo with the same amount of kefir water or milk. I works just as good

Butter For All

Sunday 26th of November 2017

Hi Sarah! Thanks for the feedback!

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