“Coddled” Mayonnaise

Hello to all! Hope you are enjoying the season, wherever you are. I have been grabbing whatever free time there is around here (not much!) to study up in preparation for my next move: As I mentioned earlier, I plan to remove dairy products from my diet in about a month or so, to see if it makes a difference for me. Without cheese (sob!), I will need to rely more heavily on various oils, avocados, fatty meats and fish, and creamy mayonnaise to supply essential added fat to my meals.

So – we are about to need a lot more mayonnaise around here, and I thought I’d learn how to make it myself. Turns out it is pretty easy! The only thing that bothered me about it was that the recipe calls for a raw egg. We do buy free-range eggs locally from a trusted source, and I know lots of healthy adults are fine taking their chances with salmonella, but it just made me a little squeamish…

Luckily there is an easy way to make the egg safe to eat before using it. The method is called “coddling” and I have included instructions on how to do it at the bottom of this recipe.

Another note – We used avocado oil (here’s why) for this recipe. You can use any kind of cooking oil for this, but be sure you use one that you like the flavor of, as it will come through in the finished mayonnaise.


  • 1 large coddled egg (see instructions below)
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup of your favorite cold-pressed cooking oil

Add all ingredients to a large, wide mouthed Mason jar. Use your immersion blender to mix, starting slowly at the bottom and then pulling slowly upwards until the mayonnaise emulsifies (this should take only a couple of seconds).

Mayonnaise can be stored right in the covered jar in the refrigerator for up to one week.

How to Coddle an Egg:
  • You will need:
  • however many eggs your recipe calls for
  • water for heating and ice bath
  • 12-24 ice cubes (depending on how many eggs you have)
  • sturdy bowl, of ice bath
  • slotted spoon or small strainer
  • timer
  • Bring a small pot of water to a boil.
  • While you are waiting for the water to heat, add cold water and an entire tray of ice to a sturdy bowl.
  • When water has come to a boil, turn off heat and gently lower egg into pot.
  • Keep covered in boiling water for exactly 1 minute (too long and it will overcook, too short and it will not fully pasteurize).
  • Immediately remove egg with strainer/spoon and lower into ice bath for one minute.
  • That’s it! Your coddled egg is now ready for use in your recipe.

Please note: These instructions are for eggs used in salad dressing or mayonnaise recipes. Coddled eggs for other recipes might need more cooking time.

If this seems like a lot of fuss and trouble, you might prefer to just purchase your mayonnaise already made. We prefer this brand!

Please note: Links to products are affiliate links.

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Please note: I am not a doctor or nutritionist. While this LCHF and ketogenic diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.




2 thoughts on ““Coddled” Mayonnaise

  1. I’ve never heard of coddled mayonnaise before, but we eat raw eggs all the time in my country with no adverse effects! Does coddling the egg change the texture?

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences and flavours with other foodies.

    More info including how to submit your link here: http://bunnyeatsdesign.com/our-growing-edge/


    1. Lynne

      Hi Genie! I have noticed that the white looks a little milky, but the egg cracks and blends just like a raw egg. Thanks for your invitation to join “Our Growing Edge.” I’ll have a look!


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