Homemade Hemp Mayonnaise

Homemade Hemp Mayonnaise

Cook Time: 3 mins


  • 2 Large free range eggs, room temperature
  • 2 tsp Freshly squeezed lemon juice (or vinegar)
  • 1 cup Hemp seed oil
  • 2 pinches Sea Salt


  1. Makes: 1 cup
  2. Separate the egg yolks into to a large bowl.
  3. Add the lemon juice or vinegar, then whisk for 2-3 minutes to form a sabayon (emulsified until thick and airy).
  4. Continue whisking as you slowly add the hemp seed oil a few drops at a time, then as a thin steady stream until it is all incorporated.
  5. If the mayonnaise starts becoming too thick, you can add a teaspoon of water to thin it out. If the Mayo looks too thin, whisk another egg yolk with lemon juice in clean bowl, then slowly whisk the two mixtures together. Once the mayonnaise is finished it should be thick and fluffy, forming ribbons from your whisk.
  6. Season with salt and pepper, and any other flavourings you desire. I have used organic miso paste with this one, but you can also use wasabi, roasted garlic, tarragon, whole-grain mustard… the possibilities are endless!
  7. Store your homemade hemp mayonnaise in a covered container in the fridge for up to 3 days. If it turns bitter, you can balance it out with some coconut sugar.

Sign-up to receive 15% off your first order

New Zealand's Premium Hemp Seed Oil & Capsules

The Hemp Farm® email program will send promotional emails to users who subscribe through this form. By submitting your email, you are consenting to our Terms and Conditions and our Privacy Policy, including for us to use that email to send you marketing information. To opt out, check unsubscribe from our emails.