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Easiest 3 Minute Homemade Mayonnaise (Paleo, Whole30)

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The easiest 3 minute homemade paleo and Whole30 mayonnaise recipe, made in a mason jar with a hand immersion blender. This paleo and Whole30 approved mayo is guaranteed to turn out perfect every time, it will not break. It tastes amazing, and is so much healthier than store bought!

homemade mayonnaise in a mason jar

Now that I have made this homemade paleo and Whole30 mayonnaise, I will never buy mayonnaise at the store again. This is so much easy! I can honestly make it in 3 minutes.

You just need 5 ingredients you already have in your kitchen, a hand immersion blender and a wide mouth pint size mason jar.

homemade mayonnaise in a mason jar

How To Make Mayonnaise In A Mason Jar

The key to this mayonnaise is the wide mouth pint size mason jar and immersion blender. This won’t work with a regular mouth size mason jar because the opening is too narrow for the immersion blender to fit in.

You put all the ingredients in the mason jar, then insert the hand immersion blender. When you turn on the immersion blender, the container is perfectly sized to allow the ingredients to move around just enough to get super whipped and emulsified.

You leave the immersion blender on at the bottom of the jar for a good 20-30 seconds before moving it. You’ll see the egg and oil emulsifying and turning white. Then you slowly lift up the immersion blender to continue emulsifying, and within a minute or 2 you have a jar of fresh, delicious and ultra healthy paleo and Whole30 mayonnaise!

steps to making homemade mayonnaise

And the best part? You store the mayonnaise in the jar you just made it in! Which means virtually no clean up. I just have to clean off my immersion blender.

I’ve tried making this in my high speed blender before (love my Vitamix!), and it does work. But it is such a pain to scrape all the mayo out from the blender. It ends up getting all over my hand, and I feel like I can’t get all of it out. I hate wasting all this tasty mayonnaise. The mason jar and immersion blender is definitely the way to go.

homemade mayonnaise in a mason jar

Does Homemade Mayonnaise Taste Good?

I promise you, this mayonnaise tastes just like what you are used to. Don’t be suspicious of it because it is healthy. Want to know how I know? I swapped out the mayonnaise in our house for this homemade mayonnaise and my husband has never noticed. (Until he reads this! Haha!)

We’re both picky about our mayonnaise. Before, I only bought Best Foods. When I’ve tried to save money by buying the generic brand, he could always tell, and refuse to eat it. But his homemade paleo and Whole30 mayonnaise? He couldn’t tell and ate his whole sandwich. And this was a chicken salad sandwich where mayonnaise is crucial!

If it passes the husband taste test, you know it’s good.

homemade mayonnaise in a mason jar

Best Oil To Use In Homemade Mayonnaise

I’ve updated this recipe from my original posting from January 2015 because I now have a preferred oil I like to use in this homemade mayonnaise, avocado oil! Avocado oil is very light and neutral tasting, so it keeps it a mild tasting mayonnaise, which is just how I like it. It is much closer to soybean oil, which is what a majority of store bought mayonnaise’s use. I buy my avocado oil in bulk at Costco so it’s really affordable!

Before, I used extra light tasting olive oil when making this mayonnaise. While it was good, it wasn’t…great. Even though the extra light tasting olive oil was milder tasting than regular olive oil, it still gave too much of an olive oil taste to the mayonnaise. If you like a stronger tasting mayonnaise, give the extra light tasting olive oil a try!

Watch How To Make Paleo + Whole30 Mayonnaise Recipe Video:

Eggs to Use In Homemade Mayonnaise

Be sure to use organic eggs when making this homemade mayonnaise. The fresher the egg you use, the better this mayonnaise will be. I use eggs from my chickens. Most of my chickens lay large size eggs, which is what this recipe calls for. Some of my girls lay smaller eggs, so if I use those I’ll use 2 small eggs and 1-1/4 cup avocado oil.

If you don’t have chickens, you can get ultra fresh eggs from your farmers market!

I like my mayonnaise on the thicker side. That is what I’m used to from store bought. If you like yours a little thinner, use 1-1/4 cup avocado oil. And if you have extra large eggs instead of large eggs, you may need to use 1-1/4 cup avocado oil as well.

If you’re unsure, just start with the 1 cup avocado oil. If when it is done emulsifying, it is thicker than you prefer, you can add in an additional oil and use the immersion blender to blend it in.

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Easiest 3 Minute Homemade Mayonnaise

★★★★★ 4.9 from 32 reviews
  • Author: Tastes Lovely
  • Prep Time: 1 min
  • Cook Time: 2 mins
  • Total Time: 3 mins
  • Yield: 1.5 cups 1x
Print Recipe

Ingredients

1 cup avocado oil

1 large egg (organic, and as fresh as possible)

1 teaspoon lemon juice

1/2 teaspoon dijon mustard

1/4 teaspoon salt (or more to taste)

Instructions

In a wide mouth pint mason jar, add all the ingredients.

Insert the immersion blender all the way to the bottom, trapping the egg yolk within the blade. Blend on high. Leave the immersion blender on the bottom for about 20-30 seconds, until the whole bottom is white. Then slowly lift it up. Continue blending until the mixture has thickened to your desired amount. The whole blending process should take about 1-1.5 minutes. Watch the recipe video to see the entire process in real time.

Taste for flavor. Feel free to add more salt or lemon juice if preferred.

Store in the pint mason jar. Will keep refrigerated for about 2 weeks. Just check for spoilage.

Notes

I like avocado oil the best, but have used light tasting olive oil in the past. I find the light tasting olive oil to still have too much olive oil flavor. Avocado oil is very neutral tasting.

Use as fresh of eggs as possible. I use eggs from my chickens. Famers markets are a great source for fresh eggs too! I’ve made this with store bought eggs as well, no problem.

It is perfectly safe to consume this, even though it is made with raw eggs. If you have a compromised immune system, you can google ways to pasteurize your egg first.

Most of my chickens lay large eggs, which is what this calls for. Some of my chickens lay medium size eggs. If I use those medium eggs I may use just 3/4 cup avocado oil

Original Photo from January 2015, just for fun :-)

Easiest 3 Minute Homemade Mayonnaise
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Lovely comments so far...

  1. My mom has a Paleo mayonnaise recipe that she uses ALL the time that is very similar to this! I seriously love it so much that I could eat it with a spoon. LOL. Just kidding of course, but seriously! This looks SO smooth and creamy, and now you’ve got me trying to find an excuse to make this today! :)

    Reply

  4. I make this all the time! I’m half way through my Whole30 and this is a staple. I’ll never buy store bought again and the immersion blender method is the only way to go. There are other food processor and blender methods where you painstakingly add the olive oil in a slow drizzle, but they fail. A lot…in other words they don’t thicken up and it’s argh!
    Nice post – yum!

    ★★★★★

    Reply

    • I’m doing Whole30 right now too! We’re only 1 week in, but I really love it. I feel great, and am fine not having any sugar, dairy or breads. So glad I discovered this, because now I can enjoy tuna too. Isn’t this the easiest way to make mayo? Hope the rest of your Whole30 goes well!

      Reply

  5. So you’re one of those people that takes forever at Redbox! :) Only kidding, Natalie! You’re right, in your defense, no one was there when you started! This mayonnaise looks fantastic! I never even thought to make a homemade version. Love this! So easy too, there’s almost no excuse not to have this in your kitchen! Pinned!

    Reply

    • Eeek, I know, I know. I was totally that slow poke totally oblivious to people waiting for me. Whoopsie! This mayo is so great, you’ve got to try it Gayle!

      Reply

  6. It’s kinda funny because I don’t really like mayo. Let me rephrase that…jarred mayo. Homemade mayo tastes completely different — it’s SO much better! I love how fast this is with an immersion blender. This looks great, Natalie! Pinned. :)

    Reply

    • Isn’t homemade so much better? I had my doubts, and thought it would taste weird. But I like it SO much more! A lot more of a subtle and smooth flavor than store bought. I am a total mayo snob, and only like Best Foods/Hellmans. I like this mayo even more. You should give this method a try Marcie : )

      Reply

    • Unfortunately, this would not emulsify for me even though I watched the video and followed the directions to a t. Maybe because we are at high altitude?

      Reply

      • So sorry it didn’t work for you! It could be the high altitude? I live near San Francisco so am pretty close to sea level. Were you using a mason jar?

        Reply

      • It is CRUCIAL to not start your blender until you have it on the bottom of the jar. On the bottom it works. Off the bottom it stays liquid and does not emulsify. I was in a hurry and started the blender too soon – liquid. I did it again, exact same recipe 5 minutes later, blender on the bottom. It worked as usual. This is the only mayonnaise we use now as my husband prefers it to store bought. I usually use grape seed oil (if I have it) or a combination etc.

        ★★★★★

        Reply

        • Yes! So important the blender is all the way at the bottom and you’ve trapped the yolk. You’re right! Never thought to try grapeseed oil. Good idea! So glad you like it Darlene! Big hugs!

          Reply

  8. OMG! I am definitely making this – I hate buying mayo with all the added stuff. I’ve made homemade mayo before, using vegetable oil. However, I have wanted a healthier version. I never thought to use extra light olive oil! Thanks for sharing!

    Reply

    • I never really considered how much “other stuff” was in mayo, but now that I’ve gone homemade I don’t think I’ll be going back. You should try the light olive oil Keri! Healthy, and gives it great flavor!

      Reply

    • I’ve tried other methods. Making it by hand in a bowl with a whisk is the worst! But it is quite the arm workout. You should definitely try this 3 minute version next time Thalia, works every time!

      Reply

    • Yes, the movies were so worth it! My favorite was This Is Where I Leave You! Such a cute, sweet movie. Kind of reminded me of The Family Stone, which I LOVE! You must try this 3 minute version Ashley : )

      Reply

    • Don’t worry, until very recently I had never made homemade mayo before either. But now I am hooked! You should give it a try sometime Olivia, so much easier than you think!

      Reply

    • I know, clean mayonnaise, who would have thought? But now that I’ve had it I’m hooked. I don’t think I’ll ever buy store bought again. No need with a method this easy! Thanks for your compliments Jen and Emily : )

      Reply

    • Don’t worry Christine, you’re not alone! Up until a few weeks ago I had never even made mayo. But now I just love it. So fun too! You must try it sometime Christine : )

      Reply

  14. I must try this. I am not a huge fan of regular mayo since I switched to Vegenaise, but I am a huge fan of anythign homemade. I bet it tastes way better than regular mayo.
    BTW, I stopped receiving an email everytime you post new material. Gotta look into that.

    Reply

    • I wonder if you could make a vegenaise version? I’ll have to look in to that for you. My mom is vegan, so I know she would appreciate the recipe too. And it definitely tastes much better than regular mayo. And thanks for the heads up on the emails not coming thru! I’ll have to look in to that. I wonder if it’s your email provider? I use Gmail, and my mom uses MSN and both of those are still coming thru. Let me know if you figure out what the issue is friend!

      Reply

  15. You had me at Mayonnaise! I heart Mayo , like big time! Now all I need is an immersion blender. I’ve always wanted one! And I hate the Redbox pressure, it’s hard to pick out a good movie with people waiting behind you! I feel your pain :-(

    ★★★★★

    Reply

    • Me too. I am one of those people who puts probably a little too much on my deli sandwiches. But with this clean eating version, I don’t have to feel too bad about it. And you MUST get an immersion blender! I use it even more than my stand blender. It’s great for soups, mashed potatoes, and now this mayo! You’ll use it a lot I bet : )

      Reply

    • I had never made homemade until starting Whole30, but now I swear by it! So easy, and the taste is amazing. Cheap too! You should give it a try Leah : )

      Reply

    • I think this definitely saves money! I was lucky and my grocery store had my favorite extra light tasting olive oil on sale, buy 1 get 1 free. So now it’s going to be extra affordable. You should give this a try Annie! If you love made from scratch, this is perfect for you.

      Reply

  18. I’ve actually never liked the really thick store bought mayo .I like my mayo thinner and creamy I usually buy from a restaurant depot nearby but i end up throwing so much away .Your recipes looks like my style of mayo!!Pinned!!

    Reply

    • The great thing about this homemade mayo is you can totally control how thick the mayo is, depending on how long you blend it. I bet you’ll really like this!

      Reply

    • Don’t worry, I didn’t realize it either until I discovered this method. Before I thought you had to make it by hand in a bowl with a whisk. No thanks! I’ll take the easy way : )

      Reply

  20. LOL, I hate people like you at RedBox!! Hahaha… at least you didn’t realize though– some people are just plain rude about it! This mayo is SO easy. I need to try it with our quail eggs– quail eggs don’t carry salmonella so they are totally safe to eat raw! Not that I wouldn’t eat a chicken egg raw (I’ve made homemade Caesar dressing before), but it’s nice to have the extra protection just in case!

    Reply

  21. Thanks for the shoutout, Natalie! I used to hate mayo growing up, but now I love it so much I want to put it on everything! I’ve never made my own before though because it has always seemed kinda scary so I love this easy recipe!

    Reply

    • Hi Barbara! The most official “expiration date” would be the date that is stamped on the eggs you use. I buy really fresh, organic eggs, so they last for about 4 weeks. But to play it the safest, go off your carton of eggs expiration date. You must give this recipe a try! A delicious mayo that is Paleo and Whole30 if you’re sticking to that diet! Let me know what you think : )

      Reply

    • Morning Robert. Yes, the whole egg (white and yellow). Not just the yolk. Just the yolk are for thicker aiolis. Hope you love this mayo if you try it! So easy!

      Reply

  24. Thank you, just made this..it is good, but I will try adding a little vinegar next time. What blade is best for the blender..mine has 4 different ones. I used two different ones, because it took longer then explained. Which is the correct one? This is my 2nd time using my hand immersion blender.

    ★★★★

    Reply

  25. I raise my own chickens for eggs, but our eggs are small/medium-small. Do you think it would work okay if I used two of the smaller eggs in place of the one egg in this recipe? I’m really intrigued by the method for this recipe. I’ve made paleo mayonnaise before (in my vitamix), but it was always too olive-oil-ey for me, so I’m also considering an avocado/coconut oil blend I have instead of the olive oil.

    Reply

    • Hi Deanna. Sorry for the delay in response. I raise my own chickens too! My eggs are more small/medium size as well. I use about 1/2 cup of oil. Or I’ll use 2 eggs, and 1 cup of oil. And definitely try “extra light tasting olive oil”. It barely has any taste at all. Way different than regular olive oil. I’m not sure how well coconut oil would work since it hardens at cooler temperatures. But avocado oil would be great too!

      Reply

  26. hi, i have used this recipe many times and it turned out exactly as you show it, perfect! the last few times however its been to runny/thin. i thought maybe i was using the wrong measurements but i just came back to your blog to check and nope, I’m doing it just like i always have and don’t know why it isn’t getting thick

    ★★★★★

    Reply

    • Maybe the size of your egg is smaller? So it’s not emulsifying and getting thick enough? I would try cutting back on the amount of oil a little bit, and see if that allows it to get to the correct thickness.

      Reply

  28. I have attempted to make mayo on several occasions with a blender & failed. This is so quick ad easy. I just make more for the 2nd time. I use it on deviled eggs & I am getting ready to make a creamy cole slaw. Thanks so much for this recipe. I do have to say that I use Avocado Oil instead of Olive Oil. I like the taste better.

    Reply

  29. I have made this mayo lots of times and it comes out great, except when I do exactly what I have done every other time and it doesn’t emulsify!! Anyone else run into this problem? My daughter also makes it and has had the same problem, but only once. It stays a liquid – how can that be????

    Reply

  30. I’ve made this with the Olive Oil & half Olive Oil & Avocado Oil. Just don’t like the taste. I love olives, but not the taste of the oil. I just made another batch. Only Avocado Oil & the juice of a whole lemon. The best one I have made.

    Reply

  32. Hi Natalie, i’ve tried it and it worked! Thank you so much for this magical recipe, it allows me to make home made mayo, since i’ve never semed to manage with the classic recipes. Can also be made with half oil olive and half kanola/corn oils

    ★★★★★

    Reply

    • Hi Amy, I haven’t tried that, so I can’t be sure. I know this works because of the small space where everything mixes, so a small cup with a Ninja might work. Give it a try and see!

      Reply

  35. I’ve made mayo before and this def did not work. I ended up with a soupy mess. I Won’t make again.

    Reply

    • I’m so sorry you had trouble with it. I make a batch of this mayo at least once a week and it always turns out perfect. Did you use a wide mouth mason jar? You have to make it in a container that is barely larger than your immersion blender so that the mixture gets properly emulsified.

      Let me know if you need help troubleshooting the issue!

      Reply

      • My immersion blender is just a little bit smaller than my jar and I used a large room-temperature fresh egg. The mayo never emulsified or even thickened. I even added an extra yolk and blended for three more minutes…nothing worked. Help!

        Reply

        • What kind of immersion blender to you have? I have this Cuisinart one and it works great! https://amzn.to/2KKuwdB Try using a wide mouth pint size mason jar, that’s what I use and it always emulsifies. Did you watch the recipe video in the post? It’s exactly how I make it, and it turns out great every single time. You could always take a video on your phone of you making it and email it to me and I’ll see if I can pinpoint the issue too!

          Reply

          • Same here I’m here at 8 mi utes right now using the cuisinart immersion blender,,,,, watery very watery. And my blender almost burnt out I am taking a break from it lol.

          • Oh no! Sorry you’re having issues with it! Let’s see if we can figure this out.

            Are you using a wide mouth pint size mason jar, like this one? It should be JUST enough room for your immersion blender to fit in. It won’t even work in a quart size wide mouth mason jar, the inside is bigger. It has to be the pint size one. It needs to be a tight space so the ingredients get really whipped and can whip up correctly.

            Are you using a large or extra large egg? If you’re using a smaller egg, use less avocado oil. Maybe the ratio is off for the size of your egg and there is too much oil for it to whip up. Or just try using less oil. A few of my chickens lay smaller eggs, and when I use those ones I only use about 3/4 cup of avocado oil.

            Is your egg fresh? If it’s too old, maybe it won’t whip up right. I only use fresh eggs from my chickens that was laid within the past few days, so I don’t have a ton of experience with store bought eggs.

            Those are the first few that popped in to my head. Let me know if any of those help, otherwise I’ll keep thinking of what the issue could be. You could also take a video of you making it and email it to me! Then maybe I can spot the issue. Hope you have better luck with it! It is so good, I haven’t bought mayo in years once perfecting this recipe.

    • Oh no! Sorry you’re having issues with it!

      Let’s see if we can figure this out.

      Are you using the immersion blender on high speed?
      Are you using a wide mouth mason jar? Or a jar that is BARELY bigger than the immersion blender? It needs to be a tight space so the ingredients get really whipped and can whip up correctly.
      Are you using a large or extra large egg? If you’re using a smaller egg, use less avocado oil. Maybe the ratio is off for the size of your egg and there is too much oil for it to whip up. Or just try using less oil. A few of my chickens lay smaller eggs, and when I use those ones I only use about 3/4 cup of avocado oil.
      Is your egg fresh? If it’s too old, maybe it won’t whip up right. I only use fresh eggs from my chickens that was laid within the past few days, so I don’t have a ton of experience with store bought eggs.

      Those are the first few that popped in to my head. Let me know if any of those help, otherwise I’ll keep thinking of what the issue could be.

      Reply

      • Made it tonight – turned out amazing! Have tried the food processor recipes before and they don’t always turn out. Another tip for some folks is to have the egg at room temperature. I tried that today with this recipe and it worked perfectly.

        ★★★★★

        Reply

        • Yea! So glad it worked for you Valerie! I have issues with food processor mayos too. It’s the worst when they don’t whip up and it feels like such a waste of oil. And yes, good tip about the egg being room temp! Thanks for letting me know you liked my recipe, you made my day : )

          Reply

  37. This is my 8th attempt at making this. The same every time. I follow the directions and fail. I have a Calphon immersion blender that just fits in the Kerr quart size jar. I tried less oil and I have large eggs and have tried XL eggs. I am at a loss here any ideas Please.

    Reply

    • I’m so sorry you’re having issues with it! Let’s see if we can figure this out.

      Are you using the immersion blender on high speed?
      Are you using a wide mouth mason jar? Or a jar that is BARELY bigger than the immersion blender? It needs to be a tight space so the ingredients get really whipped and can whip up correctly.
      Are you using a large or extra large egg? If you’re using a smaller egg, use less avocado oil. Maybe the ratio is off for the size of your egg and there is too much oil for it to whip up. Or just try using less oil. A few of my chickens lay smaller eggs, and when I use those ones I only use about 3/4 cup of avocado oil.
      Is your egg fresh? If it’s too old, maybe it won’t whip up right. I only use fresh eggs from my chickens that was laid within the past few days, so I don’t have a ton of experience with store bought eggs.

      Those are the first few that popped in to my head. Let me know if any of those help, otherwise I’ll keep thinking of what the issue could be.

      Reply

  38. It looks fabulous but you should know that any and all oils are very bad for your health. The problem lies with the fact that all oils are in the process of oxidizing and you have very little way of know how far along in the process the oil has gone. Oils oxidize even without heating and when they are in contact with oxygen, in the air, they become the catalyst for free radical production.

    Free radicals cause damage to other living cells, proteins, and DNA. They start off a chain reaction that quickly grows out of control causing damage that leads to a range of diseases and causes the symptoms of aging. Oils of every kind, along with foods preserved with nitrates and nitrites, like bacon and deli meats, are why everyone is so sick, why longevity rates are declining, and why more parents will bury their children in the coming years.

    Reply

  39. This is AMAZING! I can’t believe how easy it is! My KitchenAid immersion blender ($30 from Amazon) came with its own blending cup, which worked perfectly! I’d stopped eating chicken salad, tuna salad, even deviled eggs because the thought of all that soybean oil in Hellman’s (same as Best Foods, just different regional branding) made me sick, so I am thrilled to pieces about finding this! (I’m eating chicken salad as I’m typing.) I also buy my avocado oil at Costco… literally half the price of other grocery stores. Sooooo much cheaper than the commercial avocado oil mayo’s (assuming you buy the oil at Costco). Thank you for the recipe and technique!

    ★★★★★

    Reply

    • Yea yea yea! So glad you like it! And smart using their blending cup. Even easier! And I get my avocado oil at Costco too! Best price I’ve found. I’m seriously making 1-2 batches of this mayo a week, so we go through a lot of avocado oil. Thanks for all your compliments! This made my DAY!

      Reply

  40. Hi! I am soo interested in making this (Keto means lots of mayo!) but have two questions:

    Should I be at all concerned about raw egg? I buy organic eggs from Costco, so they’re about as fresh as whatever that is. (Probably won’t be getting my own chickens anytime soon…)

    Also it says that this keeps for 4 weeks? Other recipes say 4 days.

    Just want to avoid tummy troubles…or you know…the ER… :)

    Thanks!

    Reply

  41. This is the easiest and best recipe I’ve ever used for mayo. I made this in two minutes. Delicious and perfect. I will never buy mayo again!

    Reply

  42. Thanks so much for sharing this recipe! I tried your original recipe a couple of years ago & was really pleased with how it turned out, it was so simple! I’m thinking of giving it a whirl with hemp oil next time I make it, I always think it smells kind of like salad cream so I’m imagining it will work really well! ?

    Reply

  43. Epic fail. It never thickened :(
    Ok, I am definitely not a cook. I’m sure this is pilot error. Can you help me figure out what went wrong?
    I did exactly as described except that my pint mason jar was shorter and wider, with a wider opening. I used a Cuisinart immersion blender (same head as yours), though it’s old. It has 5 speeds and I used #5.
    I tried adding an extra yolk and that helped a little, but not much.
    On the other hand, I was making egg salad and adding a couple of teaspoons of this liquid worked, from a taste perspective. I’m sure it’ll be yummy if I can get it right.
    Thoughts? Thanks in advance!

    Reply

    • Hi Lyssa,

      Oh no! Sorry you’re having issues with it! Let’s see if we can figure this out.

      Are you using a wide mouth pint size mason jar, like this one? It should be JUST enough room for your immersion blender to fit in. It won’t even work in a quart size wide mouth mason jar, the inside is bigger. It has to be the pint size one. It needs to be a tight space so the ingredients get really whipped and can whip up correctly.

      Are you using a large or extra large egg? If you’re using a smaller egg, use less avocado oil. Maybe the ratio is off for the size of your egg and there is too much oil for it to whip up. Or just try using less oil. A few of my chickens lay smaller eggs, and when I use those ones I only use about 3/4 cup of avocado oil.

      Is your egg fresh? If it’s too old, maybe it won’t whip up right. I only use fresh eggs from my chickens that was laid within the past few days, so I don’t have a ton of experience with store bought eggs.

      Those are the first few that popped in to my head. Let me know if any of those help, otherwise I’ll keep thinking of what the issue could be. You could also take a video of you making it and email it to me! Then maybe I can spot the issue. Hope you have better luck with it! It is so good, I haven’t bought mayo in years once perfecting this recipe.

      Reply

  44. I have someone in the house who can’t eat raw egg. Can I substituet pasteurized egg whites or some other sort of pasteurized egg product?

    PS I’ve been making my own mayo according to essentially this recipe for years, and it’s delicious. I like to use half coconut oil to give the mayo a subtle coconut flavor (why half? Because if you have all coconut oil and you put it in the fridge, you will have a solid block of mayo instead of an emulsion).

    Reply

    • I’m not sure pasteurized egg whites would work. Are they cooked egg whites? Hmmmm. Maybe try searching for a homemade vegan mayo, since that won’t have any egg in it.

      I’ve never thought to use coconut oil! I’m going to have to try that next time!

      Reply

  45. Wow this was so easy and tasty. This was my very first attempt at making homemade mayo and I killed it, Lol!! I’m 63, so I’ve been in a kitchen for a very long and always thought that making mayo was for the good people at Best Foods. I am eating Keto and could not find a mayo that didn’t have ‘the forbidden oils’ in it. I love the jar and immersion blender idea it worked out so well. Thank you!

    Reply

  46. I tried this recipe expecting it not to work….but I was AMAZED! It’s delicious! I make it once or twice a month. My husband and son love it!

    ★★★★★

    Reply

  47. This is a great recipe for a good healthy Mayo. This was so easy, I am impressed. I am a 65+ year old guy not familiar with things like this. I read a lot of Mayo recipes before I found this one. I thought it can’t be this easy. It was! The hardest part for me was getting a wide mouth mason jar. the rest was easy. Natalie, keep up the the good work.

    ★★★★★

    Reply

    • Yea yea yea! So glad it worked for you Ron! I haven’t made mayo in years since perfecting this recipe. Thanks for letting me know you liked my recipe, you made my day!

      Reply

  48. The first 2 times I made this it totally failed. Both times my mayo came out like a soupy dressing. The first time, I think I lifted the blender too slowly and it just turned everything to liquid. It had started whipping up, then just liquefied. The second time, I tried to make it in the mayo container and it never even whipped up. So, I tried it, again, and used a stainless mug that is only just wide enough for the blender to fit into the bottom. (I don’t have any Mason jars, yet.) I lifted it out as I saw the oil turn white and whip up around it, keeping just slightly ahead of it. That worked wonderfully. I was able to get the next 3 batches whipped up in no time. It took only about 20 seconds (30 at most). This is now my go-to mayo recipe!

    ★★★★★

    Reply

    • Yea! So glad it turned out! It’s *so* important that the jar you’re using is barely larger than your immersion blender. Otherwise the liquids have too much space to move around and they won’t emulsify. Glad you stuck to it and finally got it to work. Isn’t it so great? I haven’t made mayonnaise since perfecting this recipe years ago. Thanks for letting me know you liked my recipe, you made my day!

      Reply

      • First time trying to make homemade mayo. It turned out AWESOME! I used half apple cider vinegar, half lemon juice, avocado oil and a large farm egg, cold out of the refrigerator, (and it wasn’t a fresh one). So easy and delicious! Thank You!

        ★★★★★

        Reply

  49. I stumbled on this recipe in searching for GF/DF Mayonnaise. I just tried it and followed the recipe to a T using avocado oil. I’m very very happy with the results. This is quite delicious and so much better than the store bought stuff. I’m trying desperately to find substitutions for everything and this one is a keeper. Thank you so much for sharing!

    ★★★★★

    Reply

    • I’m so glad you found me Julie! And that you like the recipe! I love it more than store bought too. Haven’t bought mayonnaise in YEARS after perfecting this recipe! Thanks for letting me know, you made my day : )

      Reply

  50. I have made this 5 times. The first 3 times it was perfect! But last 2 times it was fluid and did not emulsified… I did not change anything! What could be wrong? Maybe the egg was too old, or too cold?

    Reply

    • Oh darn, so weird it didn’t work the last 2 times. Maybe the egg is too old? The fresher the better. I’ve made it with cold eggs in a pinch and it still worked, so I don’t think that’s the issue. When you put the immersion blender in the wide mouth mason jar, is it right over the yolk? And is the immersion blender pushed all the way to the bottom of the jar to “trap” it? That’s how a majority of the emulsification occurs.

      If you keep having issues you can take a video of you making it and email it to me! I’ll see if I can spot what the issue is.

      Reply

  51. I made this mayo tonight for our whole 30 chicken salad. Oh wow! My husband and I looked at it like it was magic as it immediately turned into mayo. Thank you!

    ★★★★★

    Reply

    • Yea! So glad it turned out for you Amanda! This made my day! It is kind of like magic, right? So satisfying watching it emulsify. Thanks for letting me know you liked my recipe!

      Reply

  53. I noticed in the recipe list you have Dijon mustard added…. I watched the video and never noticed th mustard going in. When do you add this?

    Reply

    • When you add all the other ingredients! Just add it all to a mason jar, put in the immersion blender, and blend on high for about 1-2 minutes SLOWLY lifting the immersion blender while it’s blending. Works like magic!

      Reply

  54. What a great recipe, Natalie! I have Hashimoto ‘s disease and need to stay away from any soy products, so it’s better for me to make my own mayo, where I control ingredients. Most store mayos use soy oil. So, this recipe has been a God send. A few changes I’ve made is using only the egg whites from two eggs for lower cholesterol version and 3/4 cup avocado or grapeseed oils. I also pasteurized my eggs with a sous vide and would highly recommend doing so as raw eggs could have harmful bacteria in them. I set the temp on the sous vide at 135°F for two hours. The eggs will get slightly thick and start to turn a little white at that temp, but work just fine for making this recipe. All in all, it is a perfect recipe and method and I’m so grateful to you for sharing!

    ★★★★

    Reply

    • One other thing I forgot to mention. I added some Bragg’s apple cider vinegar with the lemon juice and about a teaspoon of raw honey. I was thinking these may help with preserving it a little longer and are good for but health.

      Reply

    • This was all so interesting to read! Never thought to sous vide the egg whites, or cook it with only egg whites. This is a great option for those with compromised immune systems who want to keep it extra safe. Thank you for sharing Susan!

      Reply

  55. This recipe is so cool and delicious! My only complaint is that it’s a little bit too rich from all the oil. I reduced it to 3/4 cup and it still way too rich, so I’d recommend a little less than 3/4 cup for people who don’t like such rich Mayo. Either way this was an amazing recipe!

    ★★★★

    Reply

    • Glad it worked for you Bree! I reduce the oil sometimes too, especially when I’m using an egg from my chicken which is smaller than the large store bought eggs. Great tips! Big hugs!

      Reply

    • Glad it turned out perfect for you Tindie! That makes me so happy! Big hugs all the way from California! Appreciate you reading my blog, making my recipes, and letting me know you’re enjoying them!

      Reply

  57. I used ground mustard and a truffle sea salt from my favorite spice vendor instead of dijon mustard. It’s so easy and delicious.

    ★★★★★

    Reply

  58. Wonderful! Due to heart problems, I have had to start making my own condiments. I found this recipe through Pintrest, and bought an immersion blender, and within 5 minutes of getting it home, I had mayo! Great and easy recipe, thanks!
    Beagle

    ★★★★★

    Reply

    • So glad you found my recipe! Isn’t it the best mayo ever?! The immersion blender method is the way to go! Rooting for you and your health journey!

      Reply

    • I’m so sorry it didn’t work for you! In the recipe notes I have listed a lot of trouble shooting tips, as well as a recipe video within the post so you can see exactly how it is made. Hope these help! You can always email me a video of you making the mayo and I’ll see if I can pinpoint the issue.

      Reply

  60. Looked for a mayo recipe and very glad I found yours. My new alternative Dr. set I must go Paleo. I have missed tuna salad so much and looked for an easy recipe. You nailed it! Definitely love the immersion blender. Not real fond of mustard so left it out and was still good. you will not believe this but I do add collard greens to my tuna salad to get more greens. Does not have a strong flavor. Thank you so much! Will be looking at your other recipes to add to my new Paleo diet.

    ★★★★★

    Reply

    • I’m so glad it worked for you and you liked it! Such a healthier and better alternative. Thanks for taking the time to let me know you liked my recipe Julie!

      Reply

  61. No idea why it didn’t work followed every step and just get very liquid , tried 3 times and same! Waist of my ingredients very disappointing

    Reply

    • Oh darn, I’m so sorry Lise! In the recipe notes I have listed a lot of trouble shooting tips, as well as a recipe video within the post so you can see exactly how it is made. Hope these help! You can always email me a video of you making the mayo and I’ll see if I can pinpoint the issue.

      Reply

  63. AMAZING!!!!
    Been through so many Mayo recipes – standing by the mixer putting tiny amounts of oil in to eggs, and usually ended up with inedible goo.
    Best recipe ever.
    So so so easy.
    I used room temperature eggs as I know that’s affected my mayo before.

    ★★★★★

    Reply

    • Thank you Claire! So happy to hear that you loved it! It really is the best, couldn’t agree more! Thanks for taking the time to let me know you liked my recipe. Made my day!

      Reply

  64. Like the previous review, I never liked drizzling oil into a blender and I hated cleaning up the blender. And I think you said you lose a lot in the transfer and all. I just made this without the mustard because I cannot have vinegar and it came out perfect. I followed your directions exactly and even set a timer for the blending part. So easy. Mayo already in the jar. Love it. Might try mustard powder next time for flavor. I thought mayo was out of my life forever cuz they all contain vinegar. Thank you!!!

    ★★★★★

    Reply

  66. Great recipe. Actually came out thicker than store bought mayo. I thought I had a light olive oil but it turned out strong tasting so I was able to adjust the taste by adding a couple ingredients.. boiling eggs right now for tomorrow’s egg salad . The rest I will use for blue cheese dressing? thank you so much!

    ★★★★★

    Reply

    • Yea! I’m so glad you like it! And yes, even light olive oil tastes too strong to me. I prefer avocado oil for sure. Thanks for taking the time to let me know you like my recipe! Means the world!

      Reply

  68. I just mixed it up using a store bought egg…is it safe to eat or should I do something different with it to make it safe?

    Reply

  69. This mayo recipe is all that and a bag of chips!!! But who needs a bag of chips when you have all of this glorious mayo to make nourishing food with??? I made a 5 minute chicken salad for lunch with the kiddos using this recipe for the first time. I am honestly still in shock at how stinking easy it is! The entire process was under 3 minutes. I used himalayan pink salt (because I’m extra—lol) and a store bought egg (pasture raised, grain free, organic). For anyone that has issues I think the trick is “trapping” the yolk for the 20+ seconds. Nevertheless I am so happy I found this recipe and your page! Learning that you are also a kindred Mayo snob assures me that you know your stuff! Yum!

    ★★★★★

    Reply

  70. Weirdly, the egg emulsified for me in about 10 seconds and the whole thing was done in less than a minute! I wonder what I did. Hmm. I also found it way too salty, but maybe I didn’t measure correctly. I just added some extra lemon juice, and once it was used in a recipe it was not too salty at all.

    I have tried to make my own paleo mayo so many times, but I found they came out bitter (which I read all about). The only way I could do it was to whisk by hand (no thanks!) but avocado oil really does it!

    I am so glad I read this post because I had no idea I could order avocado oil from Costco (we never go there, only order online) and it less than half the price as in the shops. I have never tried it before because of the price but now I have a nice big litre bottle from Costco

    I will NOT tell you how much curried egg salad I just ate!!!!

    ★★★★★

    Reply

    • PS- before I bought the avocado oil I treated myself to a few different kinds of store-bought avocado mayo. I really love mayo! This is at least as good (and better than one of the brands I tried) and a fraction of the price to make!

      Reply

    • I am so happy to read all of this! And that you had good luck with it! Isn’t it the best? And yes, avocado oil is the KEY! So much cheaper at Costco than anywhere else. Egg salad is super healthy, go nuts on it! : )

      Reply

  73. This will be my first time making this. Can I use dry mustard in place of dijon mustard?

    ★★★★★

    Reply

  74. Thank you so much for this. I love tuna and sardine salad sandwiches, on my buckwheat skillet bread. Now I don’t have to make such a big mess. This is perfect.

    ★★★★★

    Reply

  75. Just made this for the first time and it is A-mazing!! It came out thicker than I expected. My egg (we get eggs from a friend who raises chickens) was pretty large, maybe that’s the key to thickness? Used the timer on my phone to make sure I held the immersion blender down at the bottom of the container for a full 30 seconds, and timed myself to finishing emulsifying it. I was making chicken salad earlier and discovered I didn’t have any mayo! Been wanting to make paleo mayo for some time, so I decided to give this a shot…so glad I did!! Not sure I’ll ever go back to store-bought again!

    ★★★★★

    Reply

    • Way to go Darcy! Yes, the size of the chicken egg definitely determines the thickness. If you ever need to thin it out you can pour and stir in a little more avocado oil and/or lemon juice. So glad you made it! Isn’t it way better than store bought? Healthier too!

      Reply

    • BTW, I hope my comment didn’t give the impression that the mayo was TOO thick, because it wasn’t. After reading some of the reviews, I was worried that it would be runny, but the thickness was perfect!!

      Reply

      • No, not at all! The thicker the better in my opinion! Was giving the “how to thin it out” tip in case anyone else reading prefers a runnier mayo. But, who the heck would want that?! Ha!

        You’re such a sweetheart!

        Reply

  76. I’ve made the mayo several times. Worked perfectly, and my husband and I love it. However, the last two times I made it, it broke down (separated) after a couple of days in the refrigerator. The only thing I did differently was that I used apple cider vinegar in place of the lemon juice. Any idea why this is happening?

    Reply

    • Sorry it’s giving you issues! That’s so interesting. I’ve never had that happen. I doubt it would be the apple cider vinegar, it would act the same way as lemon juice. Is your egg really fresh? Are you blending it until it is fully emulsified? You can always make a video of yourself making it and email it to me and I’ll see if I can pinpoint the issue!

      Reply

Trackbacks

  5. […] I used a bottled kind just to simplify the recipe. I did, however, make my own mayonnaise using Natalie’s recipe over at Tastes Lovely. Now that I would definitely recommend. It is SO crazy easy and tastes a billion times better than […]

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  27. […] Mayonnaise! Seriously, not a mayo fan until I started this but without cheese or carbs its nice to have something to add to lettuce wraps. In the recipe it says make sure everything is room temperature- that is for real! I added lemon that had been in the fridge and it didn’t set. I couldn’t save it. […]

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  33. […] You can make healthy homemade mayo using avocado oil, macadamia oil or olive oil or use store-bought variety. If you can only find mayo with sunflower oil, don’t sweat it too much. Pick the best quality mayonnaise you can get (free-range eggs, fewer additives, no sugar) and enjoy for this royal occasion. PS. Check out how to make mayo with a stick blender here. […]

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