Foolproof Homemade Paleo Mayo [Whole30 compliant]

I had given up on Mayo a long time ago.

Not that I don’t actually LOVE the stuff… I could easily eat it by the spoonful!

Only, store-bought mayo doesn’t do much for you in the nutrition department…

I attempted making my own at home a few times, but failed miserably. I think it’s too much of an exact science for me, so I had learned to live without it.

That’s until I did my first Whole30® and stumbled upon this recipe on Picket Fence Paleo. It’s so easy, even a kid could do it. Blindfolded.

Here’s what you’ll need to make a basic mayonnaise:


  • 1 glass jar, which you will use to both make AND store the mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your stick blender. I like to use a 500ml (one pint) wide mouth Mason jar like the one in the pictures.
  • An immersion blender. That’s the magic tool that’ll make your mayonnaise come together so easily. And yes, it must ABSOLUTELY be a stick blender. Nothing else will work. 


  • One whole large or extra-large fresh egg (apparently size does matter here. Make sure you use a large or extra large egg, else you might need to add an extra one)
  • One cup Extra Light Tasting Olive Oil
  • The juice of half a lemon or lime (about 2-3 teaspoons) or an equivalent quantity of vinegar. Any vinegar will do, but my favorite one to use is Apple Cider Vinegar.
  • A generous pinch of salt

About the oil, it’s VERY IMPORTANT THAT YOU USE LIGHT TASTING OLIVE OIL and NOT full flavor. The latter is way too strong for mayonnaise! You could, however, sub avocado, macadamia, almond or walnut oil for some (or all) of the light tasting olive oil.

And what’s even better is you can flavor your mayo whichever way you like, too!

You could very well add a teaspoon of Dijon or grainy mustard to it, or minced garlic, or even horseradish, why not?

Fresh herbs, such as thyme, rosemary or oregano, would be delicious as well. Salted Herbs are an incredible addition! A pinch of cracked black pepper adds a little bit of a kick to it. Crushed chili peppers would add an even bigger one!

And of course, like I said earlier, you could change things up a bit by switching between lime juice, lemon juice or your favorite vinegar!

Alright, you ready? Let’s make us some mayo, folks!

Paleo Mayo | by Sonia! The Healthy Foodie

Start with one fresh egg, taken straight out of the fridge. No need to fuss about it, let it come to room temperature, give it a warm bath or anything.

Just one egg. No pampering required whatsoever. I swear. Throw that right in the jar. Add the lime juice, (or lemon juice or vinegar) and salt.

If you wanted to add mustard, garlic or other flavorings, now would be a good time to do that.

Paleo Mayo | by Sonia! The Healthy Foodie

Pour in one full cup of light tasting olive oil. No need to drizzle or be all fancy schmancy here either.

Just pour it right in.

Now let that sit for a few seconds, just long enough for the egg settle down and find a comfortable seat at the very bottom of the jar, underneath the oil.

Paleo Mayo | by Sonia! The Healthy Foodie

Insert your immersion blender and push it all the way to the bottom of the jar.

Push the power button and do not move the blender for a full 20 seconds.

Paleo Mayo | by Sonia! The Healthy Foodie

Almost instantly, the magic will start to happen.

Your fabulous mayonnaise will come to life right before your very eyes and quickly start climbing all the way to the top of the jar.

Paleo Mayo | by Sonia! The Healthy Foodie

After 20 seconds, the mayonnaise will be almost all the way to the top. This is when you want to slowly start raising the blender until you get to the very top.

Do not take it completely out, though, else you might send mayo flying all over the place!

Paleo Mayo | by Sonia! The Healthy FoodiePaleo Mayo | by Sonia! The Healthy Foodie

Continue blending for just a few more seconds.

At this point, you can move the blender around to make sure you get every last bit of oil blended in.

Paleo Mayo | by Sonia! The Healthy Foodie

And there you have it. Beautiful, creamy, tasty and HEALTHY mayo!

That wasn’t complicated, was it?

Paleo Mayo | by Sonia! The Healthy Foodie

Bet you’re never gonna buy the store-bought stuff ever again!

And now you can brag to your friends and family that YOU can make your very own mayo!

Of course, you don’t need to tell anyone just how easy it really is…  that’ll be our little secret!

And this is pretty much how it goes in real time…

Of course, you can hold your jar so it doesn’t move around like that. I didn’t hold mine so you could see what was going on in there.

Fascinating, isn’t it? I could watch this for hours!

***EDIT: If for some reason, this mayonnaise didn’t work for you, don’t throw it out! Turn it into a lusciously Creamy Ranch Dressing instead!  

NOTE: When I initially created this post, I used a Cuisinart Smart Stick but sadly, it died on me prematurely so I feel I can no longer endorse this product. This is why I am now linking to the Kitchenaid Architect, which I have since upgraded to. It might be a tad pricier but it has proven to be a far superior product, one that I feel very comfortable recommending and that I feel is well worth paying a little extra for, especially if you’re gonna be making mayo on a regular basis (which I’m pretty sure you will…)

Foolproof Homemade Paleo Mayo [Whole30 compliant]

Yield: Yields about 1-1/2 cup

Nutrition Facts based on: approx.1 tbsp

Foolproof Homemade Paleo Mayo [Whole30 compliant]



  1. Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
  2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
  3. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
  4. After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
  5. Store in the refrigerator an airtight container for up to 2 weeks.


EDIT: If for some reason, this mayonnaise didn't work for you, don't throw it out! Turn it into a lusciously Creamy Ranch Dressing instead!

The Whole30 Program

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    • says

      Opinions greatly vary when it comes to how long mayonnaise will keep for. All I can say is I’ve kept mine for about 2 weeks and never had a problem. Anyways, it doesn’t last much longer than that…

      • chris says

        I just found your site tonight. It is wonderful! I had been failing miserably at making mayo, until I found your immersion blender style and it worked like a charm. I added some thyme, minced garlic, dill, a little pickle juice, salt and pepper. it tastes awesome! I am so happy because I love mayo! Thank you so much. Chris

      • David says

        OMG…. Just made my first batch…. Added finely diced olive and dill gerkin. And garlic..OMG.. IM EATING IT BY THE SPOONFULL… LOL… Thank u.. :-).

      • Marlene says

        I make mine (wonderful recipe btw – index failproof!) with a teaspoon of femented lemon paste, and then let the mayo ferment too: just leave at roomtemp. for a few hours before transfering to fridge. It will keep for at least for 3-4 weeks – if it lasts that long!…

          • marlene says

            Super simple! >> I just took a jar of preserved lemons (home made) and threw it in the blender. Transferred the paste back into the jar and topped it off with a little fresh lemon juice and a sprinkling of salt.
            I use it for making mayo, guacamole, vinaigrette or any other kind of salad dressing, and as a nice tangy condiment with fish or other seafood.

            • says

              OMG, I am LOVING this idea! I happen to have a few preserve lemons left in the fridge, I will be doing this right this minute. Or well, maybe in a few hours. But I am definitely doing this!

    • says


      Thanks for this recipe.
      I used coconut oil and followed the recipe but like others it hasn’t turned into the right consistency. I added another egg like others said but it hasn’t helped.

      Is it because of the coconut oil? How important is the size of jar? My jar was bigger than the bottom of the blender? If I get the right size is it possible to resurrect the mixture I currently have?

      Thanks so much for your help!

      • says

        I’ve successfully made mayo with coconut oil before, so that wouldn’t be the culprit. However, it is imperative that your jar be tall and narrow and barely allow the head of your mixer to fit in. I suppose it is possible to save your failed mayo. I would simply put a fresh egg at the bottom of a suitable jar, add the failed mayo and blend.

        • Michelle says

          FYI, you can save a broken mayonnaise like this: . Instead of whisking like he does, I used my stick blender. Worked a treat and I’d tried saving that batch 3 times before (additional egg yolk, additional avocado oil, additional egg yolk plus lemon juice, finally plain old filtered tap water as per the video). 😉 Note I didn’t originally make it with a stick blender. I found that technique a few days after I made it.

          • Barbie says

            What am I doing wrong? I have followed instructions to a tee. It will not thicken. I end up putting in my Vitamix which is a pain. Can you help please? I’m tired of fixing failed mayo. Ugh! I’ve tried several times. I have even tried to just drizzle in as other websites say to do. Thanks in advance for help! :)

    • says

      Raw egg is not harmful for normal, healthy people. Really, it is only the sick, people with immune system disorders, the elderly, the very young and pregnant women who need to avoid raw eggs.

      And as long as you are eating eggs from healthy hens (especially if they are pastured/really free-range), you are not likely to get sick from eating them.

      Back when Salmonella first came to be an issue (ummm 20 years ago I recon), I was at university. My microbiology professor calculated that you could eat a raw egg every day of your life and still not get sick….

      • katief says

        That’s what I thought, too, until I contracted Salmonella after eating my favorite runny-yolk eggs. We found out 3 days after I got sick that our eggs (still in the fridge) were part of a massive recall of contaminated eggs across 6 states.

        I was sick for five days, stomach and body pain like you could not imagine. I was close to critical condition when I was first hospitalized, my kidneys shut down temporarily. I was very healthy at the time, too. I believe it would have probably killed my grandkids had I served them.

        It might be a slight chance, but it is an ever-growing risk. I no longer consume, cook with, or serve any fresh eggs, even cooked. The food industrial complex is sick and unsafe. Be careful, people.

      • says

        And studies show that salmonella is only found in 4.3% of small farm raised chickens as opposed to 28.8% of conventionally mass produced birds. Thats a seven times greater chance with conventional chickens even if they say free range or cage free, small farm is the key here.

      • Sam says

        Thats why in Europe they do not have to refrigerate eggs. But in the states it is safer to do so, because of how the US keeps their chickens.

        • Kirsten says

          Actually, in europe and most of the rest of the world, eggs don’t need to be refrigerated because when the eggs are laid, they are not allowed to be washed. When an egg is laid, the hen’s body coats it with a mucous that dries immediately. The mucous is called “cuticle” and it is anti-bacterial and prevents the egg from being contaminated. In the US, we sanitize our eggs, so the cuticle is washed off, so they have to be refrigerated.

          I have eaten 3 eggs cooked over medium (runny yolks) every morning for breakfast for at least 2 years, plus a batch of mayo with raw eggs at least once or twice a month in that time as well. Before I went paleo I still ate over medium eggs, I would eat raw cookie dough, cake and brownie batter with raw eggs in it, etc. Been doing that my whole life pretty much. Never been sick from it. For the past 2 years since I went paleo I’ve been getting my eggs from a local small family farm that raises their chickens in large open pastures on grass, feeds them organic, locally sourced grains and peas without corn or soy. Their whole operation is certified organic. I’m very confident in the safety of these eggs and will continue to eat them undercooked/raw. This year I even plan to raise my own chickens in my back yard.

      • Reina says

        the reason why they don’t refrigerate eggs in other countries is because they don’t wash the eggs like we do before putting them in the store. washing removes the natural cuticle on eggs that would keep bacterial from entering the eggs. we don’t refrigerate them because of how we keep our chickens.

        as for consuming raw eggs, get pasteurized eggs. pasteurization process would kill harmful bacteria so the eggs may be consumed raw :-)

    • Jeffrey says

      You can buy pasteurized eggs by the dozen if you are really concerned about the issue. They cost a little more than regular eggs, but not as much as free-range cage free eggs. They work fine for the mayo.

      I found them in Lowe’s Foods and Kroger.

  1. says

    I usually make mayo long hand with a bowl, a kid to hold the bowl to stop it spinning around and a whisk… and it is rare that I have a problem doing it this way. The trick is to add the oil drop by drop (and I mean literally a drop at a time). It does take time to do it, but it works if you have the patience and a strong arm to whisk it.

    I will have to try the immersion blender method though.

      • MizVic says

        I have been using the “make by hand” method also, drop by single drop, stirring fast killing myself for half an hour! I could not believe this could be so easy, but when I tried it and it came out fantastic in just a minute or two…I thought, “Why did it take me so long to find this website???” lol Thanks for this, I will never make mayo the old fashioned way again! :)

        • says

          Well, good thing is you now found it and you have many many happy mayo making days ahead of you. I’m telling you, there will be days when you will feel like whipping up a batch just because. You’ll be looking for ways you can use mayo just so you can make some… and you might even come to curse the day you stumbled across this recipe because you’ll be wanting mayo too often. 😉

    • says

      Yes, Mike, I have tried it with Dijon mustard, and it is really awesome indeed! However, I chose to leave it out of the basic recipe because, one, not everyone wants/likes the taste of Dijon in their mayo, and secondly, I find that getting your hands on a Dijon mustard that is Whole30 compliant is kind of hard, at least in this part of the world… Most contain either white wine or added sulfites, which are 2 ingredients that are to be avoided during a Whole30… so when in doubt, just leave it out! (Hey, I should totally make this my new motto!)

      It’s really great to see you here, by the way! I truly appreciate your visit! 😀

      • says

        To be honest I always visit TheHealthyFoodie and I hardly miss a recipe (you’re one of my fave since the beginning of my blogging experience). I’m just shy when it comes to leaving comments, and I do prefer interacting on Twitter (as you might have noticed) :)
        BTW I do agree with you on the Dijon Mustard / Whole 30 issue. I just love it so much I have a tendency to use it everywhere (salad dressings, meats, eggs, etc.). I found at Whole Foods a French brand that I adore, it’s called “Maille”, it’s so pungent and delicious!

        • says

          Oh, Mike, aren’t you just the sweetest thing! Thank you so much, I don’t even know what to say… now I feel privileged to have you comment on here!

          Maille would be my favorite Dijon mustard, or used to be, shall I say. Unfortunately, they do add sulfites to it, so it’s now off my list. Same goes for Grey Poupon. Too bad! :(

          To be on the safe side, I now make my own grainy mustard (I like it MUCH better than store-bought) and the next step will be to make my own Dijon, too! In the meantime, I buy some generic organic brand that’s free of sulfites and doesn’t contain white wine (no alcohol during a Whole30) but I don’t like it all that much, unfortunately.

          Guess I’ll have to speed things up and get my hands on a decent amount of brown mustard seeds so I can get busy making my own! :)

  2. says

    Oh, I am going to give this a try! So far my attempts at mayo have been incredible failures! Expensive, too! One day I wasted an entire quart of olive oil and never had any mayo to show for it. Thanks to for your little ‘video’ at the end–magic indeed.

    • says

      I so hear you, Staci. I don’t think I ever managed to make mayonnaise successfully before I came across the stick blender method. I’m positive that you will be adopting this method, too after you give it a try. It’s so cool and easy. Sometimes, I want to make mayo just to “look at it go”… Yeah, it’s that fun, you’ll see! :)

      Be sure to let me know how it went! :)

    • says

      The thing with coconut oil is it becomes solid at colder temperatures, so I’m guessing it wouldn’t work all that great, since mayo needs to be kept in the fridge. Maybe if you were to make mayo and use it right away? It certainly would make for an interesting flavor!

    • cyndiann says

      I do use coconut oil in my mayo, mixed with some olive oil and it works great. It helps make it thicker. The coconut oil I use is the expeller pressed one with no coconut taste. It also brings down the omega 6’s in the mayo.

      • says

        Really? Now that’s interesting! I’ve been wanting to try coconut oil but was afraid that it would get too “solid” once chilled. Now I will definitely give it a try with the next batch I make. Thanks for sharing, I really appreciate that! :)

  3. says

    I really wish more people made their own mayonnaise. It really is super easy, i can whip one up by hand in under a minute, but the stick blender looks like its even faster and easier! I wish I would’ve thought of that!

    As far as the raw egg concern, you can buy pastuerized egg yolks if you are worried about getting sick, although most healthy adults won’t ever have any issues if they are using fresh eggs.

  4. Rose says

    Thanks for another awesome recipe Sonya. I always look forward to checking your website for healthy recipes. Our family has enjoyed every single recipe I’ve tried – and that’s a considerable number. Thanks so much for sharing your talents with us.

  5. Divina Wasyl says

    Got MAYo!! Thanks went to Target just to buy the jar. Hubs and I was so excited. Thanks for the simplicity because that is what gets us off the couch to try it!

  6. Lori says

    Thank you! I tried to make mayo for the first time last week and it didn’t work. I had written off ever making it again until I saw your post on paleo stalker, and you have definitely inspired me to have another go. Yours looks delicious!

  7. Laura says

    I just had a mayo failure this past week. I am going to try your method. I have a question about oils other than olive. What about sunflower or grapeseed oils?

  8. Sarah says

    THANK YOU! I tried the blender method,,,room temp egg, drizzling in the oil, watched it come together beautifully and then it BROKE right before my eyes. I was so disappointed. That was a few months ago when I did a Whole 30 challenge.
    I just made mayo with Dijon using the method here and it was so beautifully simple and fast. I’m so excited! Oh my-it is so much better than store bought.

  9. NathaLie says

    I tried this recipe three times and all times the mayo came out very watery. I followed all the instructions and used extra light oil

        • Marlene says

          Add a bit more oil!
          The funny thing with mayo is that it stays runny with too little oil. So just add a bit more, let it rest for a few seconds (like af the start of this recipe) and mix some more.
          Good luck!

    • Stevie says

      IThat happened to me to- but I was able to salvage it by cracking an additional egg yolk into a bowl a slowly whisking in the liquid mix. It emulsified that time

    • Samantha says

      I added another egg, so used 2 instead of 1 and it was perfect. Used whole grain mustard. My first attempt and it worked like a charm.

    • Manon says

      Make sure you don’t put too much lemon/lime/vinegar in the mixture. This makes it watery. Adding more oil will thicken the mayonaise. You can always mix the egg and oil first before adding the lemon/lime/vinegar.
      And please, do add some mustard, since it’s not really mayonaise without it.. :)
      You can also try dry mustard (mustard powder).

    • says

      I have had an inconsistent experience so I wondered…. my eggs were fresh so that wasn’t it. I thought it might be the temp of the eggs or the oil (I used to recommend room temp everything) so I switched to cold eggs. Then I wondered if it was the temp of the oil as I know my oil was chilled last time the mayo didn’t work. Not enough acid? I don’t know! I have not yet figured what is causing the inconsistencies.
      (I have run across a recipe that states everything should be room temp but I don’t know if hers works)
      I have completed a ton of research for an answer and the truth is, right now, it doesn’t appear to exist. What I have found out is that the oil must be on the top and the immersion stick all the way to the bottom so it creates that gradual inclusion of the oil. I will make again to see if I just wasn’t paying attention to that detail.
      If anyone has any insight please let me know.

    • says

      The Paleo Diet, or lifstyle, is believed to be the healthiest way of nourishing your body. It focuses on eating nothing but real food, including meats, seafood, vegetables, fruits, and nuts. As for the Whole30, it’s probably the greatest program there is out there and the best present you could ever give to yourself! Just click the banner at the bottom of my post and it will take you to the Whole9 site, where it is explained clearly and concisely.

  10. Katy says

    I’ve searched & tried countless mayo recipes since going Paleo… Finally I found this!! Perfect! I also added a tsp of minced garlic. Yum! Thank you!!!

  11. Debra says

    This was awesome! Now, I did use 2 egg yolks, instead of one whole egg, but it came out beautifully. I’ve always used white vinegar, or lemon juice, but I really like the flavor the lime juice gives it. I did not add any spices, as I wanted to see what it would taste like without them first. I also used avocado oil I found at Costco, which is more cost effective than buying light tasting olive oil. THIS is now my go to recipe, and I’ve made a lot of different mayo’s. My search for the perfect mayo is OVER! I can’t express enough to those considering this technique and recipe, DO IT! You’ll never go back to the old way of making it, drop by drop, again! I used Kefir whey at the end, after tasting just the mayo, to give it a probiotic benefit. I’m really excited to try adding other flavors to this fabulous base. Thanks so much for simplifying this condiment. I’ll be making mayo a lot more often now.

    • says

      AWESOME! So happy to hear, Debra. And I’ll keep an eye out for avocado oil at Costco. If they have deal on that one that are as good as the ones they have on coconut oil, I’ll buy a case for sure! 😉

  12. Quinten says

    Awesome! Just made this, and it came together so easily. I had tried the drizzle method a while back and it was a disaster. Thank you so much for posting this.

  13. Chaz says

    I just made this. I followed your recipe exactly and it turned out great, and was super easy. I did use extra light tasting olive oil, but the mayo still just tasted like oil to me. Any suggestions? Is that how it’s supposed to taste?

  14. Melissa says

    I tried this last night and almost failed. I used 1/2c coconut oil and 1/2c avocado oil. Threw the rest of the ingredients in and nothing happened, no creamy goodness. Just a big cup of oily mess. Was feeling pretty bad about wasting 1/2 cup of avocado oil on this project so I decided not to quit. I threw another egg in and a teaspoon of ACV and 20 seconds later I had mayo, yay!!!

    The avocado oil gave it a really strong taste though. Threw in 4 cloves of minced garlic and 2 chili peppers (chopped) and a splash of toasted sesame oil per a ‘primally inspired’ recipe and Voila I had spicy mayo. My husband loves it. I am pretty sure the rest of his whole 30 is going to taste like spicy mayo.

    • says

      Phew! Glad you managed to save it, Melissa! I wonder why it didn’t work out. Perhaps the composition of the oil is different… at any rate, it’s good to know that adding an extra egg and a little vinegar can save the day. Thank you for sharing your experience in using different oils. Now that I read your comment, I’m not sure that I’d even want to give the avocado a try after all, and it was next on my list. Guess I’ll stick with my good ole olive oil!

      Enjoy the rest of your Whole30! How long do you have to go still? Mine ends in a week, and I’m almost sad. I’m already planning on doing another one in November.

      • Melissa says

        Just finished day10 (I am in Germany and its 10pm). We’re going on vacation soon though so we are only going to make it to day14. We plan to start over when we get back though.

        Good call on the Avocado oil. Its not worth it and I didn’t appreciate the flavor. I might try all coconut oil next time, I don’t usually stock EVOO in my pantry.

        • says

          Well, if you do try all coconut oil, please let me know how it worked out! I’m very curious, especially of what happens after it goes in the fridge… I get the feeling that it might get really, really firm.

          And I hear you on cutting the Whole30 short due to going away on vacation. I’m not sure I could go on a trip while on a Whole30. It sure would take a hell of a lot of willpower! 😉

          Have a safe, fun and healthy vacation, Melissa!

  15. Tanya says

    I’m hooked !! This is the easiest mayonnaise recipe ever !! Now I will have my BLT’s in lettuce wraps again and many more tasty options. Thank You Sonia,it’s so good to find good Paleo/Primal sites.

    • says

      YAY! That makes 2 of us. I sometimes wonder how I was able to go all these years without that mayonnaise!

      Thanks for your kind words, Tanya. I appreciate them! Real happy you like this place (and the mayo recipe!) :)

  16. Barbara says

    OMG I love this!! I’ve been putting off making my own paleo mayo for a while now, but yours made it look so easy using the stick blender that I just felt silly not atleast trying to make it, lol. My mayo came out perfect and was so easy that I’m kicking myself for not doing it sooner. The stick blender is a miraculous tool and you’re right, I’ll never buy mayo from the store again! Just in case anyone is wondering how sunflower oil works for this, it’s what I used and it came out great. Thank you Sonia for such a great recipe!

  17. Sophia says

    My mayo always came out too watery with the drip method, only once did I get a good emulsion going, so I would add an avocado to improve the consistency and garlic for taste, but this looks way easier. I like that it stays in the same container too.

      • Nic says

        To make this recipe work with a normal blender rather than an immersion blender (I just bought an immersion blender yesterday and I LOVE it but had been making mayo in a normal blender) – all you need to do is start with the egg(s) at room temperature to be safe. Then, take the little center piece out of your blender’s lid and place a paper/plastic disposable cup on top and poke a hole in the bottom with a toothpick or knife and pour the oil into the cup. The oil should drip in slow enough to get perfect paleo mayo every time!

      • Nic says

        OK, so I finally got around to making your version of mayo tonight and my wife was totally skeptical because all of the internet and every cookbook we’ve ever seen emphasize the “egg must be room temperature” thing. Grabbed a cold egg out of the fridge and went to town and it turned into delicious mayo even faster than your instructions explained. Holy crap, this is great! No more waiting 30 minutes for an egg to hit room temp or forcing it up with warm water causing us to have to delay dinner plans.


  18. Mary K says

    I just tried this and had a few issues, so I’ll post my experience, maybe it will help someone else. I followed the recipe except I used some grapeseed oil – I am not experimenting with my coconut oil, at least not until I’ve experienced some success! Anyway, I put everything in a 1 liter measuring cup and tuned on the immersion mixer. I got a soupy mess. I kept mixing, and mixing, and mixing – everything started to get warm! OK, I stopped, put the mix in the refrigerator and took a break to read through the comments here. I found a few other folks that had the same problem, so I tried their remedies. No luck by adding another egg yolk – just slightly more yellow soup. I wisked an egg yolk in a mixing bowl…or tried to, I got a yellow bowl. Stll, I’m game, there are so many happy comments on here, it obviously works! So I slowly drizzled some of the soupy stuff into the yellow mixing bowl, wisking for all I was worth. Got even more yellow soup! I’m seriously getting ready to pour it all down the drain, but remembered all the good comments and decided to take another break. Put the soup in the refrigerator and read throught the recipe and comments again.

    **very heavy sigh** Why is it not ‘fail proof’ for me?

    One more attempt before I throw everything out into the road! I got the plastic glass that came with my immersion blender so the next egg yolk would stay put while I used the immersion on it, and got started. I couldn’t tell if much was happening because there is so little yolk to work with, but I started slowly adding the yellow soup down the side as I was holding the immersion in the yolk. All of a sudden I realized the soup wasn’t mixing…OMG! I have mayo! It’s too thick, I have to move the immersion as I continue to add the soup! I’m not really coordinated, I’m not sure how I didn’t coat the kitchen walls with mayo as I continued to add the failed mix into the successful mix which was very thick. I certainly didn’t carefully drizzle it all in! I tried, but my lack of coordination and impatients got the better of me and I just dumped the last ounce or so into the mayo and grabbed the glass before it flew off somewhere! I continued to mix everything for another 10 seconds or so until the mixture was all incorporated. Yea!! It works!! I’ve got really thick homemade mayo! I probably won’t eat it though – it tastes like crap! But I figure that could be due to the grapeseed oil, 4 egg yolks, exorbitant amount of time the immersion was actually running, causing the mixture to heat…I don’t know exactly why it tastes lousy. What I do know is that this recipe does work.

    I think the key is to have a relatively narrow container so that the immersion can’t kick up a current too quickly, if it does that, you simply end up with a mixture, not an emulsification. You also have to make sure that the immersion starts in the middle of the yolk so it is blended first and then the immersion will start pulling the oil in and emulsifying it with the yolk.

    So, THANK YOU Sonia! This experience raised my blood pressure and temper! But you’ve given me a new skill, one that I think is crucial for the health of my family. Mayo is one of those condiments that we just haven’t been able to replace…until now. So I sincerely appreciate you time in posting this recipe and I’ll be looking for more of your ideas!

    Now for a crazy idea of my own… what about bacon drippings?! I dry cured a pork belly last winter and still have some in the deep freeze. What do you think? Would you consider adding rendered bacon fat? What oil would you use? I’ve read that the light olive oil is extra processed so not a good choice. Any suggestions?

  19. Debbie says

    Just began the Paleo diet 3 days ago, and trying to figure out how i was going to enjoy my tuna, chicken, egg, and salmon salads without my beloved Best Foods (Hellmans for those of you on the east coast) mayo!…Google to the rescue! I Googled “Paleo mayo recipe” and up popped this recipe.

    I made it exactly as you instructed, used all avocado oil, juice from half a fresh lemon, added garlic sea salt…kept the immersion blender going a little longer than you suggested and slowly moved it up and down while it thickened up a little more…PERFECTO! It is creamy and thick, and really tasty…Am now having a tuna wrap in lettuce with dill pickles, celery, and onions chopped into the tuna salad all mixed with my new go to mayo…Thank you so much for the recipe!

      • Debbie Gitlin says

        Enjoy! I just had chicken salad the same way, minus the onions, for breakfast.

        The only thing that is hard getting used to with this mayo is that for the last 15 or so years, I have been using half Best Foods mayo and half non-fat Greek yogurt to cut down on the saturated fat…No dairy is the biggest challenge for me with the Paleo diet…I had been eating at least 16 ounces of non-fat Greek yogurt daily for a very long time…

        • says

          I totally hear you, Debbie, I was the exact same before going Paleo. I used to be highly fat phobic and relied mostly on whey protein powder and fat free Greek yogurt (as well as some egg whites and low fat cottage cheese) for protein. At first, I was at a bit of a loss and didn’t know what to do for protein, but I quickly adapted! I barely even miss my precious yogurt now, LOVE using whole eggs instead of just the whites, and frankly, the last time I had protein powder, I didn’t like the taste all that much…

          I think you’ll get used to it fairly quickly (plus, let’s be honest: mayo is SO much better than yogurt in tuna fish and chicken salad!) :)

  20. Janell says

    I tried making mine with Macadamia but oil and a small really tall container. It wouldn’t get anything but a liquid consistency. Any suggestions? Is Mac oil just make it not possible or did I do something wrong?

  21. Janell says

    Nevermind, I added an extra egg. I don’t know what that will do to the taste but It’s at least the right consistency now. It fluffed up immediately. I don’t eat Mayo anyways, I just need it for a paleo ranch so I should be fine because I needed the consistency over taste to make my ranch non-liquidy. Wish me luck!

  22. Kim says

    I just made this and it is AWESOME!! I used fresh lime juice and added cracked black pepper. I’ll never buy the stuff at the store again. I didn’t have an immersion blender and tried it in the magic bullet, like Ciarra…it didn’t work. But it tasted so yummy, I ran out and bought one. The immersion blender IS magical 😉
    I was snacking on roasted turkey chunks from the day before and put a dollop of mayo on it. OMG! YUM!
    And I NEVER eat mayo like that, LOL! Thanks for sharing!

  23. Alisha says

    Just wanted to say thank you for this recipe! I have tried so many times to make a healthy mayonnaise and they all failed miserably! This one took less than a minute and turned out perfect! Thanks so much for posting!!!!

  24. Melissa J says

    I followed this recipe to the letter, including buying an emersion blender specifically for it…. Three times. It. Will. Not. Fluff. It simply stays a hideous liquid consistency. I added a second egg like I had seen some people suggest, nothing. I let the ingredients come to room temperature, nothing. Now I’ve wasted so many precious ingredients I’m scared to try again. Any help?

    • Lucy says

      I had the same problem, so upsetting, wasted all sorts or expensive organic ingredients. I went with another recipe where you add room temp 3 egg yolks and add the oil little at a time in the food processor and no seasoning it until it is done except for mustard and no lemon juice until it is completed, and it worked. I got the recipe from youtube, Gordon Ramsay’s recipe.

      • says

        Real sorry to hear, Lucy. I really wish I could pinpoint what it is that makes this recipe not work for some of you. I’ve never had it fail on me and it words just as good for so many other people. I really don’t get it!

    • says

      Then I really don’t know what to say… I’ve NEVER, not once, had this recipe fail for me. Just throw all the ingredients in the jar, let the egg sink to the bottom, stick the blender all the way to the bottom of the jar, hit the power button and let it turn for about 20 seconds, then slowly start raising the blender. Works like a charm every single time… So sorry to hear it’s not working for you!

  25. Jill says

    I had two epic fails with this same recipe. Then I realized that in this case, size does matter! If the spinner on your blender is a lot smaller than the bottom of your jar, it will not work. The less space between your blender spinner and the walls of the jar, the better it works.

  26. Laura Hill says

    Just tried this….

    At first it went watery, very watery! I added an extra egg, 3 extra yolks, and an avocado to try thicken and it just wasn’t happening, I was getting very frustrated!

    But one comment on here turned it all around! One yolk in the bottom of a tall narrow container and add in a bit at a time…. Emulsified instantly! Considering all of the egg yolks and avocado I find it pretty tasty (although quite calorific for the added extras!) but I will definitely be making again and won’t buy store bought again!

    Can’t wait for my steak and sweet potato fries to try it with!

  27. Randy Leonard says

    Tried this on my lunch break. I used 1/2 Walnut oil, 1/2 light Olive oil. Worked like a charm. Tastes great. It really impressed the wife.
    Thanks so much for the recipe.
    I plan to add Chipotle pepper to the next batch. Thanks again!

  28. Lucy says

    Waste, twice I made this, twice, it failed on me, waste of ingredients. I even added egg yolk after yolk and nothing.

  29. Kim says

    Yep, this is definitely a 2 egg version for me; made it with just 1 as written and it came out very watery. Upon reading through the comments here I took on the suggestion of adding another egg – and voila! Nice, creamy, mayo-y consistency magic. I used bottled key lime juice (it has preservatives, though), splash white balsamic vinegar and about 1/4. Tsp of ground mustard. It tastes exactly like Hellman’s mayo! Thanks for posting this because I too, never got into the science of doing it with the food processor and pain staking drop by drop process.

    • says

      HA! I’m thinking maybe size does matter, here? What size eggs did you use? I always use extra large or jumbo. Maybe small and medium aren’t big enough? That could be a possibility…

      Glad to hear you managed to save the mayo after all and that you really liked it, too! Love the addition of balsamic. I’ll have to give that a try!

      • Kim says

        I’m thinking that might be the case, because the eggs I have are on the medium-smaller size. I normally buy the jumbo/XL size too. I also didn’t have a tall, narrow jar; all I had was the square shaped pint jars with the wide mouth that so I’m thinking that could have been the cause too. Do you know where I can buy a few individual tall/narrow jars at? I don’t want to buy an entire dozen of them because I travel for a living and don’t want to cart around that many in my car.

        • says

          Alright! Thanks for that, Kim. I think we’re on to something. I’ve added a note in the ingredients list to that effect. Also, I think that the type of jar really plays an important role. Tall and narrow works best. Not sure where you could find the Mason typs by the unit, though. They usually do go by the dozen. Maybe you could try and get your hands of one of those air tight jars with the rubber seal in a suitable size… that would work too!

  30. Samantha says

    This recipe and directions were fantastic!! I had previously made mayo once before and the texture was so bad. The way you said to continue to advance the immersion blender up worked perfect, it came out nice and fluffy. I will also be adding some Dijon to some and hot sauce to another for a kick. Thanks again!!

  31. Jennifer says

    I was 2:5 on making mayo the old way. I bought my immersion blender from Costco today. Made mayo just now and I will NEVER go back to the horrible lengthy process that was a mayo nightmare! Your method was amazing!!! <3!!! I did substitute 1/2 c coconut oil to make it more "sweet" for my non Paleo son. THANKS!!!

    • says

      Ha, but coconut oil is paleo, Jennifer! I still have to give that a try in mayo. I think my next batch will be half coconut, half avocado. Should be yummy!

      Glad to hear the method worked for you and that you too, will be making your own mayo from now on! 😀

  32. Mary says

    I saw a similar recipe yesterday and tried it. It was a failure. Found your site tonight and tried again ~ it worked like magic. The only difference was the freshness of my egg. I used a new carton tonight – so that might help people who are struggling with this.

    Yay mayo!

    • says

      You could be on to something here, Mary… it’s never been an issue for me, but definitely worth testing. Next time I whip up a batch, I’ll try using an older egg (like those that I save to make hard-boiled eggs, for instance!)

      Do you have any idea how old your first egg was?

  33. Lisa says

    I have made this twice now, with different combinations of oils, and it has come out perfect each time. So much easier than the slow drizzled oil and waiting for things to come to room temp first. Very happy!!

  34. says

    I think I love you! I have botched up two recipes using a normal blender, wasting all that olive oil! I have a huge jar of fresh macadamia oil and dying for some healthy home-made coleslaw… yes I will be making this tonight! THANK YOU!!!

      • says

        I just had to come back and tell you how great it was!!! Used 2 large eggs and a narrow jar, added fresh lime juice and dijon mustard and ate the whole batch! Thank you so much, seriously the best technique EVER!!! I did a very enthusiastic happy dance and ran to my husband with the jar to show off I was that relieved it worked :) I have shared it with anyone that will listen haha!

        • says

          HAHA! Too funny about the dance, I did the exact same thing the first time I tried this technique. I’d been dreaming of making my own mayo for so long, I couldn’t contain my happiness. Glad this made you as happy as it made me. 😀

          Oh, and thanks for sharing the love and making yet even MORE people happy! 😀

  35. Carolyn says

    I made this today, and it worked BEAUTIFULLY! However (!!!), I wanted to use the extra virgin olive oil I had in the pantry, and it was not light tasting, so I used half EVOO and half expeller pressed sunflower oil, which was very mild, thinking that would be fine. It was NOT! The mayo tastes very strong and bitter, really awful. It’s like the process accentuated the olive oil flavor. I’m not sure how I can use the mayo now, and I’ve been using this olive oil for cooking and marinades and salad dressing and never noticed the bitterness in those. So anyone reading comments 4 months in, don’t ignore the directions to use light tasting oil. It makes a huge difference.

  36. Kelly says

    Just came across this today, and made a batch this evening. Super easy! I used EVOO … and even though I’m a big olive oil fan, it still tastes a little too “olive oil-ish” for me — I think I’ll try adding Dijon to make a “dijionaisse” and see how that turns out. Funny story – my emersion blender was too wide to fit inside my jar, so I made it in a bowl, and moved it to a jar. Had to do a little extra mixing that way (and wash an extra dish and a spoon!) but it turned out well in the end.

    • says

      Glad to hear, Kelly and thanks for sharing. Indeed, others have also reported that using regular olive oil is a bad idea as it tastes way too strong. I sure hope that adding the Dijon did the trick and saved your batch! :)

  37. Laila says

    Thank you so much Sonia! I have used your recipe a few times now and it’s been a success every time. It is so easy, no fuss and quick. I love watching the emulsion magic!

    • says

      That’s just great, Laila! Real glad to know that this is working for you, and thanks for taking the time to let me know!

      And seriously, isn’t it the coolest thing to watch? It just never gets old for me, I find it just as fascinating every time I make a batch. 😀

  38. says

    I recently had a mayo fail, and it was so frustrating to waste the ingredients… but your recipe is magical and so easy! Thank you!

  39. valleygirl says

    I don’t have a stick blender but thought I’d use the Vitamix. It was super runny. I added another egg in the end and it’s still not edible. :( Have you tried the blender method before with any luck? Granted my oil is full olive oil but that’s all I had…I assumed that would affect the taste and not consistency…

  40. Kristina says

    I just started on the Paleo road and one thing that I missed was Mayo. I tried this the first time and it worked. The flavour isn’t the best as I only had normal Extra Virgin Olive oil and Balsamic Vinegar, but it is so creamy. It is so much creamier than store bought mayo. I will get some extra light tasty olive oil and a lemon next time to try it out. Very excited about this. Love it. Thanks.

      • julie says

        Once you emulsified it can you add anything else to it or will it ruin? I used extra virgin olive oil and it doesn’t taste good. Can I add another egg or spices to make it better?

        • says

          You can add basically anything you want to it after it’s been emulsified, Julie, but I don’t know of anything you could add to cover that strong olive oil taste… extra-virgin olive oil is way too strong to make mayo, that’s why I specifically say to use the extra light tasting, or avocado or walnut oil. Perhaps your best bet would be to make another batch and mix both batches to try and tone that flavor down. I think that’s what I would do.

  41. Elizabeth says

    God Bless You!!!!
    After ruining gallons of high quality fat trying to make my own mayo, you gave me the key and it is SO EASY!! I CF with my 26 y/o son and just showed him how to make it. He was impressed, (then borrowed a jar) Thank you for your awesome blog!

  42. Learn from my mistake says

    Check that the immersion blender actually fits inside the mouth of the jar before you add your raw egg. Missed it by *that* much!

  43. says

    Great recipe! I’ve been looking into alternatives to my mayo addiction and I want to get away from some store brands. Thanks for sharing, always love your posts!


  44. Carol says

    After trying three other recipes for mayo and failing I came across your web site and this very easy recipe. It turned out great! Trying to get away from the soy that they put in everything and this was perfect. We had Thanksgiving yesterday due to work schedules. The devil eggs were so much better. Thank you for such a great recipe. Going to keep coming back for more recipes

  45. Jessi says

    Being down to half a bottle of generic “low fat” (ie high sugar) store mayo and transitioning to paleo, I knew I had to try experimenting with home made mayo… And so I found this page and recipe…
    Being dubious – especially since today has been rather warm – start to Summer here in Tasmania) I cautiously hollered “here it goes”… using an old pasta sauce jar (dang, why have I tossed so many of those into recycle???) I cracked in two freshly laid eggs, one from my mallard duck and one from my bantam chicken… Two teaspoons each of red wine vinegar and apple cider vinegar (I keep the white for cleaning) and figured I had to use up last of my grapeseed oil so it went into the one cup measure and topped up with EVOO…
    I have a Bamix brand immersion mixer and used the aerator attachment… Yanno, it has like four half domes in the circular blade??? Anyway, I hit that sucker on “high” and voila… Everything came together before I could back out… Wow, a WINNER…. Gorgeous, creamy mayo
    Now I do find the flavor a bit strong on the olive oil taste… And having a taste sensitive son (Autism spectrum) I used half this and half of the generic mayo – along with a good squirt of mustard that I’m using up too, He adores it… but the end result is that I’ll be able to adjust the ratios much quicker I think as he can’t tell the difference right away… Bonus….(and yes, I’ll be getting in some ‘lighter” oils to use more often… )
    Yep, I’m hooked (did I mention yet that. I used half the mix in a salad dressing between the two of us tonight????)
    Thank YOU

    • says

      So happy to hear the recipe worked well for you, Jessi. Sorry to hear that you too, experimented with full flavor EVOO only to find out that it’s way too strong. Many people have made that mistake before you. Glad you were able to save the mayo, though! Next time, definitely go with the light olive oil, or avocado, walnut or macadamia oil. They all work very well!

  46. HoneyT says

    Damn delicious and sooo easy! I may of gone a bit OTT with the garlic though… maybe only one clove next time!

  47. Amy says

    Thank you so much! I have just been eating paleo a few months and started my first Whole 30 today. I’ve been so scared to make mayo but found your recipe and just made it. So easy and came out yummy!! Trader Joe’s didn’t have regular OO so the closest thing they had was mostly OO and part EVOO so I used that, added some garlic and pickle juice. I made it in a 2 cup pyrex measuring cup because none of my glass jars would fit my immersion blender.
    Thanks again!!

  48. mellymel says

    I am so happy I found your site! I just tried the immersion blender mayo and it turned out perfectly! Thanks–can’t wait to peruse the rest of your recipes :)

  49. Veena says

    I tried this twice and it failed both times. I followed the directions exactly. I mean exactly. Yes, I used a wide mouth pint jar. I did everything exactly how you said. I tried adding another egg after it failed, as others have suggested, and it did nothing. I am an experienced cook. If this is fool-proof for everyone else, then something must be wrong with my stick blender. It is about 10 years old. Maybe they have changed since then. It’s the only thing I can think of to explain my failures. Am I really the only one with no success here?

      • Veena says

        Like I said, I followed the directions EXACTLY. I also noticed that the technique in the video you provided does not match your instructions. But I followed the written instructions and left the blender on the bottom for 20 seconds. It appeared to be working and a thick emulsion rose up about an inch. Then it stopped and ended up all liquid. I will just go back to using the food proccessor. Thanks anyway.

        • says

          I just wanted to be sure that you’d been adding some form of “water”, Veena, because that is essential to creating an emulsion. And I’m not sure I understand that you mean by the technique in the video does not match the description? The video is in fact an animated gif, so it’s not exactly “real time”. I put it there mostly to demonstrate how quickly and easily the mayo “should” be coming together.

          And I find it really strange that you got an emulsion at first, which then collapsed into a soupy mess. I really can’t see why this happened. Sorry I can’t be or more help, I honestly wish I had a proper answer for you!

          • Bebe says

            This same prob
            Me happened to me several times this winter, after having successfully used your post many many times. It would start to emulsify, but then the emulsification wouldn’t come up the sides, and regardless of how slowly I lifted the immersion blender it became soupy. I tried everything to save a few of these (adding an egg in a new jar then putting the soup on top was one, or adding just another yolk, or another white, since I have farm fresh eggs and wondering if the yolk had been too small, etc).

            SO long story short, and troubleshooting many dollars of oil later (I’m an engineer)… The oil was too cold. Maybe you could add a note for people who live in colder climates (or who store their oil in cool places) to allow the oil to warm to room temp or heat gently until runny. The temp of the egg made no difference. The type of oil or vinegar or juice or spices added made no difference. I’m particularly frugal with the heat so room temp wasn’t good enough – I needed to heat mine until it was warm.
            Hope this helps one or two people out there.

  50. Paradox says

    I tried it with my new cuisinart stick blender and it didnt work. Played with adding another egg yolk and then a little ACV. Nope. Tried to run it thru the vitamix and still soup. Darn.
    I’m curious about the size of the blade, someone mentioned that it wouldn’t work with a blade that was small, and my blade is really small.
    Also wonder if different blenders have motor differences. I also tried mine for my morning bullet coffee (butter, mct oil, and cream), and it didn’t work as well as my vitamix. Hmmm,

    • says

      I really doubt that the blade could be the culprit… these things are usually pretty standard. And so long as the opening of the jar pretty much matches the size of your stick blender, you should be find. Tell me, did you add any kind of liquid at all, like lime or lemon juice or vinegar?

  51. Alice says

    I just made this for the first time today. It worked perfectly. In fact, the mayo became so thick that it started to slow the blades of the stick blender. It is lovely. I tried the drizzle method before, and it worked, but the mayo was very thin. I prefer yours! Looking forward to doctoring this up with garlic and spices to serve with Well Fed 2’s Bahn Mi mini meatballs.

  52. Paradox says

    I thought i followed yr recipe using juice of one ( small) lemon, but i did prick the egg with a fork before i put the blender in, maybe that was the problem. Later after reading what others had done to correct their failures i added a tsp of acv and another egg yolk. Then a third egg yolk, probably too far gone at that point. My blender also was getting really hot even tho i ran it in 20 second intervals. I had it on high speed- you never said what speed yrs was on.

    • says

      I don’t think that stick blenders have different speed settings… at least I’ve never seen one that does! I really wish I could be of more help, but unfortunately, I have no idea what went wrong. Hopefully your next try will be a success! :)

  53. Julie says

    I don’t usually leave comments because I always feel like people pretty much say everything anyway whether it’s good or bad, but WOW. That was an incredible experience for just making mayo!!! I have done the slow drizzle method with and without success, but it was never thick and creamy. This stuff is just awesome! I’ll never do it any other way now! It was so good, and it really tastes like mayo. THANK YOU! You’ve just made my Whole30 journey that much better! :)

    • says

      Well, thank you for choosing to leave a comment, Julie! I always appreciate when people tell me that a recipe has worked for them, no matter how many people told me before them! It just makes my day every single time! :) I am sincerely happy to know that you’ve had much success making your own mayo with this technique. And I get the feeling you have as much fun making it as I do. Hey, kudos on taking the Whole30 challenge, by the way. Good luck with that, and know that there’s plenty of compliant recipes on this site, if you need more inspiration. :)

  54. Allysa says

    Omg. My mayo kept turning out all runny. Finally got a stick blender and I am so happy I did!!! My arm and my paleo ranch dressing thank you!

  55. Lauren says

    Thank you so much for this fast and healthy recipe. I just whipped this mayo up in under 5 minutes. It’s creamy and delicious. I am never buying store bought again.

  56. Brooke says

    Just wanted to say that I rarely post comments on blogs, but I just HAD to because this recipe is SO amazing. Thank you thank you thank you for sharing. One of my great loves in life is chicken salad. I love it with mayon, celery, onions, grapes, and almond slivers. After starting the paleo diet 4 months ago for health issues, I mourned the loss of my beloved chicken salad. Last night, however, I made your mayo recipe for my chicken salad recipe, and IT WAS THE BEST CHICKEN SALAD I HAVE EVER HAD!!!! So, many blessings to you, and thanks again!!

    • says

      Thank you so much for taking the time to leave this comment, Brooke. You just made my day. And SO glad to have brought mayo back into your life. A life without mayo is such a sad thing… 😉

      Oh, and by the way, you chicken salad sounds AMAZING!

  57. Bree says

    I’ve been following the paleo guidelines for over a year now, so I’m pretty late to jump on the homemade mayo bandwagon, but I don’t think I’ll ever buy mayo again! I added 1/2 tsp of dried mustard to it and it’s soooooo delicious! Thank you for sharing your foolproof way of making it :)

  58. Marilyn says

    Hi Sonia – I just came across your site while looking for a low fat mayo recipe. I’ve been making my own mayo for quite a while now with my immersion blender usually in a quart mason jar. I use 2 whole eggs, dry mustard, lemon juice, vinegar, salt and a pinch of sugar along with a combination of olive oil, canola and/or grapeseed oil (usually 2 oil combo). The miracle of the blender and the jar happens exactly right every time.
    And who can eat without mayo? Impossible!

  59. Bill says

    Thanks for this recipe. Living in Ecuador, it is impossible to find a decent mayo anywhere. Question though. What is the shelf life?

  60. Cait says

    Thank you so so much for this recipe. We are doing Whole30 and I just wanted some mayo. After three fails with my blender, despite pouring the oil in a snails pace, I was feeling discouraged (and really in need of some naughty comfort carbs). You saved my sanity (as well as my husbands, I’m sure…poor dude walked into the house to me crying over mayonnaise). This worked like a dream and I was able to have some Avocado Dressing tonight with my salad and I’m looking forward to some delicious tuna with mayo tomorrow! Thank you so much.

    • says

      Oh my, Cait, this is music to my ears. So happy to have saved your (and your husband’s) sanity. From now on, mayo is something you’ll be able to do with your eyes closed and adapt to your inspiration of the moment. Avocado Dressing sounds like a very tasty inspiration to me! :)

  61. Shani says

    Sadly, this does not work for me. This is my third time trying and it always comes out watery. I wasted a cup of oil and for eggs this time. I wasted food and money on a stick blender. I’ll just have find paleo mayo already made, in the long run it will be cheaper and less frustrating.

  62. Sheila says

    Made this as directed and yummo! You are correct, it doesn’t last long. We dipped our carrot fries in it, put a dollop on steak, made tuna, used it as a salad dressing, and more. Will definitely make again!

  63. Nancy says

    I just made your mayo. Usually for a recipe I collect the ingredients one day, put some ingredients together the next and then make it. I read this, this morning, pulled an egg out of the frig. Just made this. It took me longer to read this recipe than to make it. Wow! Always thought it would be hard to make this. Thank you so much! It did not make a lot (live alone), and took maybe at the most 30 seconds. Made it in the container that I will store it in. Can’t get any better than this. Finally I can pitch the store bought mayo with added ingredients that I did not want, but didn’t think I could do this. Thanks again!!!!!

  64. Alina says

    Oh, my goodness! I just made it and can’t believe how easy and tasty it is! I don’t think I will ever go back to buying mayo ever again!

  65. Alina says

    THANK YOU EVER SO MUCH FOR POSTING THIS! I’m recently dairy-free and this recipe for sure will make the transition MUCH easier!

  66. Laurie says

    I just made this tonight. Used 1/4 cup coconut oil, 1/4 cup olive oil and 1/2 cup canola oil. Stuck to the rest of the ingredients as written. Family liked it but said it needed something. Could be they are just used to store bought. It was so easy to do and whipped up just as you said. Will keep playing with it ’til I get it the way we like. Thanks for a great post. Never even imagined homemade mayo could be that easy.

  67. Kandice says


    I’m so excited to be posting with a success story after two consecutive fails (though, guys, we ate homemade paleo fishsticks using our first failed batch and just seasoned the liquid like tartar sauce and it was still pretty amazing! kind of like seasoned butter which we used to eat with fish anyway)

    After reading through comments, I realized that the two fails probably occurred because I was using too wide of a container. Also, I feel my blender is slightly faulty – it sounds as if the blade gets stuck on something sometimes, causing me to move it and break the emulsion.

    So tonight I took my second failed batch and tried what others have done to revive it. I found a coffee mug that was just a tiny bit wider at the bottom than the blender (though it was really big at the top), put a cold egg in it, started the blender on the egg, and drizzled/\then eventually poured my mixture into the running blender. at first, it wasn’t working.. but just as i was about to run and cry in bed, it started to thicken. right before my eyes, this mayo started to form. now it’s super thick and i just squealed, did a dance, and gave my daughter a squeeze. SO PLEASED!

    also note: both times i used room temp eggs and room temp lemon juice! i threw in a cold egg to the liquid and tried to blend it all together (as some reported worked) with no luck then tried the smaller mug, another cold egg and drizzle technique and it finally worked. turns out, cold eggs really can be used.

    i don’t know if ill ever manage to do it right the first attempt but at least i found a way to make it work! this weekend, we are baking some paleo bread and making blts!!

  68. Danielle says

    Has anyone ever tried to double the recipe? I just tried to and failed twice! But I tried the drizzle method. I’m going to give it a go with 1 egg and 1c LIGHT EVOO. If anyone had doubled successfully somehow, could you post? I have a family of 5 so I cup of mayo at a time isn’t enough!!

    • says

      I don’t see why it wouldn’t work, Danielle, so long as you find a tall and narrow container that can accommodate a double batch. But really, this take so very little time to make, you could also make 2 batches back to back. It would only double the fun! 😀

  69. Tanishia says

    I’m a little late, and there are a million comments, but I had to add a HUGE THANK YOU. This was super awesome! So creamy, so perfect, so WONDERFUL!!!!! Thank you so much for being AWESOME and sharing this genius recipe!

    • says

      YAY! Thank YOU for taking the time to share this, Tanishia. And there can never be enough success stories. It ALWAYS makes me super happy to hear that this recipe worked for yet another person. Hellman’s is so going down!!! 😉

  70. Fiona says

    Thank you! I have been making my own mayo for about 2 yrs, since I got my thermomix. I have had many failures!! None have been so quick & easy as yours! So glad I didn’t get rid of my stick blender!

    • says

      Right on! Everyone should have a stick blender, if only to make mayonnaise! So much cheaper than a thermomix, too! And really? You can make mayo in a thermomix? Just the cleaning part would discourage me, I think… 😉

  71. haley says

    oh my gosh, you are a beautiful person, i want to give you a kiss :) that was sooooo easy!!! i have always dreaded making mayo, not anymore. thank you so much for sharing!

  72. Stevie B. says

    I. Love. Yoooooooooooo!!! After many failed, soupy messes, i have finally made mayo!!!!!

    Thanky for the awesome recipe!!!!!!!

    (too many exclaimation points, I know but I am just that excited!)

    • says

      Is there such a thing as too many exclamation points? I think not! Especially when one is dealing with something as exciting as making their own mayo. I myself turn into an exclamation point every time I make a new batch!

      Thank you for your awesome feedback, Stevie. You are a real gem! 😀

  73. Joyce La says

    Followed your directions to a T and Ta Da! I have mayo. I couldn’t be happier, lol. Thank you!

  74. Leslie says

    Yippee skippy! You helped me salvaged two failed attempts. I just dumped it in the order you described and it worked beautifully. Thank you for saving me from having a total melt down in front of the fam.

  75. Ivy says

    Wheeeeeeeeeee! I have been battling mayo making forEVer (well, only since my old Oster blender died…) I tried the whisk way, the processor plan, NOTHING worked well.

    It never occurred to me to use the stick blender.

    The mayo worked great for the tartar sauce on last night’s fish. :) I just cannot tell you how pleased I am.

    Now I am off to look at some more of your recipes.


  76. Lynn says

    I LOVE this recipe! Thank you sooooooo much! I tried making mayo with the Whole 30 recipe and failed miserably the last time. This worked beautifully!

    To address one of your earlier comments, though, there are immersion blenders with multiple speeds. Mine has two speeds. I used the lowest speed (1) for this and didn’t have any problems. I used an old Ghee jar for mine, too, which is a little more squat than a ball jar. Again, no issues. :) This will now be my go-to mayo recipe!

    • says

      Wow, thanks a bunch for sharing that information, Lynn. I didn’t know that immersion blenders came in multiple speeds, that’s very good to know.

      I am guessing since you got this to work on the lowest speed, then for sure it would work with any immersion blender.

      And glad this recipe worked for you. Soon, you’ll be making it with your eyes closed! :)

  77. Kristen says

    Hi! Thanks for recipe – going to try it now.. do you think I could add whey for 1) to add probiotic and 2) think it will keep longer in fridge?

    Thanks again!!

    • says

      I honestly have no idea, Kristen. Best way to find out is to try it, I guess! I think I would mix it in after the mayo is done, though…

      As for the mayo keeping longer with the addition of whey, it’s been my experience that adding whey protein to anything made it go bad way faster, so I’m guessing it would be the same with mayo.

      • Kristen says

        I tried it with Safflower oil and a tsp of ground mustard – very good! I added the whey in after I made the mayo – whey actually keeps fermented and homemade foods longer; which is why it is added to lots of fermented foods (we are following the GAPS diet to heal us); so lots of fermented foods here. Thanks for the recipe – it made awesome tarter sauce :)

  78. Ryan says

    I am always looking for healthier foods with no preservatives and this Mayo was a complete homerun. The taste is unbelievable! Thanks for another addition to my collection of healthy stuff.

  79. Heather says

    I’m sitting here enjoying an awesome paleo tuna salad made with this mayo. I have made the paleo mayo where you have to pour the cup of oil in for three minutes….this was even better and obviously much easier! I am thrilled!

  80. Ann says

    Your recipe says 1 egg. You made this using the whole egg, white and all? Mayo usually is made using the yolk only. All other recipes I have looked at use the yolk only. Is there an error on the recipe list? I would imagine this would not emulsify using the egg white.

  81. Rene says

    I wish I would have found your recipe before my last attempt to make mayo. My husband came home and every kitchen cabinet was open and every type of conceivable blending appliance had been used: Large and small food processor,a whisk, and the blender. (I now have a stick blender). I had attempts that remained separated and one that separated right at the end. But once I finally got it right… it was delicious. In order for my blender to work, I had to make a triple batch. I had mayo coming out the wazoo. Your recipe looks foolproof and I am ready to try again!

    • says

      LOL! Your comment really cracked me up, Rene. Sorry, I don’t mean to laugh at your “misfortune”, but I can just imagine the scene. I certainly hope that you have more success with this recipe. I just know you will. Please, let me know about your experience once you’ve given it a go! :)

      • Rene says

        Well you didn’t have to wait long for my reply and, don’t worry, I laughed at myself, too!
        Your mayo recipe was the easiest thing. I had it in the jar and whipped up in no time flat.
        I added a little Dijon and I look forward to trying it again with different additional flavors.

        My husband tried the BLT Romaine wraps I was eating with a little avocado and your May. He thought it was delicious. He becomes more intrigued every day with my delicious food and shrinking waistline.

  82. Christin says

    I’ve been looking for a commercial olive oil mayo but they all have processed, usually canola oil…yuck! I just tried this method, using 2 eggs instead of 1 after reading the reviews, and it turned out perfect! Will never buy it again! Thanks for such an easy method!

    • says

      Good to hear, Christin. I think you can safely try it with one egg, I’ve never used more than one and never had this recipe fail on me, even though I don’t even measure anymore and just throw a whole bunch of things in the jar. Just make sure you use a large or extra large egg. And welcome to the world of awesome tasting mayo that’s actually good for you! :)

  83. Staci says

    I finally gave this a go a few weeks ago. It was just like your animation–magic! I can’t tell you how proud I was of the mayo. Made everyone who came in the house look at it. Yeah, they thought I was crazy! Prior to this the only successful mayo I have made was using the whisk and all by hand. It was SO MUCH better than commercial mayo can ever be! Now I’m looking forward to trying different add ins for changing up the flavor. THANK YOU! THANK YOU!

  84. Lowell Jackling says

    WOW, This is amazing!!! Thank you for putting this up!! this is the very best mayonnaise I ever imagined!! I did experiment a bit, by adding a pinch of white pepper, oregano, garlic & dill. But the important thing is it worked just like your video shows!!! I hope it is OK to have a link to this on my Face book. If not please let me know. But either way THANK YOU, I hope I never have to eat store bought again!! 😉

    • says

      It’s perfectly OK to have a link on your FB page, Lowell. The more people know about this super easy technique and convert to making their own healthy mayo at home, the happier I am! :)

      I too, hope you never, ever have to put that awful store bought thing in your mouth ever again!

  85. says

    Thank you thank you thank you! You totally just changed my life! I have made Paleo mayo dozens of times but have always done the ‘add one drop of oil at a time’ method which not only takes forever, wears out your arms, and ends up turning half the time. This was like 30 seconds max to make from start to finish as opposed to a few minutes! Thank you again!

  86. Stephanie says

    Thanks so much! I made it and it worked wonderfully! I am not a mayo fan so I was never really interested in making it. However I have had some great mayos in my lifetime and my husband is a mayo fan. I hate to buy the stuff and never will have to again! I used a muscovey duck egg and it worked perfectly. Sooooo good with homemade horseradish. :)

  87. Michelle says

    YES! Over the past week, I have had 4 crash-and-burn attempts at making mayo in a regular blender — drip, drip, drip….pray to the God of Emulsion….drip drip drip….fail!!! When I found your recipe and video, I thought NO WAY CAN THIS BE SO EASY. Well. I am licking the spoon. Thank you!!!

  88. Gail says

    I am stunned at how delicious and amazing this was to make. I used a slightly wider jar, so after the first 20 seconds, rather than using an up and down action, I ended up going in circles. Still worked beautifully.

    So happy to finally have some all natural, preservative-free, only 4 ingredient mayo :)

    • says

      And now you can have fun adding slightly more ingredients! Herbs, spices and aromatics, different vinegars, as well as different kinds of oil. I think my own personal fave so far is avocado oil. Enjoy playing with mayo, Gail! :)

  89. Lorraine says

    Hi, I tried this with the handheld blender it is was a watery oily mess. HOWEVER I did start the blender on highest speed, maybe that was the issue, do you do this on the lowest possible speed of the handheld? Tks

  90. Jo Ann says

    I made this, but it turned out runny and tasted like oil. I even added two extra eggs with little improvement. I used one beater on a hand mixer, but felt that shouldn’t have made that much difference.

  91. Jane Doe says

    Great recipe! I’d seen the drip drip drip in the blender version and thought, no thanks. Yours works great though!

    For anyone worried about shelf life, I make up a pretty good sized batch then divide it up into ice cube trays and freeze. It freezes great, and doing it that way also ensures I don’t eat an entire jar in one sitting, heh. Whenever I see the fridge jar is almost empty, I toss a handful of frozen mayo cubes into a mason jar and stick it in the fridge.

  92. Katie says

    I made this today with such high hopes because every one else who made it, it appeared to be fantastic. Sadly, I ended up making salad dressing. This never got thick like mayo for me, which is completely bumming me out. It tastes delicious, but I need mayo for my paleo challenge. *lol* Oh well, guess I will use it as salad dressing.

    • says

      Sorry to hear, Katie. I wish I could help you pinpoint what it that didn’t work, but to this day, I still haven’t managed to miss a batch and sometimes, I almost do it on purpose to screw things up so it won’t work, but it always does…

      I say you should give it another go, sometime!

  93. Kelly says

    I have made this several times and love it if I need mayo immediately. I seem to have a problem when I take it out of the refrigerator – it’s very thick, but it starts to separate within minutes of being out of the refrigerator. Any thoughts? Thank you!

  94. Tazmen says

    Can’t believe how easy this was! Thought I could get away with using regular olive oil (I know, I know) and it was of course too olive-tasting, but I salvaged that batch with some course-grain dijon mustard to turn it into a dijon mayonnaise. I will never again make the traditional version of “drip, drip, drip the oil for a half hour and then, ta-da, this batch is ruined anyway because you got impatient the last few seconds–try again…” Thanks so much for sharing the recipe.

    • says

      HAHAHAHA! Your comment really cracked me up, Tazmen. You should turn that into a meme! :)

      No need to be patient for your mayo anymore. It all happens in the blink of an eye (or almost…) And seriously. How cool is that process to look at? :)

  95. says

    I live on Borneo and it’s hard enough to find any olive oil, let alone “light tasting”.

    So I tried normal… and yuk!

    The good news is it DID go creamy, whereas my first attempt with coconut milk didn’t. So I kept experimenting, with less and less olive oil…

    I’ve found you can in fact use pure coconut oil, no olive oil needed at all, as long as you start mixing really slowly, in very short little bursts of about 1 second each, giving it time to settle before the next one.

    I used too much salt and had no mustard available but tomorrow I shall buy some mustard and create another batch. Thank you for this great technique! :o)

    Now, does anyone want to buy a bottle and a half of olive oil? Because I can’t stand the stuff, urgh..

    • says

      Did you really mean to say coconut MILK for your first attempt or did you mean coconut OIL?

      I will have to try making mayo with coconut oil sometime. My concern is that, given the nature of coconut oil, it must become really, really hard when you put it in the fridge?

      And if you can’t stand olive oil, avocado oil is an excellent choice for this, and so are walnut and macadamia nut oil. Have fun experimenting!

      • says

        Coconut oil. It claims on the bottle to be “Extra virgin”.

        Living in the tropics I’m amused when people refer to coconut oil as a solid or “creamy”, as it’s a clear liquid to me :o)

        I’m trying to use my last batch quickly, if only to make room in the fridge, and just had some a moment ago. It was fine, soft and creamy straight from the fridge.

        I’m no great fan of olive oil, not least because I’ve often read about how it’s so hard to get the real thing. Even in big chain supermarkets, when tested it’s either not really olive oil or just has some added for flavor but is mostly some much cheaper oil such as corn oil. Something such as “light tasting”, ie olive oil that doesn’t even taste like olive oil? I’d have no faith in that whatsoever unless actually watching them pressing the olives and bottling it!

        The stuff I bought yesterday tastes like linseed oil to me. It’s horrid.

        But yeah, coconut oil works fine :o)

    • CherBear says

      Alan, Thank you for the info re using less avocado oil!! I was about ready to throw my bottle out the window. I’ve tried it twice using the exact ingredients and got mayo soup. P.S. to All . . . . . . . .The immersion blender is the only way to go. Having Mayo adds so much versatility to the Paleo way. THANKS

  96. Ivonne says

    OMG can I just say how amazed I am with myself. I have been wanting to make my own mayo for ages (mainly for coleslaw as the supermarket stuff is so overpowering). I tried it with groundnut oil as I was in a rush in the supermarket and couldn’t find avocado or any of the others. It tastes amazing and I can’t believe how easy it was. Will definitely go searching for ‘proper oil’ and do again.
    Thanks ever so much

    • says

      Ah but you can use all kinds of oils, Ivonne. My fave now is avocado oil, but you can experiment with others, too. Definitely stay away from that peanut stuff, though! Olive, avocado, macadamia, walnut, even coconut apparently, are all very good choices. And have fun experimenting with flavors and spices, too! Careful though. It can almost become addictive! 😉

  97. AmyJo says

    Thanks for this recipe, cant wait to try it!! I recently decided to go gluten-free and dairy/casein free so I’m doing alot of recipe website searches online and I came across your webiste. Paleo is my ultimate goal however. I am looking forward to trying LOTS of your recipes! I think I’m going have to ask for an immersion blender for Mothers Day :)

    • says

      Ha! It’ll probably be your fave present ever, especially after you made a batch of this mayo! 😉

      Glad to hear that a lot of my recipes inspire you! Please do let me know how they worked for you when you actually give them a try. It’s always such a pleasure for me to get feedback on the recipes I created.

      Hope you enjoy making the mayo, for starters! 😀

  98. Sami says

    Does it have to be an immersion blender? How about a KitchenAid mixer? I am currently using that but it seems to not be working haha It is still kind of runny…should I add another egg?

  99. tash says

    i want to try this out but i don’t have an immersion blender, what alternatives can i use?

  100. says

    Was looking for a recipe for my daughter who had tried to make mayo for about 90 minutes, each attempt a failure. I found this one and tried it myself last night! You are so right…it is absolutely fool proof! I used stick blender and a narrow container and one large egg. It came out rich, creamy AND thick, just w/ the one egg. I was a bit worried as the egg yolk broke when I put it into the container, but I went ahead and the magic happened. When I was finished, I worried again because I wanted to add a bit more dijon, lemon and salt and wondered if I did that “after the fact” that it might break. But, it held up perfectly as I achieved the tang I wanted. Truly impressive. My daughter is excited as she is on a very restrictive diet and having mayo again in her life will add a new dimension to her meal options.

    • says

      HIGH FIVE!!! I’m telling you, Helen, that recipe / technique is pure magic. I don’t even measure anymore. I just add a little bit of this and a little bit of that to my jar, and I’ve yet to ruin a batch. Works like a charm, every single time! So good to be able to enjoy mayo again, plus it’s like a million times better than the store bought stuff! 😀

  101. Isabella says

    Seriously. … YOU RULE!! I made mayo today and followed the whole fancy smancy way of room temperature and bla bla bla, made a huge mess in the kitchen and still my mayo didn’t come out thick and creamy, More like soup. I was pretty upset coz I used coconut oil which is expensive here. Lucky I decided to check up on the net one more time and found your site. I chucked my flop of a mayo (which took me nearly an hour) into a jar and Poof within a minute ur way Awesome creamy mayo. Thanx a bunch!!

    • says

      So you are saying that you saved the ruined mayo? OMG this is huge! I think I need to make a bad batch just to try and save it! Thanks much for sharing that, Isabella, and so glad you managed to save your precious coconut mayo! :)

  102. Isabella says

    Yip! Totally saved my ruined mayo. You should have ruined mayo saver somewhere in the title too! Lol

  103. Scotty says

    Tried to make this but it was a fail. It came out runny and not thick like mayo is supposed to be. I followed the directions, the only difference being that I didn’t have a tall, skinny mason jar. I didn’t think that would make much of a difference but it is the only thing different from the directions as posted. Any thoughts on why it went wrong on me? I’d really like to be able to make my own but runny mayo is not a good thing.

    • says

      You used the wrong jar, Scotty… that’s all! As I mentioned in the post, in bold letters, you NEED to use a tall, narrow jar with an opening that’s just wide enough to accommodate the head of your stick blender.

    • says

      You used the wrong jar, Scotty… that’s all! As I mentioned in the post, in bold letters, you NEED to use a tall, narrow jar with an opening that’s just wide enough to accommodate the head of your stick blender.

  104. says

    Thank you, thank you! I have a personal chef service and after three failed batches earlier today at a client’s house (using a blender and a food processor), I came home irritated and on a mission to make some good mayo. I came across your post and this method worked perfectly and was fast. Love that I could make it and store it in the same container (I used one of the small 8 oz containers like you get at the deli or for takeout) – it was maybe slightly larger than your jar but it’s what I had on hand and it worked. Flavored it with some lemon, dijon and tarragon – yummmm. I’ve made it at home in the past with mixed results in my blender but will be using this method only from now on. Thanks again!!

  105. says

    We made this mayo last night but unfortunately we don’t have an immersion blender. If anyone has read this far down I have a tip! If you make it in a Vitamix, it will turn out just the same. Add all ingredients (we added dijon too) EXCEPT the oil. Mix it up and turn it on high and SLOWLY add in the oil. It will emulsify and make perfect mayo!! We also used avocado oil.

  106. Kara says

    Mine came out watery?? What would make that happen? I used an immersion blender and followed the directions :( Will it thicken in the fridge?

      • kara says

        My mason jars weren’t wide enough for my immersion blender, so I used a glass about the size of a jar that was a little wider. Would that instead of a jar really make it do that?! Oh my goodness… I’m determined to do this!!! :)

        • says

          A glass should be fine, Kara, so long as it’s just wide enough for your immersion blender to fit in. There has to be minimal space around the head of your blender. Also, you really need to stick that blender all the way to the very bottom of the jar and not move it for the initial 15-20 seconds, or until the emulsion is almost completed. Hope this helps and that your next try will be successful! :)

  107. Amanda says

    Wow, this looks amazing and so easy! I will definitely be trying this. I wanted to say thank you SO much for providing a quick video of the immersion blending portion. That is extremely helpful to me to understand the exact timing and what it should look like :) Can’t wait to try this!!

  108. Christina says

    This whipped up so fast! I’ve tried making mayo twice now and when I finally got so frustrated that it didn’t work out, I tried this. It is amazing to watch how fast this thing goes! Highly recommended!

  109. Scotty says

    I’m back after finding a jar more appropriate to the task at hand. Had the jar been any more narrow the blender would not have fit so I thought it had to be perfect. In went the ingredients, down went the blender and, wait for it… BOOM! Perfect mayo. I was determined to get this right as I don’t really care much for all that overly processed food and it tastes delicious. I can’t wait to make some different flavor profiles with this and I highly doubt I will ever be buying mayo [or Miracle Whip which is what I usually got] in a store ever again.

    Thanks so much for the recipe and the answer to my query. It was definitely most appreciated! Have a great day.

  110. Emily says

    Mine was also drippy watery nastiness. Followed the directions to the letter. Sadly I planned my lunch for the week surrounding this since it seemed so easy. Road blocks are not a good thing in the middle of a whole 30! :-/

    • says

      Wait, wait… try adding water, like a teaspoon at a time. Start from the beginning, put all your watery mayo in a tall, narrow jar that is barely wide enough for your stick blender to fit in. Add the water, stick that blender all the way to the bottom of the jar and again, let her rip for 20 seconds without moving. If nothing happens, try adding another teaspoon of water and start again. There is no reason why this mayo shouldn’t come together! Hey, there’s a week’s worth of lunches to be saved here, and a Whole30 to continue! 😉

  111. Emily says

    Thanks for posting a remedy (and so quickly!). Unfortunately I had already dumped that first batch but decided to try again after reading your reply. The second batch did the same thing, and after 3 teaspoons of water (one at a time, blending for 20 seconds after adding each) there is no change. Looks like mayo is not in my future. I can’t bring myself to try again after wasting a full bottle of olive oil :(

    • Emily says

      I should mention that I’m using the tall skinny glass that came with my immersion blender, which the blender just perfectly fits down into and I’m holding it firmly in the bottom for the 20 seconds. I don’t know how I could possibly follow the directions any more precisely.

      • says

        I am so, so sorry to hear, Emily! Seriously, I don’t understand what causes batches to fail sometimes! I now make mine completely by ear, I don’t measure anything, and I’ve yet to have a batch not emulsify for me. I really wish I had a solution for you! :(

    • says

      Immersion, hand and stick blenders all designate the same thing, Ollie, Your hand blender looks fine and would not be the culprit behind the fact that your mayo did not emulsify. What kind of jar did you use?

  112. Jenny says

    Oh my gosh this was so easy! I have never tried to make mayo before but I am sort-of doing the Daniel Plan and trying to stay away from processed foods. I found this site and went out and bought an immersion blender, the jar, and the olive oil. So easy, so fun, so good, and no nasty ingredients I can’t pronounce! Thank you so much!!!

  113. says

    This is brilliant! My family has been going through Mayo withdraws since we have started avoiding items with GMO and soy. I have tried to make mayonnaise in the past but had so many problems making it. I was literally at the I quit stage when I found your blog. You popped out a 25 second miracle. I am so impressed. I had to share this on my blog. Let me just say you are a genius.

  114. lisa says

    Just wolfed down some chicken salad made with homemade avocado oil mayo!!! I’ve wanted to make my own mayo for the longest time, but the thought of whisking and adding one drop of oil at a time always made me take a pass.

    It’s going to take a lot of willpower not to pop back in the kitchen to make a 2nd batch of chicken salad :)

    Thanks VERY much for the recipe and visuals!

  115. Bethumz says

    Thank you so much for this recipe! I am allergic to vinegar of all things and my allergy had recently escalated to the point that I’ve had to give up store bought condiments of all kinds. I really missed my mayo! Now I can make my own that won’t try to kill me!

  116. j.michael alexander says

    Sonia, this easy, tasty, inspiring homemade mayonnaise will be talked about at my family gatherings for years to come. Thank you for sharing this deliciousness! Now, if you will excuse me, I need to make some tuna, no egg, wait, chicken…. well, this is another fine mess, I can’t decide which to make first! THANKS for making my life wonderfully difficult….

    • says

      HA! Pleasure is all mine, dear! Enjoy whatever salad it is that you decide to make first, and well, enjoy the numerous ones that will follow as well. Glad I could make your life so wonderfully difficult for you! :)

  117. Lynda says

    Fifteen minutes ago I was searching the internet to see if I could find an easy, healthy mayo recipe. I’ve just put in the fridge a freshly made jar of absolutely delish homemade mayo – and I’m just SO excited and extremely grateful! I can’t believe I’ve lived all these cullinary years without discovering this MAGIC! I live in rural France – the home of mayonnaise – and even though there are so many to chose from in the shops and supermarkets, they all contain sugar and a whole host of other unwanted ingredients. I just can’t wait for tomorrow, when it’s lovely and chilled, to eat with …. well, anything and everything really! By the way, I made mine totally with grape seed oil, vinegar and added Maille dijon mustard. I found that it needed a little more vinegar and mustard for my taste so I just threw them into the mayo, gave it another quick whiz and it behaved beautifully. I’m SO going to spread the word about this secret magic. Thank you so much for sharing. xx

    • says

      Super! The more people know about this super easy technique and start making their own mayo at home, the happier I am. Thanks for spreading the word, Lynda, and real glad to have converted you!

      Say, is that jar of yours empty yet? 😉

  118. Madeline E says

    I have been making a point of buying people an immersion blender as a wedding gift because they are so versatile and usually not something the bride would include in a registry. Now I will be including a mayo recipe as a personal touch. Thanks so much!

  119. Spotlight says

    So, I must be the only fool then,…..

    Mine came out very runny and thin, the taste is nice.

    But I can’t figure out what I’ve done wrong here

  120. Lori says

    I tried this last night for the first time. Worked perfectly!! I made no additions because it was my first attempt but it tasted awesome! I am wondering if the recipe can be doubled and if it will work out as easy?

  121. Heather says

    I’m so excited! I’ve been making a similar recipe (I add a little pepper and the dijon mustard) in my vitamix for the past year. I stand there for what seems like forever dripping the olive oil into the blender. Can’t wait to try this. :)

  122. Mike says

    Wow! I just made a batch of mayo following your recipe and it was so easy! I’ve tried making mayo before with a hand whisk, drizzling in the oil and taking forever for fear of it separating – not fun. This took 30 seconds and I didn’t even have to separate the yolk from the white. Thanks for posting it!

  123. Hannah says

    Thank you so much for this recipe!!! My son is addicted to mayonnaise – even likes it on his toast in the morning – and I hate giving him the store-bought stuff. This is so much better and he LOVES it! I made it with avocado oil and threw a little bit of cilantro in. It was delicious!

  124. Susan says

    This came out wonderfully! I had been using avocado with my hard boiled eggs, but for today’s celebration, I wanted to make my mom’s traditional egg salad. Thanks! I got to make a Fourth of July family dish and still stay paleo.

  125. Eric K says

    Mine came out watery no matter how many egg yolks I tried, oil, vinegar etc. Going to try to start over again. If it didn’t work with the whole egg, would it be worth trying with just the yolk?

    I used lime juice my first try, then added a little apple cider vinegar later after more yolks, oil, etc and just couldn’t get it to emulsify.

    • says

      I don’t know what to say, Eric. I’ve never once had this recipe fail on me, no matter how hard I try. I don’t even measure anything anymore, just throw my egg in the jar, followed with a bit of Dijon, lime juice or vinegar, garlic, salt, pepper, whatever seasonings I want to add, pour about a cup of oil over all that, stick that blender right in, press the button and BOOM, instant mayo! Other than using the wrong equipment or ratios of liquid to oil that would be way out of whack, I can’t possibly see what would make this recipe not work.

      I hope your second try will be a success!

  126. Jo says

    I also had the same issue as Eric and followed your recipe exactly as stated..tried adding additional egg yolk…had to throw out. Waste of expensive oil. I am guessing my old stick blender isn’t powerful enough.

  127. Jedi says

    Hi Sonia,
    THANKS so much for sharing this recipe, that is very kind of you.
    I very regularly make mayonnaise the traditional way and it always comes out very well. But I decided to try your version for two reasons:
    1) For fun :-) because I love to cook
    2) I want to stop wasting egg whites
    I’m glad tried. Your mayonnaise is a winner… hands down!!! It turned out very well and is a real time saver. From now on, it’s going to be your recipe :-)


    • says

      So happy to hear that you adopted this recipe, Jedi! Now I can only hope that you will have as much fun as I do with every new batch that you make! And no more wasted egg whites is a good thing. I’m all for not wasting food! 😀

  128. Stephanie says

    Not sure what I’m doing wrong. I put the egg in, poured in the 1 cup of extra light olive oil, half a lemon and a pinch of salt in a tall jar. I put my electric beater in and it’s liquid and yellow….not mayo at all!!

  129. says

    I am a die hard Hellmann’s and Duke’s fan but I am 6000 miles from home. They have something here they call mayonnaise but it is not up to snuff. I was able find a Braun stick mixer with all the bells and whistles, just like the one I have at home; and making mayo was all the justification I needed to buy this cool kitchen gadget. First try is perfectly useable and almost as good as Hellmann’s. I am sure it will only get better with practice.

    Grateful in Tbilisi, Georgia (the OTHER Georgia)

    • says

      *HIGH FIVE* I used to be a real fan of Hellmann’s too, until I started making my own mayo. This stuff is just soooo much better. Wait ’til you start playing with the recipe and create your very own flavor profile. You’ll never ever want to have Hellmann’s ever again, I swear. Plus, you don’t even get to watch Hellmann’s come to “life” for ya! 😉

      Oh, and er… Duke’s? Never heard of that one! I take it it’s some kind of mayo, too! Still, I say ditch the dude and stick with homemade! 😉

  130. Ina says

    I just began eating Paleo style 8 days ago & had to have mayo. Found this recipe & modified it. I made 1/2 recipe and used 3/8 cup light tasting olive oil, 1/8 c sesame oil, 1/2 beaten egg, dash of lemon juice, 1tea of Apple cider vinegar and dash of sea salt. After blending it with immersion blender, I tasted it and added more apple cider vinegar to taste. You may need to add more of beaten egg to thicken to your liking. It was fantastic…just what I was wanting.

  131. Sri Prima says

    Hello Sonia
    I’ve just found your site, and i find it very informative and surely i’ve got what i need.
    Thank you for sharing healthy recipes sonia… ^_^


  132. Ursula Lewis says

    Hi Sonia,

    I just wanted to thanks you for helping my familyl eat healthier. This ROCKS !♥ I tried another imersion blender recipe last week and failed. This worked on the first try in 30 seconds.I am doing the happy dance here…now off to experiment with different flavors. Thx again.

  133. Jazz says

    Hi :)

    I made this mayo for the first time today and added cracked black pepper, a clove of garlic and some fresh rosemary chopped really fine and it came out so well! If anything, it tastes too nice! :) Thank you so much for sharing this recipe Sonia. :)

  134. Janine says


  135. Julie says

    I just made this– followed the exact recipe and OH my goodness!! I am shocked how easy it was and it tastes exactly like mayo, but really good mayo! I was a little worried it would taste a little different but it does not at all!! This was so easy, I am I’m kind of in shock right now. Now, I will be able to take broccoli salad to my neighborhood block party and have it be completely paleo compliant!! Thank you!!!

  136. Stephanie says

    I just found this recipe on Pinterest! I love homemade mayo and this recipe is a great way to make it. Thanks for the idea! For the commenters concerned about salmonella, inside the egg shell is actually a sterile environment. If you could somehow extract the egg without exposing it to the outside shell, there is no possible way to get Salmonella. That’s not feasible, so here’s what I do: Make sure that your egg doesn’t have any cracks in the shell. If you see any fine lines, save that egg for your omlet! Wash it before cracking it open. Just rinsing in cool water and rubbing the shell as you do it pretty much takes care of it, but if you are extra concerned you can use a very dilute bleach mixture in water, dip it a few times and then rinse.

  137. Emily says

    It worked and it’s delicious!! I used 1 room temp egg, 3/4 c. light olive oil, 1/4 cup organic coconut oil, squeeze of half a lemon, clove of garlic, s&p, a couple of torn basil leaves, and some crushed (bread dipping) Italian seasoning and it is so tasty!!! I used a new Cuisinart immersion stick blender and the tall and narrow beaker that it came with (Amazon for $30) :) YAY!

      • Emily says

        It’s the perfect mayo consistency with the 3/4 olive and 1/4 coconut. It doesn’t harden in the fridge at all-kind of surprising but maybe it’s so incorporated during the blending that everything else takes over the hardening properties of the coconut oil. All I know is it’s perfect and tastes great in my homemade chicken salad today! I’m obsessed!

  138. Daffy says

    I’m going to have to give the immersion blender a try! I currently use my food processor with never fail results.
    I wanted to comment regarding the use of avocado oil (I got mine at Costco) – I find it creates a beautiful and perfectly delicious mayo, with a VERY mild and non offensive (to me) flavor. I would highly recommend using the avocado oil without hesitation.
    And adding fresh garlic makes it simply DIVINE!

  139. Dan Johnson says

    I DID IT ! AND ON MY FIRST TRY THANKS TO YOU !. We had no lime’s in the house so i used apple cider vinegar and Garlic powder man it’s good . My son say’s it tastes like ranch dressing and in this house this is a good thing in the fight to bringing my wife and kids into the Paleo life style
    Thank you

  140. Jenn says

    I made this and while it came together beautifully, I just tasted it and it tastes like olive oil only. Strong olive oil. And I made sure to use regular, yellow-colored olive oil, not EVOO. I’m so disappointed. :( What went wrong?

  141. Daniela says

    Hello, thank you for the great recipe! I just wanted to report that I made the mayonnaise with 1/2 cup Kirkland organic extra virgin olive oil and 1/2 cup virgin coconut oil, added 1/2 Tbsp white balsamic vinegar, 1/2 Tbsp Dijon mustard and turned out great. I could not believe that it worked for me. Usually I don’t have much success with mustard. Also the coconut oil in the mayo did not solidify in the fridge. I used Cuisinart CSB-75 Smart Stick 2-Speed Immersion Hand Blender on slow speed and wide mouth 16 oz Mason jar.

  142. Brenna says

    Hey, I thought I’d chime in and thank you! I’ve made your mayo with great success three times, but the fourth wouldn’t thicken. I have no clue why except to surmise that this time my egg yolk broke in the bowl (I was using half of a small lime and followed the instructions as usual). I was in a hurry and tossed the bowl — bugger — and tried again with, again, great success. I wish I’d not been in such a hurry as the comments (and your creamy ranch recipe) would have saved that failed mayo. Also, I had no idea about the business of sunflower seed oil and how unhealthy it is until I read your comments and followed the links. We fly through mayo in this house, and I will also try the olive/coconut mix and scan Costco for avocado oil. Good advise all! Well, lots of hugs for this formula — we’ll never buy mayo again!

    • says

      Awesome! Thanks a bunch for taking the time to leave all that great feedback, Brenna. I greatly appreciate that.

      Oh, and btw, the broken egg yolk was not the culprit. I’ve had the yolks break on me numerous times when making mayo and still, it worked like a charm!

  143. Jenner says

    I’ve made this recipe 3 times and it worked like a charm every time! I will never buy mayonnaise again!

  144. Katie says

    This recipe was like magic right before my eyes! The only problem I have though, is that even though I used a light olive oil, it still tastes really strong. I added a little pepper but it’s still not enough. What else can I add into it?

    Thanks, Katie

    • says

      I don’t know how strong it tastes, Katie, so it’s hard for me to say… Dijon mustard, garlic, smoked chipotle powder, preserved lemons, pickled cucumbers, fresh dill, fresh thyme, sweet paprika, steak spice or cumin are just a few ideas. I now use a 50/50 mix of coconut and avocado oil to make my mayo. You might want to give that a try next time. Or use just plain avocado oil. It’s really tasteless and works like a charm!

  145. Karen says

    Winner! I have tried the immersion blender trick a few times, and it’s only worked once. I was determined to get this right and then found your recipe. I like using the whole egg, and I think not moving the blender is the key.

    thanks again for another awesome recipe/tutorial.

  146. Carol A Montgomery says

    I just made my first ever mayonnaise! Oh my, it is wonderful and so easy. Thank you, thank you, thank you!!

  147. Lelia says

    I was ready to write this off as one of my epic internet recipe failures. Then I read the comments, added an extra egg and voila’…mayonnaise!!!!

  148. Liz says

    Wow!!! I’ve been sitting here thinking what I could use instead of Mayo (don’t have any) in a chicken and pineapple wrap and decided to look up a homemade recipe and yours was the first one I came across – Well, what can I say I have it in the fridge cooling and it was an instant success!! So clever am I? THANK YOU!

  149. Saul says

    Just a thought for those concerned about raw eggs and salmonella .You can coddle an egg and in the end have perfectly safe egg without it being cooked.

  150. Eileen says

    Really amazing, came together in a jiffy and even my kids think its worth while, can’t wait to make another one with herbs in!

  151. Denise says

    I used a jar from my old magic bullet and it was the perfect size all around, and it has a lid so easy to store in the fridge.

    The mayonnaise was ridiculous! Seriously. Not only will I never buy mayonnaise from the store again, I will also have to restrict myself to making this once a month ’cause it’s so good I would just eat it on its own!

    That said I was just gifted with some fresh herbs including rosemary … I think it would be prudent to add some to a fresh batch of mayo … 😉

    • says

      That’s awesome, Denise! This mayo is SOOOOO much better for you than the store-bought stuff. So much so, in fact, you COULD eat it on its own if you wanted to and not have to feel bad about it, you know!

      Great tip about the jar from magic bullet, too! Now have fun playing with your multiple fresh herb flavorings… 😀

  152. says

    I haven’t made mayonnaise in years but I followed the link from The Faux Martha AND I’m going to try your recipe very, very soon. I adore mayonnaise – I think I’d eat cardboard if someone put mayonnaise on it!!

  153. Mina Choe says

    Hi, I just made this and it turned out a bit too liquid-y as other previous commenters have said. I looked through the blog and realized there is a discrepancy: in the beginning of your blog, you state 2-3 TEAspoons of lemon juice, but in the recipe box it says 2-3 TABLEspoons. You meant teaspoons, right? Please clarify :)

    • says

      Thanks for pointing that out, Mina, I will make the correction. I did mean TEAspoons, but it really shouldn’t make much of a difference. I always add 2 tablespoons to my mayo and it always turns out great.

      I suggest you add a little bit more oil to your mayo if you want it a bit on the firmer side. A few TABLEspoons should do the trick 😉

  154. warbaby says

    I just made this so I could have chicken salad sandwich without store bought mayo.What a divine recipe, I do not eat grains a all so I wrapped the chicken
    in lettuce leaves. Great recipe.

  155. Tanya says

    This mayo is awesome!!! Does taste better cold. First time I have ever made homemade mayo, definitely a keeper. Thanks for sharing.

  156. Rebecca says

    Ok I must have missed something, just tried making this and all I can taste is oil, I used the extra light tasting one as well, sigh

  157. Karleen says

    Omg, thank you so much! Letting the egg ‘settle’ is everything. The first time I made mayo it worked and I haven’t been able to replicate it until now. You rock! And, yes, I did eat it off the spoon. SO freaking good!

  158. says

    OMG!! First try and it’s AMAZING!! Bought an immersion blender just for this! I used balsamic vinegar and some stone ground mustard. Could be any better! Thank you for this SIMPLE, wonderful recipe! I was missing mayo terribly!!

    • says

      WOOOHOOO! For realz, I think making mayo alone is worth investing in an immersion blender, but you will probably find yourself using it to make all sorts of creamy dressings, too. So glad I was able to help bring mayo back into your life. A life without mayo is a sad, sad thing!

  159. Georgia says

    Would this work with egg yolk only? I have reintroduced egg yolks but not whites yet and am craving some mayo! Thanks for a great recipe :)

  160. Hannah H says

    You saved me! I failed twice with two other recipes, and gave myself one more shot to try before going back to the store. THANK YOU! This about a million time better than store bought. :)

  161. Tanya says

    This is awesome!!! Tried several others and nothing compares. Make sure you use “extra light” olive oil!! I used extra virgin once and it was awful. I added garlic to the last batch I made and my husband was eating it by the teaspoon full. Thanks for a great recipe and so easy to make.

    • says

      Oh yeah! Light tasting olive oil is a must! The regular extra-virgin is way too strong. My favorite is now avocado oil. It gives a great thick and silky consistency to the mayo and its flavor is very mild, so it’s perfect for this. And I so completely understand your husband: I do the exact same thing! 😉

  162. Ashley says

    Thanks for this lovely recipe. I first made it with Olive oil which was fab but prefer the lighter taste. Each time I make it with light olive oil is is really runny. I have used 2 x large eggs but still runny. Compared to olive oil the light stuff is a lot more runny than normal olive oil. Any suggestions to thicken it up?

    Thanks :)

  163. Desiree says

    AMAZING!! I have tried to make mayo before and failed miserably but this truly was super quick, easy, and it tastes delicious! I was able to Google “paleo mayo” on my lunch break and whip up a batch in under 5 minutes. ADD THE MUSTARD!! It makes a difference. Also, I went with two eggs and that seemed to do the trick in getting it to be the correct consistency. Thank you!!!! :)

  164. Beverley says

    Thank you for absolutely fabulous recipe. I have just failed (3 times) this morning, to make a batch of mayo. Was searching the web to find a way to use up my ‘mistakes’ when I found your recipe. I was able to make 2 perfect batches and used some of the ‘failed mayo’ ingredients to flavour my new batches.
    Perfect, thanks again, I will always use your recipe in future.

    Beverley, South Arica

  165. Lisa says

    I just made your recipe w/ grape seed oil as my olive oil was way too strong and it turned out wonderful!! Thanks for a great mayo!!

  166. June says

    This is UHmazing! I added 2 cloves of garlic and it tastes like ceasar salad dressing. I don’t own an immersion blender, so I simply mixed everything except the oil in a bowl, added it to a normal blender and slowly added the oil. Took under two minutes. SOOO GOOD! Thanks for a wonderful, easy recipe! Now let’s hope I don’t eat all this mayo straight from the bender…

  167. Diane says

    I can’t tell you how many times I’ve made pale mayo since I converted in May and this is by far the easiest and most effective method! Just made it with avocado oil and some ground mustard. Brilliant! Thank you so much.

  168. Adi says

    I didn’t have an immersion blender, so I used a cuppuccino mixer ( small gadgets working with battery). I did according to the instructions until all the oil was absorbed, but it didn’t get thick enough. Therefore I turned on the food processor and transferred all the ingredients inside the food processor. After a few seconds it turned into a real mayo. Thanks to the easy recipe.

  169. Angela Rogers says

    I have just started lchf dieting and cane across this recipe. It is just so simple, however I couldn’t find extra light olive oil and thought I would just use normal. As you state, it is now very bitter. Is there anything I can add to it toerhs take away the bitterness rather than throwing it away.

    • says

      Eeeesh, I think your best bet would be to make another batch with the light oil, Angela, and to mix some of that strong mayo into it, to at least try and save part of it.

      Other than that, I can’t really think of anything, sorry!

  170. Steve says

    My roommate started the Whole30 plan about six months ago. We discovered this method of mayonnaise making at that, though not from this website. Since then I have made all of the mayo that we consume. I use olive oil when she does the Paleo/Whole30 thing, but other than that I use different oils (sunflower, lite canola, etc). My basic recipe is one egg, one cup oil, one tablespoon white wine vinegar, one teaspoon celery salt and a 1/2 teaspoon kosher salt. That’s the base.
    Variations have included: one tbs dried red peppers (ground into powder in a coffee grinder). Two teaspoons fresh dill (left over from making gravlax). Bacon- replace 1/4 to 1/2 of the oil with melted bacon grease (room temp). We have added prepared brown deli mustard (which we didn’t like much).
    My favorite saying while making mayo: “I can make fresh mayo faster than you can make a sandwich to put it on. “

      • Steve says

        I don’t participate in the whole30 or the paleo diets, other than being supportive of her efforts, so for me it’s about flavor and cost. And when I flavor the mayo with spices or herbs the oil takes a backseat, so then it’s about cost. I make this half pint recipe once a week. If it’s a good flavored batch it often doesn’t last the week.
        We do a lot of speciality cooking: I am pasteurized cow dairy (lactose) intolerant, we have two daughters that are GF, and a granddaughter that is LF, GF and sugar free. So…

      • Steve says

        I am going to make your mustard this weekend. Although, I think I’ll use a 25/75 split with brown and yellow seeds. Other than that I’ll follow your recipe.
        What do you think about toasting the seeds before soaking them in the vinegar?

        • says

          I never thought about that… I really don’t see why it wouldn’t work! Very interesting concept, one that I may very well want to try myself. If you do choose to toast the seeds, please report back. I’d LOVE to find out how things went!

  171. Caroline Kelly says

    I know that this might seem trivial; however, I advocate advising to crack the egg and discard the egg’s shell lest anyone includes the whole egg in the recipe.

  172. Val says

    I’ve made (failed at making) mayo several time; flavor just wasn’t quite right. tried leaving the eggs out, adding different spices, etc… until tonight. So easy, and AMAZING! My husband said, “You GOT this one, yes!” I’m so excited to have mayo in my fridge again, thank you!!!!!

  173. Jen says

    From everything I’ve read, Extra Light Olive Oil is not 100% olive oil, but usually mostly canola oil with a little olive oil added for flavor and color (there are no labeling laws to prevent this). I’ve also read that the process of making it light tasting often involves a lot of bad chemicals. I have searched high and low for a 100% olive oil that is light and also organic and can’t seem to find it. So the non-organic extra light olive oil that you are using in your recipe doesn’t seem “healthy” and also doesn’t end up being an Omega 9 food, but instead another Omega 6 loaded food…those oils we are trying to cut back on. I don’t want to be consuming another unhealthy mayonnaise. Can you reassure me somehow that this is not true? And if not…what would be a healthier alternative? I’m thinking a mixture of refined organic coconut oil, walnut oil or avocado oil and sesame oil. Thoughts? Suggestions? REASSURANCE?

    • says

      I’ve never read anything about Light Olive Oil being mixed with canola oil, but for a time, I did have concerns about the fact that it might be highly processed and refined. And then I came across this:

      According to the International Olive Oil Council, refined olive oil is the olive oil obtained from virgin olive oils by refining methods that do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of no more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in the IOOC standards.
      This oil is obtained by refining virgin olive oils (not olive-pomace oils) that have a high acidity level and/or organoleptic defects that are eliminated after refining. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined to produce an edible product. Note that no solvents have been used to extract the oil, but it has been refined with the use of charcoal and other chemical and physical filters.

      So I don’t have a problem with using Light Tasting Olive Oil anymore, although I much prefer avocado oil now. It has a great, mild taste and confers a super rich, thick and silky consistency for the mayo. Plus, it hasn’t been refined at all, which is a big plus for me. It ain’t that much more expensive either. Hope this helps reassure you! :)

  174. Jen says

    Thanks Sonia! I appreciate your research and reassurance (though I’m still not sure about the refining process…for any oils, for that matter!)! I think I will stick with other oils…unless I decide I want to try a more mild flavor. I made my first batch of homemade mayonnaise today using this recipe, but substituting 1/3 Extra Virgin Olive Oil (mild version), 1/3 cup organic refined coconut oil, and 1/3 cup walnut oil. It has a bit of an olive oil flavor on it’s own, but I made a chicken salad with it and it was delish. I love having mayonnaise that is actually healthy! Thanks again for your feedback!

    • says

      Yeah… I’m right with you on the refining process, Jen, that’s why I now prefer to use avocado oil. Sometimes, I’ll use half avocado and half coconut. Never thought of adding Extra-Virgin Olive Oil though. From what I read, the emulsion process really intensifies its flavor, so I never dared try it. Maybe I will try and add a little bit someday, when I do want the flavor of the olive to shine through.

  175. says

    I have had inconsistent results but it is not the fault of the recipe or process just some lack of knowledge on my part. I’ve got it now though. The ingredients must be added with the oil last and relatively undisturbed, resting at the top. Then when you use the immersion blender make sure it is all the way to the bottom. This mimics the dripping of oil when you make it the old fashioned way, as it SLOWLY incorporates the oil.
    As it thickens then you can move the hand blender. Enjoy!

  176. Nev says

    Soooooo.. I made this earlier and all I got was soup. So I added another egg and still, soup. Then I stuck it in the fridge because I had no idea what to do with it.

    5 hours later, I took it out and blended it again and voilà: mayonnaise!!!


    Thank you for this awesome recipe ^_^


  177. Ingrid says

    I grew up eating this; my great-aunt made it this way all the time. Since she’s passed, couldn’t remember the specifics on how to do it. So glad I stumbled on your site and found this. Thanks!

  178. Bec says

    This recipe just made my day! I used to do the whole – drizzle in slowly, make the egg room temperature routine. This was so quick! Thankyou

  179. Loida says

    I just came across this recipe. Oh wow! It was soooo easy! I wanted to make my own mayo but when I saw a video of someone whisking it and slowly adding the oil in I was immediate turned off and said to myself “No way am I ever going to take that much time to make this” … Then found your recipe! Super easy! And sooo tasty!! I followed the recipe to a T and even used the same light olive oil and used the same size jar. Perfect! Delicious! My daughter, who normally doesn’t like mayo, thought it was so good!! I’m looking forward to using it in her sandwiches! And now I have some mayo for egg salads or tuna salad! Since I just started Whole30. Yum! Thanks a lot! I’ll be sharing this recipe with everyone! 😉 (ever since eating healthier a couple years ago I’ve steered clear of store bought mayo and even ranch dressing so I’m so glad these recipes are so easy!) Thank You!

    • Loida says

      p.s. I have no idea why some fail with this recipe. I used the same size jar. My immersion blender fit perfectly inside it! I used light olive oil and lemon juice. I used one JUMBO sized organic egg. When I started blending it it immediately changed! Wow! So cool! :) thanks again!

  180. Steve says

    So I commented on this post previously, since then I created another version of this mayo. I am extremely lactose intolerant so I cannot have my favorite salad dressing; blue cheese. I decided to try making this mayo into a blue cheese dressing. So in the jar I placed 1 egg. on top of that I put 1/2 tsp salt, 1/2 tsp celery salt 1/8 tsp white pepper, about 1 ounce finely crumbled Maytag Blue Cheese. 1 tbs white wine vinegar and 1 cup oil (lite canola). Add stick blender, whirl away–Blue cheese mayo. Here comes the salad dressing part… empty mayo into a small mixing bowl, add 2-3 oz of crumbled blue cheese, thin with 2-3 tbs of fresh raw milk cream, stir, replace back into jar and refrigerate over night. Tasty tasty blue cheese salad dressing. Tweak to your liking with a little more salt and pepper. Or add the tiniest pinch of fresh dill.
    Maytag Blue Cheese is made from unpasteurized cows milk so lactose intolerant people can eat it. you could also use Roquefort cheese which is sheep cheese.

  181. Caty says

    I actually DID send mayo flying all over the place… totally worth it! Want to put this stuff on EVERYTHING now. And you’re right! Never buying mayo again :)

  182. Zena says

    It works against all I have learnt it works. Have just made two batches one garlic mayo and one tartar. Wonderful

  183. Mike says

    This is the easiest, best tasting mayo recipe I have ever come across. Thank you so much! Can you tell me what the breakdown is per serving? Calories, carbs, etc..

  184. Renee says

    Just made this for the 1st time! Accidently used a quart jar instead of a pint but it still worked out just fine. Just had to move the stick blender around a little more. One question… I just bought the KitchenAide 5 speed immersion blender and I wasn’t sure what speed to use for this?? 1-5?

  185. Linnea says

    I have tried several different mayo recipes from the internet and they all failed. I was even ready to buy a new immersion blender to see if that would help when I found this recipe–Success! I was very nervous to try it because I’ve wasted a lot of ingredients in the last few days. But I’m so glad I did because it turned out perfect and tastes delicious!