The Ultimate Homemade Mayo Recipe – It Works Every Time!
This foolproof homemade mayonnaise takes just 5 minutes to make using an immersion blender and simple whole food ingredients. Perfect for Paleo, Whole30, and keto diets, this creamy mayo beats store-bought versions and works every time!
I absolutely love making my own mayo—it tastes so much better and is significantly healthier than anything you can buy at the store. But let’s be honest, the traditional method is incredibly finicky, and after countless failed attempts, I had completely given up on homemade mayo.
That was until I discovered the immersion blender method—and it truly changed everything!
This technique is so beautifully simple that literally anyone can master it on their first try. I’m talking foolproof, fail-safe, ridiculously easy. Don’t believe me? Try it for yourself and prepare to be amazed!
What Makes This Homemade Mayo Recipe Work
This homemade mayonnaise recipe succeeds where others fail because of three key factors:
The immersion blender technique: Using a stick blender in a narrow jar creates the perfect emulsion environment, eliminating the guesswork and slow oil drizzling that causes traditional mayo methods to break.
Optimal ingredient ratios: The precise balance of one whole egg to one cup of light olive oil creates the ideal base for emulsification without overwhelming the delicate flavor profile.
Room temperature flexibility: Unlike traditional methods requiring precise temperatures, this technique works with cold eggs straight from the refrigerator, making it accessible for busy home cooks.
The science behind this method lies in creating stable fat-in-water emulsion through rapid mechanical action, which the immersion blender provides consistently every time.
Recipe Overview
This revolutionary mayonnaise method transforms intimidating traditional techniques into a foolproof 5-minute process. By combining all ingredients in a narrow jar and using an immersion blender, you’ll create restaurant-quality mayo that’s:
- Paleo-friendly: No processed oils or additives
- Whole30 compliant: Clean ingredients only
- Keto-approved: High healthy fats, virtually zero carbs
- Customizable: Endless flavor variations possible
- Economical: Costs fraction of premium store-bought versions
The technique works by creating a rapid mechanical emulsification in a controlled environment, ensuring consistent results regardless of your cooking experience level.
Key Ingredients You’ll Need
Essential Components
Large fresh egg (room temperature or cold): Provides lecithin, the natural emulsifier that binds oil and water. Large or extra-large eggs work best for proper ratios.
Light-tasting olive oil (1 cup): The neutral flavor won’t overpower the mayo. Avoid extra virgin olive oil as it’s too strong and can create bitter notes.
Fresh lemon or lime juice (1 tablespoon): Adds essential acidity for flavor balance and helps stabilize the emulsion. Apple cider vinegar works great as an alternative.
Sea or Himalayan Salt (generous pinch): Enhances all flavors and contributes to emulsion stability.
Oil Alternatives
- Avocado oil: Neutral flavor, heart-healthy fats
- Almond or walnut oil: Nutty flavor, perfect for special occasions
- Choose any neutral tasting oil, for cost-effectiveness
Optional But Recommended Add-Ins
These ingredients not only enhance flavor but actually help the mayonnaise emulsify more successfully:
Dijon mustard (1 tablespoon): Acts as an additional emulsifier thanks to its mucilage content, helping create a more stable mayo that’s less likely to break. Also adds a subtle tangy depth.
Fresh garlic clove (1 medium): Contains natural compounds that aid in emulsification while providing classic aioli flavor. The sulfur compounds in garlic help bind the oil and water phases together.
Add these ingredients along with the egg, lemon juice, and salt before pouring in the oil.
Equipment Needed
- Tall, narrow glass jar: 16-oz wide-mouth mason jar works perfectly
- Immersion blender: Must fit snugly in jar opening
- Measuring cup: For accurate oil measurement
Let’s Make Homemade Mayonnaise
Step 1: Prepare the base Crack one whole egg directly into your glass jar. Just one egg. And yes that’s one WHOLE egg. No need to fuss about it, let it come to room temperature, give it a warm bath or anything. I swear. Just crack THE WHOLE THING right into the jar.
Add the lemon juice (or vinegar) and salt. If you opted to add mustard, garlic and / or other flavorings, now would be the right time to do that.
Step 2: Add oil: Pour the full cup of light olive oil directly over the egg mixture. No need for slow drizzling—just pour it all in at once.
Step 3: Let it settle: Allow the mixture to sit for 30 seconds. The egg will sink beneath the oil layer, creating the perfect setup for emulsification.
Step 4: Blend without moving: Insert immersion blender to the bottom of the jar. Blend on high for exactly 20 seconds without moving the blender.
Almost instantly, the magic will start to happen. You’ll see mayo forming right before your eyes, from the bottom up.
Step 5: Finish blending: When the mayonnaise reaches the top, slowly lift the blender toward the surface while continuing to blend for 10-15 additional seconds until all oil is incorporated.
Step 6: Final mix: Move the blender gently around the jar’s edges to catch any remaining oil pockets.
And there you have it. Beautiful, creamy, tasty and HEALTHY mayo!
Visual Cues for Success
- No oil separation visible
- Mayo should be thick and creamy
- Color should be pale yellow
- Consistency should coat a spoon
Expert Tips for Success
Pro Techniques
Follow ratios exactly: While this technique is incredibly easy, mayonnaise making is still an exact science. The 1:1 ratio of egg to cup of oil is crucial for proper emulsification. Don’t eyeball measurements or adjust quantities—precision is key to success.
Temperature flexibility: Unlike traditional methods, this works with cold eggs, making it convenient for spontaneous cooking.
Jar selection matters: Use the narrowest jar that accommodates your immersion blender. Too wide and the technique won’t work properly.
Oil quality: Invest in good light-tasting olive oil. The flavor difference is significant and worth the extra cost.
Timing precision: Don’t rush the initial 20-second blend time. This creates the emulsion foundation.
Common Mistakes to Avoid
- Using extra virgin olive oil (too strong)
- Moving blender too early (breaks emulsion)
- Using medium or small eggs (wrong ratios)
- Skipping the settling time (prevents proper layering)
Storage Guidelines
- Refrigerate immediately after making
- Use within 7-10 days for best quality
- Store in original jar for convenience
- Always use clean utensils to prevent contamination
Recipe Variations and Adaptations
Flavor Variations
- Garlic Aioli: Add 2-3 minced garlic cloves before blending
- Herb Mayo: Fold in 2 tablespoons fresh herbs (basil, tarragon, chives)
- Spicy Mayo: Add 1 teaspoon sriracha or ½ teaspoon cayenne
- Dijon Mayo: Include 1 teaspoon Dijon mustard for tangy depth
- Chipotle Mayo: Blend in 1 minced chipotle pepper in adobo sauce
Dietary Adaptations
- Make it Vegan: Substitute aquafaba (chickpea liquid) for those avoiding eggs
- Avocado oil mayo: Replace olive oil completely for neutral flavor
- MCT oil blend: Mix ¼ cup MCT oil with ¾ cup light tasting olive oil for keto benefits
Troubleshooting
Problem: Mayo Won’t Thicken
Causes: Ingredient ratios not followed precisely, wrong jar size, or immersion blender moved too early Solution: Start over with fresh egg, measure ingredients exactly, ensure proper jar size, and follow timing exactly. Add herbs and spices to failed mayo and transform it into a delicious salad dressing.
Problem: Bitter Taste
Causes: Using extra virgin olive oil
Solution: Next time use light tasting olive oil, or other neutral tasting oil
Emergency Fixes
- Overly thick mayo can be thinned for dipping sauce consistency
- Broken mayo can become Creamy Ranch Dressing
- Too thin mayo works perfectly as salad dressing base, such as this Caesar Salad Dressing
Frequently Asked Questions
Q: Can I make this without an immersion blender?
A: No, the immersion blender is essential for this technique. Food processors and regular blenders won’t achieve the same results with this method.
Q: How long does homemade mayo last?
A: 7-10 days in the refrigerator when stored properly in a clean, airtight container.
Q: Is it safe to eat raw eggs?
A: Use fresh, high-quality eggs from reputable sources. Those with compromised immune systems should consult healthcare providers. Or try this egg-free version.
Q: Can I use different oils?
A: Yes, but avoid strongly flavored oils, such as Extra-Virgin Olive Oil or Coconut Oil. Extra-Light Olive Oil, Avocado Oil, and Macadamia Oil work best, but feel free to use your favorite neutral flavored oil.
Q: What if I don’t have lemon juice?
A: White wine vinegar, apple cider vinegar, or lime juice work as substitutes.
Q: Why did my mayo turn out too thin?
A: Usually caused by moving the blender too early or using the wrong jar size. Follow timing precisely.
Q: Can I make a smaller/bigger batch?
A: This recipe works best as written, although doubling the batch works if ratios are maintained and a proper jar, such as a 24oz wide mouth mason jar is used. Smaller batches are not recommended because there wouldn’t be enough volume to properly cover the immersion blender head, preventing the technique from working.
Bottom Line
This 5-minute homemade mayonnaise revolutionizes how you think about making this finicky condiment from scratch. The immersion blender technique eliminates traditional difficulties while creating superior flavor and nutrition compared to store-bought alternatives.
Perfect for Paleo, Whole30, and keto lifestyles, this mayo proves that healthy eating doesn’t require sacrificing taste or convenience. With endless customization possibilities and foolproof results, you’ll never need to buy mayo again.
The Ultimate Homemade Mayo Recipe
Ingredients
- 1 whole fresh large or extra-large egg, taken straight out of the fridge
- 1 tbsp fresh lime or lemon juice or vinegar of your choice
- 1/4 tsp Himalayan salt
- 1 cup extra-light tasting olive oil, or other neutral tasting oil
OPTIONAL ADD-INS
- 1 tbsp Dijon mustard
- 1 garlic clove, peeled and coarsely chopped
- 1/4 tsp ground black pepper
Instructions
- Crack egg directly into jar. Add lemon juice and salt, as well as mustard, garlic and black pepper if using.
- Pour oil directly over egg and friends and let sit 30 seconds for ingredients to settle.
- Insert your immersion blender, making sure it makes contact with the bottom of the jar.
- Blend on high for 20 seconds WITHOUT moving the blender, until emulsion happens and mayonnaise climbs all the way to the surface.
- Slowly lift blender to surface while blending 10-15 seconds more.
- Move blender around edges to incorporate any remaining oil.
- Store covered in refrigerator up to 10 days.
Notes
- Must use light-tasting olive oil, NOT extra virgin.
- Jar must be narrow enough for immersion blender to fit snugly
- Large or extra-large eggs work best
- Mayo will thicken from bottom up during blending. Do not move blender until emulsion is almost complete.
- Use the optional add-ins for even better results: Dijon mustard acts as additional emulsifier making mayo more stable, while garlic contains compounds that aid emulsification
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
This recipe was originally posted in July of 2013 but has since been updated for clarity and additional information. The recipe itself has remained unchanged.
923 Comments on “The Ultimate Homemade Mayo Recipe – It Works Every Time!”
How long will it keep in the the frig?
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…
Sofie,
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
Looooove the addition of fresh dill and pickle juice. What a brilliant idea. I will have to try that next time I can get my hands on fresh dill. 🙂
I added 1/2 teaspoon coriander and 1/2 teaspoon dried ginger to mine for use on fish. WOW!!!!
Absolutely delicious. I keep forgetting the mustard. Next time. 🤣. I just made it again today. So thick. Perfect!
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.. :-).
With the olives and dill gerkin, I would eat it by the spoonful too! YUM!
You’re very welcome, David! 🙂
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!…
Wow, brilliant! Why did I never think of adding preserved lemon to my mayonnaise? Now I’m looking forward to running out so I can make a fresh batch!
How do you make the fermented lemon paste?
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.
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!
How do you make preserved lemons? Total newbie over here 🙂
Lucky for you, I wrote an entire post on the subject, Karen. It’s super easy, you’ll see! https://thehealthyfoodie.com/make-preserved-lemons/
Add a couple of tablespoons of whey (strained from yogurt or kefir) and set the mayo out at room temperature for 7 hours. This will ferment the mayo (adding probiotics!) and preserving it so it will last for weeks in your refrigerator instead of a few days.
I just found this!! I love it and you are fabulous!! Takes 20 freaking seconds!
You’re the best!!
*HIGH FIVE*
I’ve been making my own mayo for many years, in an Oster blender and it keeps for weeks if your fridge is the correct temp: about 40 degrees. You do have to pour the oil very slowly if you use a blender.
I made this mayo and it worked great the first time … Then the next time it didn’t thicken. The only thing different was the egg I used … The egg was a large but small large. Do you think that made a difference?
Could be, Monika, since apparently the size of the egg does matter. I always try and use the largest possible egg when making mayo.
You can always add an egg yolk and stick blend again if it doesn’t thicken. I made my mayo with avocado oil, garlic and onion powder and dry mustard. It’s the best ever. One time I tried to make it in my Ninja, what a separated mess! Added an egg yolk, used my handy-dandy stick blender and voila, mayo.
Thank you for the super easy recipe Sonia!
Regular mayonnaise kills my stomach, but not the safflower mayonnaise for some reason. So I will try this recipe with safflower oil instead of the EVOO. Thank you for this recipe!
This was the easiest recipe! I will never waste my money on mayo from the grocery store again! Super simple and great taste. I will change it up next time with herbs and various oils! Thank you. 5 Forks
*HIGH FIVE*
Thank you Jean! 🙂
Did exactly as your instructions said and did not thicken. I even went out and bought immersion blender. So disappointed
I’m real sorry to hear Nancy. You should definitely try again!
Same here. I even added a second yolk. Still runny.
Would be better to add more oil than more egg…
I added the extra yolk from the advice on a previous post. 😉
I kept trying this with the tall plastic cup that came with my immersion blender, and it never set properly. Then, I remembered a story about a French father making mayonnaise for Sunday dinner. He took extra care to be sure the whisk and GLASS bowl were completely free of grease because the mayo would not set otherwise. That is the trick here too. GLASS container, not plastic.
Haha I was thinking the same thing! Mayo has never lasted that long in our home 😀
O.M.G. Just made my first round of immersion blender mayo. FANTASTIC! THANK YOU SO MUCH!
COOL! Glad it worked for you, Clare! The pleasure is all mine: 😀
Hi, thank you SO MUCH – I just made some mayo and it worked perfectly.!!
Do you think I could use half coconut oil and olive oil? would it work the same way? thanks 🙂
Absolutely, Christina, although the mayo will have a noticeable taste of coconut, but it’s not unpleasant in the least. And yes, it works the exact same way. Just make sure that your coconut oil is in a liquid state but at room temperature still.
I tried it once with coconut oil and it was very hard after being refrigerated, rendering it unusable. I’d be happy to know how I can do it to avoid this.
Could you maybe use fractionated coconut oil, which stays in liquid form??
Any oil that is solid at fridge temperatures (like coconut oil) will harden your mayo and would have to sit out to warm up at room temp before using. I would sub a different oil instead!
Hey,
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!
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.
Thanks so much for your reply! I’m going to go on a hunt for a suitable jar tomorrow! How exciting! Will let you know the outcome… I really really want this to work!
The Clashing Giraffe
Can’t wait to hear about it! I want this to work just as much as you do! 🙂
FYI, you can save a broken mayonnaise like this: http://youtu.be/aCWjXzkkljY . 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.
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! 🙂
This doesn’t work as you instructed and I have wasted so much by doing twice. So disappointed, and frustrated.
I’ve made mayo a few times and couldn’t believe how fast and easy your technique was. Thanks!
I followed the recipe to the letter and mine did not work at all! Do you have any suggestions.
If you did indeed follow the recipe and instructions to the letter, and used the right tools, too, my only suggestion is to make the ranch vinaigrette with this batch and then try again making another batch of mayo.
I have tried making mayo in the past and didn’t always turn out . I came across your PIN. And thought try it again.i do agree the stick blender is the trick. It worked great. Now to see if my picky family will eat I:)
Mine wouldnt thicken or go white and I did it for 5+ minutes. What did I do wrong?
Isn’t a raw egg bad for us?
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….
What a brilliant and insightful answser, Salixisme. I couldn’t have said it better myself. Thanks much for that! 😀
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.
My son never had any raw eggs, yet he still got salmonella, yes he was quite unwell with it.
Large scale farmed eggs are far more likely to contain salmonella than farm eggs. Its important to know your source
Buy local, from a farmer you know, if this is possible for you.
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.
The egg industry’s regulation is way more severe here in Quebec than in the States. I eat raw eggs here, but I wouln’t in the USA. See this article (in French). http://www.lapresse.ca/vivre/sante/201008/23/01-4308845-oeufs-americains-contamines-pas-dinquietude-au-quebec.php
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.
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.
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 🙂
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.
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.
Oh, you HAVE to try this. I’m sure you’ll be amazed. Can’t wait to hear your thoughts! 🙂
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! 🙂
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. 😉
This is also my go-to recipe for homemade mayo. I like to add a tablespoon of Dijon mustard for a bit of kick. Have you ever tried it?
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! 😀
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!
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! 🙂
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.
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! 🙂
Hey Staci, olive oil really is not considered a good oil to make mayo with as it has such an overpowering flavor. It also can solidify when refrigerated so that probably messes with the actual mayo.
What about making mayo with coconut oil?
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!
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.
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! 🙂
Hi Cyndiann,
Can you please tell me how much olive oil & coconut oil you use for this recipe?
I made this today with regular olive oil and added black pepper, loved it!
Real happy to hear, Emily! Thanks for letting me know! 🙂
What size Mason jar are you using?
Nevermind! Just saw that it’s 500 ml. That looks just a hair bigger than a pint. Do think a pint jar would work?
A pint jar would work perfectly well, Amanda. They are virtually the same size as our 500ml.
Would a half gallon jar work, or would it be too wide? I have a Bodum immersion blender, and I just measured it. The blade/disc is 1 3/8 inches, and the opening is 2 1/8 inches.
It should work just fine, Allen!
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.
That is my worry. But will give it a try.
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.
Oh my, thank you so much Rose! That is so kind of you to say. You just made my day! 😀
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!
So happy to hear, Divina! And isn’t home made mayo the best? Bet you had a blast making it too! 🙂
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!
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?
While they would probably work, Laura, they’re not optimal choices as far as your health is concerned. Check out this great article for more information on oils and which are your best options.
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.
HI-FIVE, SARAH! Isn’t home made mayo the best? (When it actually works…) Happy you finally managed to make your own, and hope get just as excited every time you make a new batch (I know I do!) 🙂
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
Real sorry to hear, Nathalie. I honestly don’t understand, though. That one never failed for me…
Mine has come out watery too! I’ve refrigerated it just to see if it will set!
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!
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
That’s very good to know, Stevie! Thanks for the tip! 🙂
Mine did the same. So I added another egg, and it is perfect now.
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.
*High Five* Glad to hear, Samantha. Welcome to the club! 🙂
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).
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.
I think I’ve solved this mystery! Whenever my egg yolk comes out runny, the mayo or dressing or whatever I’m making NEVER emulsifies. But if the yolk stays intact when I (carefully) crack the egg into my jar, it’s perfect every time! Temperature doesn’t matter!
My mayo broke using the immersion blender method in a wide mouth pint jar. So then I tried whisking another egg into it to see if that would emulsify it since I have been able to fix broken mayonnaise using that method in the past. But today, no joy. I cannot seem to get this mayonnaise to thicken up. It’s just a nasty runny broken mess right now. Is there any way to fix it at this point?
I must thy this mayo. What does paleo mean and what is “whole 30”? please
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.
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!!!
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.
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! 😉
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.
Glad to hear, Quinten, and the pleasure is all mine! 🙂
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?
Add a little bit of Dijon mustard, fresh herbs, a bit more salt, some freshly cracked black pepper or any spice that you like! Even lime or lemon zest could give it a nice little zing!
I’ll try those suggestions, thank you!
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.
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.
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.
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!
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.
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!) 🙂
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!
This looks just too easy! How awesome. I will definitely be making my own mayo from now on!
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.
I love the idea of adding avocado to mayonnaise! I will have to give that a try next time I make a batch!
Wow! Looks so easy. Thanks for sharing! I’m on my 2nd day of a Whole30… I.need.mayo 🙂 Best, Denice
Hope you like, Denice. Bet you’ll never buy another jar of mayo in your life!
If you don’t have a sick blender, can you use a regular one, handheld, or food processor?
Sorry Lindsay. This one absolutely requires the use of a stick blender. I think it’s totally worth the investment, though, if you ask me! 😉
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!
Thanks much for that information, Nic, but you see, even that, I find too complicated… guess I have no patience for mayo. That’s why I love my stick blender so much! 🙂
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.
THANK YOU SO MUCH!
Pleasure is all mine, Nic… and welcome to mayo paradise! 🙂
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?
I done this with no oil at all — just bacon drippings. It worked great!
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!
Pleasure is all mine, Debbie! And your tuna lettuce wrap sounds really delicious! I’m so having some of that sometime this week! 🙂
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…
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!) 🙂
what about a magic bullet? Add ingredients, flip and wait for egg to sink, then let er rip????
I really don’t think it would work, Ciarra… the stick blender really has something magical about it!
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?
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!
Haha! I was just gonna ask you if you had tried adding another egg!
Glad it did the trick, and good luck with your ranch dressing. Let me know how it turns out! 🙂
I just tried this and had to add an extra egg but it’s still just soup 🙁
Nev
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!
YAY! So happy to hear, Kim, and thank you so much for sharing your experience!
I always LOVED mayo (yeah, the store-bought stuff) so I guess you can imagine how crazy I go for this one! 🙂
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!!!!
Pleasure is all mine Alisha! Soon you’ll be making it with your eyes closed! 🙂
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?
What kind of bowl are you using, Melissa? Are you using a tall and narrow glass jar like in the pictures?
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.
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!
I was using a pint sized mason jar.
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!
I tried it in a wide mouth pint size jar as well and it didn’t work even with adding an extra egg. My immersion blender has 5 speed settings. Could it be that it wasn’t fast enough. Cuz I did have it on the lowest setting. Should I have possibly had it on the highest setting?
Yes, definitely use the highest setting!
Best. Recipe. Ever. Sooooo easy.
Haha! Thank you! 😀
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.
Thanks a lot for that, Jill. That’s very valuable information you just shared. Out of curiosity, what kind of jar did you when you had your epic fails?
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!
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!
Waste, twice I made this, twice, it failed on me, waste of ingredients. I even added egg yolk after yolk and nothing.
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.
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!
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.
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!
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!!
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!!!
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! 😀
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!
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?
Did you ever figure out whether the age of the egg matters? I pretty much always have only fresh eggs on hand for immediate use, because I buy them from a local woman and pretty much the day they’re laid is the day that you receive them (and she has a high turn-over, even with 40+ hens). If I wait to boil them or use them for mayo, then I would have no boiled eggs or mayo for 2-3 weeks. Unthinkable!
(They are the most delicious eggs that I’ve ever had, with huge yolks and firm whites. I always buy three dozen at a time now, because once I ran out and had to get Trader Joe’s organic eggs in the meantime. I nearly cried, they were so flavorless in comparison!)
As far as I know, the age of the egg doesn’t matter when it comes to mayo making… that’s only for hard boiling. In fact, I would say the fresher the better, for mayo! 🙂
Mine came out perfect- Thank you!!!!
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!!
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!!!
YES!!! High-Five!!
Oh, and thanks for the feedback. I ALWAYS appreciate good feedback! 😀
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!
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! 😀
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.
Thanks for taking the time to write this, Carolyn. I’m sure it’ll save a few from doing that same experiment (and probably even me…) 🙂
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.
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! 🙂
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!
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. 😀
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!
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…
I’m sorry, but you absolutely need an immersion blender for this recipe to work… that’s why your mayonnaise never emulsified.
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.
Oh, just you wait until you get to taste a batch made with proper oil, Christina, you’ll want to eat it all by the spoonful! A touch of Dijon also does wonders in this. 🙂
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?
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.
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!
Check that the immersion blender actually fits inside the mouth of the jar before you add your raw egg. Missed it by *that* much!
Oups!Hope you managed to find another jar that did the trick! 😀
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!
Alfonso.
Thank you much Alfonso! I appreciate your kind words!
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
Glad to hear, Carol, and thanks for the great feedback! 🙂
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
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!
Damn delicious and sooo easy! I may of gone a bit OTT with the garlic though… maybe only one clove next time!
Haha! Is there such a thing as too much garlic? Glad this worked out great for you! 🙂
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!!
Thanks to you for the great feedback, Amy! Good to hear that a 2 cup pyrex measuring cup will do the trick, too! Thanks for the tip! 🙂
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 🙂
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?
Quick question, Deena: did you also add the lime or lemon juice? Or some kind of vinegar?
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.
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!
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.
Interesting… definitely something worth noting. Thanks for sharing your experience, Bebe. I’m sure this will help many!
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,
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?
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.
Glad to hear, Alice!!! Thanks for sharing! 🙂
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.
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! 🙂
They sure do have different speeds. Mine has 2 speeds and from what you wrote above, the highest speed is what is needed. My stick blender is one I purchased from Fred Meyer for about $25. I hope it will have the power needed and I don’t have to purchase a more expensive one.
For those who had trouble with their mayo, it could be that your oil was rancid. Even a tinge rancid will make it inedible. Taste your oil first to make sure it’s fresh. Ingredients at room temperature are also best because they emulsify more readily than cold ones. If you have one, read the section titled “About Mayonnaise And Flavored Mayonnaises” in the “Joy of Cooking” cookbook.
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! 🙂
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. 🙂
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!
Awesome! Thanks for letting me know it worked for you! And tell your arm the pleasure is all mine! 🙂
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.
*High Five* 😀
Thx for this fantastic recipe! Works perfectly 😀
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!!
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!
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 🙂
*Fist bump* Welcome aboard, Bree! It’s never too late to jump on! 😀
And dried mustard, really? Now I have to try that! Thanks for the tip.
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!
Totally agree, Marilyn. Life without mayo would be a sad, sad place indeed!
Hello , the recipe looks great! What is the nutrional info ?
To stop the jar from spinning just place one of those little rubber mat type thingys underneath it(the kind you line drawers with). Problem solved. This also works well for cutting boards or anything that “spins” while you are using it.
Go here to see what I mean: http://www.organizeit.com/grip-it-shelf-and-drawer-liner-taupe.asp?cmpid=gpa&gclid=CI6ek5PChbwCFcTm7Aodk3sATg
Thanks for this recipe. Living in Ecuador, it is impossible to find a decent mayo anywhere. Question though. What is the shelf life?
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 didn’t have any issues. Anyways, it’s usually gone way before that…
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.
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! 🙂
Can I use a blender Instead??
Sorry Sherry, you absolutely need the stick blender for this technique to work. Very well worth the investment, though, if you ask me! 🙂
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.
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!
I AM SO GOING TO TRY THIS!!
Lucky you! Enjoy! Even after all this time, I will enjoy the process as much as I did the first time I made this. It’s just fascinating…
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!!!!!
HIGH FIVE! Welcome to the world of delicious home made mayo, Nancy! Now have fun experimenting with different flavor combinations. Careful though, this is highly addictive! 🙂
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!
THANK YOU EVER SO MUCH FOR POSTING THIS! I’m recently dairy-free and this recipe for sure will make the transition MUCH easier!
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.
That’s great, Laurie! Now you need to make it your own and add all sorts of herbs, spices and aromatics. That’s the beauty of making your own mayo: no 2 batches are ever exactly the same! 🙂
Hey just a quick not on coconut oil. Earlier on you mentioned that it becomes solid at room temperature. While this is true, you can also purchase fractionated coconut oil which is your more typical oil, supplied as a liquid and stays a liquid.
Once the coconut is fractionated, it makes it much more stable and less likely to go rancid.
More information can be found here:
http://www.organicfacts.net/organic-oils/fractionated-coconut-oil.html
FOR EVERYONE HAVING ISSUES!
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!!
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!!
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! 😀
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!
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!!! 😉
This worked like a charm!!! Thanks so much for this fabulous post!
You are so very welcome, Chriscilla! And I’m so happy to hear that this worked perfectly well for you too! 🙂
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!
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… 😉
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!
Awwwww, aren’t you the sweetest thing? Pure gold, I tell ya. Thank you so much for putting a huge smile on my face. And welcome to the Homemade Paleo Mayo Makers Clan! 😀
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!)
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! 😀
Followed your directions to a T and Ta Da! I have mayo. I couldn’t be happier, lol. Thank you!
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.
YES!!! High Five, Leslie! Now you can make mayo with your eyes closed and impress the fam, instead! 🙂
OMG I made the mayo and it came out perfect. It’s like magic! Love your recipes 🙂
*fist bump* 😀
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.
THANKS!
YAY! Real happy to hear, Ivy. Welcome to the Homemade Mayo Makers Club! 🙂
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!
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! 🙂
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!!
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.
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 🙂
It works, it works, it WORKS! Thank you!
YAY!!!! *High Five* 😀
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.
Pleasure is all mine, Ryan! The more people add this to their collection, the happier I am! Glad it’s, now part of yours! 🙂
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!
Happy to hear, Heather! Thanks for sharing! 😀
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.
The whole egg, white and all indeed, Ann. No error on the recipe! 🙂
Thank you Sonia! I will definitely try it tomorrow!
Just wanted to update you Sonia!! I just made my first batch of Mayo using your recipe and method and it was a resounding SUCCESS!!! Happy happy happy! Thank you so much!
*FIST BUMP* Awesome! So happy to hear! 🙂
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!
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! 🙂
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.
Awesome!!! You’ll soon be making mayonnaise with your eyes closed, and adding all kinds of different flavorings with every new batch!
And hey, congrats on the shrinking waistline! 🙂
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!
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! 🙂
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!
Ha! And welcome to the club of Homemade Paleo Mayo Makers, Staci! It’s so much fun! Bet you’ll come up with a different flavor combo each time! 🙂
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!! 😉
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!
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!
And you just totally made my day! Yay! Soon you’ll be making this with your eyes closed! 🙂
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. 🙂
Duck egg and horseradish? OMG! That sounds heavenly! Glad you won’t have to go for that store bought thing ever again. That stuff is nasty!!! 🙂
Awesome recipe! So easy, my first attempt and it came out perfectly. Thanks so much.
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!!!
*HIGH FIVE* 😀
*HIGH FIVE* 😀
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 🙂
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! 🙂
Do you use whole egg or just the yolk?
The whole egg, Betty.
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
My immersion blender only has one speed, Lorraine… I think high speed is the way to go!
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.
What do you mean, one beater on a hand mixer, Jo Ann? Do you mean a hand mixer like this one? If that’s the case, then it really does make all the difference in the world. This technique specifically works with an immersion blender like this one.
Thank you for the tip about the light olive oil. Can’t wait to try this
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.
You freeze mayo, really??? OMG, now THAT I have to try. Thank you so much for the tip. Next time I make a batch, I will definitely do that! 🙂
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.
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!
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!
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.
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? 🙂
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..
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!
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)
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
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
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! 😉
How long can this stay in the fridge before having to make a new batch?
I usually keep mine about 2 weeks, but to be honest, it rarely lasts that long… I probably need to make a fresh batch every week or so!
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 🙂
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! 😀
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?
It HAS to be an immersion blender, Sami. There is no other way!
i want to try this out but i don’t have an immersion blender, what alternatives can i use?
Sadly, tash, none. You have to have an immersion blender for this one. But I’m telling you, that recipe alone is worth getting one!
Is there another tool I can use besides an immersion blender?
Sadly no, Nicole. This one absolutely requires the use of an immersion blender.
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.
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! 😀
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!!
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! 🙂
Yip! Totally saved my ruined mayo. You should have ruined mayo saver somewhere in the title too! Lol
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.
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.
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.
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!!
HIGH FIVE! Happy to hear that it worked for you, Debra, even with the wider jar. Thanks for sharing the info, too! 🙂
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.
Mine came out watery?? What would make that happen? I used an immersion blender and followed the directions 🙁 Will it thicken in the fridge?
Sadly, it will not, Kara.
What kind of jar did you use?
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!!! 🙂
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! 🙂
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!!
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!
Isn’t it the coolest thing to watch? Glad it worked for you, Christina! 🙂
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.
HIGH FIVE!!!! That’s AWESOME, Scotty! So glad to hear you finally got mayo! Now have fun playing with the flavors en enjoy watching the magic happen every single time! 🙂
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! :-/
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! 😉
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 🙁
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.
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! 🙁
Wow it did turn out exactly as you said! cool!
I think you can also make healthy foods that taste really good!
I found it here.
http://pilebulb.blogspot.com/2014/05/not-all-healthy-foods-cant-be-delicious.html
Looks so good, but I can’t eat eggs, so back to the drawing board for me.
Hi,
Are all hand blenders immersion blenders? I bought a Kenwood Triblade Hand blender and tried this method once without success. Maybe my hand blender isn’t the immersion type?
Here’s the link to my blender:
http://www.kenwoodworld.com/en-za/all-products/blenders-mixers-and-meat-grinders/hand-blenders/hb724-hand-blender-0whb724002
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?
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!!!
And you are very welcome! Have fun making your own mayo… for the rest of your life! 🙂
PERFECT the 1st time!! Never had success with homemade mayo 🙂
*FIST BUMP* 😀
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.
Wow. LOVE your blog post! Thank you much for that. Glad you were able to get mayo back into your life. For seriously, a life without mayo is a sad, sad thing…
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!
Pleasure is all mine, Lisa. Glad to hear you enjoyed it THAT much! 🙂
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!
HIGH FIVE! So glad to hear you now get to enjoy mayo again! 😀
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….
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! 🙂
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
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? 😉
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!
And what a great gift this is, Madeline. Good on you for spreading the word, and thanks a bunch! 🙂
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
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?
I’ve never tried it myself but I know for a fact that it has been done successfully by one of my readers, so I think you can proceed with confidence!
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. 🙂
HA! Just you wait until you have actually tried it. You’ll probably feel like dancing around the kitchen! 🙂 Enjoy!
Yep, finally tried it last night…and yep, sure did dance around my kitchen! 🙂
YAY! So happy to hear! 🙂
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!
*HIGH FIVE* Pleasure is all mine, Mike! 🙂
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!
That’s just awesome, Hannah! At least, now he gets to eat the good, healthy fat. Now if you could only convince him to lose the toast… 😉
My Kitchen aid hand mixer has a ‘stick’ attachment. would this work? 🙂
I’m not sure I understand what you mean, karlie. Can you provide a link to a picture?
I just tried making this, and it came out so runny. What did I do wrong?
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.
*FIST BUMP* 😀
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.
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!
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.
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 🙂
Thanks!
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! 😀
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!!
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)
*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! 😉
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.
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… ^_^
(Prima)
Pleasure is all mine, Prima. Hope you find tons of stuff that you like on here! 🙂
I have failed at this twice now. Getting frustrated!!
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.
GIMME FIVE! Welcome to the fun and addictive world of making your own mayo, my friend! 😀
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. 🙂
Pleasure is all mine, Jazz! Pleasure is all mine! 😀
hOW LONG DO YOU THINK THIS WILL KEEP FRESH CONSIDERING USING RAW EGG… i AM ALWAYS IFFIE ON THIS ??
I keep mine for up to 2 weeks, if it makes it that long… It’s usually gone within a week.
Wow! This has changed my life! Thanks so much.
HAHA! This is awesome! And you are very welcome! 🙂
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!!!
HAHA! Good shock I hope, Julie! The best thing is, now you don’t have to settle for that store-bought crap ever again! 🙂
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.
Thanks for that, Stephanie. Great info! 🙂
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!
Coconut oil! I so have to try that in my next batch! How does it behave in the fridge, does the mayo become really firm?
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!
Oh my… now I can’t wait to try it. I wish I didn’t already have mayo in the fridge! Guess I’ll have to hurry up and finish it so I can whip up another batch! 🙂
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!
I do have a real soft spot for avocado oil, too, It is my fave to make mayo, too! 🙂
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
YAY!!! Glad you managed to score points with that one, Dan! Real happy to be helping you win that fight! 🙂
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?
Real sorry to hear, Jenn. The thing is you really need to use Light Tasting Olive Oil if you’re gonna use olive oil. Regular olive oil tastes way too strong for mayo…
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.
Thanks for that Daniela, that’s all very good info! Real happy to hear the recipe worked for you, too! 😀
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!
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!
I’ve made this recipe 3 times and it worked like a charm every time! I will never buy mayonnaise again!
*HIGH FIVE* So very happy to hear, Jenner!
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
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!
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.
Awesome! Now I bet you’ll never buy ready made mayo ever again! 🙂
I just made my first ever mayonnaise! Oh my, it is wonderful and so easy. Thank you, thank you, thank you!!
*FIST BUMP*
You are very welcome, my dear! 😀
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!!!!
Awesome! Glad to hear you managed to save your mayo, Leila! 😀
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!
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.
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!
Awesome! Glad to hear this worked for you, Eileen! Now have fun experimenting with flavors! 😀
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 … 😉
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… 😀
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!!
HA! Just wait ’til you try that one… never mind cardboard, you’ll probably graduate to glass! 🙂
It’s ridiculous how excited one grownup can get over making mayonnaise for the first time. Thanks for being part of the experience 🙂
I think I still get just as excited every time I get to make a fresh batch of mayo. To me, it just doesn’t seem to ever get old! Thank YOU for sharing your excitement with me! 😀
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 🙂
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 😉
I love you.
Awwwww! <3
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.
This mayo is awesome!!! Does taste better cold. First time I have ever made homemade mayo, definitely a keeper. Thanks for sharing.
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
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!
*HIGH FIVE* Happy to hear this worked for you, Karleen. And seriously, who knew mayo could be THIS good?! 😀
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!!
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!
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 🙂
Absolutely, Georgia. I’ve had success with using only egg yolks only, although I always use at least 2 and sometimes even 3. So you can go and get your mayo fix now! 😀
I failed it on purpose so I can make the dressing you suggest 🙂
Y.U.M.M.Y
HAHA! Too funny Mary! 🙂
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. 🙂
*HIGH FIVE* Aren’t you glad you decided to give it this one more shot? I bet you’ll never ever buy store-bought mayo again. 🙂
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.
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! 😉
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 🙂
Try adding more oil as opposed to more egg next time, Ashley. This might very well do the trick. 🙂
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!!!! 🙂
Pleasure is all mine, Desiree. And I totally agree with you that adding mustard makes a big difference. I’ve never tried using 2 eggs, though. I might give that a go sometime, just to see what it 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
So happy to hear, Beverley! Real glad you managed to save your batches of failed mayo. 🙂
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!!
The pleasure is all mine, Lisa! Glad you’re enjoying the mayo!
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…
Cool technique, June. Good to know for those who don’t own a stick blender! Thanks for sharing. 🙂
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.
*Fist Bump* So happy to hear, Diane! Once you’ve had a taste of this mayo, there’s just no going back… 🙂
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.
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.
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!
Just made my first batch of mayo, will never buy it again. It was sooooo easy and sooooo yummy.
Love it!!!
*HIGH FIVE* 😀
How long does this keep in the fridge?
Couple of weeks, Mandi…
Amazing, took less than 6 seconds to make delicious mayonnaise. Thank You, Thank You, Thank You 🙂
Pleasure is all mine, Tamid. Enjoy! 🙂
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. “
“I can make fresh mayo faster than you can make a sandwich to put it on.” <-- HAHA! LOVIN' IT! Why use the good oil only when doing a Whole30, though?
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…
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?
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!
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.
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!!!!!
So happy to hear, Val! Bet you’ll never buy mayo at the store ever again…
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?
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! 🙂
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!
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.
Also….this is SOOOOO easy and fast to make!!! I love it!!
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!
Extremely interesting observations… thanks for sharing, Beth!
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!!!
Awesome.
Thank you for this awesome recipe ^_^
Nev
Really? Now that’s interesting! If I ever have a batch fail on me, I’ll be sure to remember that. Thanks for sharing, Nev! 🙂
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!
Just made this. It is absolutely revolting.
How so, Jake? Care to elaborate?
Olive oil. It’s too fragile to be used with a hand blender. It destroys the flavor.
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
*fist bump* you are very welcome, Bec. Enjoy the mayo! 😀
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!
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!
Awesome!!! And please, do share. The more people know about this fantastic mayo recipe, the happier I am (because the less people buy the ready-made crap…)
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.
NEVER USE CANOLA OIL. IT IS THE MOST UNHEALTHY OIL.
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 🙂
HAHAHA! Hope you didn’t make too big of a mess, or wasted too much of that precious mayo, Caty. And welcome to the beautiful addiction of homemade mayo making. 🙂
It works against all I have learnt it works. Have just made two batches one garlic mayo and one tartar. Wonderful
*HIGH FIVE* Glad to hear, Zena! 😀
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..
Glad you’re enjoying the mayo, Mike. I added the Nutrition Label to the recipe!
Thank you so much Sonia!!
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?
5 Renee, definitely 5!!! 🙂
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!
*HIGH FIVE* So happy to hear! Thanks for taking the time to share, Linnea! And welcome to the fabulous clan of home made mayo makers! 🙂
Sonia – I just found your site and this recipe and WOW, I can’t believe it. Just as you said. It took less than 30 seconds and the whole thing was done. I Love You! You’re amazing. THANK YOU so much for this recipe and the Ranch Dressing one in case it fails (Can’t see that happening I’ll just have to make it anyway!) BTW, I used 1/2 cup Classic Olive Oil and 1/2 cup Almond Oil. What a great taste. Thank you again Sonia.
YAY!! Sooooo very happy to hear! The pleasure is all mine, sincerely. Have fun making batch upon batch of delicious mayo! 🙂
Thanks sooooo much for this recipe! I too had failed at making home made mayonnaise but this recipe made it so easy and yummy. The mayo is thicker than any other homemade version I’ve tried. Will be exploring your site forother primal gems.
YAY! Welcome to the magical world of home made mayo! I’m sure you’ll have tons of fun experimenting with different flavor / oil combinations! And I bet you’ll never be getting a jar from the store ever again…
Genuis it it’s simplicity! I used 1/2 cup of rape seed oil and has a great taste can’t wait to experiment with this … Thanks so much !
Not to be a stickler for details (ok, totally a stickler), but that is a 250 ml / 1 cup jar. Good recipe!
I’m not sure I’m following you, Joule… what exactly are you talking about?
It was very easy to make, my second try (first with this ingridients). But I still don’t like the taste, its oilve oil all over.. I used the same olive oil as you did, but the flavour is still to strong 🙁
Wow, you must have a very strong sense of taste! Maybe use a different oil, next time? Avocado works fantastic!
I am loving your recipes, I keep finding myself back here 🙂 Thanks so much for all your hard work, and great presentations!
I just made this with avocado oil, learned that lesson quite a while back, I like olive oil, but really prefer avocado in mayonaise. It seems to taste less oily than using a light tasting olive oil.
Some time ago I made mayonaise and the recipe included whey from milk kefir, leave on the counter for a few hours to begin fermentation, and theory is it would keep longer/safer. Last bit in the jar was shoved to the back of the fridge and I opened it a little while ago, smelled and tasted stale, but no other indications of anything bad. Yes, i know many pathogens are tasteless, and whey from milk kefir is not paleo, so just putting this out there for those who might be interested…
Thanks for making Mayo making easy. How long is it safe to leave this in the fridge? (One of me and don’t eat lots)
Regards Sue
ok, just noticed you have said a couple of weeks thanks.
I discovered a home made mayo recipe on Whole30 website. It is made pretty much the same as yours except it calls for 1 1/4 cup light olive oil and 1/2 teas salt, 1/2 teas ground mustard. Also….they said to use “pasteurized eggs” ….mine came out awesome.
Last year I got one of these immersion blenders from a country auction, for $3. Normally I have a personal challenge/game of trying to get something at an auction for $1, but I splurged that day (and really pi**ed-off all the women who didn’t think I was bidding on that one item out of the table-top lot). The complete kit! All kinds of accessory spice-grinders, coffee-grinders, the works. (I googled prices on all-included and new it would come to over $250. Well worth the $3. 🙂 )
Last summer I thought I’d try making my own homemade mayo with it to see the magic everyone raved about. Wow, that was easy. Egg in the bottom, a little vinegar, dash of mustard powder, a little salt, oil on top. Start up the blender! Voila! A whole jar-full of mayo! SWEET!
This week I wanted to make some sammiches with some homemade bread. I was fresh out of store-bought mayo. (I found a country-fair brand locally that was about as cheap as the oil and egg I would use so was only using that since last summer). I only go into town for supplies once a month, so let’s make some of that homemade stuff! It was SO EASY last year! Even on my very first try!
A quart of oil later, 4-6 lost eggs, and nothing but a soupy oily mess in several jars on my hands and counters.
I read ALL the hints online of how to fix broken mayonnaise (add mustard, use only yokes, yadda-yadda-yadda…), tried them all to no avail.
So, I thought I’d try ONE MORE TIME tonight. And just to take out all the “too much oil too fast” variables, I thought I’d use the immersion blender but drizzle oil into the whirring (whole) egg at the bottom.
IT WORKED! Ah, at last. But now, being on a disability income, I fretted over losing all that other ‘spensive oil & eggs. I wonder …
I started to slowly drizzle that oily-eggy-slather into the 1 cup of GOOD mayo that just worked. About 10 minutes later I now had over a quart of really thick mayo.
So, if you broke your mayo, fear-not. One last trick is to make a working emulsion (as small amount as you think you can get away with, I made about 1-egg/1-cup-oil of it), then you can work-in all your broken-mayo disasters into that.
I thought someone else might like this “save the mayo!” trick that just worked for me. (Having failed with all the other suggestions I found online.)
I also have no fear of that much now going bad too soon. I keep my fridge compartment about 33-35 degrees, just above freezing. Things can keep safely a LONG time that way.
This comes out beautifully and it so easy… I actually use extra version olive oil, I think it tastes great that way 🙂
I love mayo, like LOVE it.
However the last 3 batches of mayo I made were fails 🙁
I was really hesitant to try this method with the immersion blender, but wow, I’m converted, it mixed immediately, now i’m happy, cause I have mayo, and I love mayo.
And you will soon be ADDICTED to mayo, as in you’ll want to eat it by the spoonful… because you’ll start playing with flavor combos, adding all kinds of herbs and spices. Oh, the beauty of making your very own mayo at home. Welcome to the club, Matilda! 🙂
Best ever …. Wasabified Mayo.
I get that prepared wasabi that’s in a little plastic tube. I set some mayo aside in another smaller jar, squeeze some wasabi into it and mix it in well.
Nothing better on bratwursts, hamburgers, and …. well, most anything. I just had a wasabified-mayo sandwich, nothing else on it, just that. (I’ve been making my own homemade bread lately and finding various ways to enjoy fresh-baked bread even more.)
This is the first time I made mayo. It was extremely easy to make, came out perfect and tastes awesome. Instead of lemon juice, I added vinegar. I will never buy Hellmann’s mayo again. Thank you so much for the recipe!
YAY! So very happy to hear Hellmann’s lost yet another customer! 🙂 Pleasure is all mine, Susan. Enjoy your awesome homemade mayo and have fun experimenting with all kinds of flavor combos!
Love this mayo! And I was never a mayo lover. This is the only one I have ever had work for me every time. If you are worried about raw eggs you can pasteurize them at home to lower the risk. Lots of web sites to explain how. It also works with two egg yolks and no whites for those who don’t tolerate egg whites. I always have something fermenting in my kitchen so I added two Tablespoons of brine from my fermenting sweet pickles and made this a cultured mayo. Probably would last a long time in the fridge if I could leave it alone:)
Ok so No Fail should probably be changed to Maybe it will work maybe it won’t. I thought I had the solution as I stated earlier but right now I HAVE NO MAYO. My last 3 batches were a total fail and I don’t know why. I have lost 2+ bottles of expensive oil not to mention the farm eggs and other ingredients. Why doesn’t it work on a consistent basis?
Beth, I’ve never had a batch fail on me, so I really couldn’t tell you. I think that so long as all the “rules” are followed, i.e. correct size jar, correct ratio of eggs / oil / lime juice or vinegar, correct mixer, there’s no reason why it should fail. I wish I could come up with an answer, but unfortunately, I can’t…
Thank you so much! I now have mayo so delicious I’m trying to find new ways to eat it!
I was really worried because my mixer is not standard and I didn’t know if I should try slow or fast speed. But let me tell you, this recipe is REALLY forgiving. I put all my ingredients in a too small jar and I realized only after putting my mixer in it, the level was near the edge. I found a bigger jar and I poured everything into it before checking if the mouth was large enough… it wasn’t. So in the end I poured all the ingredients 2 times and I thought that it would mix too much and that I would have lost a little oil but it worked so fine! It was really exciting though nerve wracking to see it worked.
I also really love that it’s not too big a quantity, we eat mayo really fast but we are still only two and it has a raw egg in it. The mayo was the only thing in my diet that wasn’t paleo, I’m so happy it’s so easy to make. Really, anyone can make it. Thanks a lot!
HA! Thanks so much for taking the time to share your experience, Coco. That’s very similar to what I’m experiencing when making this mayo. I always like throw a little bit of this, a little bit of that, never measure anything and yet, I have never managed to miss a batch. So yeah, I totally agree that this method is extremely forgiving.
Glad you’re liking it and hopefully you’ll never have to buy a jar of Hellmann’s ever again!
I forgot to say that I LOVE the fact that it’s made in the same jar that we store it! I’m trying to find a one-piece jar lid though because right now, I don’t like to deal with the two-piece one each time I eat mayo.
Seriously, this mayo is so good and so easy to make that I’m thinking to make and give some to everyone I know! Hehe.
HAHA! Good on you for sharing the love! 😀
I made this mayo about 10 minutes ago and it is AMAZING! I am literally amazed at the simplicity and easiness! Thanks so much for sharing this!
Pleasure is all mine, Bianca! Enjoy the mayo! 🙂
I don’t comment much on blogs, but I feel I owe you a thank you. I’ve wasted hours of time and way too much olive oil on mayonnaise that won’t…mayonnaise. Then, with your recipe and less than a minute: success. You have a fan!
LOL! Mayonnaise that won’t mayonnaise! That one made my morning, thanks for that, vg. Glad you finally managed to get what you were after, and glad to have a fan in you! Enjoy the mayo that mayoed! 😀
Great recipe. I just made it and it is really delicious and super easy. Question: Do we need to worry about the egg being raw and not pasteurized?
Thank you! This really worked! Tried to make paleo mayo 2x. It ended up in my hair and down the drain. This is thick, creamy and flavor potentials are endless. Your awesome, no doubt
In your hair and down the drain??!?!? Oh god! I won’t ask. Glad to hear this one stayed neatly in the jar (well, until you choose to extract it with a spoon, that is…) 😉
Hi, I tried twice this afternoon to make mayonnaise, my blender was running hot. Both times is was a runny disaster. I never give up so tonight I looked on the net and found your recipe. Woo Hoo was a fabulous, magical success. Thank you so much, this will be a heritage recipe to be passed down through the generations , but my friend won’t be told :-). Very best wishes, Lyn xx
Hi, I’m allergic to egg whites, which really bites, and I’m wondering, do you think using just yolks would work for this mayo? Thanks!
Absolutely, Sassy. I’ve successfully made this mayo in the past using only a couple of egg yolks.
I just made this mayo! Day 20 of Whole 30 and I finally purchased an immersion blender.
Anyways it turned out great. I actually used the container that came with my kitchen aid immersion blender and it was perfect. I will say that I used a really scant cup of oil and it was a bit runnier then traditional mayo but still perfect.
Next time you can try adding a little bit more oil, Mimi. That will help in making the mayo thicker.
Ok I’m pretty sure you changed your recipe (slightly). But IT WORKED!!!!!!! YEAH!!!!!!!! I have MAYO!
LOL! I haven’t changed it one bit, Beth. Not by one grain of salt.
I thought the first one had lime juice in it (I remember thinking, lime juice, that’s odd.) Plus there is a lime in the pic so…..really. Ok maybe I’m wrong. No big deal cause IT WORKED!!!!
I know I was playing around with it and sometimes tried to make a half batch. This time I made it strictly from your recipe.
In the post, it says to use lime or lemon juice. Quite frankly, though, it doesn’t change anything. You can use lime juice, lemon juice or any kind of vinegar you like, they are fully interchangeable.
Best mayo ever! My first attempt was watery, read comments, added another egg and then magic appeared. I had a garlic clove in my light olive oil for a couple of weeks which gave it an awesome flavour and added Dijon mustard. OMW I’m in love. Thank you for this recipe.
Garlic in mayo is the best! That and Dijon mustard. You definitely have a winning combo right there! Doubt you’ll ever be buying mayo from the store ever again! 🙂
Ok…I just need to thank you 4141341 times over. I have tried (and failed) making mayo about 15 times–lots of wasted oil!! I got an immersion blender for xmas and that combined with your recipe yielded my first successful mayo ever. Whole 30 dreams come true! Unreasonably excited right now :).
HAHA! You are very welcome, Samantha. I’m just thrilled to hear that you finally, successfully made your very own mayo. Bet you’ll never reach for that store-bought stuff ever again! 🙂
WOW you are officially my go-to blog now!
No fancy-schmancy nothing. My hero.
Haha! Thank you, Hélène! I greatly appreciate that! 😀
This was by far the easiest mayo I have ever made! You are awesome! THANK YOU!
You are very welcome, Becky! ENJOY!
I made this, and, was totally flabbergasted at the taste, as well as the consistency of the mayonnaise. I added fresh garlic. As much as I like garlic, I wouldn’t add garlic again, but, I would like to add, either freeze dried chive, or, fresh green onion. Would the mayonnaise still last a week. It’s even too much mayonnaise for a person who lives alone to consume in 1 wk. Is it safe to use certified organic eggs for this recipe? Can you please respond to these questions? Thank you! Ciao, Luccia.
Certified organic eggs are perfectly fine to use, Luccia. And yes, the mayonnaise would definitely keep for a week. I’ve sometimes kept mine for a bit longer than that and never had a problem.
Thank you for responding so quickly to my questions. However, I would like to know if it’s best to add fresh, dried, or, freeze dried herbs at the last minute. Or, would they spoil in one wk, if added when making the mayonnaise? Keep up the good work. Ciao, Luccia.
You can add either or, Luccia. And the choice of when to add them is yours also. I often add salted herbs to my mayo and throw them in right at the beginning, along with the egg and vinegar.
Thank you so much for this recipe! I’ve never successfully made mayo before your method. I recently found out I have a sensitivity to egg yolks so today I tried it with 2 egg whites instead of the whole egg. It worked wonderfully! I just wanted to put that out there in case anyone else has that problem.
Thanks for the info. I’m new to this website. Will do more research next time. BTW I’m a former Montrealer. I was born there. I’m now a US citizen. Miss the french restaurants, but don’t miss the winter weather. I’ve been to Quebec City w/my eldest daughter. She loved every minute we were there. Best regards. Ciao, Luccia
Not at all, Luccia, please ask all the questions you want!!! And so cool that you used to live around here, too! I don’t blame you for not missing the snow, though… I get sick of it every single winter!
Can two egg yolks (or maybe even three?) be utilized in place of the one whole egg?
Absolutely, Yvonne!
Softie gotta let you know my partner is getting a little tired of me going around saying “best mayo ever!!!!!!!!!” Love it with capers.
HAHAHA! Too funny! And capers do make a fantastic addition!
I have been using your stick blender method since 1980’s. My recipe for ceasar dressing is one egg straight out from the frig ,fresh and into my favourite cup with 4 cloves of garlic,5 anchovies,black ground pepper and top it up with good virgin olive oil.Blend this until it’s thick ,15 seconds or so. Next make the rest of it,1/2 squeezed lemon,1 tablespoon whole mustard and 1 tablespoon CinZano. Mix it all together and you get one heck of a dressing for your vegies
Hi there, I have been using your recipe for a few months now. You brought “mayo” back into our lives! And it tastes so much better!
I think you should call your recipe Maleyo ! That is what we call it in my family now.
Thanks again !!
Glad to hear, Veronica. A life without mayo is a very sad one indeed. It deserves to be brought back into everybody’s lives!
Hi Sonia,
I have just tried making your paleo mayonnaise and it doesn’t get thick but wasn’t using a stick whizzer, used my mini Sunbeam appliance instead could that be the problem?
Shelley
Not sure what a mini Sunbeam appliance it, Shelley, but like it says in the post, you absolutely MUST use a stick blender for this technique to work. So yes, that would definitely be the problem! 😉
Well, Sonia, it happened to me for the first time! Like you, I’ve been making this for years, and could almost do it in my sleep. But today, for some reason, it just wouldn’t come together. I found this discussion by Googling how to fix a broken stick-blender mayo, and I’ve tried every suggestion to fix it. Nothing’s worked. Very strange. But what’s even stranger is how I did finally get an emulsification. Like when such things happen, after failing several tries, I decided to…have a beer. Yes, I drank a beer and went back to the internet. And still not finding any different ‘fix’, I just thought I’d go back and turn on the stick blender that had just been sitting in the jar with the failed mayo. First, the mixture had almost completely separated with a distinct layer of oil on top of a yellowish-white, dense mixture on the bottom. So I turned the blender on and held it at the bottom of the jar, and voilá! Yep, worked just like it had for the last 15 year or so! It was the beer! You have to drink a bottle of beer (and I recommend a nice cool lager for this purpose) and your mayo will be resurrected from the abyss! Ok, it is probably more because everything got to the same temp or some other, more scientific reason, but I’m going with the beer, and calling this the ‘Beer Fix for Failed Stick-Blender Mayonnaise’! Worked for me!
HAHAHA! Your comment really cracked me up, Carey. However, I’m afraid it wouldn’t be a solution for me. Paleo and beer don’t mix very well, you see? Looks like it’s hopeless for me. If I ever fail at making mayo, that poor batch will be doomed. It’ll have to be turned into some kind of dressing, instead. 😉
Of course. Obviously I’m not paleo. But I’m sure whatever drink makes you feel good will do the trick! 😉
Btw, I read almost all the comments, and I might have missed this, but I didn’t see gmo canola oil, or other gmo oils mentioned. It’s important to use only organic oils in the U.S. if you want to avoid gmo. Nearly all non-organic canola and corn oils are gmo, and most others as well.
Haha! I wouldn’t even dream of using canola or corn oil, Carey! For me, it’s olive or avocado, all the way! 😉
Unfortunately, I have no choice, as I can’t eat olive oil. There are non-GMO, organic canola oils available, which is what I use. Works just as well.
Thank you! It’s perfect!!
I used your recipe as a base but adjusted it from Olive Oil to Olive Oil & Peanut Oil, I also added some sriracha sauce to it at the bottom of the jar as well as some fresh black pepper and made a spicy version. It’s very good, I’m going to be making sammiches for a while with this now.
What would cause the consistency to be off and too runny?
There could be many reasons for that, Emily. Not knowing exactly what you did, though, it would be impossible for me to tell what went wrong…
My first batch, with avocado oil tastes great, but it’s watery with tiny curd looking things. Used juice of 1/2 lemon, 1/4 tsp each dry mustard, sugar, sea salt and 1 cup oil.
First, is it fixable?? Second, what do you think I did wrong? My immersion blender has three speeds, I used the highest setting, could that have been the problem?
Thanks!!
It’s hard to say, Kathy… everything you mentioned seems fine to me. What kind of container did you use? I’m really not getting the curd looking things… I’ve never heard anything like this before. I strongly suspect a faulty container.
It was the egg! For some reason, I used just the yolk, not the whole egg. This morning I took another small duck egg, repeated the directions and, while a little less viscous than I’d expected, perfectly acceptable. Told the kids to adjust, because I wasn’t buying any more mayo from the store! Thank you!
Happy to hear, Kathy! 🙂 And don’t worry, with time, you will totally perfect the art of making mayo and getting it to have the exact taste and consistency that you want!
Forgot to tell you, I used a small duck egg because those were the freshest I had.
Ugh. Tired and not paying attention. Made it with the whole egg. Anything I can do with the mess I made?
You are supposed to use the whole egg, Shanel…
OK. I just used the yolk last time. I must have been thinking of previous recipe. Guess I’ll be making ranch. 🙂
I loveeeee this recipe!! Thank you for making it so easy to follow and make! Others have the oil take about 10 minutes to put in… GREAT recipe
Here’s to never having to buy another jar of mayo ever again, Jenna! 😀
Wow! So easy to make and yummy. Love the idea of make and store in the same container. I’m not a fan of olive oil so I used grape seed oil and it was so thick, creamy and tangy. Never going to buy the commercial stuff again 🙂
Happy to hear, Felicity! Homemade is so much better for you, and for your taste buds! 🙂
Hi! It’s me again. I wanted to share my story in case it helps someone else. I think I may have a raw egg white intolerance so I tried to do the recipe with 2 yolks. Total disaster. I tried to salvage it by added a third one and it didn’t work at all. I put my jar in the fridge and I forgot about it for 2 days when I thought why not try to salvage it. I tried and it worked like a charm. I think it’s because the ingredients separated again, so if you have that problem, you can try to wait until it separates again, no need to wait 2 days, hehe.
So today I tried with 3 yolks from the get go and it works really well!
I just need to find what to do with all these whites…
Thanks for that, Coco! For the record, though, I’ve made mayo using 2 egg yolks and it worked… mayo can be such a mystery, sometimes. Must depend on the weather! 😉
Scrambled egg whites 🙂
Hi love this mayo have made it twice now the second one came out much thicker but still very yummy. I made the date paste too delicious
Happy to hear, Jacqui! Happy to hear! 🙂
Thank you! Thank you! Thank you! I was literally in tears after the 3rd batch of slow-pouring recipe failed in 2 days. Nothing could save them! So many wasted ingredients!! I added drops of hot water, added egg yolks, changed the oil. NOTHING!
I’m so happy I decided to try again and search for another mayo recipe and found yours. This was indeed foolproof and quite creamy. I haven’t eaten mayonnaise in ages, but I found a paleo recipe for shrimp dip that calls for mayo and thought I’d try to make my own (properly).
Again, a million thanks! You’re a life saver!!
YAY! Happy to have saved your life, Cheryll! Enjoy the mayo (and the many, many more batches to come!) 😀
Not sure if it has been asked before because I didn’t read all of the comments, but what specific kind of olive oil are you using? I just made some with Bertoli Extra Virgin and it tastes like straight olive oil. The method worked perfectly, and I was making it specifically for a salad dressing recipe anyway so it worked out fine. I am not a huge mayo fan, but my husband is, so I’d like to try it again with a different oil to help it taste more like real mayo for him. Thanks for the great technique too, it has never worked for me before using a food processor!
This has been addressed in the actual post, Marley.
Oh! Ha ha, silly me. I thought that was just a generic description, like different olive oils might taste lighter…I did not realize that was actually what it was called. Should’ve clicked on the link first.
WOW! Love this recipe. I just made it and it came out perfectly! Thanks for sharing this. It’s the simplest recipe for impatient people like me who don’t like waiting for room temperature eggs and drizzling in the oil for 5 minutes super slow! 🙂 This is now my go to mayo recipe and I can’t wait to add to it with herbs and stuff. Thanks!
*HIGH FIVE* And here’s to many happy years of delicious homemade mayo making! 🙂
Would a wide mouth quart size mason jar work instead? Or would it be too large?
I’m afraid it may be a tad large indeed, Rebecca. A pint really is the ideal size.
made this last night! It was awesome tasted fantastic .. Thank you!!
I have one question… It tastes really strange the next day. It could be the jar maybe wasn’t so airtight? Would love your advice. Could it be the egg?
That’s hard to say, Anastasia. What do you mean by strange? I doubt that your egg would’ve gone from fine to bad in a matter of one day. If it hadn’t been good to start with, you’d have tasted it right away…
What ingredients did you use?
Thanks for getting back to me. I did exactly as above, used Lemon and it was the best I ever tasted. But when I went to eat it the next day it tasted like the egg may have gone, which made me worry about my container perhaps it wasn’t airtight, but you could be right about the egg, it was store bought but I guess you really don’t know how fresh they are. I thought maybe i made a mistake, used too much lemon but I will try again and use a different jar, hopefully this helps.
xxx
Made this tonight with avocado oil. Worked perfect. I’m trying with a lighter olive oil next time.
You have changed my life! LOL
A few weeks ago I watched my brother-in-law try and try to make mayo. Then I jumped in. 45 – 50 minutes later there it was and it tasted OK. I also thought, not the best use of my time so probably never again… Then I came across your page and I (begrudgingly) decided to give it a go. I have to say I was more than a bit skeptical. It just sounded too good to be true. I am so glad I tried it. It probably took me longer to organize the ingredients than the actual process of making the mayo. In my first attempt I used regular extra virgin olive oil and there was definitely a strong olive oil taste, Today I made a new batch using avocado oil and it was AMAZING.
Thanks for taking something so daunting and simplifying it. Can’t wait to try flavors!
HAHAHA! Happy to have changed your life, Andy! Thank you so much for taking the time to leave such amazing feedback, I sincerely appreciate that. And frankly, your comment really made me laugh out loud. Thanks for that, too! 😀
Enjoy the mayo making. Soon, you’ll be making it with your eyes closed!
Finally a mayo that turned out!! Thank you! I even added a odd ingredient (1Tbs of Cilantro & Parsley Chimichurri) and it still turned out perfect,.
*HIGH FIVE* 😀
I haven’t read all of the comments so perhaps this has already been suggested – I didn’t have a pint mason jar but I did have a coffee cup that was just barely big enough to fit my immersion blender. It was a little full once I put all of the ingredients in it so I put the cup in the sink while blending in case it flung everywhere. It didn’t and it came out great. I plan on getting a mason jar but this will do in the meantime.
Great tip, Jenny! Thanks a bunch for sharing, and enjoy the mayo! 🙂
I had four full mayo failures before I found this page. Worked first time out. THANK YOU.
HA! You are VERY welcome, Tina! 😀
I am so excited!!! I had to come and comment straight away!! THANK YOUUU!!!
I have been talking about doing y own mayo for YEARS but was scared because I had heard all the horror stories about making it.
Yesterday a friend gave me 500 GR of coriander (SOOOOOOO MUUUUCCCH CORIANDER) and I had to think of creative ways on how to use it.
I remembered coriander mayo to be one of my favourite things and TADAAA!
Found your blog and I am now the proud “owner” of a 500ml jar of coriander mayo that tastes delicious!! This is verrryyy dangerous!!! I may just eat spoonful after spoonful !!
THANK YOOUUU REALLYYY!!! 😀
HAHAHA! I am so very happy to hear, Sara. I absolutely love it when people are just as excited as I am about making mayo! And now you got me curious about that coriander mayo. I’ll have to investigate that…
Happy mayo making to you! 😀
I DID IT!!!!!!!!!
I DID IT!!!!!!!!!
I DID IT!!!!!!!!!
NOTHING else I tried worked. And I can only use so much ranch!!
Thanks!!!
*HIGH FIVE* 😀
Ain’t that mayo the best?
Great recipe and I look forward to making it. I just have one question – What size is the cup mentioned in your recipe? Cup sizes seem to differ according to country so I wondered what measuring system you are using.
Thanks
Kristo
1 cup is 240ml Kristo. Hope this helps, and have fun making mayo. 🙂
Thank you. Seriously. Tried and failed miserably with my fancy blender. We simply don’t use THAT much mayo. 🙂 Anyway, your recipe worked perfectly and it’s awesome that I can make it in the same jar that I’m storing it in. I’m looking forward to trying yummy variations too!
And welcome to the fabulous world of delicious homemade mayo making, Molly! Glad to have you aboard! 😀
After making mayonnaise by hand for the past year or so, I *could not* believe how well this worked when I tried it today.
Thank you!
Amazing, isn’t it? And you are very welcome, Mitchell! 🙂
amazing! i was always too scared to make it having heard it was soooo complicated. this was the best! thanks!
Awesome! Glad you liked, and I hope you make many more batches, now that you know just how crazy easy making mayo really is! 🙂
I have done this today, however did not have a glass container so I’ve used the plastic container which came with my (hand in uk) immersion blender.
I followed your instructions BY THE LETTER (apart from my eggs were not so large so I’ve put 2) and used a chopped clove of garlic too.
If the instructions are followed religiously (I even had a timer to tell me once I’ve blended for 20 seconds without moving LOL) it comes out perfect despite the plastic container.
I never even have been a fan of mayo in the past but this is so delicious I am now addicted.
I wanted to do it as Stephen Phinney ( advocated of a ketogenic diet) told me mayo would be a good way to intake my fat as I’ve had a gastric bypass in the past and as it is ’emulsified’ fat then my body will absorb it more effectively. He does say to use olive oil and ‘not’ other oils like canola/sunflower etc.
I need to be on a keto diet because of an ereditary condition where my brain will degenerate (ie get dementia) very early in life unless I have at least 80% fat in my diet.
This is also beneficial to me as I am now not overweight (after a lifetime of obesity), am full of energy and feel better than I did as a teenager (am in my early 40s now).
My only question for you:
does it matter I used a plastic bowl? would it come out even better with a glass one?
I am now storing it in an airtight plastic post, will this still be ok or will it perish more quickly or lose its taste in plastic? (I will buy a glass one promise as I am ‘converted’ and will have it daily)
Thanks a bunch x
I don’t think that it really matters, Jo. If plastic does the trick, why not use it? I personally feel safer using glass, as it is easier to clean and will not harbor bacteria the way plastic can… I think a Mason jar is worth the investment, but in the meantime, I think you can safely continue using that plastic container.
thank you for your reply Sonia. The plastic was absolutely fine, however I have since bought a nice mason glass jar as you advised. It does give it a ‘touch of class’ too 😉
the batch I made with one egg lasted me 3 days LOL onto a new batch now, no garlic and I have to say I ‘do’ prefer it with garlic but maybe that is the ‘italian’ in me? 😀
Yeah, I’m the same. I always put garlic, Dijon mustard and a little bit of fermented lemon paste in mine. Oh! the flavor! 🙂 So now you’re all set for years and years of happy mayo making! 😀
Life saving recipe 🙂 my daughter is allergic to fructose. So no shelf mayo for her it all has fructose ie: lemon/lime, garlic or onion powder. So for her mayo I use rice vinegar and sunflower seed oil the egg and salt. Nothing more is needed and it’s fantastic. I make it all the time.
Okay I have made homemade mayo for years in my classic blender, but it’s so touchy and does not always emulsify perfectly – you have to drizzle the oil – too much too soon and it goes liquid. This was the EASIEST EVER – IT LITERALLY EMULSIFIES IN 20 SECONDS! And now I don’t have to try to scoop 1 cup of mayo out of the bottom of my blender. Easy peasy.
*Fist bump*
Got a recipe that has an egg sub, by chance (can’t do commercial egg sub as it contains soy)? Would love to make it instead of paying $5 for a small jar. Thanks!
Unfortunately, eggs are mandatory in making real mayo, Genevieve… without it, you wouldn’t be able to get the oil to emulsify.
Bummer, thank you. I currently buy Veganaise & Earth Balance which are egg, dairy, soy free (but expensive), so I guess I’ll experiment with the ingredients… when I have time :). Thanks again!
This worked perfectly to make wonderful HEALTHY mayo that I have been wanting to make for years!! So much better tasting and healthier than the version I had been buying that was made with soybean oil which was all I could find in organic from Trader Joe’s ( a 1 hour 15 min. drive). Thank you so much for this easy recipe and method. I used 2 t. basil and oregano flavored rice vinegar, 1 t. fresh lemon juice, Dijon, and light tasting olive oil. I can’t wait to try different flavor additions for my next batch! It’s also a bonus that I can never run out of mayo again. I Love It!! Thanks again!!
Awesome! The pleasure is all mine, Lisa. Have fun making mayo for years to come! 😀
Wow! This makes me SO happy. I doubled the ingredients in a wide mouth quart size jar and it worked like a charm. The best part is that once you pull the immersion blender out, the mayo is already in its storage container – no cleaning the blender and wasting the stuff you can’t quite scoop out. I love that. Thank you for posting this terrific idea!
The pleasure is all mine, Heather! Enjoy! 🙂
HELP! I tried this in a wide mouth mason jar with an immersion blender, twice with the same unappealing result. What did I do wrong?
I wouldn’t be able to pinpoint the problem with so little information, Laurie… It would help a lot if you recapped all your steps!
Hiya,
dont know if really makes a difference, but to all those people who can’t make this work check the voltage of your blender!!! When i started making this lovely stuff it never really thickened that well, but my mother-in-law created the perfect mayo!!!!
we tried to reason it out ingredient at a time, nothing worked! Until i upgraded my old 240v stick to a 600w breville…then voila!! gorgeous creamy mayo, woohoo!
just recently i made some at a mates house and it failed again, and sure enough she had an old 240v stick!
good quality equipment really does makes a diference!!!
Good to know, Claire. Thanks for sharing!
Count me in as your newest fan. Just made my first batch of mayo with only a small hitch. I set the timer for 20 seconds but had to keep my Smart Stick in place for at least 40 seconds to see results. I’m glad I didn’t give up, because I did end up with beautiful mayo. The only thing I did differently from your excellent instructions was to use the plastic beaker that came with the blender. It’s the perfect size at the bottom of the beaker, but the sides are not straight and flare out. Do you think that could be the reaso why it took twice as long to emulsify? Thanks so much for the new world of healthy mayo.
It could very well be, Lois. But I guess the important thing is in the end, you got beautiful, creamy mayo, and quite quickly too. So don’t go out of your way to get the glass jars if you don’t have to (mind you, they do come in handy as you get to store the mayo in the same container you used to make it…)
Welcome to the homemade mayo makers club! 😀
Is there a way to cut this recipe in half? I love making my own mayo but can rarely get through the whole jar before I need to toss it out. Could I use a smaller egg and half the oil?
I’ve never tried it personally, Jillian, but I really wouldn’t see why it couldn’t be done. I say it’s very well worth a try!
Bertolli is a dutch brand which I really would’t trust(I’m from Holland). I would’t be surprised if its the same as refined olive oil but you pay a much higher price.
I walked out to my tiny backyard hen house, grabbed an egg and made this mayo recipe. It turned out perfect! I used lemon juice, a pinch of garlic powder and dry mustard. So delish… And the texture is lovely. Thank you for sharing this easy Paleo mayo method.
OMG you have no idea what an absolute godsend this recipe is!!! I found out back in November that I am fruit intolerant. I had to stop eating mayo because of the lemon juice in it. I’ve been desperately looking for a mayo recipe that is both fruit-free and easy. Stumbled on this one yesterday, bought an immersion blender this morning, and in under 2 minutes had fresh, homemade mayo using ingredients I already had on hand. Holy crap!! Because of the fruit thing, I also can’t eat olive oil or apple cider vinegar (hello, intestinal bleeding). So I used organic canola and rice vinegar. Otherwise, I follow base recipes to the letter the first time. I like the pickle juice suggestions and might try that with some juice from a jar of Bubbies (vinegar-free).
Thanks to you, I will be a tuna salad-eating, fruit-free nut once again!! WAAAAHOOOOO!!!!!
So very happy to hear, Edee! Life without mayo is a sad, sad thing really! But life without fruit has got to be even worse… I suppose avocado is out, too? Avocado oil makes a wicked mayo!
Thank you for this recipe!
I had tried the stick-blender mayo thing before, like over a year ago now, and failed miserably like three times in a row. Here lately, I have been determined to give it another shot though, and that’s how I found your post…
No idea why it didn’t work for me back then, but I just made your recipe moments ago, and it worked! I put 3/4 olive with 1/4 avocado oil, ACV, and also added a clove of garlic, and it is SO DELICIOUS! And easy too 😉
*HIGH FIVE* Happy to hear it worked this time. Welcome to the addictive world of making mayo at home! 😀
YES! My stick blender will be getting used a lot more often now… 😉
*HIGH FIVE* 😀
Bravo! Bravo! Bravo!
Giving you a standing ovation. How many times did I not want to go the hassle of making my own mayonnaise because I had to get the Cuisinart out and wash the bowl the blade and not knowing if it will turn out because I don’t drizzle the oil slow enough. I even did it with the “holey” tube of the Cuisinart one time and I think it stayed liquid because the oil was dripping too fast.
I was getting tired of Dijon mustard and/or mashed avocado on my sandwich bread so this is perfect and it tasted so good and like you I stop buying store mayo long time ago.
I made it with 3 oils: olive, avocado and coconut.
Thank you very much for this jar recipe, that’s brilliant and thank you Picket Fence Paleo
Bravo again
Carmen
Awwww, thank you so much Carmen, I am deeply touched by your standing ovation! 🙂
I’m real glad to hear that you are enjoying the mayo recipe that much, and that Mr. Hellmann’s has lost yet another customer! 🙂
Happy Mayo Making!
Is it too much to say that this changed my life? Haha. Seriously, this works beautifully and I LOVE knowing exactly what’s in my mayo. Not to mention, I can always make more when needed! Thanks so much for sharing!
Hahaha! Real happy to hear, Jessica! The pleasure is all mine. The more people know about this, the happier I am! 🙂
Works like a dream but I think several people did not follow your instructions precisely because you should use a stick blender that only just fits into the jar.With regard to raw eggs and catching salmonella that was probably due to bad husbandry .If the eggs were recalled across 6 states I think it must have been a very big egg producer providing washed eggs. Go to a small producer and see how they treat the hens AND the eggs!
Has anyone tried whey to produced fermented mayo and if so in what proportion? I can try but hoped someone might have down the experiment before me and have some words of advice. Will ry the lemon paste as that sounds like a brilliant idea.
I have tried several mayonnaise recipes that just didn’t quite taste right, but THIS is exquisite! Simple and heavenly. Thanks so much.
Happy to hear, Julia! Glad you like it! 🙂
My results would work adding to tuna or hardboiled eggs but not for a B L T. It is much too thin.
Would dribble out of the sandwich.
You say to use the whole egg. Mayo science says to use the yolk only.
Could that be the problem?
I read the earlier comment about the 600 watts and checked the blender and it is only
150 watts. But I put it into the vitamix in desperation and it still didn’t thicken. perhaps it is because it was spread up the sided of the container and stuck.
This works like a dream, my first time making Mayo too. So soft, smooth and a lovely texture. I used my cheap stick blender from Aldi. Thank you.
*High Five* 😀
Fabulous! Thank you so much, at last drama free mayo! I added chopped chives and onion salt for a “French Onion” mayonnaise using Avocado Oil and ACV. Absolutely divine!
HAHAHA! Drama free! Love that! Your version sounds divine. Thanks for sharing! 🙂
Life-changing! I have made this 5-10 times – I call it Minute mayo! I love it, love you! Making my whole 30 so easy! (I do always add a pinch of ground mustard to mine!)
By the way, I just had a roasted head of garlic in my fridge, threw it in the already made mayo, and blended again- compliant, rich, garlic aioli! Heaven!
Hahaha, thank you so much Lisa! Real happy to hear that I’m making your Whole30 easier. LOVE your addition of roasted garlic, too. Now that is something I will definitely need to try. Thanks for the tip! 🙂
I got the consistency right, but there’s no way I’d ever use this to replace store-bought mayo.
It just tastes like whipped olive oil and not at all like mayo. 🙁
I’m on Whole 30 and will probably just do without using mayo until I’m done.
Did you perhaps use Extra-Virgin Olive Oil, Kendra?
Wow! It worked!! I had tried making mayo before, and like so many others, ended up with a mess. Saw your method and decided to try again – success on the first try! It was so beautiful to watch the magic! I love love love the detail you included on how to use the stick blender and the importance of a close-fitting jar. So happy to have mayo back in my life. 🙂
Awesome!!! Glad to hear that my post helped get mayo back into your life, and thank you for your great feedback, too! I greatly appreciate that! 🙂
LOVE this recipe!!! Flawless!
Question: Would it work to double the recipe in order to make a larger batch? I’m afraid to try it since it works so well. Just wondered if you’ve tried it. THANKS!!!
To be honest, I never tried because I like making the mayo so much, I wouldn’t mind making a new batch every day! I’m pretty sure that it would work, though. The only thing is you have to find a real tall container, because it can’t be much wider than the head of your stick blender, otherwise, the emulsion won’t happen. If you can find such a container, I think you’re in business!
Thanks!
So I am super (duper DUPER) excited about trying this, as making mayo the other way has been pretty much awful. My question is, will it work without the egg white? I try to avoid raw whites, though this is a bit different since it is whipped. Still, I’d be more comfortable leaving it out. Thoughts?
(Here’s why I avoid the raw whites: http://www.thehealthyhomeeconomist.com/are-raw-egg-whites-healthy/)
It’ll work fine, Emily!
Well… I one ahead and tried it before I got your reply, and it didn’t work fine 🙁 I only used 1/2 cup of oil/1 yolk (because that’s all I’ve ever been able to get a single yolk to hold in the past). When it didn’t emulsify, I added another yolk… nothin’. I used an immersion blender with a glass jar, just the right size. I was so hoping this would work. Though I’m beginning to think that mayo is just bewitched or something, ha. Thanks for your reply.
I dunno Emily… I have successfully made mayo using this same recipe with only egg yolk(s) before. Even with one cup of oil and one yolk, I still got it to work.
It’s got to be something else. How about the other ingredients? What else did you add to your mayo?
Holy cow! This is a life changer. It was exactly as easy as you said. Nothing complicated about it. Thank you, thank you, thank you for posting this. 🙂 You are the bomb.com.
HAHAHA! Thank you so much! The pleasure is all mine. 🙂
after fifteen failed attempts at the mayo drizzle technique from whole 30, i did this successfully in 30 seconds with no mess and none of the exhausting steps. I definitely know what cook book to buy right away! Thanks Sonia. You saved one man from insanity.
So very happy to hear, Brian! Soon you’ll be making mayo with your eyes closed. 🙂
So I was going to attempt the Whole 30 recipe from the book and I looked it up online at work to see if there were tips, well on their website someone linked your recipe and I decided to try it instead and I am so happy I did. I got all the ingredients and the immersion blender from Target tonight and my first try was a success!
It is creamy and awesome and mayo! (I added a bit too much ground mustard, but whatevs it’s still good!) Thank you so much for the easy to follow instructions AND the pictures! <3
You are very welcome, Janelle! The pleasure is all mine! 🙂
Sonia,
I can’t believe how easy this was to make. I’m super excited about it. My hubby is allergic to corn and loves mayo (yes corn is in commercial mayo)
I did notice the comments about the raw egg. I made my first batch with an egg from the grocery store but will be getting some eggs from a local farmer so that I can make it for my hubby. His immune system is compromised and so we have to be careful with raw foods.
Just love this recipe can’t wait to find more recipes on your site.
I just used your method to save a botched batch!! I just added another egg, poured in my “liquid” mayo and let it rest a minute like you suggested for the original recipe. Used the immersion blender and bam! Lovely mayo was the result!! Thank you so much.
Debi
You are so very welcome, Debi. Good mayo is a terrible thing to waste, glad to hear you were able to rescue your batch (and that I helped save it!) 🙂
Here’s to many many more successful batches!
Finally a recipe that worked… Thank you!!
Haha! You’re welcome!
What speed do you use on the Kitchenaid stick blender you recommended and which head? We tried your recipe using a the small jar for a Blendtec blender and we ended up with soup.
I’m not sure I understand, Ron… aren’t the blades part of the jar in those kinds of blenders, as in they cannot be removed? I just can’t see how you could have used a stick blender in such a jar…
Can you please give me more details?
I didn’t use a stick blender in the Blendtec. I don’t own q stick blender. I just want to know what speed you use with the stick blender you recommended
Thanks.
HA! So that’s why you ended up with soup. This recipe/technique ONLY works with a stick blender! It’s not a question of speed, it’s simply a question of using the right equipment… 😉
But for the record, if stick blender is equipped with multiple speeds, always go for the highest setting and if many heads are available, use the standard s-blade attachment.
Thanks for the quick response. Now I have the answer I was looking for. I’m going to follow your recommendation on the blender brand.
Thanks much.
Awesome! You will not regret it. Can’t wait to hear how the new experiment goes! 🙂
HOLY MOLY! IT WORKS EVERY TIME! This recipe restored my faith in humanity! Okay, maybe that last statement is a little over the top, but if you’ve failed at mayo for no apparent reason as much as I have, you know how I’m feeling right now. This method works every single time. Period. And no fuss about temperature or anything. I love it. I can eat mayo again. Thank you so much!
*HIGH FIVE* 😀
You are very welcome, Jamie!
I am so excited to try this with my immersion blender! I can’t tell you how many times my drop by drop method failed 🙁
OH MY GOD IT WORKED!! AWESOME! and delicious. ha! i’m so happy right now, it’s like magic 😀
thank you very much!
*HIGH FIVE* Super cool, isn’t it? 😀
I’ve been making mayo in the blender for over a year, which required bringing the egg up to room temp and other magical tricks. I bought an immersion blender over the holidays, tried may and failed- miserably. Using your directions, I just made mayo in 30 seconds. Thank you!!
Hi! I just tried this and it came out more runny than creamy, what could have happened? I was thinking of reducing the oil? I used an immersion blender and followed directions exactly, all the oil was blended.
I used:
1 large egg
2 tsp ACV
pinch salt
1/2 tsp honey
1/4 tsp minced garlic
1 c. Avocado oil
It is a beautiful green colour thanks to the Avocado oil!
You added honey, Kelly. If you’re gonna add honey to your mayo, you will have to mix it in AFTER it’s been emulsified.
Ohhhhh!! Good to know, thanks for the answer!
You are very welcome, Kelly! 🙂
I just tried to make this. I initially used 1 egg yolk and it was incredibly too watery. added a second egg yolk and didn’t change the consistency. I just read about trying to add more oil. Ill try that next time but my question is what speed on the stick blender? I have a cuisinart that has a high and low speed. I used high and now thinking that I should have used low.. It all worked out in the end since I was planning on roasting some chicken soaked in the mayo and siracha. But otherwise wouldn’t work for other dishes. Thanks for the advice!!
I always use the highest speed setting, and a whole egg. Why use only the yolk?
Extra virgin olive oil is best really. Yes it is strong, but processed oils like light olive oil or sunflower oil are bad for you, or at the least have the good stuff in oil stripped away. You can mask the taste of the extra virgin olive oil with lots of garlic and chopped rosemary.
I have a Rival stick blender. I have tried making my own mayo 8 times using this recipe and following the directions to a T. NO LUCK. It is ALWAYS very yellow (although I don’t use mustard) and VERY thin. I have tried all the fixes and nothing makes it thick enough to use as mayo 🙁 I am giving up because it is just too frustrating and too expensive to keep trying and failing. Maybe it is the cheap blender….but I doubt it. So I am wondering can anyone suggest a store bought mayo that isn’t too terribly unhealthy? Thanks!
I don’t know what to say, Tpot. What kind of jar have you been using? It’s the only thing I can think of, although it wouldn’t explain the color…
Whole Foods 365 brand is a pretty good tasting mayo. They don’t use soybean oil, which, IMO, gives mayo an “off” flavor, and they don’t add a lot of chemicals and preservatives. Most of the commercial mayonnaise now contains soybean oil, probably because it’s cheaper.
Thank you Shary! Next time I get to Whole Foods I will pick some up and give it a try. Unfortunately the nearest Whole Foods is a little over an hour away from my home. Since I gave up trying to make my own mayo I have found Primal Kitchen Brand Mayo that I really like. The ingredients list includes Avocado Oil, cage free eggs, organic vinegar, sea salt and organic Rosemary extract. It is sugar, soy, canola, dairy, gluten and grain free. I appreciate your reply!
I have tried both a quart mason jar and a pint mason jar. I use farm fresh eggs (brown) and the yolks are very dark so I don’t know if that makes a difference? I use 1 large egg, 1 cup of Bertolli Light olive oil, juice from 1/2 of a lemon and Celtic Salt. I have also tried with red win vinegar in place of the lemon juice and have tried using virgin olive oil (smelled horrible). I make sure that the egg has settled before I start blending (on high). It just blends into a thin yellowish liquid. If I hold the blender still against the bottom of the jar for 20 seconds it seems to suction to the bottom of the jar so I have tried to tip the blender slightly thinking that may be the problem, but with that is just gets foamy on top but still doesn’t thicken. The blender eventually get very warm. Ugh, I don’t know ?
Honestly, I’m stumped! I’m not familiar with the rival stick blender, but from what I see, the head looks very different from the others. Perhaps that would be the culprit?
If you ever get a chance to try it with a different stick blender, I’d be very curious to know the outcome!
Yeah, I doubt it’s the blender, though I have been known to be wrong on one or two occasions! 😉 That said, I bought an immersion/stick blender JUST so I could make this mayo, well . . . mayo period. It’s a pretty kick butt little blender! It’s an Epica 4-in-1 Heavy Duty Hand Blender. It’s got 350 watts!!! If that’s not going to do it, NOTHING will! The first time that I tried it, I didn’t know that I HAD to have and immersion blender. Frankly, I’m not entirely convinced, as “they” were making mayo LONG before we hand these! BUT, that said, without it, it failed . . . so I bought one. (I REALLY wanted one anyway!) 🙂 I tried again. but alas, it again failed! I too, followed your directions and had watched your video. And I’m a STICKLER for details! Being that I live on a FIXED income, I too can’t afford to keep doing this and having it fail. No ones fault, it just didn’t work for me. The ONLY thing that could possibly have been the problem, and it SHOULDN’T be an issue, was I used “regular” virgin olive oil, not light or extra light. But as I said it shouldn’t have mattered. (It was all I had) Not sure if I’ll try again or not. Probably not without changing something . . . (ie: method) But thank you for your efforts! I really enjoy your blog!
Thank you so much for this! I had made immersion mayo a few times over the winter and really loved it. Then, for reasons I can’t remember, I hadn’t made it in a while. When I tried to make it again I failed miserably. Twice! It killed me to throw out all that lovely olive oil, but it was such a miserable fail that it couldn’t be used for anything else. Believe me. I tried. When I found your recipe I realised that I had not been doing the not-moving-for-20-seconds-at-the-beginning part. Totally makes all the difference! Thanks again. Just made a batch with my homemade Dijon mustard and it is BEAUTIFUL! Yay!
If you ever ruin a batch again, Ande, you might want to take a look at my ranch dressing… it’s quite the tasty mayo saver, I tell ya. Note that I said IF. I hope you never have a failed batch ever again! 😉
Thanks, Sonia. I’ll check it out. But now that I know the secret I hope to never ruin a batch again. Cheers!
Oh, good, I forgot to print this last year, or bookmark it! So glad to find it again. Worked like a charm last year (much to my amazement), so glad to give it a go again! Thanks so much for this technique and tips!
Oh no! Glad you found it again, Beth! If you ever lose it again, a quick google search for foolproof mayo should bring it right up for ya! 🙂
Thank you so much for this recipe!! I do try and make own mayo but can never be sure that it will work or not and had kind of given up. This was perfect! Thanks again!!
We don’t have an immersion blender but used a vitamin. It is yellow soup. Do you really need to use an immersion blender? I would think a high end blender should be able to do the same thing
Hello, I was trying to make mayo but it failed but, before I threw it out I found your recipe. This recipe was almost the same except it called for 2 egg yoilks. I added another whole egg ( I didn’t want to) that made it 2 egg yolks and 1 whole egg. It worked but, is that too many eggs? It is kind of light yellow and not quite as thick but, a save anyway. Your recipe is the best and, I am so glad I found it. Thanks Diana
I’m real glad you were able to save your Mayo, Diana. I don’t think that it’s too many eggs… so long as the taste is to your liking, it’s all good! Hopefully it’ll work with the very first try next time!
Thank you sooooo much for posting this recipe! I was prepped and finished in all of 2 minutes. I loved how easy it was. Never buying mayo from the store ever again. It was super simple. I used lemon juice and added thyme and minced garlic to flavor it. Delicous!! Thanks again! Much love!
You are very welcome, Bri! 🙂
Thank you, thank you, thank you!! I used another recipe and it flopped, so when I saw the “foolproof” in your recipe, I had to try it. Success on the very first try – super simple! Thank you so much!
Hey,
Great web! I said this in another thread, but you call it “Paleo Mayo” but i fact this is not other that the original “mahonesa” which is in fact a french simplification of the classical “Alioli” (oil and garlic) from Spanish Mediterranean islands but without garlic, and that has been always made with olive oil (the only oil we use…). So calling it “Paleo-Mayo” is just a shame, it will be much more accurate to call the other crappy mayos made with whatever oil “Rubbish-Mayo” or “Crappynesa” or similar. 🙂
And like I said in that other thread, we refer to it as paleo mayo just as a means to specify that it is made with ingredients that are paleo friendly, or paleo approved, unlike most commercial mayos…
Yup, I understand, even here in Spain commercial mayos are done with sunflower oil and rarely with olive oil…
Anyway, it is good for the readers to discover the original recipe! Try it also with some garlic (not for every recipe) 🙂
Oh. My. God.
I admit, I was skeptical. After all, most Paleo mayo recipes (including the official Whole30 one) tout themselves as easy and “the best” and then you end up with a liquid, broken emulsion and an abundance of sadness because you added your oil in a thin stream rather than a drop at a time, or your egg wasn’t exactly the right temperature. Plus you have to haul out your food processor, which in my case is an astoundingly heavy workhorse vintage Cuisinart DLC-10, minted the same year I was (1984) and a back-breaker to extract from the deep under-counter cabinet.
What do you mean I only need an immersion blender? What do you mean I can make the mayo right in the storage jar. Pfft, yeah, right!
This stuff is AMAZING. By far the thickest mayo I have EVER seen or eaten, store-bought or not, and it came out perfectly on the first try. In about 30 seconds, no less! I used an extra large egg from a variety of chicken that seems to always have very large yolks, so maybe that had something to do with it. It was a fresh egg, too: in the course of 24 hours it went from the chicken’s butt, to my fridge (where it got fully chilled), to the mayo jar. I used a full tablespoon of organic lemon juice, extra light olive oil, a good pinch of Kosher flake salt, and a teaspoon of mustard powder for a nice bit of zip.
I will never buy or make another mayo again. I was sorely tempted to buy the only mass-produced Paleo mayo I could find, at around $16 for one jar with shipping, because I love mayo so much but was wasting so much money making my own. Now that’s totally unnecessary, I get my mayo for a fraction of the price AND I get it just how I want it!
And plus, making your own is so much more fun!!!
I’m going to try this using eggbeaters. I will let you know how it comes out. Also do you send out news via email? Thanks, Pat
You can subscribe to receive new posts by email, Pat. Look for the field in the sidebar!
I always had trouble with making my own mayo and simply no patience with the oil dripping – what a great recipe and really foolproof! Made it with avocado oil and apple cider – wohoooo! yummy!!!
Have to celebrate someplace. Just 4 months as a Paleo-er and hadn’t tried paleo mayo yet. Bought an Avocado Mayo but it was too thick and too salty for me and I wanted to try my own. So today was the big day! And it came out PERFECT! I used a recipe that called for 2 tbsp of lemon juice and I think it’s a bit too lemony so I’ll cut back to the 3 tsp you recommend but still really good. Hurrah!
Glad to hear, Pam! And making your own will save you tons of money, too! Not to mention all the fun you’ll have making it! 🙂
Wow, that was really foolproof! I decided on a whim to try out your recipe, and it turned out amazing, easy-peasy and absolutely perfect!
I didn’t have light olive oil, so I actually used canola oil and put in some spoonfuls of sweet Bavarian mustard.
Yummy!!! Thank you – the recipe will be added to my “tried and approved” recipe collection.
Awesome! You are very welcome, Vanessa! 🙂
I just found this recipe and it looks fantastic. My immersion blender has 2 speeds – high and low. Which one would you recommend I use? Thanks!
Definitely high, Katie! Have fun! 🙂
Wow, i was very skeptical about making mayo but still want to try it so bad. I have a kitchenaid immersion blender, oil and the best eggs ever from my own backyard chickens. I am so glad i came across with your post. My mayo came out wonderful, nice flavor and color too. I was confused about the egg since all the other recipes call for just the egg yolks not the entire egg, so i omitted the egg whites and use 2 large egg yolks. Do you use the entire egg, yolk and white????? Just want to make sure for my next one. i would never, ever buy mayo from the store again, that’s how simple it was. Thank you from the bottom of my heart for this recipe, now to check out the rest of your website. I also want to congratulate and thank you for your time on responding to all the questions, i read a lot of them .
You are very welcome, Noemi, the pleasure is all mine. And to answer your question, yes, you are to use the entire egg. Works like a charm.
Welcome to the world of homemade mayo making! I’ve no doubt that you’ll enjoy every fresh batch as much as you did the last. 🙂
I just have to chime in here! I’ve been using this recipe for a couple of years now! Thanks so much for such a fuss free mayo! My sweetie and I fell in love with a chipotle aioli from a local restaurant, and I’ve adapted this recipe to make our own. I use canned chipotle chiles. Just one or 2 chiles is plenty! (You can freeze the rest of the chiles in a zippie, for next time) I usually chop it a little, along with a diced clove of garlic, and lots of lime juice. This is heavenly! We use it for sweet potato fries, and artichokes! YUM!
Does sound very yum indeed! Thanks a bunch for chiming in!!
Thank you so much for this recipe! I have made it sooooo much. Never, ever failed. Today, my eggs were fresh and they were smaller than usual. When I whipped it up, it remained liquid. I simply added another one, let it sink to the bottom, and blended again. Perfection.
So grateful to be able to share this easy recipe for the moms I coach who are trying to eat real foods without getting totally overwhelmed!
Happy to hear you’re enjoying the recipe! And sharing the love, too! 🙂
I just tried this for the first time and it worked! I used grapeseed oil ISO olive oil, and the egg wasn’t so large, and the jar was a bit wider than the stick. Yet it still came together. Thanks so much!
Awesome! Welcome to the world of homemade mayo makers! So long, Mr. Hellmann’s! 😉
I’m so excited that I was able to make mayo! I had tried a couple of times before using my stick blender and I couldn’t get it to work, wasting quite a bit of money. Today I was successful!! I used ACV instead of lemon juice, half MCT oil and avocado oil for the oil, and Just to be safe, I added the salt and ACV after I got the egg and mayo to emulsify. Thank you soooo much!!
YAY! So glad you finally got to make your own mayo, Mary! I certainly hope that this was the first of many, many batches of delicious homemade mayo for you! 🙂
I didn’t have any “light” olive oil. The only other oil I had was Coconut. I used it but the mixture was like a salad dressing. I added another egg yolk, still not much better. I added about 1/4 cup of regular olive oil and it looked better so I tossed in the reserved egg white and it came out nearly perfect. I guess my “large” eggs were not large enough. The flavor was fabulous, I used lime juice.
I then added cinnamon, nutmeg and raw honey to make a dressing for my fruited chicken salad. OMG. My weekly happy hour group was over the moon about it!
Thanks so much. I will definitely play with this recipe again.
Happy to hear, Lisa. And kudos to you for trying a bunch of stuff in order to save your mayo (your fruited chicken salad honestly sounds fantastic!) Have fun playing with the recipe! 🙂
I always used the hand mixer to beat up the mayo but this method with the immersion blender looks so much quicker and easier that even my husband could make mayo from now on 😀
This recipe always works for me until today. I don’t know maybe I didn’t leave the blender on the bottom long enough. Anyway it was very thin and I said But I don’t wanna make Ranch!! So I cracked in another egg, let it settle and put the blender to the bottom. I turned it on and didn’t move it for a full 20 seconds and VOILA I have mayo!
Good to know! Thanks for the tip, Berny. I’m sure it’ll come in handy for many.
Hi Sonia
It worked first time and always. It is a genius recipe with care and thought into pictures and method. Thank you for sharing.
Thanks for the kind words, Janine! Happy to hear this worked for you as well. Happy mayo making for years and years to come! 🙂
Does the egg need to be cold? I don’t refrigerate mine…
It doesn’t need to be cold, Phillipa.
Love this so much I included a link to it on my site as part of my Waldorf Style Chicken Salad Recipe https://www.bonnieflemington.com/2017/01/21/waldorf-style-salad-with-chicken/
It is so quick and easy!
Awesome! Thanks for sharing the love, Bonnie! The more people know about this super easy mayo recipe, the better! 🙂
I’ve been making the Whole30 mayo recipe for the last year in a Vitamix blender, and it works well, but I saw this recipe and decided to try my stick blender (I have a Bamix) yesterday and it was SO INCREDIBLY easy! Threw everything in the jar and had instant mayo a minute later, without having to scrape the mayo out of a blender and then clean the blender! This will be my method of making homemade mayo from now on. We put the date on it with painter’s tape and a sharpie and it usually lasts a couple weeks unless it gets eaten first. Once you try making your own mayo, you’ll never go back to store bought.
I totally agree with you, Lisa! Homemade mayo is SO much better. And once you’ve tried the stick blender method, there’s no reason to even be tempted to buy the ready made stuff…
I haven’t tasted it yet (because I just don’t have it in me to put plain mayo in my mouth), but it was SO easy!! I was a little concerned because my jar was quite a bit wider than the blender, and my blender is a $10 Hamilton Beach one from about 5 years ago… but it worked perfectly! I counted to 20 seconds then started moving the blender up and around for about 10 more seconds and it’s perfect white mayo consistency. I would have never tried to make this without your detailed instructions and promises it would turn out 🙂 I think it’s time to invest in a dedicated mayo mason jar and a good blender!
I’m real happy to hear that I my instructions convinced you to give this a try, AND that your mayo turned out despite the larger jar and old hand blender… now just you wait until you get a taste of it. You’ll DEFINITELY want to invest in good mayo equipment. And then you’ll start experimenting with different flavor combos… Have fun, Joy! 🙂
Hello Sonia,
I know I am the #500 commenter on this, but I want to say thank you for taking the time to post this. I went this morning to wally and got myself an immersion blender. Your recipe and tips worked like a charm. Just know that your info is still helping people. Have a great day.
Why thank YOU Debbie, I’m very happy to hear that. It’s always a pleasure, really! 🙂
I was distracted by my granddaughter when making the original recipe and used 2+ Tablespoons of Apple Cider Vinegar to the one egg, one cup oil ratio. It emulsified fine, but the vinegar taste is too strong. I LOVE vinegar and it’s too strong for me. Can anything be done to it now to tone down the vinegar taste, or could I make anything else out of it, so I don’t waste all that oil?
Thanks!
Lisa
I’ve tried viewing all the responses, but couldn’t find the following; maybe it’s been mentioned, or I missed it, but: if the mayo goes ‘crazy’ (in Italian, we say it’s ‘impazzita’) and curdles or won’t thicken, don’t despair. Rather than Ranch dressing, you may still need a good thick mayonnaise….
So: take another egg – this time, just the yolk – and put it into a clean bowl.
Take a hand mixer (not the whizzy thing used in the original recipe, but a hand-held electric mixer with the two balloon whisks) and start mixing the yolk. Add a drop of your ‘crazy’ mayonnaise. Keep blending and adding, bit by bit. It should take you no more than 3 – 5 minutes to ‘rescue’ your intended mayo this way.
I have used this recipe 3 times now. 1st-failed, runny although yummy. 2nd perfect!!!! 3rd–same as the first. I used the exact same recipe all three times, same jar all three times, same immersion blender. I don’t mind an occasional failure, but this is beginning to get a bit expensive. What am I possible doing wrong? Any help is greatly appreciated. The one time this worked it was the BEST mayo I have ever eaten. The pre-made Paleo Mayo is far too pricey. HELP! I always use avocado oil.
Personally, I’ve never really had a batch fail on me, so it’s kind of hard for me to say. Have you been using the same size egg every time? It’s important that you use a large egg. Perhaps try adding another egg, or at least another yolk if the mayo stays runny. A lot of people claim to have saved their mayo by doing that. Also, adding a tablespoon of Dijon mustard before you start the emulsification process could also help (on top of giving your mayo an awesome flavor boost).
Also, it’s really important that you make contact with the bottom of the jar with the head of the mixer and not move the mixer until you see the emulsion starting to happen.
Hope this helps!
The first time I made this it was a resounding success. I’ll be completely honest, here: It was ‘Butter Bob’s’ recipe, and I was completely stunned by the resulting mayo. The only difference I can see between his mayo and this one, is that you include the egg white; he drained his off, but used a tablespoonful of cold water, too.
The second time I made this, it was runny and had no body to it, very liquid (again, B.B’s recipe.)
Having found this recipe, with the extremely detailed instructions regarding keeping the blender still, I tried things according to your recipe; 2 eggs (although cited as ‘large’, I’ve definitely seen bigger!), lemon juice, salt, a teaspoon of Dijon mustard, and a mix of mild olive oil and linseed oil.
The hardest part was finding a suitable jar – but I found one, and the result was pretty spectacular.
It was paler than I would normally have; being Italian, I have only ever used egg yolks. But this was really creamy. Tiny smidgen runnier than I make, but it has my seal of approval! I am looking forward to the next batch – to make sure I’m not fluking it! All good here! 5* rating, in my book!
Thank you so much!! I have tried (unsuccessfully) several times to make mayo and it always flopped. I have used your method twice now and it has been perfect! I love how I can adjust the amount of salt or vinegar to make it just like I like it. SO YUMMY!! Thanks again!
Awesome! Happy mayo making to you, Missy! 🙂
Thank-you, thank-you, thank-you!!! I can’t even begin to tell you how much olive oil and how many eggs I’ve thrown away trying to make homemade mayo and having it fail. Your recipe was SO EASY and it worked the very first time. I followed your instructions to a T and am so relieved. I finally have homemade mayo in the fridge!!! It was just like magic. 🙂
Oh you are so very welcome, Michelle! From now on, you’ll be making mayo like a pro, with your eyes closed. And no more failed batches! 🙂
Sonia, this is the 3rd and very last time I am going to fail at mayo! The worst part of it all is that I buy organic Safflower Oil (per my doctor) and it is expensive. I believe it is my immersion blender. I have a Wolfgang Puck blender, however, I believe that this is THE problem. I did not read in “Comments” the brand of blender that you use, so can you please tell those of us who have failed but are NOT failures the name of yours! This is the ONLY variable and the ONLY problem (I have deduced!) because putting ingredients into a container almost does not involved a brain!
Thanks! Blessings to you and all!
What makes you think that your blender would be the culprit, Carmen? The WP looks fine to me. I did link to the exact blender that I’m using in the post, but that shouldn’t really matter; Any stick blender will do the trick, so long as you use the right head and technique. What kind of container have you been using?
Sonia, thank you for your reply! I am using the 6″ high by 3-1/2″ wide plastic measuring container that came with the blender. Perhaps you are correct and it is not the blender but it is the plastic container versus glass. ???
Believe it or not, I always made mayo with my stand mixer and it always came out perfect. Obviously, I have developed the “slow stream” technique! 🙂
I do not know why my mayo does not turn out with the immersion blender, but thank you for your reply.
Not sure about plastic vs glass, Carmen, it’s probably more of a size issue. While 3-1/2″ might not be excessively wide, it might be just enough for the necessary “suction” action not to take place. The container has to be just barely wide enough to accommodate the head of your stick blender. I can’t say for sure that this is the problem, but I would definitely look towards trying a wide mouth mason jar. I say it’s well worth a shot! Keep me posted as to your results, if you ever decide to give it a go.
My wife used a combination of flavored olive oils and it would not whip up like in the pictures! Even after adding an extra egg, it still did not turnout the right consistency! Any suggestions?
Hard to say without retracing your exact steps, Joe, and knowing exactly what ingredients and equipment you used…
Holy lip-smacking mayo !!! Fantastic recipe,I did use 5 oz of grape seed oil and 3 of good olive oil,too big a pinch of salt and a duck egg. Yup, no more store bought for me,thanks alot.
*FIST BUMP* So much better than store bought, isn’t it?
This was by far the best recipe I found – thank you so much for sharing just started whole 30 and I to loved my drinking, smoking and junkfood. Since alot of these posts are older, I was wondering if you are still sticking with it? I am hoping for it to be a lifestyle change for me .
Hahah nevermind, just now seeing posts from 2017. Thanks again for the great recipe!
You got it, Susan! I hope that you stick with it, too! 🙂
I have been trying to make Mayo these past few months ( With egg and also vegan mayo with Aquafaba) with only a few successful attempts. I got a new Kitchenmaid 5 speed hand blender last week and was excited to try but the instructions said to use the whip attachment for mayo. It did not come out and was thinking afterwards that maybe I over whipped it or it was too high a speed. I also used the plastic container it came with. I am going to try this version with the S- attachment but wanted to ask what speed would you use with the Hand blender and if that would make a difference. ???? ( I want to make this work!!! )
Use the highest speed setting, Donna. And please let me know how it worked out for ya!
Wow, thanks so much. I can’t eat vinegar and any sweetener for awhile and have tried mayo in the past but it didn’t work and was a huge pain. This was SO quick and easy. I used grape seed oil, because I thought it didn’t have much taste. After reading the comments, I’ll try something else next time. I also used garlic salt, lemon juice, NM red chile pepper powder, and salt.
Whoops, I used garlic powder – not garlic salt.
Can i use the garlic which have been stored with vinegar to make garlic powder for this dish? Will it make any change in flavor of the mayo?
THANK YOU SO MUCH. I was having about a 50% success rate with paleo mayo, and about to lose my FREAKIN MIND after two fails this week. I just wanted some damn chicken salad!!
The 20 seconds is the trick. That’s it. That’s the secret sauce. And how do I know that’s why? Because I started the stopwatch app on my phone, and when I thought to myself “yep this is probably long enough, let’s check!” it was at 12 seconds. TWELVE. Patience is a virtue I do not have, and that’s clearly why I had been failing without timing it. I made two batches tonight, for the sheer joy of being able to do it. Thanks again!
Yeah, you gotta wait for that emulsion to have properly started before you start moving that stick blender around. The vaccuum is the key! If you move too soon, or tilt that blender to the side, then it just doesn’t happen.
The story doesn’t say: were you finally able to enjoy that damn chicken salad? 😉
Ha! Yes, I was! Delicious 🙂
Thank you for the what to do when it doesn’t thicken properly. I thought it was the oil getting to warm, I started to leave mine in the frig. to avoid the issue, but it’s another hot and humid day and again no set up, for 2 tries. We dumped the first and refrig.ed the 2nd(thankfully) and went sleuthing to figure out why this happens. While the reason is still unknown, I will try just letting the egg settle to the bottom after adding oil (I switched to my nutrabullet to blend as it really thickens like store bought then), I was going pretty fast tonight just to get it done. Any way, using as a dressing is an awesome save of the expense of the oil and other ingredients. So thank you for that, I will add extra spices to the watery mix tomorrow after it spends time chilling and see what we get.
Awesome recipe, finally got my old stick blender out from under the sink where it had been gathering dust for years. Found out I had a bunch of tupperware-type round plastic storage containers (with lids!) just big enough to fit the blender. Used canola oil because that’s what I had available. Worked like a charm.
One useful tip! If you have a spare container like I do, fill it with warm soapy water, then run the blender in it for easy cleaning 🙂
Roast pork hock (with crackling) sliders for dinner tomorrow, with apple and celeriac slaw, thanks to this mayo.
That’s a really great tip, Simon! Thanks for that. I’ll be sure to try it next time I use my stick blender!
Kudos to you for responding to comments on a four year old post 🙂 I’ve been checking out the rest of your site and have bookmarked quite a few pages for later. Subscribed.
Haha, thank you Simon, but age is irrelevant, you know! 😉
Glad you found many recipes that you liked enough to bookmark, and thanks much for subscribing. 😀
I have never made mayo. I always felt intimidated. This seems very easy.
It is extremely easy, after all I managed it, and on the first go too 🙂
The trick (after reading all the comments) is to make sure your container is only just a bit bigger than the width of your blender head. Plus make sure your oil isn’t old and rancid! Good luck!
Thank you so very much for sharing your recipe and method. I’m sure I am just one of many who thanked you. But this was so fun and easy, especially after my past failed attempts! Have a blessed day.
I appreciate your taking the time to thank me, Mary! Glad you had fun and were successful making mayo! Here’s to many, many more batches! 🙂
WOW!!! The easiest and best tasting homemade mayo I’ve ever made!!! THANK YOU SOOOO MUCH FOR SHARING THIS!!!
You are so very welcome, Ana! The pleasure is all mine. Enjoy! 🙂
I have a new immersion blender! VERY excited to try this recipe since I haven’t made mayo for years when my old food processor broke. Note: hemp oil does not make mayo. It makes a fine dressing, but it is not mayo. But olive oil ROCKS with the immersion blender. I had mayo forming in about five seconds. AMAZING. My life is forever changed. Again!!
Interesting about the hemp oil… thanks for sharing the tip!
And happy to have contributed to changing your life for the better! 😉
Whilst I remember, and before I forget, I tried this and my first ever attempt at that culinary nightmare known as mayonnaise was a complete and utter unmitigated disaster. The only thing I could think was that I’d maybe not waited the full 20 seconds. (Everything had seemed well emulsified but maybe it was only 18 seconds not 20.) So I sank another egg and tried whizzing that into the mix. I confirmed that the blender head was that tight to the glass by lifting the whole thing into the air by the motor and all it did was spin the jar. Not once did it offer to thicken. If anything it ended up thinner – tasted lovely though.
Never being one to waste anything that cost me money, I was loath to throw the mix out so I added some powdered milk (sorry not very paleo but other milk powders are available), coconut flour and bi-carb, tapped a couple of spoonsful into a ramekin and 80 seconds later I had a marvellous microwave muffin.
A bit of research later I think it possible that I may not have added enough salt (I added plenty of pepper but I may have been a bit light handed with the salt as I’m not a big fan and only added about 20 grains). Adding the vinegar onto the eggs at the start of the process may produce a thinner result. Alternatively, and counter intuitively, adding a spoonful of water can start the thickening process – apparently. But by the time I identified those issues I’d already added the coconut flour. Of course I had also, after starting off with a couple of small medium eggs instead of the single large one and adding a couple more along the route to failure, left myself with too few ingredients to try again.
I shall try again though, if only because I loved the muffins that rose from disaster, but I shall use a good spoonful of salt next time. I shall also endeavour to recall to return and report the results.
Now I must get back to studying nut butter recipes 🙂
Oh my goodness, this is the first homemade mayo recipe that actually worked for me!! THANK YOU! I am a mayo addict, and I’ve ruined too many homemade mayos to count. This method really makes sense if you think about it. By leaving the blender at the bottom first, it essentially does what the “streaming” of oil does in traditional recipes. Starting the Whole30 next week, and this recipe opened up so many options! Thanks again for your very descriptive and patient steps!
Best Mayo ever and so easy!!
So this was basically just taken from Serious Eats and modified? Anyway, the reason not to use extra virgin olive oil is because when blended the molecules break or something and cause a bitter type taste. I made the mistake twice and had to throw everything out. Once because I bought it by mistake, and second because it’s all I had in the house and I forgot.
????????????????????????thank you!
I’ve been making this mayo two or three times a month for at least six months now and for the first time had it not work out. But the good news was that I was making 3 jars of it and only 1 failed and I had already planned to make ranch as well. Amazing recipe!!
I’ve been making it regularly for several years now and only had it fail once. I don’t even bother to measure anymore, just throw about this much of this and that much of that in the jar and then blitz away. Works like a charm every single time! 🙂
Just made this tonight. It came out perfectly! I added garlic and roasted red bell pepper. Thanks so much for the simple recipe 🙂
Oooooh, love the idea of adding the roasted bell peppers! I’ll definitely have to try that! And you are very welcome! 🙂
I’m on the SCD and was really missing mayonnaise. I bought a immersion blender today, just for this and was not disappointed. I used half avocado oil and half light-tasting olive oil, ACV, and a little mustard, garlic, onion, pepper, and paprika. It turned out perfectly! Thanks for the excellent tutorial!
I have an older Braun immersion blender, with 6 speeds. The suggested speed for mayonnaise is #5. Do you have any idea if that speed is appropriate for this recipe?
Use the highest speed setting
Only 11 calories per tablespoon! Is that correct?
Yikes! No, not at all! Not sure what happened, I just recently imported the recipe into a new plugin and it must have miscalculated something… I just forced recalculation and it looks much more like it now! Thanks for spotting that. 🙂
This was SO easy! Thank you! I’ve wanted to have mayonnaise on the whole30 and haven’t liked any of the compliant store brands.
*HIGH FIVE* Happy mayo making days ahead! 😀
Well that’s embarrassingly easy—thanks, it turned out perf!
*FIST BUMP*
Hi,
Thank you for this recipe. I have made it faultlessly for over 18 mths now and it’s been delicious. Made it a couple of days ago and it failed to emulsify. Tried again the following day and failed again. We are experiencing a heatwave in England right now, and wondered if that was the problem? I keep oil and eggs at room temp. Followed your ‘rescue’ recipe and added a tbs. cold water to the second fail and resulted in a dressing that worked. Next time I might just put oil and egg in fridge for 30 mins before I try again. But thanks for the save!
The same thing happened to me. I’ve made it multiple times over the past 6-9 months without issue and now my last 3 batches are liquid. I’m doing everything the same as usual. Had 2 fail so got a different carton of eggs in case that was the problem. Tried again a week later and another fail. I don’t know what changed and I miss the yummy mayo! Please help!
This is the first mayo recipe that has turned out really perfect! I’ve tried many other recipes with less than desirable results. Definitely a keeper 🙂 Thank you!
You are most welcome, Theresa!!
I was scrolling through your comments hoping to find an answer to my weird question, but there are too many!! 😂 My immersion blender- when it’s on even the lowest speed- gets sucked to the bottom of the container! There’s no way to slowly lift it while it is running. Does anybody have a solution to this problem? The mixing container that came with it is tall and narrow, but not very tight to the width of the blending head. I’m afraid to even use the blender in a regular bowl (for other purposes- not mayo) because on the occasion I did it splattered everything everywhere! Thanks for any advice!
Thank you, thank you, THANK YOU! I’m going to be starting Whole30 soon, and cannot imagine a life without mayo (it’s going to be hard enough without cheese…) Ever sceptical, I followed your recipe exactly. And… kaboom! In seconds, I had mayo. Mayo! I cannot wait to try out different varieties with herbs and other additions. Your recipe is a game changer and life enhancer; thank you so much for sharing with us! 🙂
You are so very welcome, David! And best of luck (or success, rather) with your Whole30!
Have made this twice this week already! Used another recipe a couple times before and it was so time consuming that I didn’t really want to do it. This was delicious and super fast! Added truffle oil to the last batch and it’s amazing! Thank you for sharing this recipe!
How many pounds of potatoes will this work with. Can’t wait to make this! Thank you!!
Donna
Potatoes? I’m not sure I understand what you mean…
Thank you for this delicious, super quick recipe for mayo! I made mine yesterday (with a borrowed immersion blender) and used avocado oil. Amazingly easy! I will never use store bought mayo again! My husband and children like it, too! Now have to buy my own immersion blender….
Haha! Think of it as an investment, Lea. You’ll repay it in no time with all the money you’ll be saving by not buying store-bought mayo…
This is delicious! My husband and I are trying out Paleo, so no store-bought mayo will do. I used your basic recipe, with apple cider vinegar. I will never buy mayo again! Thank you!
I thought the mayonnaise recipe I was using was simple till I tried this one. Lovely thick and creamy, made straight into the jar, can’t believe how easy it was. I added some whey (from my yogurt making) and let it sit on the counter for a few hours, like my old recipe, to make it probiotic, that way it’ll keep for about 4 weeks but probably won’t be around that long. Thank you for making my life a little bit easier!
You are very welcome, Marj! 🙂
Hreat Recipe! I dont have an immersion blender. Can I use something else? A regular blender or mixer?
absolutely wonderful. this is the mayo I use all the time. also it’s low carb!
Crushed up some fresh Rosemary. Really good! I put everything but the oil in the jar, placed the blender over it and poured the oil over the blender head. No need to wait for settling.
I cannot wait to make this!!! And then invite some friends over for lunch!,,
OMG! This was amazing. I have so many failed homemade attempts! I always blamed my lack of patience for drizzling so was super excited yet skeptical to try this. Instant results. Thank you! I live in the Netherlands I have yet to find extra light olive oil, but found Bertolli. It will have to do!
Beautifully simple recipe, thank you!! I love mayo and looking forward to introducing this version to my kids too!!
Brilliant. I added an extra egg yolk for security. Can’t believe i’ve wasted so much time pouring in a thin stream. This worked perfectly.
After struggling with my usual recipe failing for no reason all of a sudden, someone suggested I try this one. I was absolutely astonished as how fast, easy, and perfect my mayo came out. I think I may have blended a smidge to long as it was super thick but I didn’t mind at all because it tasted absolutely wonderful. Next time I may add a little garlic.
I always add garlic to mine… strongly recommend it! 🙂
I made this with the optional add-ins, but used garlic powder instead. Turned out real good. I want to post it to my new Facebook site
I bought avocado oil especially for this but I find it has a very strong flavor. Same goes for the mayo now.
On top of that the texture is not completely right. It might be because my jar was a little too wide. Not a really wide one but still a bit wider than the stick blender.
Or it was because I used 2 small eggs since my 1 big egg was still too small.
The technique seems good though. Maybe I’ll try again but I’m not sure about the oil I want to use. I don’t like refined oils and my guess is that mild tasting olive oil is refined too.
Oh my gosh! I just made this, it’s soooooo easy! I have been getting tired of commercial mayo, it just smells terrible to me, I tried this and it worked! And was so easy! I’ll never buy commercial mayo again.
LOL, fat fingers on my phone! My name is Wretha 🙂
I found this recipe several years ago when I did my first Whole30 and still marvel at its simplicity and complexity of taste. It couldn’t be easier and it is delicious! More importantly, it is clean with only seven ingredients compared to the chemical filled favorite I used to buy. Thanks so much for sharing this! It’s a game changer that is used over and over again as well as the foundation to many salad dressings.
You are so very welcome, Mary! The pleasure is all mine!
I tried it time and time again. It just tastes awful! I even tried adding some allulose to make it less bitter. No go. Such a sad day. Hubby and I were looking forward to having good ole potato salad again.
My olive oil was the mildest, but still over powered the recipe.
Real sorry to hear, Charmaine! Did you use the extra-light tasting olive oil, as specified in the post? It’s the only kind that’ll work for this. Any other variety will taste awfully bitter. Alternately, you could use any other neutral tasting oil that you like.
I used safflower oil and it tasted great.
Worked and tasted perfect! Followed the simple recipe with the addition of the Dijon mustard. And just curious, how long will it stay good in the fridge?
Simply amazing recipe!!!
This is the best! I always reference it and then throw it what I feel like. Today was lime juice, yellow mustard, pure horseradish, fresh garlic, sea salt, and pepper. Delightful!
How long will it last in frig?
Do you use the stick blender on low or high?
It worked!
The best mayo ever!
What happened to the video?
Better than Hellmann’s mayo, so thick and creamy and healthier for you. Love this recipe.
I have been making this for more years than I care to think about and had a fail recently, turns out the supermarket brand light olive oil does not work! Back to my branded oil and alls well. I’m in Australia so this may only apply to the Cole’s brand here.
I just made it and it was the easiest thing to make!! Thank you for a great recipe!
I love this so easy to make mayo but I find it a little too thick, hoe can I thin it down please?
This recipe is amazing! So easy and so delicious!
I had a cooking class in high school many, many moons ago and we made homemade mayo. Drizzling the oil in a bit at a time, it seemed more like a science project than a recipe. I remember what a chore that was. Needless to say, I never made homemade mayo until I found this recipe, and I’m so glad I did.
This recipe is virtually foolproof.
Thank you so much for sharing this recipe!