Howdy folks! This is an updated and enhanced version of a post from 2016 all about how to make incredible homemade mayo that tastes great and literally takes less than a minute. I’ve even included a video, above the two versions of the recipe at the bottom of the page, showing me in action making this mayo.
First off, I recommend using an immersion blender, but you can also use a regular blender or food processor. You could also do it by hand if you want to get super ripped . . . but I think you’ll find the immersion blender easier.
Paleo Mayo?
When I was a child, I was addicted to mayonnaise. Not real mayonnaise like this easy homemade mayo, but the crappy fake stuff like Miracle Whip and Hellmann’s. Yucky. To be honest, it tasted great but I know it was just full of junk. Once I went Paleo, I figured I was going to live the rest of my life without mayonnaise.
Well, I am so happy I was wrong. I learned how to make my own and some amazing companies came to market with mayonnaise products I love. But what I love more than anything is staying in my pajamas which means making it at home is the best way!
Easy Homemade Mayo (Mayonnaise)
The reason this easy homemade mayo works so well is the simplicity of the ingredients and using some basic tools that make this possible. Normally mayonnaise recipes tell you to have a room temperature egg. To slowly pour the oil in and blah blah. That takes too long.
All you need to accomplish 1-minute immersion blender mayonnaise is:
- An immersion blender. This is the ninja kitchen tool that makes this work. For this recipe, it HAS to be an immersion blender. If you don’t have one, there is a regular recipe below it. The immersion blender I use is the Kitchenaid Pro Line which is an investment but you can use any of these as well.
- 1 glass jar which you will use to make and store your easy homemade mayo. Make sure that you use A TALL AND NARROW JAR with an opening that’s just wide enough to accommodate your immersion blender. I use a 1-pint wide mouth mason jar.
One really important note about this easy homemade mayo is to only use light tasting oil. Trust me or you will end up with disgusting mayo that your dog wouldn’t eat.
I would highly recommend using the oils I do, which are avocado oil, macadamia nut oil, a really light olive oil, almond oil or even walnut oil. You can also use a mixture of oils but anything besides what I listed will create an overpowering flavor you can’t eat.
If you make this recipe and the emulsion breaks, add an egg to another mason jar glass, pour your broken mayo on top of it and blend again with your immersion blender at the bottom for 20 seconds before moving.
Check out the video below to follow along with me making this mayo! You can jump to 8:53 if you want to go right to the mayo making. (Note: the video is a previously recorded Facebook Live video.)
https://youtube.com/watch?v=cwkqHYgEq7U
Easy Homemade Mayo (No immersion blender)
Ingredients
- 1 whole large egg right from refrigerator
- 3 teaspoons fresh lemon or lime juice
- 1/4 teaspoon sea salt
- 1 scant cup of avocado oil
Optional add-ins
- 1/4 teaspoon black pepper
- 1 tablespoon dijon mustard
- fresh herbs and seasonings
- 1 garlic clove peeled and chopped
Instructions
- Place egg, lemon juice and salt in blender or food processor and start running on low.
- Once mixed slowly start dripping your oil in
- I drip 1 tbsp of oil at a time and let it mix for at least a minute
- As you continue to add your oil, it will emulsify but continue to add slowly so you don't break it
- Once your mayonnaise is done, then you can hand mix in any optional ingredients you want
- Store in an airtight container in the refrigerator for up to a week
- Invest in an immersion blender so you can make the mayo faster like above
Paleo Lemon Bars
it’s the simple things that get me. i’ve tried and tried the immersion blender trick and have never got it right. but i do agree homemade mayo is wonderful. i don’t think i’ve bought a jar of mayo from the store in years. and my preference is avocado oil.
thanks for the ‘non-immersion’ recipe.
Simplicity is always great! Glad I could help
Is the immersion blender just a stick blender. As its what i use. The trick i have is to have the blade over the yolk(in the middle of the oil-everything already in jar) and slowly raise the stick blender. where can i get the avocado oil and ranch dressing? Also can it be posted to australia?
Yes, that is an immersion blender. Thank you for the great tip! You can find the avocado oil here and I believe they do ship internationally.
Just made the immersion blender version, and it’s incredible to see mayonnaise come together so easily and quickly! Love it. Thanks so much.
3 tsps = 1 Tbsp
You are correct
How is it safe to eat raw eggs?
I was wondering the same thing? I am using this for and part of the whole 30 ranch dressing and was wondering if it’s safe to eat the raw egg in the mayo?
I was wondering if you knew the difference between a whole egg vs. yolk only (or in your case 2) mayo? I’ve made it with a single whole egg to 1 cup oil ratio.
On another note, this is my first time to your site and I’m making your banana bread with blueberries. The muffins are still in the oven, but they look and smell amazing!! Thanks for the recipe!
I am wondering how it would be if I use organic prepared mustard instead of dry mustard?
That may work. I have used a stone ground before… let me know how it turns out!
Just an FYI, an easier way to make the mayo is to use an immersion blender. Mine comes with a tall container that’s just a little bigger around than the blender. I put all the ingredients in at once, put the blender in, let it sit for a few seconds to allow the oil to float to the top. Then, leaving the blender on the bottom, turn it on. It will pull the oil down at the right rate and emulsify it. Then gradually lift the blender up until it’s all blended. It takes about two minutes and works every time. The main thing to remember is the ingredients all need to be at room temperature and you need a tall, narrow container (so that when all the ingredients are added, the oil sits above the level of the business end of the blender). I usually use a blend of 2 or 3 different oils (olive, hazelnut, macadamia nut, avocado, etc.) in order to get a combination of omega 3, 6 and 9 fatty acids. Macadamia nut oil is good but can be expensive.
Olive oil works perfectly but you have to use non-extra virgin.
Why can’t it be extra virgin?
The flavor doesn’t taste good at all
I’m sitting here eating this for the first time and I have to say it’s pretty outstanding. Dill chicken “salad.” Word to anyone else trying this for the first time… I nearly threw this out after I made it last night. The freshly-made warm result was… gross. Today it’s bomb. Thanks George! This is about the 5th recipe I’ve done successfully from your site.
Awesome thank you so much
another idea for a healthy oil without too much taste is MCT oil, which is made from coconut oil. :)
also, i like to put all the ingredients in a small tall cup, and then use an immersion blender. no carefully dripping oil necessary. and it totally works! there are examples of people doing this on youtube.
How long does the Mayo last in the Fridge?
I’ve kept mine for up to a week
Never tried Macadamia nut oil! I have been using safflower oil but just found out it’s high in omega 6. It looks like macadamia is balanced w/ omega 3 & 6. :) Other than that this is how I make my mayo. I have also used apple cider vinegar instead of lemon when out of lemons.
This was great! Used it for a chicken-sweet potato salad…great results.
Awesome Sean :)
Lisa it will separate, you can use half coconut and half olive or whatever else you like
I have found that the tsp of dijon mustard stabilizes the mayo so that it doesn’t separate easily
can I use coconut oil?
I would beware of Macadamia oil left in the pantry, probably rancid.
Interesting on the macadamia nut oil! I have a bottle in my pantry I use on salad dressings, but this is the first recipe for mayo that recommends it (that I've seen, at least). Am excited to try this recipe! Thanks!
I honestly don't know, I have never left it for more than 2 days without eating it
How long will this keep in the fridge?