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Easy Paleo Gluten Free Recipes - Wellness - Truth

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Easy Homemade Mayo in under 1 minute

JT  36 Comments

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Easy Homemade Mayo in Under 1 Minute

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!

Make mayo at home in under 1 minute with whatever flavors you want!

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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.)

 

Easy Homemade Mayo (No immersion blender)

George Bryant (Civilized Caveman)
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

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
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Category: Condiments, Recipes

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Reader Interactions

Comments

  1. rodman

    December 8, 2016 at 5:38 am

    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.

    Reply
    • George Bryant

      December 8, 2016 at 10:26 am

      Simplicity is always great! Glad I could help

      Reply
  2. Gen

    October 27, 2016 at 7:17 pm

    4 stars
    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?

    Reply
    • George Bryant

      October 28, 2016 at 5:57 pm

      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.

      Reply
  3. Christine

    August 21, 2016 at 3:40 pm

    5 stars
    Just made the immersion blender version, and it’s incredible to see mayonnaise come together so easily and quickly! Love it. Thanks so much.

    Reply
  4. Iryna B.

    August 14, 2016 at 11:35 pm

    3 tsps = 1 Tbsp

    Reply
    • George Bryant

      August 15, 2016 at 12:20 am

      You are correct

      Reply
  5. Margie

    October 3, 2014 at 3:47 pm

    How is it safe to eat raw eggs?

    Reply
    • Julie

      January 31, 2019 at 3:32 pm

      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?

      Reply
  6. celine

    September 3, 2014 at 2:35 pm

    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!

    Reply
  7. Ashley

    January 23, 2014 at 1:13 pm

    I am wondering how it would be if I use organic prepared mustard instead of dry mustard?

    Reply
    • George Bryant

      January 26, 2014 at 11:38 am

      That may work. I have used a stone ground before… let me know how it turns out!

      Reply
  8. Janet

    August 2, 2013 at 9:09 am

    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.

    Reply
  9. Primal Pete

    January 16, 2013 at 4:38 am

    Olive oil works perfectly but you have to use non-extra virgin.

    Reply
    • Sara

      June 1, 2016 at 3:26 pm

      Why can’t it be extra virgin?

      Reply
      • George Bryant

        June 1, 2016 at 6:34 pm

        The flavor doesn’t taste good at all

        Reply
  10. Ro

    July 13, 2012 at 1:57 pm

    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.

    Reply
    • Civilized Caveman

      July 13, 2012 at 3:03 pm

      Awesome thank you so much

      Reply
  11. Churyl Zeviar

    June 3, 2012 at 5:58 pm

    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.

    Reply
  12. Ro

    May 17, 2012 at 10:40 pm

    How long does the Mayo last in the Fridge?

    Reply
    • Civilized Caveman

      May 18, 2012 at 5:36 am

      I’ve kept mine for up to a week

      Reply
  13. Tracy

    May 17, 2012 at 10:52 am

    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.

    Reply
  14. Sean McCarthy

    April 26, 2012 at 9:32 pm

    This was great! Used it for a chicken-sweet potato salad…great results.

    Reply
    • Civilized Caveman

      April 26, 2012 at 10:30 pm

      Awesome Sean :)

      Reply
  15. George

    October 5, 2011 at 7:34 pm

    Lisa it will separate, you can use half coconut and half olive or whatever else you like

    Reply
    • Jim

      June 25, 2016 at 10:52 am

      5 stars
      I have found that the tsp of dijon mustard stabilizes the mayo so that it doesn’t separate easily

      Reply
  16. Lisa

    October 5, 2011 at 7:32 pm

    can I use coconut oil?

    Reply
  17. Anonymous

    August 14, 2011 at 3:51 pm

    I would beware of Macadamia oil left in the pantry, probably rancid.

    Reply
  18. Miss Meighan

    July 15, 2011 at 5:34 pm

    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!

    Reply
  19. George

    July 8, 2011 at 7:09 pm

    I honestly don't know, I have never left it for more than 2 days without eating it

    Reply
  20. Reena

    July 8, 2011 at 10:37 am

    How long will this keep in the fridge?

    Reply

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