With only a few ingredients and very little of your time you can create a great tasting homemade mayo. I promise that after making your own, you will never want to buy it at the store again. It’s that good.
One of the first things I set out to do when I started the Whole 30 in January was make my own mayo. I’d made it a few times before in the past but it didn’t always turn out. After testing many different recipes and discovering what works best I want to give you my NO FAIL recipe.
- 1 cup light olive oil
- 1 cold egg right out of the fridge
- 1/2 tsp sea salt
- 1 tsp ground mustard
- 1/2 lemon, juiced
Instructions
- Dump all you ingredients into a wide mouth mason jar or bowl.
- Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
- Store in an airtight container in refridgerator for up to 4 weeks.
Demo Video of me making a batch of homemade mayo:
I strongly suggest you purchase an emersion blender if you don’t already have one. This fairly cheap appliance will come in handy for mayo, dressings, soups, and more. I have NEVER had a batch of homemade mayo fail since I stared using an emersion blender. It can be done in a regular blender (with a blade on the bottom, low setting) or food processor but you must start with only 1/4 cup of olive oil and your egg. Very SLOWLY pour in the remaining oil. Do not over blend. Once emulsified stir in remaining ingredients.
For a printable version scroll to the bottom of page.
You may also like some of these Whole 30 compliant recipes:
Homemade Mayo
Ingredients
- 1 cup light olive oil
- 1 cold egg right out of the fridge
- 1/2 tsp sea salt
- 1 tsp ground mustard
- 1/2 lemon juiced
Instructions
- Dump all you ingredients into a wide mouth mason jar or bowl.
- Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
- Store in an airtight container in refridgerator for up to 4 weeks.
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22 Comments
I recently discovered the quickest Mayo ever. Place all ingredients in a deep container with egg on bottom, oil on top. Insert emersion blender to the bottom. Turn on and pull to the top. That’s it. So easy and quick clean up.
Thanks for letting us know, Barbara! I’ll have to give that a try!
Do you have to use olive oil? I know that it is healthier but I’m on a tight budget.
I just tried this and my vitamin warmed it up and now it is a smell soup of a mess….I am putting it in the fridge to cool down but I hope I didn’t just waste a whole cup of organic olive oil. Any thoughts?
Hi April,
Mayo can be super tricky and very frustrating. I have found that you must add the olive oil SUPER slow. Also, maybe your Vitamix is too powerful. Can you put it on a slower setting? You can wait until tomorrow and add another egg to your failed mayo. I must say, my favorite new tool for the mayo is an emulsion blender. Put everything in a jar and blend. No pouring. I’m sorry, I hope this helps.
I used 1tbsp of mustard instead of 1tsp dry mustard and I can’t get the mayo to thicken even using an emulsion blender. Did I ruin it with the mustard?:(
I’ve never done it with mustard but I wouldn’t think it would have made a big difference. Maybe try making with just the egg and oil, then stir in the remaining ingredients including the mustard. Making mayo can be frustrating when it doesn’t work and I’m sure all devices are a little different. Once I got my emulsion blender I never had a bad batch. Maybe you just need to find the device that works best for you.
I have seen somewhere that you can try adding another egg to your batch and fix it. I’ve never tried it but it’s worth a shot.
I actually tried that the next day and it worked! I put it back in the fridge and later added another egg and it whipped up great!
DO YOU HAVE A RECEIPE FOR WHOLE 30 SOUR CREAM ?
I don’t but if you find a good one let me know! I do love the Whole Sister’s dump ranch and it might work for what you need?
Thank you, thank you, thank you for your video on mayo. I’ve attempted again, and this time is was so much easier!!
You’re welcome Patricia! I’m glad you found it helpful.
My turned watery, I live in a hot climate, could that be the reason. Also egg was small and at room temperature, plus I used 1/2 cup of vegetable oil. Thanks.
I don’t think where you live matters as much as using the correct oil. I highly suggest trying it with light tasting olive oil only. Also, a hand mixer is the sure, no fail method. Hope this helps!
Made this a couple days ago and it came out perfect! Tried again today with same recipe and it won’t emulsify. Used an immersion blender both times. Any idea why?
Oh no! Sometimes mayo can be so frustrating. My advice is to try it with a room temperature egg.
Did I miss the nutritional breakdown per serving?
I’ve had the problem and if you set it in the fridge for a while to chill you can blend it again and it will work perfectly.
I just wanted to comment because this was like a magic trick. I can’t believe how easy it is to make mayo.
Hi could I use avocado oil?
Can you make this without an emersion blender?
Not many people have great success using a traditional blender. I highly recommend the emersion blender.