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Easy Homemade Mayonnaise {Paleo, Whole30, Dairy Free}



I never thought I would make homemade mayonnaise when I can just buy a jar at the store. After all, it’s dairy free and cheap. But let me tell you, after discovering just how easy it is to make my own homemade mayonnaise, how much better it tastes, and how many junk ingredients are in the store-bought, I changed my mind.

Pretty much any commercial mayonnaise you can buy at the store – including Olive Oil mayonnaise – have other yuck oils in them as their main ingredient. Vegetable oils such as canola, soybean, corn,  and cottonseed are the oils most common in store-bought mayonnaise and they are highly processed, contain trans fats, and/or are very high in omega-6 fatty acids which causes inflammation in the body and can lead to numerous health problems. Another problem is that they usually have added sugar and artificial ingredients.

But I’m here to tell you that making your own is REALLY EASY and the taste is beyond compare! All you need is a food processor, a few simple ingredients, and 5 minutes – really, just 5 minutes!

While this isn’t by any means a revolutionary recipe, I’ve learned a lot in my quest to make perfect mayonnaise every time and I wanted to share what I’ve learned so you don’t have any “flops” like me 🙂 So before you get started, here are a few things you need to know:

1) All of your ingredients MUST be room temperature or it will  not thicken.  You can place your eggs in warm water for 5 to 10 minutes or leave them at room temperature for about an hour. I set mine on the counter the night before – no need to worry, the egg won’t go bad!

2) The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil it is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, it took me a long time to figure out why sometimes my mayonnaise tasted awesome and other times it was bitter – some brands of extra light olive oil still have a strong taste! So I started using Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter.

3) I didn’t make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don’t want to spend the money on pasteurized eggs, you can pasteurize them yourself – just google it 🙂 Or you can buy good quality cage-free eggs and wash the egg shell to remove any bacteria that might contaminate the egg when broken. However it’s not guaranteed like pasteurized eggs.

4) The slower you pour, the thicker the mayonnaise.  When the recipe says “slowly drizzle” take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.

5) Don’t use a copper or aluminum bowl, as it will can leave an aftertaste in your mayo.

5) And finally, Homemade mayo is SO MUCH better than store-bought! Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It’s amazing.

With all of that out of the way, lets get started!!!!

By the way, this goes perfect in Homemade Ranch 🙂

4.7 from 17 reviews
Homemade Mayonnaise {Paleo, Whole30, Dairy Free}
Prep time
Total time
*All ingredients MUST be room temperature for the mayonnaise to emulsify. Recipe can be doubled, but start with only ¼ C of olive oil in the food processor still using a total of 2½ C in the entire recipe.
Serves: about 1 cup
  • 1 Whole Egg, room temperature (use pasteurized if worried about the raw egg)
  • ½ tsp. Sea Salt
  • ½ tsp. Ground Mustard
  • 1¼ C Extra Light Tasting Olive Oil, Filippo Berio brand (See above, the brand matters!)
  • 1 Tbsp. Lemon Juice, room temperature
  1. Place the egg, salt, ground mustard and ¼ C of the the olive oil into the bowl of a food processor.
  2. Whirl on low until combined.
  3. While the processor is still running, SLOWLY drizzle the remaining olive oil in, this should take you about 3 minutes. Resist the urge to dump it in at the end.
  4. Add the lemon juice and pulse on low until combined.
  5. Place in fridge for 30 minutes to an hour.
  6. Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.

this post is part of Real Food Fridays and Allergy Free Wednesdays

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  1. Hi Cassidy,
    I certainly agree with you about the store bought mayonnaise – the ingredients are mostly chemical engineered and I certainly wouldn’t touch anything with soybean in. I printed this recipe out and might give it a try. Sounds so healthy and tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted. .

  2. Hi,
    Just a FYi — your twitter share button doesn’t seem to be working. Marla

    • Thanks Marla, I hope you like my homemade version as much as we do 🙂 …humm, I will look into the twitter button, thanks for letting me know!


  3. Fillipo Berrio olive oil (along with just about every other olive oil in the general market) is found to be largely flavored soy oil. Definitely not W30 compliant. Fake oil is huge in the olive oil industry. I suggest doing some research on brands that are reliable. One brand I trust is California Olive Company, which is sold in my local big-box grocery store. This brand make a fine tasting mayo.

    • Thank you for the information Kate! I’ve heard about olive oil not being pure, but haven’t looked into which brands are good- thanks again!!!

      • Portia P. says:

        California Ranch olive oil has also passed purity standards. It is only a dollar or two more than the cheaper brands, and they sell it even at Wal-Mart!

  4. This is the first time I ever made my own mayo. I used safflower oil and an egg from the local Amish farm. It turned out fabulous!

  5. I will never try another paleo/whole 30 mayo recipe… this is it! Before W30, my husband was very adamant that we only buy Best Foods (Hellman’s) mayo. We both think this is great!

    Side note: we looked at a couple stores and could not find the same brand of light olive oil (they had the brand, but only offered it in extra virgin). We opted for ‘Bertoli’ brand light olive oil, which seems to work for us 🙂

  6. Hi! I’ve tried this twice and i cant seem to get it to thicken or even look remotely white…It ends up becoming a yellow runny mess! Im stirring slowly and using only room temperature ingredients. Why is it not thick?

    • Are you stirring slowly or pouring slowly? If you are stirring slowly, it will definitely not thicken – you really need to use a food processor. However, if you’re pouring VERY slowly, using a food processor on low, and all of your ingredients are room temperature I’m not sure, it should thicken? Are you doing all of those things?

      • I don’t have a food processor so I just used a small hand mixer I got from Walmart for a few bucks – worked great for this! Drizzled oil very slowly (I used a 1/4 cup four times so I don’t get tempted to pour too fast).

    • Hello! I’m a culinary student trying to do dairy-free, gluten-free, etc foods. You can actually hand-make mayonnaise. However, I wouldn’t recommend it. It is A LOT of effort. One needs to whisk the ingredients in a bowl VERY fast while VERY slowly adding in the oil. This is because mayonnaise is an emulsion and if it’s not done fast enough it will never come together and will always try to separate. Thus, it is much easier to use a food processor. However, a blender also works fine too!

  7. Absolutely perfect. I bought a couple of small squeeze bottles used for cake icing and filled those to control the flow of oil. It took a few minutes longer but the mayo came out with the perfect consistency and great flavor.

  8. I made extra sure that everything was at room temp. I also bought a couple of small squeeze bottles, those used for cake icing, to make sure I had the easy “drizzle” of the oil. It took a few minutes longer but the consistency is perfect and it tastes great. I agree with what was previously stated that a processor is important. Not sure one can stir at enough of a consistent rate while trying to add oil at an easy constant rate.

  9. You say, dairy free recipe for mayo, and it contains egg in it. Really? 😀

  10. Michelle Jones says:

    Cassidy, this mayo recipe is AH-MAZING! It’s the third Whole30 one I’ve tried and by far the best! Thanks for the detailed instructions and notes at the beginning. I followed them exactly and have the best mayo I’ve ever tasted. You rock!

  11. Hello!
    I am so excited about this recipe! Except I have a teeny tiny food processor and the lid must be locked down in order for it to run. Can I use a blender?
    Thank you!

    • Hi Elaine! I don’t know what kind of blender you have but I have successfully made this in a high powered blender (I used a Vitamix) and I would imagine it would work in a regular blender too but I have not tried it. Hope this helps!!!


      • Works great in a blender! I’m 59 and grew up with mom’s homemade mayo that she made in the blender, way before food processors!

  12. Does a food processor have to be used or could I use a hand blender? I’ve used a hand blender with another recipe and it worked out great but there was no slowly adding the olive oil. The hand blender would be at the bottom of the container and slowly work its way up.

    • Hi Jeff, I have never tried a hand blender so I can’t say for sure. I’d imagine it would work, but again I don’t know. If you do try it, I would still slowly add the olive oil to make sure it emulsifies and you don’t end up with a water-y mess 🙂 If you try it come back and let me know if it worked!!!


      • I make mayonnaise a couple of times a month and always use a stick blender. I even put all the oil at once and almost have a 98 percent success rate. I also use Trader Joe’s Olive oil which is a light olive oil and again it always turns out well.

  13. Hi,
    I tried your recipe and not sure what I did wrong because the mayo didn’t chime out smooth. It’s separated from the oil. I made it in a blendern. Is that my mistake? Help is appreciated. Thanks

    • Hi Munazza! Yes, I’ve made this in a blender and mine separated also. I have since figured out how to make it work in a blender but it is still tricky and mine sometimes still separates! Hope that helps!!!


      • Mom Loves Homemade says:

        The trick here is to add 1tsp. lemon and 1tsp white wine vinegar at the beginning of the process and later on add the amount of lemon stated in this recipe once half of the oil has been incorporated. This will ensure separation will not occurred. But adding the oil it is the most important thing to do. Just add it very slowly. It should takes more than 3 minutes to add all the oil.

  14. Awesome recipe. I warmed the egg in my bra. Worked great!

  15. The first time I made this I used a good Safflower oil…it was great! This time I used Avocado oil and it’s very bland. It’s ok cause I can season it all sorts of ways….just wanted to let ppl know Avocado prob not a great sub.


  16. BYRON LORRIER says:


  17. Came out nice and thick, but very yellow in color..Tastes like I’m eating pure olive oil. I think I used the wrong kind of olive oil. Will try it again.

    • Yeah, the right kind of olive oil is crucial – I’m sure that’s why it tasted like olive oil. I only use the Extra Light Fillippo Berio brand.


  18. Mom Loves Homemade says:

    This is the first time I made mayo. I knew it is an easy thing to do but never put any effort in doing it. I am so glad I did it. The flavor is neutral which means, you have endless possibilities to add flavor to your taste. Here are some options: garlic, dill, cayenne pepper, sriracha sauce, smoke paprika, roasted peppers, 1tbsp. white wine vinegar half way in the addition of the oil, chipotle pepper.

  19. Has anybody tried using flaxseed oil instead of olive oil?

  20. It’s good! 👍


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