This homemade, no-fail whole30 mayonnaise recipe will change your life! It is light & fluffy with a rich flavor - you will never buy store-bought again!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel!
Watch the full video here: YouTube Mayo Video
I never thought I would make homemade whole30 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 I changed my mind.
Not even to mention how much better it tastes and the junk ingredients you can avoid when making your own.
It's perfect when making Homemade Chicken Salad and the sauce for Whole30 Fish Tacos!
Not all, but most 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.
They are highly processed, contain trans fats, and/or are very high in omega-6 fatty acids. This can causes inflammation in the body.
This 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.
So I want to share what I've learned so you don't have any "flops" like me. Here are some things you need to know:
Tips for perfect homemade mayonnaise
- 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. You can also leave them at room temperature for about an hour.
- The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil 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, 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. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- 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.
- Don't use a copper or aluminum bowl. It can leave an aftertaste in your mayo.
- 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.
Frequently asked questions
Yes, you can! In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it happens. So I'm going to tell you exactly how to salvage the mayo if it doesn't emulsify correctly. First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
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 eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
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📖 Recipe
Homemade Mayonnaise {Paleo, Whole30, Dairy Free}
Ingredients
- 1 Whole Egg - room temperature (use pasteurized if worried about the raw egg)
- ½ tsp. Sea Salt
- ½ tsp. Ground Mustard
- 1 ¼ cup Extra Light Tasting Olive Oil - Filippo Berio brand (See notes below, the brand matters!)
- 1 Tbsp. Lemon Juice - room temperature
Instructions
- Place the egg, salt, ground mustard, and ¼ cup of the olive oil into the bowl of a food processor.
- Whirl on low until combined.
- 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.
- Add the lemon juice and pulse on low until combined.
- Place in fridge for 30 minutes to an hour.
- Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the video here: YouTube Mayo Video
- If you have a large food processor (or the blades aren't close to the bottom of the bowl) you'll need to double the recipe, otherwise, it will turn out runny.
- 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. You can also 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!
- The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil 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, some brands of extra light olive oil still have a strong taste! So I started using the 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. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- Buy pasteurized eggs. 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 eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
- 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.
- Don't use a copper or aluminum bowl. It can leave an aftertaste in your mayo.
- What if the mayo doesn't emulsify and is runny? In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it just doesn't turn out - it happens. To fix runny mayo: First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
- 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.
- The recipe can be doubled, but start with only ¼ C of olive oil in the food processor still using a total of 2 ½ C in the entire doubled recipe.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Patrick says
Made this recipe twice so far. It's gets nice and thick (similar to store bought mayo) until I add the lemon juice. Once I add the lemon juice, the consistency gets runny and kind of separated. Any suggestions?
Cassidy Stauffer says
Hi Patrick! That's strange, that's never happened to me - sorry!!! Maybe try adding the lemon juice before you start blending or try adding a bit less - or both! Let me know how it goes!
-Cassidy
Kaylyn says
Bought a food processor specially to make homemade mayo on day 13 of my Whole30. Did this recipe and turned out watery no matter how slowly I drizzled the oil. 🙁 I wasn’t sure if it’s because my processor doesn’t have a low speed or if the blade was too high. Did as instructed above and reported the mixture and it came together! Not as fluffy as I was hoping but that’s probably due to not having a low speed, but so glad I didn’t have to throw everything out! Much better tasting than store bought.
Cassidy Stauffer says
Hi Kaylyn!
I actually just bought a new food processor and am having the same problem! I think it's because the blade is too high on mine. The first time I used it to make mayo mine turned out runny too and I had to use my trick (basically doubling the recipe) to salvage it. Since then, I've found that as long as I double the recipe from the start it turns out fine. I hope this helps and I'm so happy you were able to salvage your mayo!!!
-Cassidy
Rolando says
Just finished making this mayo successfully after the first disaster. However I followed your instructions and redid it with the runny stuff, and it came out perfect. I just had a problem with the slow drizzle. So I solved this by using a teaspoon at a time. That helped a lot. No more store brought garbage and expensive “healthy” brands.
Cassidy Stauffer says
Yay, I'm so happy you were able to salvage your runny mayo and you liked it!!! For awhile I got lazy and started buying the expensive "healthy" brands, but after I started making the homemade again, it's SO much better and really doesn't take that long. I'm never going back, lol!
-Cassidy
Annette says
Making this is easier than driving to the grocery store, picking up a jar of mayo and driving
home and it’s healthier! Has anyone tried doubling the recipe?
Stephanie says
I'm just getting into looking at making my own stuff. however, as a soap maker, an issue that came up a few years ago and is still a problem is adulterated olive oil. i do not know if this is only for evoo, or all olive oil, but fake olive oil is real and a real problem. fillipo is on the list for bad oils. some companies will either add other oils in, or completely replace olive oil and add chlorophyl for color. you can google this and read about it. i just found a current article about it from april 2019 and lists approved oils. this was at realfoodforlife dot com. just thought i would give you a heads up. thanks for sharing your wisdom. i am looking forward to reading more of your recipes.
Jess says
WOW! This mayo is amazing! I’m halfway through doing whole30 and was having a hard time finding a compliant mayonnaise that even tasted tolerable! They all had a really strong avocado oil taste! This mayonnaise was not only super easy and quick to make,I can’t get over how awesome it tastes!!! I’m never buying store bought mayo again! Thank you so much for sharing this recipe!
Beth Blair says
Excellent recipe. Suoer easy! But follow ALL directions to a T! I made 1 batch and followed everything down to the blender speed. My hubby made a second batch and turned the blender up to high and as a result the mayo turned out a bit thinner. Blender/processor speed DOES matter with this recipe!
Now that I know how easy this is to make, I'll not be buying it from the store anymore!
briana jordan says
I’ve never successfully made homemade mayo until this recipe. Thank you!! So yummy 🙂
Cassidy says
Thank you Briana!!! I'm so excited it was successful 🙂
-Cassidy
Heather says
What can you use in place of dry mustard? Could you use Dijon mustard or is that completely different?
Cassidy says
Hi Heather!
Yes, I think you could use prepared mustard instead of dry mustard! I've tried it with yellow mustard and it turned out good but never with Dijon. Dijon might slightly alter the taste, but it should still work 🙂
-Cassidy
Natasha says
Can I use a vitamix
I don’t have a food processor?
Thanks!
Cassidy says
Hi Natasha! I've made it work in a vitamix before, but it's a little tricky. It's been awhile since I tried it in a vitamix, but from what I remember I drizzled in the oil while the blender was set somewhere between 6 and 8 and it thickened way earlier than with a food processor so I didn't use as much oil. It can be done, but like I said, it's a little bit tricky because it thickens so much faster and I don't remember exactly how I did it. I'll have to try it again and tell you all the details ? Hope that helps! If you give it a try come back and let me know how it turned out!
-Cassidy
Linda Katzman @Kitchen Folks says
Hey Cassidy, such a great recipe you had shared. Sometimes i thought why i couldn't be so creative like you while cooking. 🙁 Thanks for sharing this article.i didn't make it before. The mayonnaise are looking perfect. Your tips will help me to make that correctly. Keep sharing this type of recipes.. 🙂
Jill says
Love this recipe. How I make it is I place all ingredients in a wide mouth Mason jar and use my immersion blender. It comes out perfect every time.
Cassidy says
Perfect! I'm so glad to know the immersion blender works!!!
-Cassidy
Tammy Schoettler says
I tried this but it came out runny so I tried again and still runny. Don't think I can drizzle the oil in any slower. Everything was room temp. Help!
Cassidy says
OH NO Tammy I'm so sorry!!! Did you save the runny mayo? Look at step 6 on how to salavage runny mayo so your ingredients don't go to waste. Also, I had to buy a new food processor recently and the blade sits higher on my new one than my old one did. I noticed that the ingredients weren't blending right away becasue they were below the blade. If your food processor has a high blade, you may need to double the recipe to account for the higher blade. I hope this helps and let me know how it turns out! I'm so sorry again!!!
-Cassidy
Karly says
Hi Cassidy! This recipe is great, and I've been making it since October of 2017 (when I did my first Whole30). I made it once, and then continued just making my own, even while not on Whole30. Thank you so much! Quick question though - the nutrition info that you posted per serving, what is the serving size? I'm counting macros right now, and used this homemade mayo for my chicken salad. I have no idea what figures to plug in for this. It says the whole recipe makes 6 servings, but what is the size of the actual serving? Just trying to figure out the math so I can keep as accurate count as possible. Thank you so much!
Cassidy says
Hi Karly! I went back and added the nutritional information after it was first posted so I would have to go back and make the recipe again to see exactly how much it makes and divide it by 6, sorry!!! If I remember correctly though, I think the recipe makes about 3/4 Cup so that would make each serving 2 Tbsp. Sorry I couldn't help more, next time I make it I will figure the exact serving size!
-Cassidy
Janice says
I’ve made this several tones using 1/4 cup avocado oil and 3/4 cup + 2Tbsp. grapeseed oil. I also sub half of the lemon juice for raw ACV. Delicious!
Question: My food processor is 5 qts. Do you think it’s too big for this recipe to work? I normally use the blender, but it’s easy but messy to transfer to a jar.
Cassidy says
Hi Janice, I could have swore I replied to your comment back when you posted it but I don't see it here, I'm SO sorry!!! ...I'm really not sure, I use a regular-sized food processor (not a mini) and it works just fine. I can't find the paperwork so am unsure how big it is exactly, but it's just a typical size. I'd think that your food processor is much bigger than a typical one or the blade sets high from the bottom it, it might not work. So sorry again for getting back to you so late!!!
-Cassidy
Kelly says
Hi Cassidy. I am working the Whole30 program and decided to try making homemade mayo. I found your recipe and have now made three batches. It is better than store bought and I have been recommending it to everyone on the forum inquiring about where to buy compliant mayo. My husband and I have decided this is our go to recipe. Thanks so much!
Annie says
Made this with avocado oil-superb! I also put the lemon juice with the egg etc then used my hand blender for the rest. perfect!
Karolina says
Wow! This mayo is sooo good!!! I am on my first Whole 30 and decided to try it out but honestly I was very skeptical, I really thought it was going to be awful. I couldn’t believe that in about 5 minutes I could almost fully recreate the taste of store bought chemical and sugar filled mayo but it’s really close to the real thing minus all the bad stuff! So so so impressed! Thank you for this recipie 🙂
Lena says
I made this with my Osterizer blender. Turned out excellent.
TeeDee says
Just made this today and it was as promised, quick and easy. I used liquid coconut oil that is unflavored (MCT oil) and it turned out with a nice thick consistency. I used table salt instead of sea salt, so I found it just a tiny bit too salty, but I was using it for a chicken salad so it didn't affect it. Next time I'll either add more lemon juice or part lemon, part vinegar as I found it missing that certain tang that mayo often has. Thanks so much for posting this, Cassidy 🙂
Harriet says
Wow! Oh my God I can't believe I just made homemade mayo for the first time ever ! It is sooo delicious! This recipe is crazy easy and amazing! Thank you! I did add a titch more lemon juice for a bit more tange and I love it! I don't have a food processor so I used my smoothie/juicer. It worked great! I'm so excited, I got all choked up in the middle of my kitchen. I passed tastes around to my family and they were in heaven!
Debbie says
Thought this site looked promising but any time I see fearmongering I know the author doesn't do actual research. Would love to see a single peer reviewed study that supports your assertions. When you start throwing in highly technical terms like Yuck to describe something you really know nothing about I know it's time to move on. How can I trust anything you say when you are so obviously full of it?
Cassidy says
Hi Debbie, I'm sorry you feel that way. I'm just expressing in my own words why I prefer to make my own mayonnaise. The focus of my site is to share recipes in a casual and fun way. I never get into anything serious. I assume that people who are looking for a homemade mayo recipe or for gluten free recipes have already done their own research and I try to focus mainly on the recipes and sometimes express my personal opinions in a casual way. I'm sorry this has offended you.
-Cassidy
Shannon says
How long can you keep in the refrigerator!
Cassidy says
Hi Shannon! This will last for about a week after your egg's expiration date 🙂
-Cassidy
shawna says
Seriously debbie! Get a life. Have fun. It is a non-serious word. Yuck, Yuck, Yuck. Repeat it over and over you might like it!
annie says
So, what's your point! Serves no good-just to be negative. Why not just move on to something else!
Mary Anne Endeman says
Tried this today and I think it came out pretty good. Didn't have enough light olive oil so finished up with avocado oil. I barely drizzled it in while mixing and it was white and thick ----Just like regular mayo! Thank you for posting this!
Deb says
Can't wait to try this. Recently I've been placed on an AIP diet. Being Paleo before this, I made my own Mayo but now that I can't have eggs, this will be a Blessing!
Winn says
Mayo is super easy to make with an immersion blender. Add all ingredients in a large mouth jar (the same one you will store it in). Put the immersion blender in to the bottom, then turn it on and slowly bring it to the top of the ingredients. So much easier than in a blender!!