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GET IT NOW- Why You’ll Love This Homemade Mayonnaise Recipe
- Mayo Ingredients & Substitutions
- How To Make Mayonnaise
- How To Fix Broken Mayo
- Flavor Variations
- Storage Instructions
- Ways To Use Homemade Mayonnaise
- More Homemade Condiment Recipes
- My Tools For This Mayonnaise Recipe
- Homemade Mayonnaise Recipe (5 Minutes!) Recipe card
- Recipe Reviews
Condiments with natural ingredients can be challenging to find, particularly if you want something affordable. That’s why I make my own when I can! This easy homemade mayonnaise recipe is a staple at our house — so much so that it’s in my first cookbook. It literally takes just a few minutes, using common ingredients, like avocado oil and eggs. And unlike many mayo recipes, this one has almost no cleanup at all! You’ll love mixing it into all kinds of recipes, like classic chicken salad or homemade ranch dressing.
Why You’ll Love This Homemade Mayonnaise Recipe
- Rich, creamy flavor
- Silky, smooth texture
- Only 5 simple, natural ingredients
- Quick prep time — takes 5 minutes!
- Almost no cleanup (store in the same jar!)
- Healthier, natural alternative to store-bought mayonnaise
Mayo Ingredients & Substitutions
Here I explain the best homemade mayonnaise ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Egg – Use a raw egg at room temperature. Egg substitutes won’t work here, sorry.
- Dijon Mustard – Adds a tangy depth to the mayo recipe. You can also use yellow mustard (I’d recommend a slightly smaller amount) or a pinch of mustard powder.
- Apple Cider Vinegar – You can also swap this with white vinegar, fresh lemon juice, or white wine vinegar.
- Sea Salt – I use 1/4 teaspoon, but you can double that if you prefer a saltier mayo.
- Avocado Oil – Avocado oil is the best choice for homemade mayonnaise. It tastes light, and is less processed than the soybean oil, vegetable oil, or canola oil you’ll find in store-bought (these are also over 90% GMO in the U.S.). If you don’t have avocado oil, you can use any other neutral-flavored oil, such as refined liquid coconut oil or light olive oil. Extra-virgin olive oil also works, but the flavor will come through in the mayo.
How To Make Mayonnaise
This section shows how to make mayo, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
- Start with the egg. Crack the egg into a wide mouth glass jar, or a tall glass wide enough for an immersion blender to fit.
NOTE: Do not use a bowl.
The ingredients won’t layer properly in a bowl, so a jar or wide glass is necessary.
- Add the Dijon mustard, vinegar, and salt. Try not to disturb the egg. Do not whisk or stir.
- Add oil. Pour the oil on top. Again, do not whisk or stir.
- Blend. Place the immersion blender at the bottom of the jar, where the egg is. Blend for 20 seconds without moving, until the mixture starts to turn white at the bottom.
- Finish blending. Slowly move the blender up and down in the jar to make the homemade mayonnaise recipe.
VARIATION: Don’t have a blender? Use food processor!
I prefer the immersion blender method for making this mayonnaise recipe, because it’s easier to wash than a food processor and I can store the mayo in the same jar. But if you don’t have one, here is how to make mayonnaise using a food processor:
- Combine all the ingredients except the olive oil in a small food processor.
- Turn on the food processor. While it’s running, and pour in the oil in a thin stream, until the homemade mayo forms.
How To Fix Broken Mayo
Over the years I’ve heard about several tricks for fixing broken mayo. To be honest, using this immersion blender method, I have never had it break. It is seriously the perfect no fail homemade mayonnaise! But just in case, I still wanted to include some helpful tips for how to fix it if it’s broken or too thin:
- Egg yolk – The easiest way is with an additional egg yolk. Place a yolk into a clean bowl and whisk in just a little bit of the broken mayo. Once it begins to thicken, gradually whisk in the rest. The extra yolk helps re-emulsify the mayo.
- Mustard – This is similar to the previous method, except using mustard instead of another yolk. I remember reading somewhere that Julia Child used this trick. Place the mustard into a clean bowl, and whisk in a little of the broken mayonnaise. Once it starts to come together, gradually whisk in all the remaining mayo.
- Hot water – Whisk a couple tablespoons of boiling water into the mayo. This is a good trick to fix mayonnaise that is too thin, even if it’s not broken. It cooks the egg in the mayo very slightly, making it thicker.
Flavor Variations
Looking for some new and exciting flavors in your homemade mayonnaise? Try these ideas:
- Spicy Mayo – Also known as sriracha mayo! Simply mix 2 tablespoons of sriracha sauce with 1 cup of your homemade mayo for a fiery kick.
- Chipotle Mayo – Blend 1 cup of this mayonnaise recipe with 1-2 chipotle peppers in adobo sauce, and a squeeze of lime juice for a smoky, tangy taste. It tastes amazing with air fryer sweet potatoes!
- Garlic Mayo – To make garlicky mayonnaise, add 1 to 2 minced garlic cloves to 1 cup of this mayo. If you love garlic, also check out garlic aioli, which is similar but uses garlic as the primary flavor.
- Mayo Ketchup – Combine 1 cup of mayo with 1/2 cup ketchup (or make your own homemade ketchup that tastes even better!) and a tablespoon of lemon juice for a sweet and tangy sauce. This is the perfect dip for air fryer French fries or garlic parmesan fries!
Storage Instructions
Store this homemade mayonnaise recipe right in the jar (in the refrigerator) for up to a week.
Can You Freeze Mayonnaise?
No, it’s not recommended to freeze mayonnaise, as it will separate and lose its creamy texture when thawed.
Ways To Use Homemade Mayonnaise
You can use this homemade mayonnaise recipe just like regular mayo. Here are some fun and tasty ideas to try it out in your kitchen:
- Salads – I use this mayonnaise recipe in all of my creamy salads, including chicken salad, creamy tuna salad, classic egg salad, and even cauliflower potato salad. It’s also delicious a simple dressing for 7 layer salad.
- Seafood – Mayo makes a surprisingly delicious topping on fish, like salmon with mayo and parmesan crusted tilapia. If you like the idea of dipping foods, you can serve your favorite crackers or veggies with creamy shrimp salad or lobster salad.
- Salad Dressings – It’s perfect for coleslaw, or as a creamy base for a homemade ranch or Caesar dressing.
- Sandwiches and Wraps – Spread it on sandwiches or wraps for extra flavor. Homemade mayonnaise pairs well with leftover turkey, BLTs, burgers, or veggie wraps.
- Dips – Use it as a base for a creamy dip, like hot crab dip, spinach dip, or French onion dip.
More Homemade Condiment Recipes
If you’re excited about homemade condiments, there’s more to explore! Here are more simple recipes that add flavor to your meals, all with minutes of prep:
My Tools For This Mayonnaise Recipe
- Wide Mouth Jar – These fit my immersion blender and come with lids for storage.
- Immersion Blender – My go-to for making this recipe for mayonnaise!
Homemade Mayonnaise Recipe (5 Minutes!)
Learn how to make mayonnaise in just 5 minutes, with less cleanup! This homemade mayo recipe needs only 5 simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
-
Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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Pour the oil on top. Again, do not whisk or stir.
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Carefully submerge an immersion blender into the bottom of the jar, so that it's right where the egg is. Blend on low power for about 20 seconds without moving, until you see most of the jar has turned white. Then, slowly start to move the blender upward, without lifting the blender out into the air. Once you reach the top of the oil, slowly move back down to the bottom. Go up and down like this a few times, until mayonnaise forms.
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Store the homemade paleo mayonnaise right in the jar, in the refrigerator.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 tbsp
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Homemade Mayonnaise Recipe
494 Comments
Faylene Romsa
0I have made this mayonnaise recipe twice without failure. It has turned out perfect both times. I watched Myas video on how to make it the first time.
To be honest, it was like watching a science project come to life. I thought, how is this really going to turn into mayonnaise, but as I watched it evolve, it was the coolest thing ever. To see my egg, oil, and other ingredients turn into healthy mayonnaise.
I so appreciate Myas recipes. They are written in laymen’s terms so they are easy to follow. Thank you
Isabella
0Hi Maya,
I am genetically allergic to Milk (any dairy products) and Latex. My second terrible Latex anaphylactic attack caused many additional food allergies one of them is dramatic allergy to eggs (17 bloody wounds on back of my head and 20 wounds on my upper back for several months). It took me quite a while to identify that the eggs were the culprit. Stopped eggs – wounds gone. I am explaining my egg allergy here bcs may be someone of your reader has the same problem and cannot connect it to eggs. How can I make a Mayo without eggs?,
Fortunately Milk is very easy to substitute. My new project is: how to make Kefir from Coconut cream.
Thanks, Isabella
Wholesome Yum M
0Hi Isabella, Thank you for sharing your experiences. Food allergies can be tricky to pin down, and I too hope your experience can help others. I don’t have a recipe (at this time) for vegan mayo, but if you are willing to experiment, you could try subbing the egg with plant-based milk like coconut or almond milk. Be patient with the blending process, it may take a little longer for the ingredients to emulsify. Best wishes!
J.K.K
0I made the mayo the 1st time with rice wine vinegar only because I had it and the apple vinegar was expired. Husband loved it! “Best mayo he ever had! I made the apple cider vinegar but added a little garlic powder and white pepper. He likes it but noticed that change in flavor. Still loves the homemade version vs the other!
Patricia Mckee
0I have tried and failed this recipe a few times. Cannot figure out how to get it right. From the comments, I must be the only one that is having issues.
Wholesome Yum M
0Hi Patricia, I’m sorry you are struggling with this recipe. Make sure that all your ingredients are at room temperature before you start. When you put the immersion blender in the jar and start it, be patient. Let the ingredients fully emulsify and turn opaque before lifting the head and incorporating the rest of the oil. I hope you find these tips helpful.
Nancy
0Hi: I’m a long time user of this recipe….and have loved it. I have changed it frequently with garlic powder, dill etc…..never had a problem. Also loved making ranch dressing etc, with this as a base.. And, I must admit, maybe Ive been a little smug. Then it happened….it broke…and I’ve gone back to just the exact recipe..everything room temperature, etc. And it’s been several times now, and adding an egg yolk hasn’t fixed it. I’ve even tried large eggs, or omega or cage free…. Hope you can help…….I miss my Mayo…..I can’t go back to store bought.
Wholesome Yum M
0Hi Nancy, Are there any other variables that have been changed? Are you using a different jar or maybe different types of vinegar? Room temp ingredients are always key. I like to try the hot water tip first if the mayo doesn’t come together. I hope this helps!
Nancy
0Maya: thanks for your reply and the idea to check my apple cider vinegar. That was the problem, at least I think so,,,,I was down near the bottom of a jar of organic with the ‘mother’,,, and that must have affected the Mayo…. I just made two batches that are perfect with a new bottle of regular apple cider vinegar. I’ve enjoyed this recipe so much using it in other recipes,,,,,thanks for the recipe and your help.
Leslie McCullough
0Hi
Well I made the mayonnaise but it did not thicken and I was a bout to through it out when I remembered you had a section on how to restore broken Mayonnaise. I decided to use the Dion mustard method and it worked really well. the only problem with my mayonnaise is that it is very green because the avocado oil was green. Tastes fine just looks weird. Not sure what I did wrong in the original method though.
Wholesome Yum M
0Hi Leslie, I’m so glad you were able to make this recipe work for you! The most crucial part of this recipe is temperature. You want everything to be at room temperature before making this recipe. I hope this helps you next time!
Ana
0Is there a way to make this so that I am not serving raw egg?
Wholesome Yum M
0Hi Ana, There will always be a slight risk associated with using raw eggs, but if you are using pastured eggs that have been properly stored, then your risk is minimal.
Cj Wallin
0Looks like some had a similar experience….. I followed the recipe exactly and wasted $10 of ingredients to a thin, watery mixture. Suggestions?
Wholesome Yum M
0Hi CJ, Did you try any of the troubleshooting tips in the ‘How to Fix Broken Mayo’ section? I would try adding another egg first. Be sure that it’s at room temperature, which is important for the success of this recipe.
Chelsea Genteman
0Flavor is good. Of the 5/6x I have attempted to make this recipe- following ALL of the instructions (and tips) I have ended up with soupy salad dressing Not creamy thick mayo. And I AM careful with my ingredients and tools. Would not call this full-proof. Sorry. Maybe others will have better luck.
Debby
0I used avocado oil and followed recipe exactly. Fantastic! Love it!
Terraline Evans
0Question: I’ve tried both Kensington and Chosen Foods Avo Mayo and didn’t care for the taste in either. Before diving in with this, can you give an honest opinion of how this compares for taste? I’m hoping for closer to the usual Best Foods flavor- neutral. Thanks!
Wholesome Yum M
0Hi Terraline, For the most neutral flavor, you will want to use white vinegar in place of the apple cider vinegar and omit the mustard. Enjoy your mayo!
SARA
0Didnt work for me but had to use the wisk attachment cause my jar wasnt wide enough. 🙁 wasted a cup of avocado oil
Wholesome Yum M
0Hi Sara, This recipe really works best with the immersion blender, as stated in the recipe, not the whisk.
Chelsea Genteman
0Take 3! ORDER MATTERS! (Or you will have soup instead of mayo!) Follow instructions carefully. Egg, carefully add remaining ingredients. Carefully insert IB. Be patient as it ‘creams white.’ Thank you for the specific instructions. Flavor is good.
Chelsea Genteman
0Help! Why is my mayo more soup than mayo?
Abbey
0Hey! I followed this recipe to a T-and my Mayo came out super super thin and looked curdled. Idk what i did wrong ! I tried saving it but couldn’t and ended up wasting a cup of my precious avocado oil. Wahhhh
Wholesome Yum M
0Hi Abbey, Did you happen to watch the video in the recipe card? How did your mayo look in comparison? Did it turn opaque and creamy?
Beverly Watkins
0I LOVE this recipe!!! So quick and easy. I’ll never buy Mayo again! It’s extra good with fresh eggs from my free range hens. Thank you for all of your wonderful recipes. I’m a fan for life!!
Sandy
0This was my first time trying the recipe and it worked perfectly! I made sure the take the egg out of the fridge and really wait for it to warm up to room temperature. Followed the instructions and it made a really creamy mayo that tasted great and had a lovely texture. Thanks for a wonderful recipe!
Sherry
0Try number two…after reading other reviews (should have done that first!). Success! Left all ingredients out for a few hours to come to room temp. That was the secret! And the taste is good. Thank you for this recipe!
Erik
0This is so much better than I expected. I thought it would taste good but not that good. New favorite.
Beth
0I was able to make the recipe once but admittedly couldn’t repeat the coagulation miracle. I tried the above hacks without luck and even went so far as to thicken with cornstarch as to not waste my precious ingredients. I decided to use a second egg and voila’! I’m striking 100% with all batches. Room temp for everything and scrumpdidlyumptous every time.
Kim
0This was delicious, creamy & very easy! I followed recipe (with ACV) exactly. I tried hand blender (not immersion) method years ago with mixed success and gave up. Alas, I was out of mayo recently, and the nearest store is half an hour away. So…. Wholesome Yum to the rescue! Thanks for another awesome recipe. 🙂
Michele Even
0Does this taste like mayonnaise or “salad dressing,” (like Miracle Whip) which some people equate with mayo? I just tried a different recipe with similar ingredients and it did not work. Don’t want to buy an immersion blender if it doesn’t taste like mayo.
Wholesome Yum M
0Hi Michele, This is a mayonnaise, it does not taste like any of the store-bought mayos, as the flavor profile is more neutral.
Elle
0This worked perfectly! After reading extensively through the comments, I made sure both the egg and mustard were room temperature. Then I followed the steps as closely as possible. It came out great! After reading the comments, my guess is that the egg and mustard being at room temperature is the key. Thank you for this great recipe!
(P.S. I’m on the Candida diet, so I was looking for a recipe with apple cider vinegar and no sugar, and this fit the bill. Thanks again!)
Judy Hildreth
0HI Maya, Should I not worry about using raw eggs? I’ve always been careful about that, even giving up sampling raw cookie dough. LOL. Thanks for your response. Judy
Wholesome Yum M
0Hi Judy, There will always be a slight risk associated with using raw eggs, but if you are using pastured eggs that have been properly stored, then your risk is minimal.
Stacey
0Help! What am I doing wrong? Just threw out my fourth batch because all I get is liquid, it never thickens. It used to work but then that immersion blender broke and the new one is lacking . Do I blend on high or low? Thanks I would appreciate wisdom as I am tired of throwing out so much oil.
Wholesome Yum M
0Hi Stacey, Keep the head of the immersion blender at the bottom of the jar. Start on low power for about 20 seconds, then switch to high power. Do not lift the head of the immersion blender until the mayo turns opaque and thick at the bottom of the jar. Once it emulsifies, you can lift the head and incorporate the rest of the oil on top. Also, be sure your ingredients are all room temperature. Best wishes!
Susan Speerbrecher
0This Easy MAYO recipe is the most wonderful mayonnaise i’ve ever tasted, and I used to use Hellman’s and loved it, (as did Julia Childs) until I started being aware of all the bad ingredients in Hellman’s, and every other mayonnaise on the grocery store shelf. So I tried making my own.
I used room temperature eggs, high quality olive oil, and tried many different recipes. The results were always disappointing at best! I followed the directions, drizzled the oil into the food processor with it running, slowly, etcetera, etcetera,
and it usually came out runny, too olive oily, and just not good! And most certainly, NOT worth all the effort and the cost of ingredients!
Then came Maya!
First, using avocado oil instead of olive oil is genius! I like olive oil, but not when it smacks me in the face with its strong taste! The avocado oil is so much better! It’s more neutral, but still allows other flavors to come through.
Also, it’s so easy! You put all the ingredients into the jar, in a specific order, and just let the immersion blender do its thing! And it thickens in seconds! It’s like magic! I’ve never had it NOT do what it’s supposed to do – it always comes out thickened to the right consistency and a creamy dollop of heaven!
I’ve also made Maya’s Ranch dressing recipe using a cup of the wonderful Mayo recipe, and that’s fabulous, also! So now, I usually make a double recipe of the Mayo and then use half of it to make the Ranch. I think Julia would rate both recipes with 5 stars!
Bharat
0With that can this mayo be eaten with? Sorry, I am from India; we don’t use mayo so wondering with what keto meals I can eat with mayo with.
Would this mayo taste better with only yolk? I have many recipes online using only yolk, any particular reason you used egg white too?
Wholesome Yum M
0Hi Bharat, I have MANY recipes on the site that include mayo. Feel free to type ‘mayo’ into the search box for a list of recipes that all include it! As for the recipe, I believe using the whole egg gives the mayo the most neutral flavor. Recipes using just the yolks are much richer and ‘eggier’ in my opinion.
Cas Richards
0Finally I have a mayonnaise that works. I have had so many failures. A great recipe. Love it
Thank you so much.
Bharat
01) Can I use yolk instead of whole egg here?
2) Can I use homemade mustard instead of dijon mustard?
Wholesome Yum M
0Hi Bharat, Omitting the egg white is fine, but I would increase the number of yolks from 1 to 2. Homemade mustard should work fine as long as it has the same texture and consistency of dijon mustard.
Jamie
0Tried this for the first time and it went horribly wrong. I blended for 20 seconds at low on bottom of the jar before moving up and it ended up combined but too thin. Then my SO thought it needed more blending and it split really badly. So I tried with a new egg yolk in a clean bowl but it went gluey and I couldn’t keep whisking. Tried it on low in the food processor while adding the boiling water but it is just a separated, oily mess. Is it too far gone to save now?
Wholesome Yum M
0Hi Jamie, I think it’s best to start over. This method works well with a tall glass jar. Hold the blender at the bottom of the jar until the mayo starts to emulsify. Once it turns opaque and starts to thicken, you can raise the blender head up and incorporate the rest of the oil.
Jamie
0I did use a 32 oz wide mouth jar and blend at the bottom for 20 seconds. My immersion blender has 12 speed settings and I used the lowest one. Should I turn up the speed next time?
Beverly
0My immersion blender only has one speed. If it starts out too fast will that cause this to fail? It also tends to “free wheel” sometimes; this will cause starting and stopping. Is that an issue? I’ll getting a new one. Just want to see if I can make this now or have to wait. Thank you!
Maya | Wholesome Yum
0Hi Beverly, I don’t think the speed will be an issue, but I’m not sure about the starting and stopping. Let me know how it goes if you try it!
Wholesome Yum M
0Hi Jamie, Yes, you may want to change the speed or let the mayo blend for a few seconds longer to get it to emulsify.
Rachel
0How long does it stay good in the fridge for?
Wholesome Yum M
0Hi Rachel, This mayo will stay fresh for 7-10 days.
Paula Waslen
0Finally made that. It is so easy and doesn’t break all the time!
Kama
0Hi There, I followed this recipe really closely I think but my mayo won’t thicken! Any suggestions?
Wholesome Yum M
0Hi Kama, Hold your immersion blender at the bottom of the jar until it starts to emulsify. Lift the blender up once it does this to incorporate the rest of the oil. It doesn’t seem to work if you hold the blender at the top of the oil mixture. Also, it helps if all your ingredients are at room temperature.
Farah
0I used vegetable oil and regular vinegar instead, and it turned out AMAZING!!! Never thought making mayonaise would be this easy! From now on this will be my go to recipe, since it only took me 3 minutes to make!!! Definitely recommend this!!!
Wendy E Hollandsworth
0I don’t have an immersion blender, can I make this in my Vitamix?
Wholesome Yum M
0Hi Wendy, I’m sorry, I don’t know if this recipe will come together in a standard blender.
Wendy E Hollandsworth
0No worries. I may have to break down and get the immersion, I love the idea of making my own mayo.
By the way, we just started low carb eating and I find your website to be invaluable. Thank you.
Sasha Robertshaw
0Well that was a total disaster, unfortunately. I used avocado oil and submerged an Emerson blender, following the instructions. Just ended up with a runny mess, so tried the suggestion of another egg yolk, still runny. So tried the Dijon mustard trick next, still a runny mess, now tasting of too much mustard. Tried the 2 tbsps of boiling water, made it a little thicker but now the texture of a sauce. So tried yet another egg yolk – no change. So added another 2 tbsps of boiling water, – no change. So I now have a pale green sauce that I don’t know what to do with. Avocado oil is very expensive so I am very disappointed.
So if anyone has any ideas of where to go from here I would be please to hear them, thank you.
Wholesome Yum M
0Hi Sasha, I am sorry you had a bad experience with this recipe. Remember to hold the immersion blender at the bottom of the jar until the oil starts to turn opaque, then you can lift it up to incorporate the rest of the oil. Additionally, other readers have noted having success after letting all the ingredients reach room temperature, so you may want to try that too with the mustard.
Sasha
0Thank you, I will try it again. Sorry about the star rating, I thought I had to enter something and posted it before I saw your comment about giving you the chance to respond first.
Carolyn
0Absolutely delicious! Thank you so much!
Cynthia Guare
0I just made this and it is delicious! It was super easy and mixed well. Thank you! I’d forgotten how easy homemade mayo is to make and less money than healthy ready made.
Luz
0I really want to try this recipe but I have not this kind of blender. I have ninja blender, hand mixer, and food processor. Do you think that I could do it with any of these kitchens tools? Thanks
Wholesome Yum M
0Hi Luz, You can make mayo by hand with a whisk or a mixer, however, it would be a completely different technique and require different steps to make it. Be sure to do your research on how to make aioli with a stand mixer or by hand before proceeding with the recipe.
Wendy
0Do you think this process would work if the recipe was doubled.
Wholesome Yum M
0Hi Wendy, Actually I think it would be best to make two separate batches.
Beth J
0I think I figured out the “broken mayo” problem!! I used this recipe twice with complete success, only to fail the next three times!! I tried the hot water trick, then the extra egg yolk trick to no avail. Just wasted oil… I was super frustrated. I kept thinking about what went wrong… for days. Then I realized I had used room temperature mustard with my first few attempts, and had no problem. So, I tried this recipe one last time. I left the eggs AND mustard (which once opened, I keep in the fridge) on the counter for 3-4 hours. It worked! So… remember, when you bring your eggs up to room temperature, do the same with your dijon mustard. It must have been that one measly teaspoon of cold mustard that messed up all those batches in the past… ROOM TEMPERATURE MUSTARD FOR THE WIN!
kobun37
0I don’t use a lot of mayonnaise (I’m on team Miracle Whip for sandwiches and burgers) but I sometimes need mayo for recipes. I’m very happy to find a method for making it on demand with healthier ingredients than store bought.
I used whole dried eggs and was able to halve the recipe. Blended up just fine with my Cuisinart smart stick. Hopefully it will have a longer shelf life without the raw egg.
Frank
0This is by far one of the simplest mayo recipes I have found. Loved it!
Ken
0I was doing a side by side comparison on the Nutrition Information between your Homemade Avocado Oil Mayo and the Kraft Reduced Fat Olive Oil Mayo that i currently buy. My findings were that the Kraft Reduced Fat Olive Oil Mayo had half the Calories (50 Calories) and less than half the fat (5 grams) of your Homemade Avocado Oil Mayo, for the same serving size of 1 tbsp.
Wholesome Yum M
0Hi Ken, We don’t generally fear fat on this website! The store-bought version will still contain unhealthy oils like canola, soy, and possibly some sort of starch. If you are okay with those ingredients, then go for it. My recipe is a clean version of mayo without the extra ingredients.
Edna
0I tried to the t and it failed. I tried egg yolk- no change, hot water- no change.
Maybe it was my immersion blender it only has one speed, high.
Wholesome Yum M
0Hi Edna, Remember to keep your immersion blender at the bottom of the jar until the oil starts to emulsify and turn opaque. I haven’t tested it, but the recipe should still work when your blender has 1 speed.
Linda
0This is the only fool proof recipe I’ve ever found. It is SO easy. One thing that might help others is that if the bottom of the inside of the container you are using is not reasonably flat it won’t work. I tried a jar that had a large globe on the bottom and it will not allow you to center your yolk under the immersion blender and I couldn’t get it to emuksify properly. I went back to my original container and have never had my mayo break since then. Hope this helps. And thanks so very much for this method!
Amber Rogers
0Can I use a regular mixer if I dont have an immersion blender?
Wholesome Yum M
0Hi Amber, No. That will not work with this recipe.
Beth
0I didn’t quite get that I needed to start from the bottom and work up but an egg yolk later and I’m in the mayo business.
Megan
0Unfortunately, this recipe did not work out for me. I have a lot of experience with cooking and we ran out of mayo. Normally, I’d make it in my food processor, but it was the lid was in the dishwasher, so I found this recipe and got out my immersion blender. I followed the directions to a T, with the layering and all. The only difference was my egg had only been sitting out about 15 min, so probably not quite room temp. I carefully went up and down trying to blend it, but it was all liquid. Then I used the hot water recommendation. No luck. Then the egg yolk. No luck. Finally, not wanting to waste the ingredients, I slowly poured it into my vitamix and blended on high. It thickened and lightened up immediately. Still not super thick like the photos, but usable. Next time I will just use my food processor.
Wholesome Yum M
0Hi Megan, Sorry this didn’t turn out as expected. The instructions state to leave the immersion blender at the bottom of the container for about 20 seconds until most of the jar has turned white. The excess movement doesn’t help with the emulsification of the mayo.
Nola Ings
0This is my 3rd time making this mayonaise and it’s been perfect every time. I will never buy mayonnaise again. Love it. Thank you so much for the recipe.
Regina
0Hello, I followed this recipe and did exactly as you said. It did not work for me. I am left with a liquid mixture. I’ve made mayo before in a food processor, was hoping to try the immersion blender method. I’m not sure why it did not work ☹️
Wholesome Yum M
0Hi Regina, Did you hold the immersion blender at the bottom of the jar until the emulsion started? It should turn opaque creamy white before you left the blender up and incorporate the rest of the jar.
Karen
0I have wasted three cups of avacado oil on this recipe. It never solidified. Tried the egg yolk fix, no good. Added the oil slooooowly, never worked.
Heather
0The only issue I had was not using a small enough container if you’re using an immersion blender.
The bottom of your blender needs to just fit the bottom of the container your mixing in. I used a large bottom bowl and it wouldn’t set at all. I tried again in talk coffee mug and worked like a charm!
Size does matter lol!
Maya | Wholesome Yum
0Hi Karen, Sorry to hear it didn’t work for you. It sounds like you used a different method though and did not follow the recipe. You said you added the oil slowly, but the recipe does not say to do that. Adding oil in a drizzle is a method used by some recipes, but not this one. Check the steps again and watch the video on the recipe card above to see how it works.