Learn how to make mayonnaise in just 3 minutes using an immersion blender! Flavor based on Hellman’s or Best Foods mayonnaise.
The Best Recipe For Homemade Mayonnaise
You’ll love this recipe for a quick and easy, Whole30 compliant homemade mayonnaise recipe! With easy instructions and basic, whole ingredients, you’ll learn how to make mayonnaise in under 5 minutes!
Making your own condiments from scratch has never been easier, and no you can rest easy knowing you aren’t loading your body full of the cheap oils, preservatives, sulfites, and hidden sugar.
Don’t think you’ll be sacrificing the flavors of your favorite mayonnaise with this healthier recipe. My go-to always used to be Hellman’s (called Best Foods on the West Coast), and this recipe tastes just like it!
How To Make Mayonnaise
After trying a bunch of different methods from old-fashioned hand whisking (looking at you Julia Child), the food processor method (too time-consuming) and some failed immersion blender recipes, I finally landed on this recipe for homemade mayonnaise from Northwest Edible.
Erica adapted her version from Serious Eats and I played around with it until I got it to taste like Hellman’s.
This seriously takes less than 2 minutes – no joke. You can have homemade, clean-ingredient mayonnaise anytime you want, you just need to make you have an immersion blender
Here’s how it’s done:
- Begin by placing all ingredients in a wide mouth mason jar of other tall, cylinder-shaped container. (image #1 below)
- Let the ingredients sit until the oil rises to the top.
- Place the immersion blender in so that it sits firmly on the bottom of the container. (image #2 below)
- Set it to the highest speed and turn on. Once most of the mixture has emulsified begin to move the immersion blender up and down to incorporate any oil that is sitting on the top.
- You should have thick, creamy mayo! (image #3 below)
- Place in a container with a lid, keep refrigerated and use up within one week. Enjoy!
Do you need an Immersion Blender to make Whole 30 Mayonnaise?
Nope. You could use a large bowl and a whisk but be prepared for it to take a LONG time. You could also use a food processor or traditional blender but there are a lot of variations in size and the number of ingredients may not come above the blades. If that happens, it won’t blend any or all of it.
I like to use an immersion blender because it’s easy, quick and you can assure that you are going to emulsify the ingredients from the bottom up.
Is Homemade Mayonnaise Whole30 compliant?
Only if you use compliant oils such as avocado oil, walnut oil, macadamia nut oil, olive oil, and coconut oil. Any other oils will not qualify it as a whole30 recipe.
If you ever find yourself questioning if something is Who30 compliant, it’s best to be safe than sorry, so just look it up.
It’s one of those diets that can be overwhelming at first trying to navigate which food to avoid, and which to stock up on, but trust me, once you get the hang of it, it becomes second nature.
Which Oil is Best for Blender Mayonnaise?
- Personally, I love a combination of a mild tasting, neutral oil like Avocado Oil paired with Extra Virgin Olive Oil. I have found that a 2/3 to 1/3 ratio yields the best and most consistent flavor.
- If you use all avocado oil, the mayonnaise will likely be too neutral tasting and bland.
- If you use all extra virgin olive oil, the mayonnaise will likely be too overpowering and not mild enough.
More Homemade Sauce and Dressing Recipes To Try
I never thought I would be someone who made all my own condiments and dressings because it’s just so easy to pick some up from the store. Plus they have so many different options, including “healthy” ones, so I thought I was safe.
Realistically even the healthier options at the grocery stores are still packed full of plenty of ingredients we don’t particularly want to put in our bodies which is what finally made me take the leap and start making my own. Now that I know how easy it is, there’s no going back!
If you’re ready to make the switch to homemade sauces and dressing, check out some of my personal favorites:
Did you make this recipe? Please give it a star rating below!
Learn how to make mayonnaise in just 3 minutes using an immersion blender! Flavor based on Hellman's or Best Foods mayonnaise.
- 1 large egg
- 1 Tablespoon lemon juice approx. half of a large lemon
- 1/2 teaspoon dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
- 2/3 cup mild neutral oil such as avocado or light olive oil can also use macadamia nut oil, walnut oil or other high-quality mild oil
- 1/3 cup extra virgin olive oil
Begin by placing all ingredients in a wide mouth mason jar of other tall, cylinder shaped container.
Make sure the white pepper is not clumped up and let the ingredients sit for a minute or two until the oil rises to the top.
Place the immersion blender in so that it sits firmly on the bottom of the container.
Set it to the highest speed and turn on. Do NOT pull the blender up or out, just allow it to sit at the bottom of the container. The mayo will start to emulsify and begin creeping up the sides.
Once most of the mixture has emulsified and looks like mayo (less than a minute!), you can begin to move the immersion blender up and down to incorporate any oil that is sitting on the top.
You should have thick, creamy mayo!
Place in a container with a lid, keep refrigerated and use up within one week. Enjoy!
If you don't want to consume raw eggs, click here for an easy tutorial on How To Coddle An Egg.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: This recipe was originally published in May 2014 but was updated in July 2019 with new photos, better instructions, answers to commonly asked questions and step-by-step photos.
Hi, I just made this recipe & followed exactly. The consistency was perfect but it tastes terrible. Way over salty & bitter. Not edible. Shame to waste good oil & egg 🙁
Alyssa Brantley says
Hi Maria, That is so disappointing. It sounds like your oil could possibly be rancid. That is the only thing that could impact the flavor like that.
Debbie Williams says
I am trying to avoid olive oil, coconut oil, and avocado oil due to sensitivities. I’m going to try either grape seed oil or macadamia oil, but I see you have the 1/3 cup of EVOO listed separate. Is there a reason for that? Do you think if I used only grapeseed oil, would I end up with the same result?
Alyssa Brantley says
Hi Debbie, This is excellent with mac nut oil! I haven’t tried grapeseed so not sure about that. I use a combo of oils for flavor. Too much olive oil and the mayo tastes funky and IMO, too much mild oil (like avocado) and it tastes flat.