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!Â
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:Â
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:Â 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.
Matilda says
You mayo will last until the ‘expiry’ of the egg.
So make sure you make a note of the best before date of the egg.
Generally it will go mouldy after a month.
I have only had successful mayo once. My last batch ended up being a fantastic dressing.
I think my blender just got too hot. So I might try this method.
Andrew says
How long does this mayo last? We don’t use mayo often, so just wanted to ask!
EverydayMaven says
Hi Andrew,
I don’t keep mine any longer than a week. Thanks!
Dawn says
2TBSP on the lemon.
Also, just curious why you specify not moving the blender? I have started in all places — top, middle bottom and usually move it. I still get a nice result! I will try just the bottom next time and see if it’s different.
EverydayMaven says
Hi Dawn,
My experience has been that if I start on the bottom, it consistently works. I have had the mayo break or not emulsify properly when starting in the middle or the top.
Nikki says
Made this just now. It is so fluffy and delicious! This is what I’ll be doing going forward! (All the way from Barbados)
EverydayMaven says
Nice! Enjoy Nikki and thanks for letting me know 🙂
Nava says
I have been making mayo exactly like that, for over two years now and every time works the same. and we all love it! only thing I add is half the lemon juice and half juice from sourkrout so my mayo becomes a probiotic food and lasts for a long time. that is, if it lasts 🙂
EverydayMaven says
Love that idea! I’ll have to try it next time. Thanks Nava!
Norma Chang says
I will not be buying Hellman’s anymore. Thanks for perfecting the recipe for us. Looking out for the update on lemon juice quantity.
EverydayMaven says
Sounds good Norma! I’ll reply back again when I update.
Vina Sobczak says
Hi there EverydayMaven!
I am concerned about using raw eggs in any recipe. Is this safe?
Thanks!
EverydayMaven says
Hi Vina,
If you are concerned about eating raw eggs, use my tutorial for “How to Coddle an Egg” to decrease or eliminate bacteria from raw eggs. Thanks!
Charlene Laakonen says
On my “to do list” this evening. Thanks!
EverydayMaven says
Charlene, you are never going to buy mayo in the store again!
Dolly Marden says
Hi,
So excited to have this recipe ! One question, since lemons come in all sizes,( I have a tree that produces lemons the size of grapefruit)
Will you provide a measurement for the lemon juice please.
Thank You !
EverydayMaven says
I will update the recipe next time I make a batch (in a couple of days). Thanks for reading Dolly!
EverydayMaven says
Hi Dolly!
So sorry for the massive delay on this. It is approximately 1 Tablespoon of freshly squeezed lemon juice. I also just updated the recipe. Thanks for your patience and have a wonderful weekend 🙂
Joanne says
The last time I made mayo, I whisked and whisked and it took for ever! I am so immersion blending next time. Genius!
EverydayMaven says
Been there, so not worth the time. You are not going to believe how fast this is!