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
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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.
Ann says
I like to use grapeseed oil since it has a mild flavor. I made this with 1/2 cup oil. There is no way I could eat an entire recipe’s worth in one week. I typically use 1 egg per 1 cup oil. I like adding cider vinegar alone or along with the lemon juice and using my own homemade mustard from raw black mustard seeds. The stick blender makes making mayo at home a breeze. Blenders and food processors are a pain and hand whisking is torture!!! I can hear my grandmother now. She was born in 1909 (may she RIP). They really did do things the hard way living on a farm but they had the freshest food which would be considered organic by today’s standards.
Thanks Everyday Maven! Enjoy your posts!
EverydayMaven says
Thanks Ann! So jealous that you have homemade mustard from raw black mustard seed. Sounds pretty amazing!
Allen says
Ann,
If you can’t use your mayonnaise within a week, you may want to leave it out on the counter for seven hours before putting it in the refrigerator. Also, try adding about a tablespoon of liquid whey when it’s done. Then it should last for at least a few months.
Juliette says
I used cider vinegar instead of the mustard as I had that on hand and it still turned out beautifully, thank you for this. My husband used to swear he would only eat Best foods mayonnaise due to taste, but I sneaked this on his sandwiches, then told him I had changed and he actually admitted to liking this. No more Best Foods mayo here !
EverydayMaven says
Love that cider vinegar worked for you Juliette! Good to know 🙂
Leanne says
I don’t think I could have messed with this anymore, but it still came out as a delicious thinner mayo, due to my use of canola oil. I also used the wrong measuring spoon for the mustard, and used half a tablespoon instead of a half a teaspoon. I also only has black pepper on hand, so I used that instead of white. But like I said, it was just on the thin side, and quite tangy, but still yummy in my fish wraps!
EverydayMaven says
LOL Leanne – so glad it worked it even with all the changes.
Dawn says
I don’t know! 1 cup of light olive oil is 58 PP, and an egg is 2. 16 servings.
I actually got 1-1/4c last time (Prob from my extra lemon juice), so I just changed it to 20 and got the 3PP 🙂
I frequently get different PP values. That lovely looking shrimp and zucchini noodles in green sauce gets me 12 PP when I enter all the ingredients and make it 5 servings. You call out 10. Maybe I will let you do all the work from now on! I like the results better 🙂
Robyn says
I just failed the first batch because I was impatient. Decided to try again immediately, and it turned out great. I used dry mustard, and added 2 pinches of sugar. My husband likes sweet mayonnaise. I also used avocado oil, and while it does give it a beautiful light green color (which may be off-putting to some) the flavor was not overpowering. It has a mild flavor similar to that of a light olive oil. ((I just bought a Cuisinart stainless steel immersion blender, and I may have to take it back for a plastic one. It got so hot my hand was red.)) 🙂
EverydayMaven says
I would call Cuisinart Robyn, that shouldn’t happen! Glad the mayo worked out for you. Happy weekend 🙂
Dawn says
I get 4 Points Plus on the recipe maker. I would rather use yours…. 🙁
EverydayMaven says
That is strange Dawn. Even regular mayo is in there for 3 PP.
Alanda says
I made this as per the recipe but used extra virgin olive oil. Not nice at all.
EverydayMaven says
Not surprised at all Alanda. Extra Virgin Olive Oil is way too strong for mayo – try to find the Light Olive Oil I detailed!
Matilda says
Another question. Can you use a duck egg?
I ask as I have duck eggs as well as chicken eggs, or does it imply ‘any’ bird egg (size of course).
EverydayMaven says
I have never tired this with a duck egg – I’d be curious to know if it works or not? I hope this technique works out for you!