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.
This was so easy and quick, it took about a minute. I used the Cusinart Smart Stick and the narrow measuring container that came with it. I made the mistake of using EVOO and the taste is way to strong. A light oil with no flavor is what is needed. I will never buy mayo again.
Exactly John!! Yay! 🙂
ok here it is.
1 egg
1 cup avocado oil plus about 2 tbs.
1-2 tbs lemon juice
1/2 tsp dry mustard
1/2 tsp pink himalayan sea salt
1/2 tsp white pepper
1/2 tsp smoked chipotle pepper
follow the directions.
Thanks John!
YAY, thank you, after several previous tries and failures, I DID IT WITH MY IMMERSION BLENDER…..success and delicious ! Thank You !!! 🙂 btw, I used liquid coconut oil.
Yay Jan! So happy to hear this and that it worked with coco oil!
I like to use citric acid since it’s easier to control and has a more neutral flavor compared to lemon juice and vinegar.
Problem all light olive oil is fake. Research olive oil to find the truth . I use avocado oil to make mayo and it works perfect.
This is true. In order to give olive oil that “light” taste, they add canola oil to it! The light olive oil bottle will never say 100% olive oil. Now if you find an “organic light” that would be better, as the canola oil would be non-GMO. If you are trying to avoid soy, then you don’t want the canola oil. So it depends on your dietary needs as to whether you use “light olive oil”.
Organic EVOO and organic canola mixed to your desired taste is the way to go.
Canola must be industrially processed to make it a food. That is the whole reason I make my own
Canola does not contain Soy, it’s made from Rapeseed. However, non-organic Canola is highly processed with the solvent Hexane. Organic cold pressed Canola is safest and high in ALA.
Thanks, I keep coming back to this recipe. I sometimes add paprika for color too
Thanks Ben! So glad it is useful for you 🙂
Thanks so much! This is so easy it feels like I’m cheating 😉
I have read more than once that eliminating the egg white by only using the yolk increases the shelf life by another week. Your opinion please?
Hi Tom – I have never heard that so truthfully I have no idea. I have tried making the mayo with an extra yolk but found the texture too thick for my preference.
This is brilliant! I’ve made mayo three times while on a Whole 30 in January, and I thought I was going to burn out my blender motor getting it to set up! So now I’ve bought an immersion blender, and just made your recipe with it, and I could not be more pleased. So fast, so easy, and the mayo is delicious. Thank you, thank you, thank you, I love it!
Yay! that is awesome Sue! So happy to hear it 🙂
Beautiful! Could eat it right out the jar. Made it with grapeseed and light olive oil. Thanks for sharing.
Perfect Darline!!
This is the most brilliant mayo recipe I have ever used! My previous experiments in the food processor/blender were disasters.
I have made this many times and it is always perfect. I don’t bring the egg to room temp and I dump everything in there and I have perfect mayo in 1 min. It takes longer to clean up than make this recipe!
My eggs are usually medium-sized (from the grocery store) and I prefer to make smaller batches more often, so I use only 3/4 cup of oil (1/4 cup coconut + 1/2 cup avacado) and I usually sub 1 tbsp Apple cider vinegar for the lemon juice. I also add extra mustard for more of a kick.
I use this to make homemade salad dressing, fish taco sauce, baked fish creamy sauce, you name it!
You are brilliant and thank you for sharing this recipe! I am sending my friends and family here. 🙂
Yay! So happy to hear it. 🙂
I just made this (after going out and buying a kitchen aid immersion blender. It was on sale. Winning!) and WOW! It’s seriously delicious! Nice and thick and flavourful! I made it exactly as your recipe called for. Thanks for a fabulous recipe that I know I’ll be using time and time again!
Awesome Zoe! I love how easy it is to make this and control the quality of the ingredients!