Mayo seems daunting to make, I get it! But it can be a budget game-changer. Often people will say, “I don’t eat much mayo,” but I use it to make tuna and chicken salad #cheapproteinoptions, as well as use it as a base for three inexpensive #whole30compliant dressings.
I tried for about a year to get consistent mayo with a blender or mixer. It’s possible, but I still had it not turn out half the time. Spending the $15-20 to get an immersion blender was absolutely worth it for me and finally, I was able to make mayo consistently, wahoo! Please pay attention to the specifics of this simple recipe – they will make a difference in ensuring that mayo turns out!
Making your mayo is basically a super hero skill. I would bring my local 1:1 clients into my kitchen and walk them through it – they were always amazed at how easy it really is and wished they had tried it sooner. You’ve got this!
5-minute Whole30 Mayo
- 1 egg
- 1 cup light tasting olive oil
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 squirt mustard (about a teaspoon)
- Immersion Blender*
- NOTE: For the emulsification to happen, the jar you do it in has to be just bigger than the head of your immersion blender. Many blenders now come with such a jar, otherwise a wide-mouth mason jar has worked well for me.
- First crack the egg into the jar, it's important the egg is on the bottom. Then, pour the remaining ingredients into the jar. Let the ingredients settle for a minute or two.
- Put the head of the immersion blender in the jar of ingredients, waiting a moment to let ingredients separate after doing so.
- Holding blender down at the bottom of the jar right on top of the egg yolk, turn on blender (on high if your blender has speeds). Don't move the blender for 10-15 seconds! Once the white creamy mayo has formed halfway up the mixture, slowly pull blender up towards the top of the jar. Move blender up and down through the jar a few times slowly. And voila!
This ends up being about $2/cup (depending largely on the price of your olive oil), whereas the store-bought Primal Kitchen Whole30 mayo (which is delicious but pricey!) is usually around $6-7/cup. That’s a big difference!
Mayo still turned out soupy? Wait a few hours and let it separate and try again. You can also try adding another egg yolk and mixing again, in the same manner with the blender on top of the yolk as mentioned above.
Where do you buy light olive oil? I’ve looked in several grocery stores and they only have 100 different extra virgin olive oils…
It’s “extra light tasting” and I find it at most of my local grocery stores – Winco, Walmart, Target, etc. Hope that helps!
I have been making my own mayo since 2013. I don’t think I have ever made it the same each time. I use different oils, use different vinegars, add few drops spicy oils, use lemon or lime juice, etc. This is so much better than commercial. I also use eggs directly from a chicken, a friend raises them so I get brown, cream, blue, speckled, etc. and they all taste likes eggs. I do add a little salt too.
I have no idea why it took me so long to try this but it is a game changer! Not to mention my husband was wildly impressed. Thanks for another great recipe!!
I’m so happy this was a DIY game-changer for you! And WOOT for even impressing the hubby, it truly is kitchen magic. Thank you!
OMG! This is soooo good. I just made it for the first time tonight, 3/19/22. It was so easy. Only took 5 minutes. It took longer than that to clean my immersion blender. Love ❤ this recipe! Thank you so much.
I’ve tried several homemade mayo recipes and this one not only tastes the best but is fast and easy. I have it memorized and often also use it to make your mustard date sauce and ranch dressing. And my family (who usually complains about my healthy food) loves it and doesn’t miss the store-bought mayo.
What a wonderful win all around! I’m thrilled it’s become such a go-to in your home. Wahoo!!
Perfect (again). So thankful I found this recipe!
So happy this is a reliable mayo recipe for you! Making your own mayo is a superskill – way to go!
I want to make this but I was wondering do the ingredients need to be room temperature? Thanks!
Great question. I’ve played around with both ways (room temperature and straight from the fridge) and am happy to say that NO, it doesn’t have to be room temperature. Just make sure to follow the tips closely on jar size, blending position and timing, those have made all the difference for me.
This continues to be my favorite, one & only, ultimate clean mayo. So easy to make and SO worth it!!!
I have failed making homemade mayo many times. Thanks to this recipe and the very clear directions, I no longer need to buy mayo. It comes out perfect every time! And since we have our own chickens and eggs this is a big win for me! Thanks you!
I’m so happy these turned mayo into a win for you! Way to go!!
Finally tried your method and I’m so happy with the results! Your directions are nice and clear, and my mayo came out perfect with very little effort.
We have been LOVING your honey date mustard for a few years now so when I needed another batch today I thought I would try it starting with homemade mayo.
This is flippin delicious. It came together so easy and quickly and tastes way better than any other store bought mayo I have tried. I used avocado oil because that’s what I had and will continue to make this probably weekly from now on.
How long does this last in the refrigerator?
Great question! Mayo is generally good for as long as the expiration date of the egg you use to make it. For me that usually at least 2 weeks, if not 3.
I really hate mustard 😒😂. Can I just leave it out?
Haha, you can totally leave it out! I do sometimes when I don’t have it. Still tastes great!
I was a little apprehensive trying to make homemade mayo, but really wanted to make your Date Mustard to eat with your Chicken Strips recipe. I had just run out of the store bought compliant mayo.
I read the instructions about 5 times. And….it came together so quick, easy, and delicious!! Oh, and the Date Mustard was a success as well! The kids loved it!
I’m so happy this one helped you realize how easy mayo can be to make – wahoo! Look at you rocking that mayo-making super power!
I am now making this every week for our family! I actually make 2 double batches at a time in 2 Mason jars so I can immediately make one batch into the Wholefoodfor7 Ranch dressing. Thanks!! It has worked every time except once and I think my eggs were old. It is such an easy process!!!
I wish I knew about this sooner! So easy and comes out tasting great. I can’t wait to try out the ranch dressing recipe as well!
So happy you found it and it’s become an easy one for you! Making your own mayo is like a super power!
I was intimidated to try making mayo at home but seeing the price difference made me want to try! I bought an immersion blender just for this and it really does take less than 5 minutes! Make sure you move the blender up and down a few times at the end like the recipe says, I didn’t the first time but consistency is much better if you do.
Great point on that tip and so happy this helped you become a mayo-making wizard!
Do you use fresh squeezed lemon juice or in a bottle?
Either works great! I often have bottled juice on hand so that’s what I usually use.
You mentioned being precise how much is a squirt of mustard?
Good question. This one there is definitely some wiggle room on with personal preference, but about 1/2-1 teaspoon.
This mayo is great and SO much cheaper than spending $5-9 for a SMALL jar of tessamaes or primal kitchen. Make sure you measure everything when you make it, the first time I made it it was perfect and I followed the directions to a T, second time I got confident and tried to wing it with the mustard and lemon juice and it was terrible!
Agreed, I LOVE how budget-friendly this homemade mayo is. And great reminder on being careful with these measurements. Thank you!
This is my go-to mayo recipe. I tried two others before this one. The first used avocado oil, which to me just didn’t taste right and the second never came together. This one was my “last try” and it turned out perfect. Exactly what I wanted. A bit of tang and saltiness and just like store bought mayo. I’ve made it about 10 times now and it’s never failed for me. Amazing!
I’m SO happy this was the winning recipe that helped empower you in making your own mayo! YES!
This is the second time I attempt to make this and it doesn’t foam up. Not sure what I am doing wrong.
I’m sorry to hear that! Mayo can be tricky, but I know you can get this. Are you making any modifications to the recipe? Are you using an immersion blender?
I made this today and it came together beautifully. I didn’t have light flavored olive oil on hand, only EVOO and the taste was a little heavier than I had wanted. But! It was still delicious and easy to make. I will definitely use the recipe again.
Love your site,,,love your recipes…
How many days will homemade mayo stay good in the refrigerator?
Thank you so much, happy you enjoy them!
The mayo is generally good for as long as the eggs you used in them (look at the expiration date on your egg carton). For me that’s usually at least 2 if not 3 weeks.
What kind of olive oil do you use? What do you mean light tasting. There seem to be so many types! Also, I don’t have an emersion blender. Are there any other options?
If you look in the oil section of most grocery stores, you should be able to find one that is specifically labeled “light tasting” or “extra light tasting.” It will still work with regular olive oil, I just don’t love the heavy olive taste of it personally. You can make this in your blender or kitchen aid by combining all ingredients and, while mixer or blender is running, verrrrry slowly adding the olive oil until it emulsifies (thickens). But, I found many have a hard time with that method as it’s easy to do wrong and end up with an oily mess. The immersion blender is affordable (usually around $15) and worth it for me to have a consistent successful result : ).
So glad I purchased an immersion blender to make this! I cannot believe how easily and quickly it came together. One of my least favorite things about doing Whole30 was the cost of compliant mayo and other sauces. Thanks for this great recipe!!
I’m so happy this felt so easy and doable for you! I agree, condiments on Whole30 can be so pricey and making them yourself is so affordable. Making your own mayo is a super power – good for you!