BEST Homemade Mayo

044You either LOVE or hate mayonnaise. I personally LOVE it.  I can probably thank my dad for this.  I grew up eating mayo sandwiches (I know… not good), mayo in my peas from our garden, and mayo in my mashed potatoes!  I prefer mayo over ketchup ANY day of the week.
It is IMPOSSIBLE to find healthy and good tasting mayo in the store, but making your own mayo is EASY if you have the right tools. I have found that it is NOT the recipe that is usually flawed but the technique or tool that you use. I use my KitchenAid Food Processor to make my mayo, it’s so easy!!  There is a tiny hole in the apparatus that presses the food down that allows you to pour your oil in, and then it drizzles out!  Hands Free Mayo!  Before using my food processor, I had MANY failed attempts at mayo but this method using the food processor is fool-proof!
mayo maker
Don’t have a food processor or immersion blender??  Check out this Manual Food Processor. This is how your grandmother would have made mayo (just not as fancy).

WHY you should make your own mayo

First of all, homemade Mayo taste SO MUCH better than the stuff in the store, at least this recipe does. More importantly, traditional mayo that you buy in the store is made with soybean or canola oil, which is a big NO-NO! Vegetable oils have been glorified as healthy for years now, while saturated fat has been given the boot.  This is the furthest thing from the truth! Canola oil has been one of the BIGGEST Marketing Lies.  It is being pushed down our throats as healthy and this IS NOT TRUE.  Even Whole Foods uses it in all of their prepared foods! :’-(  Maybe I should send them my recipe!!


Thanks to Weston A. Price Foundation for Image

Why you shouldn’t use vegetable oils

  1. Canola, corn and other vegetable oils are usually made from GMOs.
  2. These oils are HIGHLY processed, unlike Virgin Coconut oil, butter and the real deal, lard.
  3. Vegetable oils contain HIGH amounts of Omega 6, throwing off the Omega 6 : Omega 3 ratio which should be 1:1.
  4. Veggie oils should not be used in cooking due to high heat causing the oil to oxidize.
  5. Vegetable oils contain high levels of polyunsaturated fats that oxidize in our bodies, which can lead to inflammation and clogged arteries.

For More Information, see: Wellness Mama, Authority Nutrition, Chris Kresser, Dr. Mercola

It’s not Saturated Fats we should be worried about consuming in our diets, but these Deceitful vegetable oils that are hidden in MOST, if not ALL, of our processed foods!

My Favorite Recipes using Mayo

Salmon Burger with Lemon Mayo

Salmon Burger with Lemon Mayo

About this recipe

Some people have had great success with also using a blender or immersion blender, but I find that I have PERFECT mayo every time with my food processor!  I have also kept this recipe SIMPLE!  Some of my recipes call for just the yolk or just the white for different reasons.  I wanted a mayo that I didn’t have to use just the  yolk, and this recipe works GREAT with the whole egg!

NOTE: Be sure to use eggs from a healthy, trusted source.  Most people worry about raw eggs, but there is no need to worry if you purchase pastured (NOT pasteurized) eggs from a local farmer whose chickens freely roam, eat off of the land and are well-cared for.   There are MANY more cases of salmonella from processed, cooked foods than from using pastured, raw eggs.  Just a thought.

Best Homemade Mayo 

Makes a little over 2 cups
Entire batch <1 Net Carb

2 whole pastured eggs
1 tbsp apple cider vinegar
3/4 tsp salt
2 tsp prepared mustard
2 cups light olive oil (not a vegetable blend)


Blend eggs, vinegar, salt, and mustard in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of the oil has been added and the eggs and oil have formed an emulsion or Mayonnaise. Taste for salt.

Store in refrigerator for up to 2 weeks.

Some people use mayonnaise on sandwiches, in recipes and even dip their fries in it. How do you like your mayonnaise the best?

42 thoughts on “BEST Homemade Mayo

  1. Made this using my KitchenAid food processor ( thanks for the recommendation). It’s absolutely wonderful!! Thanks Melissa

    • :( bummer – had to toss it. It didn’t even taste right. I had farm fresh eggs, and the dry mustard. It was wicked runny. It’s the 2nd time I’ve tried to make it and it doesn’t come out. What am I doing wrong? UGH I have a Cuisinart process so, it’s not the equipment, it’s the preparer! LOL I’ll give it one more shot next week. Not to mention, mine was super yellow too!

      • Karen, I have never had a problem with it. I use prepared mustard but that shouldn’t matter. If you are pouring it in, it should be VERY slow! My Kitchenaid has a whole that the oil just drizzles through. It takes about 6 or 7 minutes for it to finish “drizzling.” The super yellow probably comes from your egg yolks… good stuff! Don’t give up… there is nothing more tasty than homemade mayo but nothing worse than when it doesn’t turn out! ;-(

    • Carla, raw eggs. It helps form the emulsion. No silly questions here! :-) Use pastured eggs from a reliable source and you shouldn’t have to worry about illness from consuming raw eggs. Hope this helps!

    • Oh no Karen! ;-( I have used room temperature and eggs right out of the fridge so that part doesn’t matter. What are you using to make the mayo, food processor?? The only way I have made fool proof mayo is to use my food processor (I use the small bowl inside the big bowl) and allow the oil to drizzle in through the hole in the top.

      • Melissa, yes I am using a Cuisinart food process so, I’m more inclined to think it’s ME that isn’t doing something correctly. It took probably 3-4 minutes for the oil to pour so, maybe I should slow it down even more. Should the pour of the oil be a constant slow pour or can I add a little at a time? Once all the oil is in, how long do you think it should continue to process? thanks I’m just not sure how long. Did I over process it? Is that possible?

    • I couldn’t get my response to post your your last comment so here it is: Hmmm. Place all the ingredients in the food processor except the oil. Turn on the food processor and then let oil drizzle in. As soon as all of oil has drizzled into the food processor, you can turn it off. It should me nice and thick! It is possible (maybe) that you over processed it… this is a guess. I promise, once you’ve got it, you’ve got it! Keep me posted Karen! Be sure to use the small bowl too!

        • I know this is a few months late but I have made paleo mayo many times in the last few months and I find the easiest way to get it all to come together is to use my regular blender. I also use a turkey baster to slowly drip the oil in from the top of the lid where the middle removes to add stuff. This has worked every time for me, if you haven’t got it down completely yet try this way!

  2. I made your mayo today and it turned out perfect! I followed your directions to a “T”… can’t wait to make chicken salad :))

  3. This is my second post. Even though I didn’t have any problems making the mayo, the problem I’m having is when I mix it to make chicken salad it becomes watery. Is there a trick to avoid this?
    Thank you!

    • Monique, I have never heard of that happening, hmmmm…. I’ll post on my FB page to see if anyone else has insight. So the mayo was thick like mayo should be and then when you added cooked chicken, it became watery???

      • Yes, the mayo was nice and thick. I put cooked diced chicken, celery (I dried it really well) and curry powder. The first time I made it I didn’t eat it right away so refrigerated it for an hour and it was very watery. The second time, I didn’t mix the mayo in until I was ready to eat it and as I was eating it became a little watery… as if the oil separated.

        • Monique, the only thing I can think is that the salt is pulling moisture out of the chicken and celery. How long did you let it is?? This does happen with any mayo based “salad” when refrigerated but I am not sure about the oil separating. I just posted the question on my FB page so check it out and we will see if others have any ideas.

  4. I haven’t tried this recipe for homemade mayonnaise, but I have made homemade mayo before. The key is to add the oil V_E_R_Y slowly. Seriously, it might take 10 minutes just to add the oil. If you’ve added all your oil and it just doesn’t want to work,add a bit of BOILING HOT water while blending – try a teaspoon at a time.

  5. I’m don’t think my family could get through two cups of mayo before the egg would go bad. If I halve the recipe, will it still turn out?

  6. Help just made it and its gone yellow and tastes awful all I can taste is the oil what did I do wrong i tipped the oil slowly over ten minutes.

      • haha just read it yes used the wrong oil have tried again with light olive oil but still tastes quite oily is this just how it tastes.

        • Rebecca, it should taste and look creamy like mayo. I’m not sure what went wrong. Reread the directions (and all of the notes) once more to see if you missed something. It taste like Blue Plate to me! ;-) Good luck!

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  8. What is the nutrition breakdown on this recipe? I am on Weight watchers and trying new recipes nd this sounds way better than fat free, but if am not sure if it would technically be compliant. Thank you :)

    • Grace, I have never had it go bad and have had it about 3-4 weeks. I think it just depends on how fresh your eggs are. Hope this helps! You can always make half a batch.

    • Rachel, I have used store bought eggs but technically ones from pastured chickens are safer than the mass produced eggs.

  9. I didn’t have pastured eggs only organic free range ones so I flash boiled them for 2 mins. Will that be safe?

    • Erinn, I have never flash boiled an egg before using it to make mayo but if you are using organic free range eggs, that should be fine. The chance of salmonella is VERY, VERY slim!

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