Easy 30 Second Homemade Mayonnaise

mayo

Thanks to a few of my readers, I have discovered the EASIEST WAY TO MAKE MAYO EVER in less than 30 seconds!!! Yes, you heard right.

 

If you’ve ever made homemade mayonnaise before, this is like music to your ears and I know you will understand exactly why I’m so excited over this (I apologize in advance for the use of a ridiculous amount of exclamation points in this post). Gone are the days of standing over my blender dropping the oil drop by drop for 20 minutes, making a huge mess of my kitchen and getting frustrated over messed up emulsions.

IMMERSION BLENDER mayo is the way to go and I can’t tell you how excited I am to discover this. This way literally takes no more than 30 seconds, I promise. It’s even easier than going to the store to buy it. All you have to do is dump all the recipe ingredients into a tall cup. With an immersion blender, blend for about 30 seconds until all the oil is creamy. Boom – you have perfectly cream mayo in about half a minute. Doesn’t get any easier than that!

Plus when you make your own, you can control the quality of ingredients. Since virtually all mayonnaise is made with soybean oil there’s a good chance that yours is filled with GMO ingredients (90% of soybeans in the USA are made with GMO seeds). Even the organic versions are filled with unhealthy canola oils. More than likely, you’ll find words that you can’t pronounce on the back of the jar, too. You know what they say – if you can’t pronounce it, you shouldn’t be eating it.

But nope, none of that in this easy mayo! Just pure, wholesome ingredients – gotta love that :) I’ve experimented with a lot of different mayo recipes and came up with a flavor that I really like. I also added some coconut oil because I’m always looking for new ways to get more coconut oil in my diet.

I will forever be grateful to those readers who suggested this immersion blender way!

 

Easy 30 Second Homemade Mayonnaise

Makes 1 ½ cups

Ingredients:

2 egg yolks at room temperature

1 cup light olive oil (do not use extra virgin or it will taste way to strong)

1/3 cup coconut oil, melted

1 ½ T apple cider vinegar or fresh lemon juice (or a combination)

1 tsp dried ground mustard or dijon mustard

salt and white pepper, to taste

DIRECTIONS:

Put all of your ingredients in a tall, narrow cup starting with the eggs first (important), then add the spices and finally end with the oil. The order of ingredients is important so make sure to start with the eggs and end with the oil. The reason this method works is because of the narrow cup so make sure to use a narrow cup and not a bowl.  With an immersion blender (sometimes called a stick blender), start at the bottom of the cup and work your way up until it’s nice and smooth and creamy. You want to use the regular blending attachment NOT the whisk. The mayo is ready to use right away. It must be stored in the fridge and keeps for about 2 weeks. Enjoy!

FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


118 Responses to Easy 30 Second Homemade Mayonnaise

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  4. Mona says:

    Have no idea how I missed your mayo recipe. I have made 2 different paleo mayos, Nom Nom and Everyday Paleo.

    Do you think I could half this? I make it every week for my husband’s lunch, I make him blue cheese dressing. I don’t really need that much. How long do you keep it? I try to use it up in 5 days or so just to be safe and it usually just works out that way.

    • Mona, yes, I think you could halve it. I haven’t done it, but I don’t see why not. It keeps for about 2 weeks. Some even say if you use the vinegar instead of the lemon juice that it keeps for 3 weeks. For some reason, I always think we won’t use it up within that time, but we always do. So I’m with you, I make it almost weekly.

      • Leah G says:

        for the non paleo crowd you can add 1T of fresh whey and let it sit on the counter a few hrs to ferment and it keeps for quite a long time. at least a month.

  5. Chris says:

    So many wasted eggs from so many failed attempts at making mayo…

    I really do hope the CO makes this “idiot-proof” for us top-speeders so I can stop crying over all my broken emulsions =(

    TIP: as mentioned above, a VERY slow stream (when the drip-drip-drip turns to broken stream) from an olive oil can/bottle is what you’re looking for.

    One question though: will the coconut oil “repair” a separated batch or is it just a thickener?

    • Me, too Chris! I honestly never made a perfect batch until I tried using coconut oil. It always separated on me. But with the coconut oil, I seriously haven’t gotten a separated batch yet. So I don’t know if the coconut oil repairs the batch or just thickens it. Whatever it does, I like it!

  6. mars says:

    I make homemade mayo with my immersion blender at it literally takes 30 maybe 45 seconds. I dump the egg yolks, oil, lemon juice, salt & pepper all in at once and whip it up in seconds. Immersion blender mayo ROCKS! And is great for us “roadrunner” gals :)

    • omg, are you serious?!! I never knew this! I just made a fresh batch or else I’d try it right NOW. Thank you – you are a lifesaver :)

      • Bex says:

        Yep!
        Making Mayo with an immersion blender is THE ONLY WAY TO GO!
        So quick, easy and…did I mention quick?
        Dump, blend, done.

        • ohmigosh, why did I not know about this?!!! Do you know how many horrible minutes I’ve wasted dripping oil away drop by drop. Looking on the bright side, I guess it was a lesson in patience? Ugh!

          • Cathie says:

            WAAAAAAA! i did exactly as you said yet once again, it never thickened into mayo. it’s a watery mess. double checked my ingredients and amounts and I must’ve used that immersion blender for 15 minutes instead of 30 seconds. I give up.

  7. kimberly says:

    I’ve been making mine for awhile and experienced my first fail yesterday. Eh. Will try this recipe next.
    As for how long it is good for, I read that it’s until the date your eggs are marked to eat by on the carton. I made mine from an egg still warm from the chicken, so I think I’ve got awhile. ;)

    • Great tip about the eggs, Kimberly! Thank you! That means my mayo is good for a lot longer than I thought, too. I don’t have warm from the chicken eggs (so jealous!), but they are fresh from a farm a few minutes away.

  8. Mona says:

    Just made this. I halved it. I don’t have a blender so I used a hand mixer. That is the way I have been doing nomnompaleo’s (she does it with a whisk, not gonna happen here, that would be too much like a work out ;)) It was thick when I was done. I tried a taste and it was good!!!

    THANKS!!

    • Awesome!! woah, I can’t imagine making mayo with a whisk. That would be a crazy arm workout. lol. I have to try this handheld blender way. It sounds like it would be way easier than what I’ve been doing and take a lot less time.

      • HCB says:

        Twice done with immersion blender. twice failed!
        I still put it in the fridge and used it for “butter, however this did not work. I will go back to the slow drizzle as this has worked for me. I do like the ingredients and the light (non virgin) olive oil is key for a good tasting mayo.

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  12. Leah says:

    I don’t have an immersion blender. Would it work using a hand mixer?

    • Leah, truthfully I do not know. I know it works using a hand mixer doing the drizzling a.k.a. pain in the butt method, but I’m not sure about dumping all the ingredients in and blending it. I would think it would work, but I can’t say for 100%. Let me know if you try it!

  13. Angeline says:

    Great point about the soybean (GMO) in store bought mayonnaise! I don’t use mayo much at all, but knowing this is definitely inspiring me to make some and start using it! :)

  14. Sarah S says:

    Do you know the nutritional value? Do you have a lower calorie version? I would love a homemade mayo – but also want a lower fat/calorie option if possible. Thanks!

    • Hi Sarah! No I don’t post nutritional information only because I usually include different ingredient options and the nutritional values change (sometimes dramatically) depending what option you use: lemon juice vs. ACV or dry mustard vs. dijon, etc). http://www.myfitnesspal.com is a good nutritional calculator if you are looking for one.

      But, usually the only difference between regular and lite mayo in the store versions is water! So lite mayo is a watered down version of regular mayo. You could try adding a tablespoon or two (or more) of water into the ingredients. Dump it right in with the rest of the ingredients before you use the immersion blender. I’ve heard people doing this and it working – I have never personally tried it, though. Obviously it won’t be quite as creamy since it’s watered down, but it would definitely cut the fat/calories. Hope that helps! :)

  15. Kieron says:

    Ive been doing this method for about the last 8 years

  16. Elena says:

    Would it work using the whole eggs, rather than just the yolks?

  17. Colleen says:

    Can you double the recipe? Also do the ingredients need to be room temp? This souds life changing by the way!

    • Colleen, I would think you could double it, but I’m not positive. You could either try it or play it safe and mix 2 batches. I think I’d play it safe because that’s a lot of good oil go to waste if it didn’t work. haha :)

      • Julie says:

        Yup…just wasted a bunch of good oil and eggs! I’m sad this did not work at all for me!!! I had really high hopes!

  18. Tiffany says:

    I am nursing my 3 month old and we think he has some food allergies so I’m eliminating many things from my diet. Eggs is one of them…missing out on the mayo is challenging. Any ideas for substituting egg yolks in this recipe?

  19. Malorie says:

    Amazing! You know I love your blog!!!

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  21. Wanda says:

    Hmmm, I have tried this twice now and it isn’t working for me. I have made it with the blender and worked fine although painfully slow…..After reading your blog ran out and bought an emersion mixer but it hasn’t worked for me. Container is very narrow….and seemed to have quite a bit of suction when I turned it on. Not sure what I am doing wrong has anyone else had a problem?

    • Megan says:

      I just had the same problem :( I don’t know what went wrong. It was extremely watery and never thickened up. I tried dripping in some more oil (after transferring to a mini blender) and then another egg yolk and some more oil. It’s still watery, so it’s in the fridge now – maybe it will thicken up? Super bummed because this seemed like a great quick & easy recipe.

      • TJ says:

        It didn’t work for me either! I was SO disappointed :( Any tips as to what we could be doing wrong would be greatly appreciated!

        • Hi guys! I am so sad this didn’t work for you. I am actually doing an experiment to see if it’s your immersion blender that’s the problem. The reason I think that is because this recipe is pretty non-screw-up-able. It’s literally dump, blend for a few seconds and boom. Mayo. There’s no special method or anything. I have a hunch that it’s the type of immersion blender that’s the problem. I will know for sure in a couple of days and get back to you (I have a friend that is having the same issue and she ordered another immersion blender – she made the mayo just fine using my immersion blender but couldn’t get it to work with hers so she has a new one on order. If she makes it ok with her new one, I’ll let you know)

          • Wanda says:

            Hi, I saw your most recent post on the mayo recipe…I used Fillippo Berio light olive oil and the coconut oil is the one that is for cooking, so not virgin coconut oil. When I made it the first time as soon as I turned the blender on it was mayo consistency for about 2 seconds then it turned runny as I moved the blender stick slowly up. The second time it was just runny, didn’t thicken at all. The immersion blender is Oster, brand new. When I made the recipe the first time with the regular blender method, which worked for me, I used apple cider vinegar, all other ingredients were the same. Do you make house calls?, lol!
            There was a lot of suction, maybe the container was actually too narrow….might try a mason jar, wonder if that would be narrow enough………when I attempt again, I’ll let you know the results.
            Thanks!

            • Lisa says:

              Total fail. I bought a new KitchenAid immersion blender. I have yellow motor oil.

              • Tom says:

                Start the blender at the bottom of the cup, turn it on and slowly lift it until it is about 2″ above the bottom. That will make sure the blade is able to mix all the ingredients. The KA is one of the best consumer immersion blenders on the market.

  22. Rachel says:

    For Tiffany (who’s baby has a possible egg allergy): AVOCADO! I had the best Avocado aioli from the Rancho La Puerta cookbook a couple years ago… I can’t find the recipe now, but the avocado took the place of the egg yolks. It was sooooo delicous.

  23. Monica says:

    Worked like a charm! This sure beats blending away in my blender! I think the key is room temperature ingredients and make sure you keep the blender at the bottom of the cup and don’t move it until it starts to emulsify. Worked the first time for me and was so easy

  24. jen says:

    Yet another winner of a recipe! Made it with the blender you recommended and it is perfect! My mayo has always broken but not this time, thank you!

  25. Anne says:

    Mine did not thicken. Any tips? It seems more like a salad dressing than a mayo.

  26. AndyN says:

    Aaaarrrggghhhh!!!!!!!!!!!!!!! After my total failure of a first attempt at home-made mayo in a blender, I tried the immersion blender method described here and other places, all promising effortless, perfect mayo every time. Nope – another disaster. I followed the instructions exactly, and I’ve got a cupful of expensive glop that’s about the consistency of soup. What am I doing wrong? I used macadamia nut oil (see what I mean by “expensive”?) – could that be the source of my mayonnaise nightmare? Help!

    • ahhh, I honestly don’t know!! :/

      A few people have commented and said it didn’t work for them either and I’m so baffled by this. At first, I honestly thought it may be an immersion blender problem and then a reader wrote in and said it worked with one brand of olive oil, but then it didn’t work with a different brand of olive oil. So now I don’t know what to think. After hearing about others saying it didn’t work, I posted the question on my facebook wall, which further confused me. LOL. Some people swear all the ingredients MUST be room temperature for it to work (although, I’ve done it with cold eggs and it worked fine for me, so who knows). I make this once a week (been doing it for months) and here’s what I do: Add the eggs in the cup first. Then add the other ingredients and put the oils in last. The immersion blender must be all the way at the bottom. Turn it on and don’t move it. Wait until you see it emulsify and then move the stick up slowly until it’s all emulsified.

      I’m working on a very specific how to video to help answer any questions – hopefully it will be posted by the end of the week.

      Macadamia oil is very expensive so I can definitely understand your frustration. I’d be really frustrated, too!!

      • Sara says:

        I have used a couple different kinds of oil in my homemade mayo but the macadamia nut oil was the only one I couldn’t get to work, and the most expensive too. Avacado oil works for me, olive oil, coconut oil, and bran oil as well. I always use a combination of oils for various flavors.

  27. AndyN says:

    Well, mylatest mayo adventure had a happy ending. I discovered that mayo mishaps are very common, and that there are several “diving catches” posted describing how to recover from a runny mayo debacle, so I tried one of them – I took another egg out of the frig and put it in warm water for about an hour, and put my runny mayo batch on the counter to warm up while the egg was warming. I then added the yoke from the egg to another container (a mug, actually), added a bit of room temperature vinegar, and then poured in my sorry attempt at mayo, essentially substituting it for the oil in the normal process. Then I inserted the blender, and turned it on low. Miracle of miracles, I noticed a change after about 20 seconds – it was working! It actually emulsified, turning into actual mayonnaise.

    All I can figure is that there is a particular range of ratio of ingredients (egg:vinegar:oil) and temperature that’s needed for the emulsification process to work, and some aspect of my first attempt fell outside the required range. The problem is that I don’t know which component was the culprit, so it’s going to require some more trial and error to ensure perfect mayo on the first attempt on a consistent basis.

    One follow-up question: The mayo tastes pretty good, but it needs to be a little more tangy. What should I change to achieve this? More vinegar? But will this throw off the delicate balance needed for the elusive emulsification process? Any suggestions as to the type of vinegar to choose for maximum tanginess? OK, that’s way more than one question… Thanks.

  28. TJ says:

    I just wanted to post an update. When I tried this the first time, it was a super big fail. I decided to try again today and…IT WORKED!!! I was so excited! Thick, creamy, amazing mayo! The best recipe I have tried and SO much easier than getting out (and cleaning) my food processor. I’m honestly not sure what I did differently this time around, but I thought I would list a few possibilities for those people having trouble getting it to work:

    1. The first time I tried I used a metal cup (like for making milkshakes). This time I used the plastic cup that came with my immersion blender (it’s a Cuisinart). Not sure if that could have changed the outcome.

    2. My yolks were on the colder side both times so I don’t think that is really a factor.

    3. I put in the ingredients in a similar order as mentioned above: Yolks, mustard, salt, vinegar, olive oil and then coconut oil. I used Trader Joe’s basic Olive Oil and Tropical Traditions Expellar Pressed Coconut oil.

    4. Lastly, I left the blender in the bottom of the cup for a little bit longer than the first time to make sure the emulsion had really set before I started pulling it up.

    I hope that helps! If you have tried it and it didn’t work all I can say is give it another try! It is so worth it when you get it right :)

    • TJ Thank you so much for this!!! First of all, I’m so glad it worked!
      Secondly, thank you for taking the time to tell us your feedback and what may have been the reasons it worked this time. These failed mayo’s have left me baffled, so I am very grateful for your comment. After reading it, I think I’m leaning towards #4 being a major reason why it works and doesn’t work now. I think keeping the blender in the bottom of the cup and not moving it until it all starts to emulsify is really important. Anyway, thanks again! We are a lot closer to solving the mystery of the failed mayo :)

  29. Amy Fick says:

    I bought an immersion blender specifically for this recipe, and I’m so glad I did! It came out perfect the first time!
    I did read all of the comments, and found TJ’s from June 20, 2013 to be the most helpful in getting the end result I wanted.
    Thanks again for another winning recipe! Now if I could just eat bread…. ;-)

  30. jen says:

    Just doubled the recipe to ensure I had enough gor this week’s Holiday meals. So beautiful!!!!!

  31. Denise Baxter says:

    This method is great and I use it all the time.
    However, I think we need to be careful with how long we keep the mayo.
    I believe the use by date on the egg carton only applied if the shell has not been broken. I think 2 weeks would be the limit and 1 week is best.

  32. Mark says:

    Did not work at all. Used brand new Breville Imersion blender with exact ingredients and tall glass. Zero luck.

  33. Michael says:

    I just tried this recipe & at first it seemed like a failure. The mixture was too liquid (like salad dressing) no matter what I tried.

    Then I put in the refrigerator overnight, and this morning it looked like mayonnaise. I use it mainly to make deviled eggs, and they tasted pretty good.

    A couple of questions:

    I bought a 2-speed Kitchen Aid immersion blender for this. Should I use the slow speed or the rapid speed? (I tried it both ways but not sure if one or the other was better)

    Should the texture have been more like actual mayonnaise as soon as the blender is removed? If so, I’m not sure what I need to change – I followed all of the best advice in this thread. The coconut oil I bought was solid on the store shelf, but it sat in the trunk of my car all afternoon, and was completely liquid (and warm) when I used it. Perhaps it was too warm, and took refrigerating it to achieve the desired texture?

    Anyway, thank you to everyone for this wonderful contribution.

  34. Bob says:

    Hello– So far I have spent a little ,more than 75.00$ on wasted oil trying to make mayo. I have never been able to get even one batch to go right. I did it every way under the sun. 1 egg, 2 eggs, room temp, not room temp powdered mustard must in the bottle. I mean every variation there is, and nothing but goop. Well I saw one recipe that was a little different and that is why I am writing this- so hopefully I can help some one with the frustration of wanting they’re own great mayo- And I do mean great. Water,Water,Water. I don’t know why it works for some people without it but it is the key. The recipe I have been using and had no fails since is — 1 Yolk about half of a lemon juice- salt to taste(put a little first and work from there)Spoon full of Dijon mustard and one cup olive oil. And one spoon of water- I use filtered water. Put the stick blender in bottom and turn on and hold. When it starts to set up raise blender slowly and move up and down until all oil is set up. This makes some of the best mayo I have ever had,by far. I hope I can help you save some money and frustration.

  35. Kelly says:

    I remember seeing an immersion blender infomercial in the 80s that showed the man making mayo this way! I made this today using all room temp ingredients and eggs laid this morning by my hens. Turned out great! Tasted even better after it was in the fridge for a bit and my tuna salad tasted just like I was using my old favorite store bought mayo. Thanks so much for this recipe!

  36. Maureen says:

    Has anyone ever tried part grape seed oil since it has mild to no flavor.

  37. Annie says:

    This is great!

    I take ACV every day, but I didn’t love the taste in my mayo so I bought some kind of fancy white wine vinegar. I’ll keep you all posted!

    Also, I love coconut oil, but I don’t love my food tasting like coconuts (savory food–not desserts). How coconut-y does it taste?

    Thanks in advance, and THANK YOU, Kelly for this awesome, inspiring website! :D

  38. Lynn says:

    In regards to a runny batch:
    I just made 3 batches today- 1st batch a success!! But I used the wrong olive oil, wasn’t paying attention and used extra virgin. Big no!

    Batch 2- I halved it, but the batch came out runny. So I tried to doctor it, adding more egg yolk, etc, nothing saved it. I read some tips on here from other posters about maybe the it’s the order of the ingredients. So I (begrudgingly) made a 3rd batch.

    3 times is a charm! It seems the order is very important (so far). Egg yolk, then olive oil and coconut oils, then vinegar. Now I have the freshest mayo I have ever tasted! I love it- have shared the recipe/instructions so others may try it.

    Thank you and I hope this helps others.

  39. Loraine says:

    This recipe looks devine! I must say, I did try it twice only to have it fail. I’m not sure what I did wrong; but I have a suspicion that the room temp eggs are critical as is the oil being room temp.

    I emphasize that as I was rather impatient as I wanted this recipe to use in an egg salad recipe. In my haste, i didn’t give the eggs time to adjust to room temp or use a hot water bath to quicken the process.

    All in all it worked out with me using the hot water bath technique on the third round. I did use the whole egg for the third round. It’s more of the consistency of a hollandaise but still good. My egg salad was saved!

    Thanks for taking the time out to make this recipe and I will try it your way another day :).

    Cheers!

  40. Jeff says:

    For those that are having problems with the blending, I think it is getting in too much of a hurry. I made the recipe, started blending and it started to work then I pulled the blender up too far, too fast and it turned into a runny mess. However, you can save mayo when this happens instead of losing your oil and eggs. Crack in another egg yolk and a tablespoon of lemon juice or vinegar and give it another go. After watching a video on youtube of someone doing this, I realized my mistake and added the extra yolk plus juice. Blended just like the video and voila, 30 second mayo. Thanks for this recipe. What a time saver.

  41. Abi says:

    Success!!! Thank you. Super fast, easy & delicious

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  43. Sandra says:

    Wow have never been able to make a mayo always goes wrong, tryed this with very fresh laid egg and put all into my magic bullet and so excited tastes fantastic. Had it on eggs and bacon for breakie. Yum thanks so much. <:

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  46. Robin Reilly says:

    I would LOVE it if this recipe were printable. :-)

  47. Debbie says:

    The easiest method ever!!!! Perfect my first time and I’ve used many different versions Ths is by far the quickest no fail instructions.

  48. AndyN says:

    Well, that’s it – I give up. I tried this about half a dozen times, and it worked exactly zero times. After about half of the failures, I was able to save it by putting another egg in the bottom of the cup, slowly adding the failed mayo, and blending, but the last two times, this didn’t work either, leaving me with an expensive pile of glop to throw in the trash. So it’s back to the store-bought, soybean-oil derived junk – but at least this will take fewer years off my life than the stress of trying to make it on my own, and having my family laugh at me every week. The worst of it is not understanding why on earth it works flawlessly for some people, and not others.

    • Oh man, Andy. I am so sorry. I have no answers and am baffled as well, since I make this almost every week and I haven’t had a failed batch yet. It seems to work great for some people and not for others. I have racked my brain trying to come up with answers or tips, but it seems like one thing will work for one person and doesn’t work for the next person. It’s a mayo mystery. I agree – it’s extremely frustrating not understanding why it works for some and not others. UGH!!!

  49. AndyN says:

    I appreciate your quick responses to my moans of frustration. I’m a chemical engineer, so I’m convinced there has to be a logical explanation for why this works for some people some of the time, some people all of the time, and some people (like me) essentially never, at least on the first try. Reading through the posts, several people have theories, and I’ve pretty much tried them all, with no luck. I’m wondering if the “magic factor” could be the shape of the blades in peoples’ immersion blenders. It would be interesting if we could establish a correlation between immersion blender brand and success rate. Mine is a Hamilton Beach model 59730, and its blade is flat – completely two-dimensional, with no “depth” to it. I’m wondering if this might be important, because it’s about as far away from the shape of a whisk, which is the old-fashioned way of making mayonnaise, as it could be. For people still following this thread, could those who have tried the immersion blender method please respond with the brand of blender you’re using, a description of the shape of the blade, and whether or not you’ve been successful with your mayonnaise? Thanks.

    • MelH says:

      I have a Hamilton Beach immersion blender also. And my first attempt didn’t work either. Maybe it is the blender. I did notice that my coconut oil was a little warm when I poured it in and the yolks were small. So I tried it with another egg yolk to no avail. Will try again when I buy more oil!!!

    • Lauren says:

      have you tried letting all of your ingredients come to room temperature before making the mayo? this may be important to test if youre having trouble making the emulsion

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  52. Jaclyn says:

    Hi! I feel like this is a silly question but cooked egg yolks, right? haha

  53. Christy says:

    I usually buy Blue Plate mayonnaise for my husband and kids but I would love to start making it homemade for them…but I was worried about using the raw egg…is it safe to eat? I thought there was concern of getting salmanella from uncooked eggs. All of the online recipes I’ve found though for homemade mayonnaise calls for raw eggs so I’m guessing that that’s even how Blue Plate makes theirs?? And they even make cookie dough ice cream which I’ve always wondered if that had raw egg in it also and they sell it at the store..Anyways, I love your recipes and I have a feeling if I make it, it will be another hit..but just wanting reassurance that it’s safe. Thanks for all you do!!! :)

  54. A_Boleyn says:

    The first time I tried making hand blender mayo I dumped in the egg yolk straight from the fridge, water, pinch of salt, dijon mustard, lemon juice, pinch of salt and veg oil into the plastic blender container, placed the blender at the bottom, turned it on and almost immediately I had thick mayo. I repeated it subsequently and always succeeded.

    Tonight, same recipe, same blender, same procedure … yolky oil resulted. Pitched the mess and tried again. Same thing. Another cup of oil etc thrown away. The only difference I can think of is I used French’s mustard instead of a dijon brand. It’s so frustrating.

  55. Shelby says:

    I am almost our of olive oil, could I sub grapeseed oil?

  56. Debra Neilson says:

    Curious about what it is like after being refrigerated? My experience with both olive oil and coconut is it gets thick and hard respectively. Do the yolks keep it smooth?

  57. Terri says:

    The mayo recipe on NomNomPaleo emphasizes having room temp ingredients. She leaves her eggs on the counter for 4 hours before making the mayo. Was wondering – does anyone think that the elevation at their location could make a difference; i.e. their feet above sea level. It affects baking time but didn’t know what else it affected.

    I haven’t tried making homemade mayo yet, but I’m going to. I do have an immersion blender.

  58. Lisa Thompson says:

    I’ve made this a few times but quite a while ago. Recently I’ve tried it again, and this is my third attempt, and it’s way to watery. I don’t understand why it worked before and now will not work at all. Help! Have the measurements been changed?

    Thanks!

    Confused and mayonnaise-less…

    • Hi Lisa! No, the measurements are the same! It sounds like it didn’t emulsify properly. Sometimes blending in another egg fixes broken emulsions. Hope that helps! And if for some reason that still doesn’t work, don’t throw the watery mayo out – add some seasonings, a 1/4 cup of apple cider or red wine vinegar and it makes a fabulous salad dressing :)

      • Lisa Thompson says:

        Ok, so this was my fourth or fifth time trying and same thing. I’m looking for the creamy mayonnaise (not salad dressing:( because I’m making the dipping sauce for salmon patties and this dipping sauce recipe you have is great.

        I can’t remember what kind of coconut oil I used before…but I’m using unrefined extra virgin right now. Is that ok?

        I also switched to Bragg’s Apple Cider (raw, unfiltered). Could this make a difference?

        I’m so confused. I’ve read and re-read the recipe, and tried and tried and I can’t get the mayonnaise I used to get…

        :( Thank you for your help,
        Lisa T.

  59. Carol says:

    Thank you so much for this! Just made it and it’s perfect…creamy, smooth, rich tasting!
    I’ve been following a Paleo and Wheatbelly style of eating and feeling great. Never going back.
    Was really missing mayo and now I don’t have to!
    I used my Cuisinart dual speed stick blender on low and made it in a pint wide mouth Mason jar (so I could see what it was doing at the bottom before moving upwards). Easy peasey. And I know my eggs were fresh…laid yesterday by my backyard girls.
    Thanks again!!!

  60. Sarah says:

    I just tried it out. I’ve always been afraid to make homemade mayo, because I’ve heard such mixed results. This came together like magic, and tastes divine. I’m enjoying the best tuna salad I’ve ever had right now. Thank you!

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  62. NeilP says:

    Any chance you could update it with a more accurate oil quantity please.

    You say One cup of oil..but how big is your cup.. I have cups here ranging from small tea cups to bigger coffee cups twice the size.

    Could you please put an exact amount please, 500ml , 200 ml etc

    I have tried a few times and sometimes get it about right, but it is generally too runny.

    Many thanks

  63. Nicole Beck says:

    Please Help! What kind of olive oil should I use? I can’t seem to find anything but extra virgin. I’ve searched everywhere including WF and Amazon. My mayo tastes waaaay to olive-oily! What brand should I look for and where?
    Thanks so much!
    Nicole

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  65. Lisa Thompson says:

    Ok, so after a few weeks I decided to try again. I left the eggs on the counter for a few hours today (instead of trying to put them in warm water to hurry the process). So I took my time, was relaxed, and when it came to blending, all was working well. I could tell by the feel of the blender that it was working! I took a peek through the side of the cup and yes, it was working! And then, of course, my luck…my kids are fighting in the other room. I tried to ignore it, but I didn’t want anyone to get hurt, so I set my beautiful mayonnaise down on the counter (even though the top still needed to be blended) and I went to separate them…only to find upon my return that the mayonnaise had separated. I tried another yolk…nothing. So now to set two more eggs out for a couple of hours and see what happens…

    I’m thinking that I need to take my time, let the eggs come to room temp on their own, and as for the blending, it has to be slow, very slow. In fact, I didn’t even move the blender upwards until I felt the mayonnaise thickening…it actually seemed to slow my blender.

    The order I used was:

    eggs
    seasoning (mustard, salt and white pepper)
    vinegar
    olive oil
    coconut oil (melted but not hot)

    Here’s to hoping no one interrupts me later….

    :/ Hopeful

  66. Lisa Thompson says:

    Ok, hopefully the last time before I reach success.

    So this time, I think since I’m a bit paranoid, I blended it too long and I noticed that the bottom of the cup was getting warm. And that’s when the emulsification broke:( So you can’t move the blender up too soon, but you can’t leave it too long or it starts to get warm and breaks.

    So I think the next time I’ll get it right…tomorrow after I run out and get more eggs:/

    I can’t wait because this was so good when it worked right before for me…

  67. Jennifer says:

    First time trying homemade mayo and no luck. It didn’t work, and I felt so let down. I just bought the eggs at the farm to try my hand at this, and they are so expensive, not to mention all the oil I had to throw out. I appreciate the recipe, and am glad it works for others, but I don’t think I’ll be trying it again.

  68. Lisa Thompson says:

    Same amount of avocado oil as you would olive oil?

  69. Joey says:

    OMG! I just made this for the first time and it worked like a charm! nice thick mayo right away!!! thanks so much for the recipe! tuna salad here i come!!! woo hoo!!!

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