Simple Homemade Mayonnaise
This is a foolproof recipe for simple, easy and healthy homemade mayonnaise made in a blender. Needs just 7 ingredients and less than 5 minutes. Gluten-Free. Paleo, Whole 30, Low-Carb and Keto-friendly.
What is great about making your own mayonnaise is that it takes no time at all. Serious. You put a few ingredients into you blender and slowly add oil. That’s literally all it takes. I used to think it’s not convenient to make your own mayonnaise – but I was SO wrong.
Not only can you have fresh mayonnaise whenever you need it, but you know exactly what ingredients are in it! And that is priceless!How to make paleo and keto-friendly homemade mayonnaise in a blender:
Another nice thing about making your own basic mayonnaise is that you can create it to be in line with whatever your dietary requirements are. Unless you’re allergic to egg, of course. Mayonnaise needs egg.
Our recipe is Paleo, Low-Carb, Keto, Gluten-Free, Dairy-Free, AND Whole 30 friendly. (The honey is optional, and you can sub mustard powder if you can’t have Dijon).
Ingredients to Make Simple Homemade Mayonnaise:
- 1 1/4 cup Light olive oil
- 1 whole large egg
- 1 tsp salt
- 1 tsp dijon mustard
- 2 tsp raw honey
- 1 tsp white vinegar
- 1/2 lemon (juice)
How to Make Simple Homemade Mayonnaise:
- Add the 1/4 cup of oil, egg, salt, mustard, honey, vinegar and lemon juice to your blender and blitz for about 30 seconds. Until it is well combined.
- With the blender still running, slowly and steadily pour the remaining cup of oil into the blender until the mayonnaise emulsifies.
Can you make mayonnaise with avocado oil:
In our experience, homemade mayonnaise with avocado oil does not give ideal results. When stored in the refrigerator – the mayonnaise “sets” too much, and becomes very thick.
Then when scooped onto a plate, melts into what tastes like pure oil.
So, while we originally said that this recipe can be used with avocado OR olive oil – we no longer recommend using avocado oil.
Homemade Mayonnaise with Olive Oil:
What I’ve realized is, that many people might get discouraged from making homemade mayonnaise, because certain oils cause a bitter taste. I’ve found light Olive Oil tends to make the best homemade mayonnaise.
That is an important fact – when you use regular or extra virgin olive oil, the mayonnaise turns out kind of bitter and not very pleasant. This is because light olive oil has been refined, to give it a lighter color and more neutral flavor.
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Easy Homemade Mayonnaise
Ingredients
- 1 1/4 cup Light olive oil
- 1 whole large egg
- 1 tsp salt
- 1 tsp dijon mustard
- 2 tsp raw honey
- 1 tsp white vinegar
- 1/2 lemon (juice)
Instructions
- Add the 1/4 cup of oil, egg, salt, mustard, honey, vinegar and lemon juice to your blender and blitz for about 30 seconds. Until it is well combined.
- With the blender still running, slowly and steadily pour the remaining cup of oil into the blender until the mayonnaise emulsifies.
Notes
More Sauce Recipes:
Did You Make This Simple Homemade Mayonnaise Recipe?
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I never saw a follow up on the nutrition calculator. Any update? I make this about once a month to switch things up, and like it much better than any store bought mayo, but would also like to think I’m doing better on kcals lol
That’s funny, my experience with oils has been the opposite of yours. When I use olive oil, even the “extra light” olive oil – the mayo is bitter. When I use avocado oil, the taste and texture are perfect every time!
Hi Jen! To be honest, it’s hard to know for sure because there is variation between different oil brands. Some “light olive oil” brands we’ve tried does end up being slightly bitter, but definitely better than any result we’ve had with various brands of avocado oil. When refrigerated we found that our avocado oil mayo completely “hardened” and when “melting” back to room temperature turned into an oily puddle on the plate. We’re definitely keen to do more experimenting though!
My new favorite mayonnaise.
I’ve never made good homemade mayonnaise until I tried this recipe! Thank you so much for sharing!!
What size serving is the nutritional value based on since the oil alone has over 1900 kcal?
I think our nutritional calculator has some kind of error with the oil, maybe only calculating the 1/4 cup. The serving size is about one tablespoon. I’ll try to figure out the problem asap. Thanks for bringing this to my attention.
I only have dry mustard powder (I don’t generally purchase prepared mustard since I prefer ketchup on things)…and apple cider vinegar. Could either one be subbed in this recipe?
Hi Elizabeth! I make this recipe at least once a week and have used both prepared and dried mustard (about a teaspoon), as well as a variety of different vinegars (whatever I have on hand). Although it won’t taste exactly the same as the original recipe, it will most likely still be yummy! Hope it turns out okay for you:)
How many days will this last before it goes bad? Thank you
It is states that homemade mayo should be used within 3-5 days, but we’ve had it over a week and it was still fine:) Hope that helps.
Can this be made without honey?
Hi! The honey adds good depth of flavor, but it can definitely be made without it. 🙂