I’ve got the best paleo mayo made in just 1 minute with an immersion blender. With the right ingredients and tools in hand, you’ll be well on your way to creating thick, creamy and delicious paleo mayo. It is dairy free, soy free, paleo and Whole30!
Immersion blenders are AMAZING- I always use them when I’m making soups and stews, too- so convenient. Plus the cleanup is minimal: all you will need to wash is the blade of the blender (which detaches from the stick part!)
Why am I even making this paleo mayo recipe? Well, I started a Whole30 on Monday, and I have taken over the Whole30 Recipes Instagram page for the week.
There, I am sharing my best practices while Whole30’ing, recipes, and tips and tricks I have while grocery shopping, prepping food, etc.
One of my biggest secrets/tips would be to have a jar of this stuff in the refrigerator at all times. It’s so dang versatile, and you’re going to need all of those healthy fats during your journey!
Why you should make paleo mayonnaise at home
Sure, you can buy some awesome brands that are Whole30 compliant like Chosen Foods or Primal Kitchen Foods, but homemade paleo mayo is really quick and easy to whip up when you’re pressed for time.
Besides, who has time to run to the store or wait for an order to be shipped to you nowadays? If I want paleo mayo, I want it here and now! 😉
You don’t need much and chances are, you’ll have the majority if not all of these ingredients already in your pantry.
I love mixing in different spices like: curry powder, some cayenne, garlic powder or turmeric into my homemade mayos! The possibilities and flavor combinations are endless. Pair it with your breakfast scramble, grilled meat & vegetables or use it as a dip!
What’s awesome about this paleo mayo is that it can be used as the base in so many different recipes.
What’s the deal with paleo mayo? Why is it all the rage? Before trying this mayo, I was unsold on ever being able to like mayonnaise.
Kraft mayo from the store- no, thank you. The taste comparison is incredibly different, and I’d never find myself dipping vegetables and homemade roasted potatoes in a bottle of Kraft mayonnaise.
However, I find myself slathering this goodness all over everything: I’m talking about scrambled eggs, roasted vegetables, chicken, etc.
The customization options are truly endless and you get to control how acidic or salty your mayonnaise tastes! Make it your own.
Troubleshooting and frequently asked questions
Do I need to use mustard? You can make paleo mayonnaise without mustard, but it’s important to note that mustard is one of the fail-safes I have added to this recipe to ensure proper emulsification.
Is it safe to consume raw eggs? I highly recommend purchasing from a farm or buying a brand at the market that you trust. Try to purchase organic, pastured eggs if at all possible. Be sure to keep your eggs refrigerated at all times.
Can I use olive oil instead? I would encourage you not to unless you can find a light-tasting olive oil. Otherwise, the pungent flavor will take over and you most likely will really not like the taste of the mayo.
What if I don’t own an immersion blender? If it is in the budget to purchase one, please do yourself and go for it. If you don’t want to buy one or don’t own one, I’ve provided a tutorial for you to use a food processor or blender instead right here.
How to make homemade mayonnaise
In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
Add mustard and water to the mixture.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
You can alternatively use safflower oil or a light-tasting olive oil. Also, feel free to use 1 1/2 tablespoons of apple cider vinegar instead of the lemon juice.
If your mayo does break, here is an incredible tutorial that will get it emulsified and creamy!
More recipes that use paleo mayo as the base:
Dairy Free Whole30 Potato Salad
Paleo Whole30 Chicken Salad Boats
Delicious ways to use homemade paleo mayo
- Use it to make the creamy base of any salad dressing. It’s my favorite thing to use in potato salad!
- Have you tried my egg salad yet? There is nothing tastier than soft-boiled eggs mixed with creamy mayo.
- Use it as a dip for roasted veggies and potatoes
I can nearly guarantee that you will never head to the store to buy mayonnaise ever again once you realize how much better it tastes homemade.
I gave Sophie some last night on her chickpea pasta, and she literally started licking it off each individual noodle.
How awesome is she? 🙂 She’s definitely my daughter.
Well, I think it’s safe to say it’s time.
If you are having ANY issues making this mayo work, please don’t hesitate to reach out.
I’m here to help you troubleshoot, and I absolutely cannot wait for you to try this creamy, yummy goodness!
The Best Paleo Mayo
Ingredients
- 1 cup avocado oil see notes
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1 teaspoon water
- 1/2 teaspoon sea salt
- 1/2 lemon juiced, see notes
Instructions
- In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
- Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
- Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
- VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
- Add mustard and water to the mixture.
- Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
Will this process work if I double the recipe.
This is delicious and easy.
Thank you!!!! 🙂
Hi-
I love the mayo.
Any chance you could come up with a paleo chipotle lime mayo or some other variations??
Thanks!
Matt, this is SUCH a good idea. I will get on this this week. I’d love to create a bunch of different flavor variations- keep your eyes peeled!
I made this recipe and it was great! I had to use my immersion blender for about 1 1/2 minutes. I made a batch with garlic and 1 batch with jalapeños.
Hands down, best Mayo recipe out there! It goes great with wings, ribs, grilled veggies and even as base for salad dressing.
ITS SAYS THE CALORIES ARE 273 CALORIES PER SERVING, BUT DOESN’T SHOW WHAT A SERVING IS. IS THE SERVING 1 TABLESPOON?
Oopsie- I just fixed it. The nutrition listed now is for 2 tablespoons!
What about carbs.?
I mean, it’s all oil 🙂 so for the whole jar, I would imagine very few if any carbs.
Hi this worked perfectly for me; I looked at a few other recipes and put all the ingredients in and then blended…beautiful texture and consistency. I used all olive oil as I didn’t have any avo oil and it is a bit strong as you alluded to. I did find it a bit salty tho and will likely just use a pinch next time. All in all a definite keeper, thank you!
Horrible recipe. Doesn’t respect any of the basic principle of mayo making. Tried it by curiosity and it was a flop. Egg yolk should be beaten with mustard first and then oil should be added slowly. Please don’t attempt this recipe. There hundreds of legit ones elsewhere.
Hi there. So sorry you feel this way. I have made this recipe hundreds of times with wonderful success, as have others. If you use the proper jar width + immersion blender, you should be all set. I’ve actually never heard of the egg yolk being beaten with mustard first, and I’ve seen SO many other recipes that are great. Sounds like you have a go-to that’s your favorite… best of luck to you!
I give this recipe 5 stars. I have made 3x now and each time, it worked perfectly. The opposite of a flop. I use a Bamix immersion blender and in 3 seconds of putting the blender into the jar, I see the mayo forming. Within 6 seconds I pull the handle up and you can see lots of mayo! I go up and down no more than 4-5 times and its 100% perfecto!!
YAY this makes me so happy. I don’t know why people have flops 🙁 🙁
Could you please tell me what measurement is 1 cup in UK please. Everywhere I look there appears to be different cup ratios according to where you live in the world!!!
Sorry, can only give this 1 star. I made the recipe EXACTLY according to directions and it didn’t thicken. After I dumped it out, I read the comments and a few people mentioned using room-temperature ingredients. I read the recipe again, and nowhere was “room temperature” mentioned. Was it soupy because my egg was cold?
I have always used an egg straight out of the refrigerator, and I’ve been making it for years. Hmm, I’d really like to troubleshoot with you, and I’m sorry you rated it 1 star. You used all of the ingredients I listed, exactly? And you use a jar that was just wide enough to fit the immersion blender inside and you move it up EXTREMELY slowly only after it had thickened at the base & turned white?
I just tried this method myself. I had the exact poor outcome as Linda.
I’m wondering if my “BELLA” immersion blender was too powerful for the amount of time I blended it???
It seemed to be working after just a few seconds of blending on the bottom but, as I tried to slowly raise the blender from the bottom it seemed to instantly become liquidly again.
I hate the thought of wasting all this Avocado oil, any ideas on “repurposing” my flop into a sauce or dressing?
Hi! So bizarre. Could you try fixing it like this? https://www.youtube.com/watch?v=GZBB607qNOU
YES! It worked! Thanks for the link! I love that she calls it “broken mayo” lol
I’m pretty sure my blender had too much power for this recipe so I’ll modify it a bit next time.
Thanks again 🙂
Have you checked out this tutorial on how to fix “broken” mayo? https://www.youtube.com/watch?v=GZBB607qNOU
This is delicious and easy! I love the taste and I couldn’t believe it would actually work.
It’s a great recipe… I’m happy you love it, too!
Hi! I’m on the AIP diet for thyroid issues, is there a good substitution for the egg? I can’t do any Soy or chickpeas either. Thanks so much for the help!
Hi. I do not know of an alternative for emulsification purposes. The only other way I’ve seen it done is with aquafaba (chickpea water) 🙁 I’m so sorry!!!
Love this recipe. I even made it wrong the first time by pouring all ingredients in in the beginning and not letting them come to room temp. It worked perfectly so that’s how I do it every time. I use a 4 cup measuring cup and a breville immulsion blender set at the highest speed. Folks, the recipe is solid. If it doesn’t work for you, keep trying!
Andrea, this makes me so happy to hear. I’ve made it about 300 times, and I love it too 🙂 Be sure to rate the recipe using the star system on the recipe card if you can. It helps me out tremendously!
So delicious! I’ve been making this for over a year now and haven’t bought premade mayo since. I follow the ingredients, method exactly and have never had any issues. Thanks for the awesome recipe. It gets my mayo loving hubby’s approval!
I love it, too. Thanks for saying that!!! 🙂 I get so sad when people have issues when I never have. Feel free to rate it as that helps me out tremendously 😉
Hey… everything is pretty clear cut. The only question is, What the heck does it mean FOLD IN the lemon juice? help a brotha out.
Haha, I love this question so much. Gently stir it in with a spatula / spoon! 🙂 No need to blend it.
Awesome recipe! I made sure that the egg, mustard, and water were at room temperature. It came out perfectly! Thanks!
That makes me so happy to hear- I’ve never had issues either. Feel free to rate the recipe using the star system within the recipe card. That helps my readers and I out tremendously. Thank youuuu!! 🙂
Hi, I am eliminating all high-histamine foods for a few weeks to test for sensitivity, so I cannot use lemon or lime juice, vinegars, aminos, mustard, etc. Any recommendations for substitutions during this time? Thanks in advance?
Hi there. That is so wonderful you are doing this… I am doing the same thing with my 6-month old daughter as I begin introducing solid foods. I’m not sure how the mayo would turn out without mustard and lemon juice… no apple cider vinegar either, correct?
I followed your recipe as in the instructions, and I’m so god damn happy I can make my own Mayo now.
Thank you, thank you.
This was my first time making homemade mayo for a buffalo chicken salad, and it turned out great! I used safflower oil instead of avocado oil, a tall & narrow glass and followed the instructions exactly. My egg wasn’t quite at room temp, so I ran it under some warm water for a few seconds and that brought it to room temp! This is now a staple in our kitchen!
I have tried to make this twice. The first time in the Bullet as I didn’t have an emulsifier- did not work. I bought an emulsifier, still didn’t work. I wasted an entire bottle of avocado oil. I followed the directions to the T. A couple of my friends were not successful either. It’s very upsetting.
Hi there, I’m so sorry to hear this. I have made this recipe a hundred times and never had any issues. Did you use a mason jar / glass jar that was just a smidgen bigger than the immersion blender base / blade? Did you wait for several seconds blending at the bottom until you saw it emulsify and turn white before moving it up slowly? I’d like to help you troubleshoot! I’m also sorry I didn’t respond quicker, I was in Hawaii until yesterday!
Hi! This is the first and only mayo i have ever been able to successfully make on my own! And it’s delicious. Thank you so much for the recipe, and for all of your help! I really appreciated it and will definitely steer any friends that ask to this recipe!
You are so sweet. You are SOOOOOOOO welcome!
I tried making mayo about a year ago, and didn’t like the taste. I decided to try again, and this time I love it! I’m wondering if maybe the brand of avocado oil makes a difference. This time I used Primal Kitchen. I liked the flavor so much after adding the salt, I didn’t add the lemon juice for fear of messing it up. My egg and mustard were straight out of the fridge and I had no problems emulsifying. I used an empty ghee jar and my trusty immersion blender. Just wanted to thank you for your recipe and let others know to keep trying with different oils if they aren’t happy with their first batch.
I’m so happy to hear that. You’ve gotta try it in my potato salad recipes! And EGG SALAD- so yummy!
I tried this recipe for the first time today, and it was so easy! I can’t believe I’ve waited this long to make my own paleo mayo!
I have just made it and I love the taste and simplicity of the method! Thank you
Made this tonight in preparation of starting paleo on Monday. Instead of dijon mustard, I subbed for onion powder and mustard powder- amazing!!! I have to say the importance of using a narrow jar is extremely important, with the emulsification of the egg at the bottom, with the blender. Your instructions were pretty explicit, which I really appreciated.
As a side note, your responses to some of these commenters has been very graceful and constructive. It can be difficult when not everyone gets the same result with a singular recipe. Thank you for this! It worked for me!
Hi Amanda. Thank you so, so much for your sweet words. I have never had an issue with the mixture emulsifying when using a narrow jar- as you said. I understand why / how people have allowed themselves to get so frustrated, as the ingredients are NOT cheap. However, I am so happy the mayo turned out fo you. It’s one of my favorite staple recipes on and off a Whole30!
Mixture never thickened. Not too surprised though. Traditionally you add oil slowly to an egg YOLK as it emulsifies. I’ve never seen someone dump all the oil in at once. Even used an all clad immersion blender. Plenty powerful.
Hi Brian. I’m sorry you were having trouble with this recipe. The importance of using a narrow jar is crucial… that is how the mixture emulsifies without having to pour in the oil slowly. If you feel up for trying it again, I welcome your feedback.
I made this today and it worked wonderfully. I added a splash of cider vinegar for a bit of punch. It emulsified just as it should and is sitting pretty in the fridge. I also use a cuisinart. I found it a little bitter, but I accidentally used a portion of lime. Not the same. My fault. 🙂
Thank you!
You’re so welcome. Yes, surprisingly lime vs lemon makes a big difference! I’m glad it emulsified well for you!
I swear this is the same recipe I used recently and it was so easy but I did it just now and it’s soupy. I can’t figure out what’s different. I tried using two extra egg yolks but it’s still liquid. We are using a vitamix (no immersion blender).
Hi there! That’s so bizarre. Sometimes, it can be difficult to emulsify properly without an immersion blender. Are you able to purchase one?
Wow, thank you. I followed the intructions exactly, it turned out great.
(after we each tried the Whole 30 cookbook recipe, and failed earlier today)
Hi! I absolutely love this recipe! I am counting calories. With the recipe exact how many calories would I count for like a tablespoon or so?
I just made the mayo in a coffee mug since my small jar mouth was too small for my immersion blender. I was nervous due to previous failure but counted to 30 as I turned on the blender sitting in the bottom of the cup, I watched as pillows started billowing up and I held it down to the 30 second count, then slowly raised it to about the half way mark and counted another 15 then to the top another 15. It was perfect. Sad news .. it tasted rank, almost rancid.
my only mistake was a big one. I used extra virgin olive oil, not light. I had no idea it would make that big a difference. For those complaining of hating on your recipe and trying to advise you to do differently please don’t listen! Thanks, I’ll be making again when I get the right oil.👍
Tina
Total fail for me too. I did use my mixer because don’t have immersion….but thought it would still work. ☹️ Disappointed.
Is that 1 WHOLE egg or 1 egg YOLK?
Hi there. It is 1 whole egg!
So after reading a slew of comments I am ready to post my failure. Followed the recipe using olive oil and some mustard powder as I have no mustard. I was using a magic bullet and it was rather liquid. Thoughts? (Aside from buying an immulsion blender. I live in the middle of nowhere and running out to grab one is not an option.) Alos at the end I “folded” in the lemon juice and now it just seems to have curdled it?
I’ve never heard of the curdling… and I’ve never used a magic bullet. Have you tried using YouTube to find a how-to video with that method? I want to troubleshoot with you 🙂
Thank you for the Mayo recipe!! I have never been a fan of mayo, I have always preferred miracle whip instead. But, since starting the whole 30 I am really trying to expand and try new foods. I did read that sometimes if your olive oil has an aftertaste it will affect the taste of your mayo and that may be some peoples issues with taste. A recommendation that I had seen somewhere is if you don’t care for the olive oil taste on your finger alone, then you will not like it in your mayo. I was also starting to wonder if maybe some people’s half of a lemon may be larger than others. When I juiced my half I had over 6 Tbsp. I thought that if I added all of that I was certain it would make it to runny. So I only added about 3 Tbsp. and if seemed a little loose so I went at it with the blender again and it thickened right up. It’s too bad there are so many critical comments. I think we all need to understand that sometimes it is trial and error and also need to understand that the store bought mayo is full of unhealthy preservatives which affect taste and we have become accustomed to the take of all that garbage. I do thank you for the recipe as I know that I will make it again and I can already imagine dipping my sweet potato fries in this. Yum!
I have made it three times now and perfect every time! Love it! I never knew making my own mayo would be so easy. And it’s been a life saver while doing Whole30! I have used it to make chicken or tuna salad. Thanks for sharing!
I am so happy to hear that! I feel like it’s a game changer, too. Have you tried the chicken and tuna salad recipes on my site yet?
Yay! It worked for me, and I’m so excited to have some yummy mayo! I followed the instructions in the Whole 30 cookbooks, and it turned out completely liquidy, so I’m very glad I found your recipe on Pinterest! Thank you!
Hi Jody. That makes me so happy to hear. Paleo mayonnaise can be super finicky, so I’m relieved this recipe is working for you. You’ll have to try it incorporated in my chicken and tuna salad recipes, too. So delicious!
Ok, I’m old school. This is how I learned to make mayo in culinary arts school. Start with the egg yolk in the bowl. Make sure you have no white whatsoever. Add a teaspoon of lemon juice and whip your yolk until it is the palest shade of yellow. I was taught to do this with a hand whisk but an immersion blender or a regular blender works just as well. Once the egg yolk is beaten to pale yellow start adding your oil literally one drop at a time, then progress to the thinnest stream. I can’t emphasize enough go really, really slow when adding the oil. The key to getting it to emulsify is adding your oil slowly. Then when all your oil is added you can adjust the taste. If you go too fast and your mayo starts to break/separate add another egg yolk and beat the Heck out of it before you continue adding oil.
Hope this helps
-Kristie
This is so, so helpful. I will add your tips to the recipe itself. Thank you SO much!
Hi….can you freeze this mayo? Is the consistency ok after thawing? It makes way more then I can use in a week.
This will be my second try and both times it worked great! But this time I would like to freeze some so I don’t have so much waste.
Hi there. I have NEVER tried to freeze mayo, but I don’t see why you couldn’t. Can you let me know how it turns out after being thawed? I’m so curious and would love to share with the rest of my readers! 🙂
Hi I tried this recipe for the first time yesterday. I was impressed with the consistancy and it looked like store bought mayo… The taste left something to be desired. It has like this card board after taste that I can barely stomach. I used avocado oil too which is sad beause it’s so expensive. How do I remedy the after taste?
Hi Christina. Hmph, I feel a bit stumped by this? I’ve never been given this feedback before. If you aren’t loving the taste, I’d play around with more acid, salt/pepper or add some dried drill/garlic to the mixture. Can you let me know what you think?
Mine tastes a bit bitter! What can I do to fix that?!
Hi Kate. Unfortunately, I have never received this feedback before. It could be the oil you used… what kind was it?
OUTSTANDING! I normally HATE mayo and use it in as small quantities as possible. I dislike most store bought paleo mayos as well. This, however, was easy and great. I note however: I used to make lotions and hand creams. Emulsification absolutely requires not only that the two things you are mixing are at the same temp but also that they are at a slightly warm temp. I used body temp as my guide when making lotions and did the same here, and it worked like a charm (literally stick your finger in the oil and the egg until they feel the same as your body temp). I also halved this recipe by mixing the egg ahead of time and giving half to the ever grateful dog. I did use olive oil and recommend using avocado oil or lighter because the flavor is strong (which I like but others might not). I subbed apple cider vinegar for the lemon juice and it worked well.
Absolutely awesome!!
Thanks so much. I hope you loved it!!
Tried this and I love the Mayo. It is a little loose. Just put it in the refrigerator and next day it is perfect. After it is mixed up I add the salt, garlic, and dillweed. I use it mostly as a base for sauces and dips. Perfect!
I love this idea. Yes, it tastes even better the next day after sitting in the refrigerator to set 🙂
Made this tonight and it turned out PERFECT! Emersion blender is the key, and I did it in a quart mason jar. Thanks!
I love hearing responses like this. It’s so sad for me to hear of failed tries… thanks for sharing and enjoy!
This recipe did not work for me. The only way I’m able to make homemade mayo is by slowly adding the oil to the egg. Kinda disappointed :/
Hi there. Did you make sure the blade of the immersion blender had completely covered the egg yolk? You need to blend at the very bottom and once you start seeing some creaminess form, that’s when you VERY slowly start moving up and down. I’ve been making this mayo for years and have never had issues. I would LOVE to help you troubleshoot though. That’s what I am here for!
I tried and it didn’t work. I have made paleo mayo 100 times. When I saw this easy recipe I thought I would give it a shot. Wish I would have read the comments first. I think a much more fool proof way would be starting with 1/4 cup of oil blend till thickened then slowly add oil. The problem is some blenders like mine mix all the oil in too fast. Also it needs to be a narrow container. If its to big you will have the same problem to much oil will be at bottom to emulsify. I have been to culinary school I had a feeling it wasn’t going to work because their are to many things that can go wrong with this method.
Hi John. Thank you so much for these tips. I have added the importance of having a narrow jar. I have made it this way so many times and have never had an issue… must be the speed of my immersion blender!
I think I used a too large of a lemon. I used 1/2 of it but it tastes really lemony. And Suggestions?
Hmm, I’m sorry! I’d make more mayonnaise and mix the two if you can! Try adding other spices like more pepper, salt, dill/garlic!
Thanks so much for this recipe! I tried a different recipe in the blender and it was a total fail! This was so easy and turned out perfectly 🙂
SO happy to hear that!
this recipe is a disaster and i would absolutely NOT RECOMMEND. i used the exact proportions and followed the recipe perfectly, including using the immersion blender, and i ended up with something liquid and not like mayonnaise in the slightest. extremely disappointed and angry that i wasted a cup of avocado oil on this recipe. thanks for nothing!
Hi there. I’m so sorry to hear that it didn’t turn out for you. Emulsification can be a tricky process, but I have done everything I can to list tips, tricks and provide a link to a helpful video. I’ve never had a problem with the recipe, and I’ve received hundreds of reports of it coming out just lovely. Again, I’m so sorry you feel disappointed and angry.
I made a batch and it turned out perfectly! Used 2/3 of it in a chicken salad so decided to whip up another batch. It’s did not turn out right and was liquidy. So tried again. Liquid again!! After using almost all of my avocado oil I was mad. Let the last batch of liquid mayo to sit while I ran an errand. Probably an hour later I put the immersion blender in my liquid mayo, turned it on and voila!! It whipped up instantly! So if yours doesn’t turn out right let it sit for a while and try again! Maybe you will be lucky like me!
Can I use a food processor or blender to make this mayo?
Absolutely, although it’s going to be trickier. Do follow the tutorial exactly and be patient 🙂 I highly recommend investing in an immersion blender. It’s so amazing!
That looks perfect
This just doesn’t work!!! I’m so tired of throwing away eggs and oil. I’ve tried every way imaginable to get this right. I fricking give up!!
Hi Anita, I’m very, very sorry to hear this. I’ve made this mayo about 20 times and have never had an issue. Did you follow the instructions exactly and look at the video tip I included? Can you share with me your exact ingredients? I’d love to troubleshoot with you.
I gently fold in the lemon juice after the Mayo is done. I’ve read in other places putting it in ahead can sometimes cause issues with the immulsification. Just wanted to share this tip. It works for me…and I absolutely LOVE this recipe. Thanks for sharing it!
Thank you SO much for sharing this. I will be sure to edit the instructions right away!
This looks like a great recipe!
https://whole30.com/2014/05/mayo/
This is the link to the official whole 30 mayo recipe- it talks all about the different reasons why a mayo won’t turn out and gives tips/tricks. Maybe check it out if this recipe isn’t turning out for some people?
Hope this helps!
Thank you so, so much for sending this over. I do get frustrated when I hear that it isn’t working out for some people, and I’ll absolutely send them this link. Thank you, thank you!!!!
I just made this. It has a beautiful consistency!! I cannot find avocado oil, so I used extra light olive oil. I added just a wee bit of garlic powder….not enough to measure. At room temp, it does taste a bit odd, but, I think it will be better when it gets cold. I didn’t have an immersion blender, and I used my mini food processor. I just kept hitting pulse, ever so quickly. Pretty sure I will make it again.
Hi there, any updates on the taste? An immersion blender helps IMMENSELY!
This mayo is great and I’ve made it twice in my food processor. You just have to pour in the oil very very slowly while motor is running….super slowly….But ya know, my mom made this in the fifties with just a Sunbeam mixer….so use what you have and just realize emulsification is a process not a dump everything in kind of recipe.
Thank you for this. It makes me so sad to hear that it doesn’t work out for some people, but yes emulsification is a pretty steady science 🙂
Making sure the egg is at room temperature when you start will help it emulsify, if you’re having problems. I’ve used olive oil and avocado oil for this recipe and I like them both! Just different. I also added about a tablespoon of apple cider vinegar, and omitted the mustard because I didn’t have any Whole30 compliant mustard on hand.
Hi Rachel, thank you SO much for sending this over. I will be sure to include this in my notes so people have a bit more success. I love using avocado oil and light tasting extra virgin olive oil, too. I will need to try your method with the ACV. Yum!!! Have you already left a review towards the bottom of the recipe? That helps me out a ton!
Hi there! Gonna try to make this in a vitamix blender. What is the blending speed I need it on to make the mayo? Fast or slow?? Thanks so much!!
Hi there. This is a good question, I would try it on medium speed and very slowly drizzle the oil in. Can you let me know how it turns out?
Did exactly as you said and liquid. Room temp egg, avacado oul, bought cuisinart immersion blender, started from bottom up on low speed. Held at bottom for 20 seconds before moving up and soup
https://whole30.com/2014/05/mayo/
This is a great place to look at if it’s not emulsifying properly. It’s a process, and I hope we can get to the bottom of it. Can you let me know how it turns out?
I used exact ingredients and immersion blender and it’s liquid. Also the recipe above calls for salt but doesn’t say when to add it
Hi Kelly, I sometimes receive comments like these and it breaks my heart. Sometimes, it just doesn’t emulsify, but this only happens to me about 1 in 8 times. I wonder if we can troubleshoot somehow. I’d be willing to walk through it with you or send you a video. Did you see my video? Also, sorry about the salt. My mistake!
I am so disappoInted. I used the exact ingridients and method, after two failed attempts i tried it several other ways and no luck 🙁 so much wasTed food… what am i doing wrong??
Hi Rebekah, this makes me so incredibly sad to hear. Maybe I can help you troubleshoot somehow? Can you send me an email? Monica@themovementmenu.com
Is there any risk from eating raw eggs?
I have never heard of any issues, personally. I buy my eggs from a local farmer who I know keeps good practices. Just make sure you’re purchasing good quality, organic eggs 🙂
Also for anyone else with the question, the acid from the lemon juice or vinegar essentially “cooks” the eggs. So there isnt truly anything raw in it. Similar to the way ceviche is “cooked” in citrus.
OMG!! I’ve made paleo mayo before but this is by far the best recipe! Thank you!!
Thank you SO much. I’m so happy to hear that!
mine turned out very liquidy – help
Hi there! Did you use an immersion blender? Also, what kind of oil?
I’d be happy to help you troubleshoot! 1 out of 10 times, mine doesn’t emulsify and I have to redo it. But let’s try and figure this out! 🙂
It was so easy and worked perfectly…I can’t believe I’ve been buying expensive mayo! No more!
I’m so happy to hear that! Did you use an immersion blender? I love how creamy it is!
Used blender and it’s like dressing not thick like mayo. What should I add
Hi there. I’m so sorry to hear that. It sounds like it did not emulsify properly. The immersion blender is what I have found to work best. Is there any way you can get your hands on one?
This is awesome I just made this and it worked perfect. I have been wanting to make homemade mayo for years I tried it once about 10 yrs ago with my food processor and it didn’t work. I am on a special diet and love mayo so this homemade is perfect, easy and delicious!! Thank you
You’re SO welcome. I’m really happy to hear that because it’s been getting some bad reviews, and I’ve been wondering why. I’ve never had an issue with it emulsifying when using an immersion blender. Anyway, I’m so thrilled you love it. Enjoy!
Do you know how long this last in the fridge?
I would say up to one week, to be safe.
If you add a probiotic liquid like the liquid that sits on the top of yoghurt, or from a fermented product like sauerkraut or kombucha, leave it out on the bench overnight and then it will keep for a few weeks in the fridge.
I know this is like a year later, but thanks so much for this idea! I have plenty of buch liquid in my scoby hotel.
Where has this mayo recipe been all my life!
Made no changes, used the immersion blender….easy, easy to whip up.
To die for! A million hugs to you❣️
A million hugs back at you. Happy to hear it turned out for you… it always turns out for me, but I’ve been getting complaints that it isn’t emulsifying 🙁
I just tried making this mayo with my new Immersion blender on its lowest speed and the consistency is still liquid. Could it be that my lowest speed is not slow enough. I am so upset because I bought it specifically to make mayonnaise. Ugh? What type do you use?
Hi there. Did the mayo emulsify and it was just liquidy? Can you provide me with more details and the exact ingredients you used? I have a Cuisinart mixer.
This does not taste good. I used olive oil. I didn’t have avocado oil. I wish I knew how to make it taste better.
Hi there. I’m so sorry to hear that. The olive oil has to be very light or it will taste a bit funny. Avocado oil is the best. Do you have access to it?
Thanks for your recipe. I don’t have an immersion blender and tried it with my ninja – and couldn’t get it to emulsify. I made a second batch, but used a hand mixer and followed your second set of instructions and it worked. I then pulled a little of the emulgied stuff out (as a starter) and slowly added the unemulsified batch to it (using the hand mixer) and got it to work. Both batches were thinner than I expected, but still tasty, and will work for what I intend to use it for. Thanks!
Hi there. I’m happy to hear it finally worked, but I’m sorry to hear it didn’t thicken up 🙁 The immersion blender is a game changer. I use it for soups / stews all the time, and there is nothing that makes better mayo!
You need to be on a high speed.
I’m a senior, and I learned to make mayo this way some time ago, but it used an Osterizer. I’m glad to see this method getting internet coverage. It’s so much easier than the old method. It’s practically no-fail. And makes great mayo. I added paprika, cider vinegar and cayenne to my recipe. Whatever did we do before immersion blenders?
Very excited to try this recipe!!! My husband and I started the whole30 this week and it will be nice to have this on hand!
That’s so wonderful. Please let me know how it turns out and what you think!
My husband and I started the Whole30 this week too, and I’ve been looking for a recipe like this. I’m excited to try it out!
Ah, that is so awesome to hear. Please let me know what you think and/or if you have any questions!
Hi,
My husband is allergic to lemon juice, what would you recommend in its place.
Thanks,
Lisa
Hi there! You could use the same amount of apple cider vinegar in its place!