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Just 5 minutes and you'll have this rich, velvety mayo that has no seed oils or other processed ingredients. It can be used in any of the ways that you use store-bought mayo. So simple and so delicious!
Last summer I started eliminating as many additives and seed oils from my diet as I could. I already followed a low carb, high protein diet. But once I eliminated the processed food and especially seed oils, that's when I really began to drop weight. I started looking into mayonnaise without seed oils (which was hard to find). So I finally decided to make my own. It saves money, and is really easy to whip up in a food processor. And you can't deny the health benefits.
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Recipe Details
Processed seed oils are bad for your health, so making mayo at home is one great way to eliminate some. There are a lot of condiments that you could make at home, and homemade mayonnaise is one that you can easily make from scratch. Here's a quick rundown of this recipe:
- Makes: about 2 cups of mayonnaise, or 1 pint
- Prep time/ actual time spent in the kitchen: If your ingredients are already at room temperature, it really only takes about 2 minutes to make homemade mayo!
- Tools needed: I'll show you the food processor method, it's what I most prefer. You could also use an immersion blender plus a tall cup that the immersion blender can fit into ( but I don't like that method as much). Scroll down to my kitchen notes and I'll tell you why.
Here's What's in my Homemade Mayonnaise Recipe
- A large egg - at room temperature. Cold eggs will not work. And we will not be using just the egg yolks, one whole egg will do nicely.
- Dijon mustard - any brand works
- Sugar - I use natural, unprocessed cane sugar. But I think any type of white sugar is fine.
- Salt - just regular table salt is fine
- Apple cider vinegar - has a better flavor than white vinegar, in my opinion.
- Lemon juice - I prefer fresh lemon juice or bottled lemon juice without any preservatives.
- Oil - my favorite is avocado oil. I do not recommend olive oil in this recipe - it has a very strong flavor that is just too bitter for mayonnaise. Don't use canola oil - it is a processed seed oil.
And if you like your mayo spicy 🌶️ try my homemade sriracha mayo recipe 🔥
Tools You Might Need
I use my Vitamix food processor attachment that goes on my blender base. It's so nice to have one motor for both appliances! Every little bit helps in a tiny kitchen like mine.
For storage jars, nothing's better than good old mason jars.
What I Use and ❤️
Ball Wide Mouth Pint Glass Mason Jars with Lids and Bands
Buy Now →
Buy Now → 
Notes From Kristie's Kitchen
Food Processor vs. Immersion blender:
Some recipes suggest using an immersion blender (or stick blender), but when I tried that method it took more time and was kind of fussy. The texture was weak and oily. I make mine in my food processor, and it only takes about 2-3 minutes. It turns out thick and creamy every time, and that texture stays good all week. A food processor is the best way, and is such a game changer - so much easier than an immersion blender.
Warm up that egg!
It's very important that your egg NOT be cold when you blend up homemade mayo. But how do you handle that safely? Just get a small bowl filled with warm tap water, and place your egg in there for a few minutes. Just the time it will take to get the rest of the ingredients ready is all you need. Once you blend up that mayo it can go straight in the fridge, and it will be just fine.
Is homemade mayo with raw eggs safe?
I was hesitant to make mayo myself because I was kind of scared of raw eggs. I read a study that showed that vinegar, lemon juice, and salt can all act as natural preservatives that help to keep the mayo safe for about a week - as long as you store it in the fridge. My recipe includes all three ingredients - both for taste and added safety!
Here's How You Make my Healthy Mayonnaise Recipe
Once you warm up that egg ⬆️, you're ready to make homemade mayonnaise from scratch. Just follow these steps - you can do it!
Step 1. In a food processor, add the egg, mustard, sugar , vinegar, lemon juice, and salt. Process for a few seconds to blend together.
Step 2. Turn the food processor to high speed. Start pouring the oil in a steady stream as the food processor is running. Take your time, and just pour it in slowly.
Step 3. Process until the mixture starts to turn light in color, sounds "sloshy", and gets thick. That might sound funny, but when you make this you'll know just what I mean!
Step 4. Store in the refrigerator in a jar with a lid. It will keep for at least a week, but since it has no chemical preservatives I wouldn't keep it much longer than that.
How to Make Healthy Homemade Mayonnaise -5 Minute Recipe
Just 5 minutes and you'll have this rich, velvety mayo that has no seed oils or other processed ingredients. It can be used in any of the ways that you use store-bought mayo. So simple and so delicious!
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups, or 1 pint 1x
- Category: salad dressing, sauces
- Method: blender, food processor
- Cuisine: American
Ingredients
- 1 large egg
- 1 heaping teaspoon dijon mustard
- 1 ½ teaspoons sugar
- 1 ½ teaspoons salt
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 ½ cup oil, such as avocado oil
Instructions
- In a food processor, add the egg, mustard, sugar, vinegar, lemon juice, and salt. Process for a few seconds to blend together.
- Turn the food processor to high speed. Start pouring the oil in a steady stream as the food processor is running.
- Process until the mixture starts to turn light in color and sounds "sloshy" and thick.
- Store in the refrigerator in a jar with a lid. It will keep for at least a week, but since it has no preservatives I wouldn't keep it much longer than that.
Bonus Tip 👇
When I make a salad that contains mayo that I plan to serve at a buffet or other gathering, I like to set the serving bowl in a tray of ice to keep it nice and cold. Safety first!
FAQs about Homemade Mayonnaise
I used to worry about this since it's made from raw eggs. But my recipe contains 3 ingredients that are natural preservatives and are also anti-bacterial - vinegar, salt, and lemon juice. If you follow good food safety practices, like keeping your mayo chilled in the refrigerator, and don't leave a food out made with mayo at room temperature for more than 20 minutes you should be fine.
The reason I started making my own mayo was because I couldn't find any store brands that didn't have processed seed oils. When you make your own, you can use a healthy oil like avocado oil. And there are no preservatives or other additives in my homemade recipe either.
It just might be that your ingredients were too cold when you started blending them. I found this out the hard way! It took me several tries before I learned that warm eggs and oil are key to making good mayo that thickens up and holds together.
Don't let your mayonnaise get above 40℉. Keep foods made with mayo chilled for food safety.
I've got lots of recipes that use mayonnaise like: Gluten Free Tuna Casserole, Ultimate Grilled Chicken Sandwiches, and Keto Coleslaw Dressing. Make some homemade ranch dressing with it. There are a lot of creamy salads that call for a mayo mixture. Or just mix up a simple tuna salad, or spread it on your favorite sandwich.
Meals That Use Homemade Mayo
Each of these meal ideas contains at least one recipe that uses mayonnaise.
Ultimate Grilled Chicken Sandwiches + Keto Coleslaw + Rainbow Fruit Salad = backyard BBQ menu
Avocado Egg Salad + Low Carb Almond Joy + Sweet chili cucumber Salad = low carb lunch
Gluten Free tuna Casserole + Chopped Salad Recipe with Crispy chickpeas and cucumbers + gluten free carrot cake with cream cheese frosting = gluten free comfort food dinner
Recipes that Call for Mayonnaise
Recipe creator: Kristie Winget, who loves saving money by making food from scratch. Here's a little more about me.
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