Homemade Mayonnaise

If you own a stick or immersion blender, homemade mayonnaise is the easiest thing in the world to make and the results are so muchhomemade mayo with olive and coconut oils healthier than Hellman’s or most other brands. First of all, most commercial brands of mayo use soybean oil as a base. Soybean and other seed oils contain mostly omega-6 fatty acids, fatty acids that when consumed in excess promote inflammation which can lead to heart disease and other diseases. A good discussion of the difference between omega-6 fatty acids and omega-3 fatty acids can be found here.

Commercial mayonnaise is also full of processed and artificial ingredients. Making your own foods from scratch will drastically reduce your exposure to these. The whole process including cleaning up, takes about 10 minutes.

Homemade Mayo using an immersion blender

1 whole egg (see note below)
2 egg yolks
1/2 cup olive oil (not extra virgin) (I use extra-light tasting)
1/2 cup coconut oil, melted but not hot (see note below)
2 tsp white wine vinegar
2 tsp lemon juice
1/4 tsp sea salt
1/4 tsp paprika
1/4 tsp garlic powder

Place all ingredients in a tall immersion blender container. Lower immersion blender to bottom of container. Turn on and very slowly raise to the top of the mixture. You can pulse up and down a couple of times to make sure all is blended but in less than 10 seconds you should have perfect mayo. Transfer to a covered container and refrigerate. The mayo will stiffen a little as it chills. Keep chilled and use within 2 weeks.

The seasonings are purely a starting point. Add or adjust or exchange to your heart’s delight. Some people like mustard in their mayo (either dry mustard or dijon). Try tumeric, cayenne,  or other spices. Stir in some horseradish after you have blended the mayo. Share some of your favorite additions in the comments.

Egg note: Use either well-washed eggs from local free-range chickens or purchase pasteurized eggs in the supermarket to avoid risk of salmonella. (This risk is small even with regular supermarket eggs, but I don’t like that risk.)

Coconut oil note: Use refined coconut oil if you do not wish to have a slightly sweet coconut taste to your mayo. Use unrefined if you don’t mind or prefer that coconut taste. For some salads and seafood, I like having the taste of coconut. For other recipes I prefer it without the taste. Here is a website with a good discussion of the two kinds of coconut oil and what to look out for when purchasing.  You also can use all olive oil instead.

If you don’t own an immersion blender it is possible to make this in a food processor or blender although I have not done it personally. The process is very different and much fussier. You must put all ingredients EXCEPT the oils into the processor. Start the processor and very, very slowly dribble in the oil until finished. (a video demonstration using a slightly different recipe can be found here.)

This recipe was submitted to Nourishing Treasures’ Make Your Own! Monday link-up.



  1. Sue

    This looks really easy RoseAnne– I’ve got two questions. What’s the difference between sea salt and kosher salt. Are they interchangeable? I’ve got a good sized bottle of kosher salt. Where do you find the coconut oil in the grocery store? Ooops – one more question. It seems like the eggs I’ve always been buying need a second look? Thanks for being such a great consultant, sis!!

    • Hi Sue, Really you can use any kind of salt. Regular table salt is salt that has been mined and often has iodide added (and sometimes other additives to make it flow better.) Kosher salt is usually still mined salt (although you can find kosher sea salt) that has no additives and is a slightly larger, more irregular grain than table salt. Sea salt is obtained by the evaporation of seawater and so may have other trace minerals that will give it a distinctive flavor depending on the source of the seawater. I don’t know of any legitimate studies that show sea salt is better for you, so maybe I shouldn’t be such a salt snob and just say “salt”.

      Coconut oil is in the health food section of the grocery store. It can also be found in Trader Joe’s, Whole Foods and online through places like Amazon. It’s not cheap when compared with the junk most of us have been using, but I think it is delicious and I use it to fry my eggs and stir-fry vegetables.

      I try to buy farm-fresh eggs (and do so from one of my students). Supermarket eggs are not terrible for you, but fresh eggs taste so much better. They also are usually raised in a much cleaner environment, lowering the risk of any salmonella entering the egg, and the feed and availability of bugs to the farm-raised chickens usually results in an egg with higher omega-3 fatty acids.

      Hope this answers all of your questions, thanks so much for commenting!

  2. Naomi Aho

    Hi RoseAnne,
    I wondered why you suggested not using extra virgin olive oil. Is it too strong a taste? EVOO is what I always have on hand, and use for nearly everything—so I wondered if it would work for mayo.

    Thanks for all your posts!!!!

    • Hi Naomi,
      I recommended not using EVOO only because it is a bit strong tasting for some tastes – especially if you buy the really good oil with lots of phenols in it (which is actually the most nutritious). By all means give it a try. It will work just as well when it comes to consistency.

  3. I have wanted to make my own since I had salmon dipped in homemade mayo years ago in Madrid. It tasted divine. I’m FINALLY almost out of the store bough and homemade here I come. Can’t believe it only takes 10 minutes! Thanks for the recipe!!

  4. Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

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