Homemade Mayo (Mustard Free, Paleo)

April 8, 2019
Rating: 4.00
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Homemade mayo couldn’t be any easier to make.  With only a handful of ingredients and a few minutes of your time, you could be looking at a beautiful jar of creamy, healthy, delicious mayonnaise.  Perfect for sandwiches, burgers, sauces, dips or anything your heart desires.  Typical homemade mayo recipes call for dijon mustard and vinegar – which just aren’t my favorite flavors.  This mayo is made without mustard and vinegar and is the best tasting mayo I’ve ever had!

homemade mayo

How to make homemade mayonnaise

1) Place the egg in the bottom of the wide mouth mason jar.
2) Add the oil, lemon juice, salt, and spices.
3) Place the immersion blender at the bottom of the jar.
4) Without moving the blender, turn it on high speed for 10 seconds.
5) After the initial 10 seconds, you should start to see the contents in the jar emulsify.  Yay!  You’ve made homemade mayo!
6) Move the blender all around and up and down until all the oil is mixed in thoroughly.
7) Store in an air tight container for up to 1 week.

homemade mayo

Tips for making homemade mayo

Tip #1 – When making homemade mayo, you’ll want to use a light/neutral tasting oil – one that doesn’t have a strong flavor.  Avocado oil is my absolute favorite oil to use.  Others also have success using light olive oil.  Don’t, I repeat DON’T use regular olive oil or coconut oil.  It won’t taste good.  At all.

Tip #2 – Use fresh lemon juice.  I mean, it just tastes so much better – what can I say?  You’ll also avoid yucky additives.  Fresh is always best!

Tip #3 – I highly recommend using wide mouth mason jars like I mentioned above.  They are the perfect size for making mayo and helping it emulsify properly.  If you don’t have one, try using a liquid measuring cup or tall drinking glass.  Just be sure to test that your immersion blender fits into the bottom of your container BEFORE adding the ingredients to it.

Tip #4 – I love these mason jar lids for easy storage.  I think you’ll love them too. 😊

Follow me on Instagram and use the tag #simplyjillicious if you make this whole 30 mayo recipe!  I’d love to see it!  Happy emulsifying!

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homemade mayo

Homemade Mayo (Mustard Free, Paleo)

4 from 4 votes
Homemade mayo couldn't be any easier to make. With only a handful of ingredients and a few minutes of your time, you could be looking at a beautiful jar of creamy, healthy, delicious mayonnaise.
Servings 1 cup
Prep Time 3 minutes
Total Time 3 minutes


  • 1 cup avocado oil
  • 1 egg
  • 2 1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon salt or more to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch of pepper or more to taste


  • Crack the egg into the bottom of a wide mouth mason jar. (Be careful not to break the yolk!)
  • Add the oil, lemon juice, salt, and spices.
  • Place the immersion blender at the bottom of the jar and without moving the blender, turn it on high speed for 10 seconds.
  • After the initial 10 seconds move the blender all around and up and down until all the oil is mixed in thoroughly and the contents of the jar resemble typical mayonnaise.
  • Store in an air tight container for up to 1 week.


Make sure to leave the immersion blender touching the bottom of the jar for the first 10 seconds of blending. This will help you achieve a proper emulsion. After that, feel free to move the blender around, blending in any excess oil that may remain on the top.
Author: Simply Jillicious
Course: Condiment
Cuisine: American
Keyword: homemade, mayo, paleo, whole 30
Diet: dairy free, gluten free, keto, paleo, refined sugar free

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homemade mayo recipe

Hungry for more?  Try some of my favorite recipes:

Paleo/GF Banana Bread Cookies

Paleo Whoopie Pies

Coconut Lime Energy Balls

Pineapple Chicken Fajitas 

Gluten Free Pecan Chocolate Chip Cookies

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Join the Conversation

  1. Michael Campiere says:

    I just tried the recipe and did not expect it to work because it was so simple and reading about all the dire circumstances of home made mayonnaise falling flat unless done just right with Dijon Mustard and Vinegar and adding the oil one drop at a time. So I put the ingredients in the Mason Jar ( I used a fairly light olive oil because that is what I had on hand), dropped the stick blender on the bottom and the mayonnaise blossomed right before my eyes. Presto. I was amazed. It was a little heavy because of the Olive Oil, but it was delicious.So if you can get Mayonnaise to come together this easily why do people put Dijon Mustard and Vinegar in there and drip the oil in excruciatingly? Who wants a mustard, vinegar tasting Mayonnaise and who wants to drip oil in for 20 minutes? I am going to make another batch to add to a “Mrs. Wages” Cole Slaw Dressing Mix using Grapeseed Oil and fresh lemons this time. Light Olive oil was as expensive as regular Olive Oil and Avocado Oil was expensive so I grabbed the Grapeseed Oil for 15 cents an ounce. We will see how it does.

  2. Woo hoo! So glad it turned out for you, Michael! I agree, it’s SO easy and fresh tasting. No need for the mustard or vinegar. 🙂 Good luck with the grapeseed oil!

  3. Michael Campiere says:

    Okay, just did the Grape Seed Oil. Put everything together just like before and it fell flat. It was watery and would not come together. Why, I do not know. Maybe something to do with the Grape Seed Oil. So I did a quick search on remedies for flat, watery mayonnaise and they said to put an egg yoke into a container and whisk in the watery mixture a little at a time. So I put the whisk on the stick blender, added a little at a time to the egg yoke and it came together nicely. It makes a nice, light, delicate mayonnaise that people who like a classic mayonnaise would like. I liked the strong, robust mayonnaise of the Olive Oil. A light Olive Oil might be just about right. With the Olive Oil, just using the recipe and the stick blender blade, the mayonnaise just blossomed immediately and thickened with no extra work and I liked the flavor better. So I guess that is it. If I can find some reasonable Avacodonoil might give it a try. Nice Recipe…Thanks, Michael Campiere

    1. Wow can’t believe how easy that was! And result is 👌

      1. Right?! It really is so easy and more fresh than store bought. Thanks, Isabelle!

  4. Michael Campiete says:

    I will tell you one thing, this lady Jill harping on using fresh lemon juice instead of bottled lemon juice in the recipe made me go out and get some fresh lemons to do the recipe and use else where. So I squeezed some fresh lemon juice on my olive oil salad and after the first bite, I immediately got up and poured 3/4 of a bottle of Great Value bottled lemon juice down the drain. The difference was unbelievable. The bottled lemon juice was hiding the flavor of the Olive Oil and not letting it come out.

    1. Haha! Glad to see you’ve walked away from the dark side 😉

  5. Michael Campiere says:

    Don’t rub it in, but it is true. Trying to save a few pennies was robbing me of tremendous flavor.

    Disclaimer: For anyone reading this, I have since found out that the Great Value Grape Seed Oil that I used in the second attempt at making homemade mayonnaise that did not come together and stayed watery until adding another yoke, was highly refined and not a reflection on the recipe. The recipe is genius in its simplicity.

  6. Erica Fletcher says:

    I’ve tried making mayo before and failed. But this recipe was so easy and it worked! Thank you!

    1. Yay! Glad to hear it, Erica! So glad it worked out for you. 🙂

  7. This looks so easy and healthy! Excited to try it.
    Do you know if I can make it last longer? I don’t know if I can finish a jar in a week.

    1. Hi Yehudis! I’ve stretched mine to about 2 weeks. I would just smell it before using. There’s not really a way to make it last longer since it’s made fresh. Sorry!

  8. Delightful and easy! I made a jar of this for Passover and it was great! Thanks for the tip about the wide mouth jar.

    1. Thanks for taking the time to comment, Melanie! So glad the mayo was a hit 🙂

  9. Hi can I use apple cider vinegar instead of the lemon juice? Thank you

    1. Hi Stephanie!

      Yes I think that would be okay. It will change the flavor slightly so I would still recommend the lemon. You may want to use less to start with, and add more to taste.

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