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Homemade Mayo (Mustard Free, Paleo)

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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
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Homemade Mayo (Mustard Free, Paleo)

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.
Prep Time3 mins
Total Time3 mins
Servings: 1 cup
Author: Simply Jillicious

INGREDIENTS

  • 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)

INSTRUCTIONS

  • 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.

NOTES

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.
Recipe Type: Condiment
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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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10 Comments

  • Reply
    Michael Campiere
    May 12, 2021 at 4:44 am

    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.

  • Reply
    Jill
    May 12, 2021 at 8:23 am

    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!

  • Reply
    Michael Campiere
    May 13, 2021 at 3:52 pm

    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

  • Reply
    Michael Campiete
    May 14, 2021 at 7:55 pm

    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.

    • Reply
      Jill
      May 15, 2021 at 8:00 am

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

  • Reply
    Michael Campiere
    May 15, 2021 at 10:47 am

    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.

  • Reply
    Erica Fletcher
    July 10, 2021 at 1:22 am

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

    • Reply
      Jill
      July 10, 2021 at 10:31 pm

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

  • Reply
    J
    August 21, 2021 at 1:39 am

    Could not get this recipe to work. Turned into a watery mess and the extra virgin avocado oil I used tasted way too strong. Also didn’t taste like mayonnaise at all.
    Tried to save it several ways by:
    A) Slowly whisking in an egg yolk (as recommended above).
    B) Whisking a small volume of the avocado mixture into a bowl with another egg yolk.
    C) Adding two teaspoons of boiling hot water to the avocado mixture.
    Couldn’t remedy it so threw the whole thing away.

    • Reply
      Jill
      August 21, 2021 at 10:33 am

      Hi there! I’m genuinely sorry this didn’t turn out for you. Are you sure you’re rating the right recipe? This recipe is made with an immersion blender. It’s literally impossible to mess up. No where in this post do I recommend slowly whisking in an egg yolk as you stated. I think you might have the wrong recipe. I didn’t recommend using extra virgin avocado oil. Try the Chosen Foods Brand. It barely has a taste and is perfect for this mayo. If you added in all those extra liquids then yes, of course it will turn out watery. I hope you give it another try and follow the directions written in the recipe! It does indeed tastes like the best most fresh tasting mayo! Good luck!

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