2-Minute Healthy Homemade Mayo

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Mayonnaise has always been one of my favorite condiments. But while the store-bought stuff is a convenient and cheap option, it’s often filled with unhealthy ingredients like vegetable oil and preservatives. My homemade mayo on the other hand is packed with protein and good fats, and it tastes delicious!

This mayonnaise recipe is simple to make and goes great with tuna or chicken salad. Though there are now, thankfully, some great store bought mayo options (especially this avocado oil based mayo), I still prefer the homemade version when I have time to make it.

The Issue With Mayo

I hope by now we can agree that inflammatory vegetable oils should have no place in anyone’s diet. Seed oils like canola oil and grapeseed oil are popular neutral-flavored oils for mayo and other condiments. They’re mass-produced and cheap to use, but they come with negative health consequences.

Healthy ingredients aside, homemade mayo just tastes better in my opinion. Anytime we use clean, whole ingredients recipes have so much more flavor. And it’s easy enough to make mayo there’s really no excuse not to! It goes great with egg salad, potato salad, or as the base for aioli.

How to Make Mayonnaise

There are a few tricks to getting your homemade mayo to work, but it’s really simple once you get the hang of it. You can make this with a regular blender or an immersion blender (stick blender). It’s really important that all the ingredients are at room temperature for this recipe. Having a cold egg or ingredients that are too hot can cause the mayo to separate or not emulsify.

Another really important step is to pour in your oil super slooooowly. Like, start with a drip and pour in a thin stream. If the oil goes in too fast it breaks the emulsion and the mayo won’t thicken. If you follow these tips the recipe is foolproof, even if it’s your first time making your own mayo!

Some mayo recipes use a whole egg, but this one just uses the yolks and omits the egg whites. If you’re looking for a way to use up some of the leftover egg whites, try these chocolate meringue cookies or this coconut macaroon recipe.

Homemade Mayo Ingredients

It’s pretty simple with eggs, lemon, oil, sea salt, and seasoning. Since this recipe uses raw eggs (instead of pasteurized eggs), there is a risk of salmonella if the eggs aren’t from a healthy source. I always use eggs from healthy, free-range hens in my recipes, especially when they’re raw.

You can use any oils for this, though I prefer coconut, olive, walnut, or other healthy oils. MCT oil can also be used in place of coconut oil if you don’t like the coconut oil flavor. If you don’t like a coconut flavor and prefer a more traditional “mayo taste” you can use light olive oil (not extra virgin olive oil).

Keep this recipe in mind for the next time you do a Whole 30 or similar real food diet. It’s a great source of healthy fats! Use it as the base for salad dressing or your next veggie dip.


Healthy Homemade Mayonnaise

A simple and healthy homemade mayo with olive and coconut oils.
Prep Time 5 minutes
Total Time 5 minutes
Calories 131kcal
Author Katie Wells


16 Tablespoons




  • Put egg yolks into blender or bowl and blend until smooth
  • Add lemon juice or vinegar, mustard, and spices and blend until mixed.
  • SLOWLY add oil in a thin steady stream while blending at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all of the oil is incorporated.


Nutrition Facts
Healthy Homemade Mayonnaise
Amount Per Serving (1 TBSP)
Calories 131 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 49mg16%
Sodium 78mg3%
Potassium 7mg0%
Carbohydrates 0.3g0%
Fiber 0.03g0%
Sugar 0.1g0%
Protein 1g2%
Vitamin A 65IU1%
Vitamin C 0.4mg0%
Calcium 6mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.


Store in the refrigerator up to 1 week.

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

More Delicious Mayo Recipes

Mayo is really versatile and I love switching up the ingredients to make customized flavors. Here are some more homemade mayo recipes to try!

Ever made homemade mayo? If not, what are you waiting for? Tell me about it below!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


228 responses to “2-Minute Healthy Homemade Mayo”

  1. Fajah Shamsid-Deen Avatar
    Fajah Shamsid-Deen

    I failed miserably with this recipe. I don’t know what went wrong; it just swirled in the blender and eventually started to cook! How long should it take to look like mayonnaise? REALLY DISCOURAGED! But I will try again if you can tell me where I may have gone wrong.

    1. Jen Avatar

      When you’re blending, avoid high speeds or long periods of blending. Pulsing in short bursts is probably best. The blender heats up as you use it so the heat from the blender will start to cook/curdle your eggs after you use it for a while so you don’t want to over-blend.

    2. Abbie Heller Avatar
      Abbie Heller

      That happens to me every time I forget to make sure to bring my eggs to ROOM TEMP before using. You can’t create an effective emulsion with a cold egg.

    3. Sandy Avatar

      Most important thing, makes a HUGE difference, is to have all ingredients a room temperature. I do this, and I use the one minute method where I put everything in a jar and use my immersion blender for less than a minute with great success!

  2. Jody Courtney Avatar
    Jody Courtney

    I found, after some failed mayo making, that using a stick blender works great for mixing the ingredients. Put ingred. in the bottom of the jar and start blending. Perfect and fast.

  3. Robin Avatar

    I’ve made my own mayo many times, and it is delicious. The recipe I use is very similar to the one you’ve posted. But, since we don’t like the taste of coconuts or strong olive oil, I use a refined coconut oil (from Tropical Traditions or Spectrum Oil-in a pinch) and I use light olive oil. The other ingredient I use is whey. I make my own whey from raw milk using the recipe in Sally Fallon’s Nourishing Traditions cook book. Adding the whey extends the shelf life by several months. One problem that I have though is it hardens after a couple of weeks in the refrigerator. Any suggestions for this?

  4. Rae Avatar

    Wonderful! Just made this for a chicken dish I was making – went to the store and everything had soy or canola. Can’t do either, so thought I’d try my hand and making my own (this is how I came across your recipe – and your site!) Very tasty! Because my eggs are bright orange, it didn’t look quite the same as what you have in the picture, but fabulous nonetheless! Thank you so much for sharing!

  5. sarah Avatar

    I was skeptical but it turned out great! I only wish it would keep longer in the fridge.

    1. cindi Avatar

      It should last for pretty near a month, but apparently adding whey and fermenting it overnight helps it last a little bit longer. 🙂

  6. Dana Avatar

    Can you use powdered egg for the eggs or is that a no no? Still learning as I go. I am just a little nervous about the raw eggs. If it was just me or my husband I might take the risk. But my kids will be eating it too. I am still looking for a good source for my eggs and I don’t think my neighbors would enjoy having chickens next door so… the hunt continues!

    1. Wellness Mama Avatar
      Wellness Mama

      Powdered eggs usually have a lot of cholesterol. As long as the eggs are from a good source, I’ve never worried about it, but there are cooked versions online (just google it) if you’d be more comfortable with that.

      1. Maryalice Avatar

         Think I’ll go looking for the online versions as there’s no way I can get anything but store bought eggs … we do have ones that are “cage free” in the market but not sure if they would work? … uncomfortable using raw yolks also. 

        1. Denise Avatar

          I’ve been eating mayonnaise made from raw eggs since I was a little kid (I’m of French descent. this is a traditional thing with my people). I’m 46 now and I’ve never suffered any ill effects. I think that the vinegar has a “cooking” effect on the eggs, the way sevicci (sp?) does with shrimp (the shrimp cooks because of the acid, lemon or lime juice, in the marinade).

          1. Raphaelle Avatar

            I’m French. I use store bought eggs too. Any egg carry a risk of salmonella. You can decrease that risk a bit by washing your eggs. Which I never do. We’ve always made it that way and I agree with the acidity killing the bacteria. That’s what I’ve been told anyway. Never had an issue ????
            Also, you can add some crushed garlic to it and it makes a wonderful “aioli”

      2. David Avatar

        5 stars
        I am a chef and for twenty plus years I have made my own mayo this way because of the lemon juice and or vinegar used in this recipe you will have no problem with its food safety.
        We don’t ever refrigerate eggs they are always kept at room temp.
        When I was a boy growing up I remember crates of eggs sitting on the floor of our grocery store and they were never stored refrigerated. I am not suggested you change what makes you comfortable in how you store your eggs but I am saying if you eat out you might be eating eggs stored at room temp.

    2. Rachel Rasmussen Avatar
      Rachel Rasmussen

      just wash your eggs very thoroughly before you crack them. Your Salmonella lives outside the egg and can transfer to food (which then needs to be cooked to kill it) but if the eggs are clean to begin with, raw is not an issue.

  7. Rick Harrington Avatar
    Rick Harrington

    I am excited to try the olive oil/coconut combination but really can’t use eggs.  Is there a vegan alternative?

    1. Denise Avatar

      The Moosewood Cookbook has a very nice vegan mayonnaise recipe made from tofu. I’ve made it a few times. I’m sure it’s been published all over the internet.

    2. Bree Colbern Avatar
      Bree Colbern

      5 stars
      Yes, actually. Wellness Mama has another recipe that uses avocados instead of eggs! 🙂

  8. Melissa Jean Shirley Avatar
    Melissa Jean Shirley

    I traded a kombucha SCOBY for some goose eggs from a local farm, and made goose egg mayo this week.  Holy moly!  It was VERY rich, and required nearly twice the olive oil/coconut oil because of the sheer volume of the yolk.  I mixed in tarragon, and it was wonderful.  We’ll never buy store bought mayo again….though we may need to get some geese.

  9. Laura Avatar

    mine seemed to be going great till I continued adding about the last bit of coco oil then it went to liquid…is there hope of it thickening again?

    1. Lilo Avatar

      If your mixture ever breaks, start with a fresh bowl. Add a tablespoon of waterand add in the broken mixture a little at a time, mixing with a wisk. It should start the emulsion process again. You can also add a dash of salt to help with the emulsion.

  10. Ester Avatar

    So I am back to comment about how my mayonnaise came out and it is delicious.  I have made some alterations, I use 1 egg and 1 egg yolk, keep lemon juice, mustard the same and add only 1/2 cup of olive oil and 1/2 cup of coconut oil and 1/4 teaspoon of raw honey.  It is utterly delicious!!!!  My son loves it!  I love it!
    Thanks for the inspiration of using coconut oil in mayonnaise.  I now have to make some more tomorrow because we are all out!

  11. Carrie Avatar

    Are there any safety issues with using raw eggs? I heard u can pasteurize your own eggs to make it safe? Do u know of this technique? Thank you!

  12. Angela Avatar

    So attempted to make this for the first time.  I used flax oil for my second oil, but it was out of the fridge cold.  Does that make a difference? Is it warm oil no matter what?  mine is like liquid.  That seemed to happen when the flax got introduced.
    Thanks 🙂

    1. Marcee Avatar

      All ingredients MUST be room temperature. I actually heat the coconut oil to make sure it is clear and liquid. The couple times I did not liquify my coconut oil it flopped on me. Also I use an immersion blender. Just throw all the ingredients in the jar you are going to keep it in and Blend for 1 minute. Done. Creamy and delicious. I experiment with flavor by adding different herbs and spices. Just to mix things up. One of my favorite is using a little pickle juice. Another is adding dill or extra mustard. Horse radish if I am making left over roast beef sandwiches. Depends on what I am going to be doing with the mayo.

      1. Dawn Avatar

        There are many things in the kitchen that I do well, but I have not mastered poaching eggs or mayo. I LOVE mayo and have eggs from my backyard chickens that I would love to turn into mayo instead of buying from the store. I made mayo successfully ONCE and every time since then it’s flopped. I’m going to try this with your recipe and tips, sure hope I don’t have another flop again! I mean, I can make aioli in a mortar and pestle…for Pete’s sake I should be able to make mayo! 🙂

        1. Delphine Avatar

          I have *never* failed a mayo using my stick blender. My eggs are usually cold too (but with the stick blender there’s really no way to fail it.)

          1. Shawnie Avatar

            I just failed for the first time with my stick blender. 🙁 not sure what happened, other than my lemon was cold from the fridge.

          2. Delphine Avatar

            Oh no! Sorry to hear that Shawnie :(, were you able to recover it by making double the amount? (I’ve ended up with a triple batch back when I was using my regular blender or food processor, kind of silly to have that much mayo! LOL)

            Here’s how I make mine (about every other week.) In the measuring cup that came with my cuisinart stick blender – 1 whole egg from the fridge, 1/2 Tbsp dijon mustard from the fridge, 1 Tbsp (or 1 lemon, I just eyeball this) also from the fridge, salt, pepper. I then see how high the measurement is (usually about 1/3 cup) and add 1 cup of oil (so I add oil until it reaches 1 1/3 cup.) Lately I’ve been using about 2/3c sunflower oil and 1/3c EVOO.
            I put my stick blender on the bottom and turn it on HIGH. I blend at the bottom without moving the blender until it thickens and changes color, then I slowly draw the blender up through the mixture until it’s all incorporated. (I almost failed one because I started on low, it looked really oily but thickened up just fine in the fridge.)

            Hope this helps someone! 🙂

          3. Carole Avatar

            I just had my first failure with my stick blender–the first time I tried these expensive oils! All other successful attempts were made with organic, cold-pressed canola oil. All my ingredients were summer room temp (coconut oil liquid) and my egg yolk fresh from the coop. I ended up with mayonnaise soup.

      2. cindi Avatar

        The pickle juice sounds great! I’ve also used liquified bacon fat for half of the oil in the recipe….Baconnaise! Nom…

  13. Kathy Avatar

    I made this the first time and used EVOO and I didnt much care for it (dont care a whole lot for the flavor of EVOO) but I decided to give it a try again today using Extra Light tasting Olive Oil and threw in the whites of 2 of the eggs to lighten it up a little… It taste just like Hellman’s… I love Mayo, especially Hellman’s, and I am SOOOO pleased to be able to make a healthy version of it… This is PERFECT. Thanks….
    PS… will lacto fermenting the mayo change the flavor? And do you have to do it right away?

    1. JenniB Avatar

      Kathy did you make the mayo exactly like the recipe and which oils did you choose? I LOVE Hellman’s and would love to have it turn out just like yours when I make it! Thanks, Jenni

  14. Lois Avatar

    If I lacto ferment my mayo do I need to lacto ferment the ranch I make with my fermented mayo? Thanku!

    1. Wellness Mama Avatar
      Wellness Mama

      I’d say you wouldn’t have to, but you certainly could if you wanted.

    2. Marcee Avatar

      Weston Price has a lacto fermented recipe. Basically it is just like the one here, except that it has a teaspoon of whey added before leaving it on the counter for 6 hours to over night. Personally I add homemade whey from raw milk to all my condiments. Turns them all into lacto fermented foods. Well, except for my pickles. I buy already fermented pickles in the refrigerated section of the grocery store. The brand I get is bubbies.
      In case anyone wants to know. To make whey, you simply put a jar of raw milk on the counter. It will separate into curds and whey. The curds if harvested at the right time can taste like cream cheese if salt is stirred into them. The whey is full of beneficial bacteria and only a teaspoon is needs for a full mason jar of mayo. Note: Raw Milk Sours, Pasteurized Milk Rots.

      1. Reagan Avatar

        How long do you leave raw milk on the counter? I’ve been wanting to do this and would like to add whey in it with my raw milk! Thanks for the advice!

      2. Rae Avatar

        Is there any alternative to cow’s milk whey, as we have a dairy allergy? Could I mix in a dairy kefir grain, etc.? I currently make my own coconut kefir and have dairy grains that I rinse thoroughly between the cow’s milk (to help them continue flourishing) and coconut milk batches.

        1. TIna Avatar

          No scientific evidence here, but not being able to use dairy whey I have used a very good brand of probiotic powder to lactoferment my mayo and veggies. It made sense to me that if it grew and reproduced in my gut, it would also do so in my food.

  15. Emily Avatar

    can this be frozen I would like to be able to keep some set aside because I don’t use it too often as much as I love it! and I don’t want to have to mix it up everytime I will be using it

    1. Wellness Mama Avatar
      Wellness Mama

      I haven’t tried freezing it, but I would think so, though you might
      have to re-blend a little when you take it out. You can also make in
      small batches if you have a mini food processor.

    2. Wellness Mama Avatar
      Wellness Mama

      You could also add a little whey (strain from plain whole milk
      yogurt) and leave on the counter for a few hours first. This will
      lacto ferment it and make it last a lot longer!

      1. Delphine Avatar

        I love this idea and have an excess of whey on hand! How much is ‘a little’? Would it still work if the why has been refrigerated for about 5 days already?

  16. Stephanie Avatar

    I just made this recipe it is perfect! I made a half recipe and whisked for 45 minutes by hand. I can’t wait to make tuna salad with it 🙂 Thanks a bunch!

    1. Alix Avatar

      That’s a good workout then! Bravo for you! I remember whisking by hand once and it was pretty hard yakka!

  17. Joelle Avatar

    My blender only has high-speed or pulse options, no lower speeds. Do you think it would still work? Maybe I’ll have whisk by hand! Can’t wait to try it, though!

    1. Wellness Mama Avatar
      Wellness Mama

      It would probably still work, but using a whisk is also pretty easy,
      especially if you have someone to help pour the oil in.

  18. Arica little Avatar
    Arica little

    This may be a crazy question, but are these cooked egg yolks??

    1. Wellness Mama Avatar
      Wellness Mama

      They are raw, but from a farmer I know. I would be somewhat hesitant to use eggs that I didn’t know the source of.

      1. Venus Avatar

        Even locally-raised farm fresh eggs carry a risk of salmonella.  The organisms come off the shell when it’s cracked, so if the shell has been cleaned it should be safe.  So it doesn’t really matter where the eggs come from, as long as they’re not expired & the shell is clean.  🙂

          1. Katie Flynn Avatar
            Katie Flynn

            can i use pasteurized eggs? (would this decrease risk of salmonella)

          2. Sarah Ferguson Avatar
            Sarah Ferguson

            Well, scientifically, if you make the mayo & it has enough acidity (vinegar or lemon juice) in it, and you leave the “made” mayo on the counter overnight or 12 hrs…this gives the acidity a chance to kill any bad bacteria – if the proper ratio of acidity is present, which pretty much all or most may recipes are, then if you use this method, you’re eating safe mayo & it keeps waaaaaaay longer than that in a good ol cold fridge, believe me i’ve kept may for a couple months at a time without any spoilage 🙂 You could also add a little whey from yogurt or kefir..or from cultured veggies

          3. Rae Avatar

            So, I did some further research and “scientifically” Salmonella can survive in very low pH conditions, so the counter overnight suggestion is urban legend only. Bile pH is around 1.5-2.0 and yet, it does not kill the Salmonella to prevent food poisoning. Common sense says a pH around 3.5 from ACV and lemon will do nothing, as well. It may prevent other bacterial infection, but not Salmonella. I would be interested in knowing whether fermentation with whey or kefir grains would reduce Salmonella though?

          4. katherine Avatar

            Maybe it’s the timing of the fermentation, though? In other words, lemon juice or kefir or whey may not kill the salmonella instantly but maybe it would if left for several hours. I’m wondering if that came up in your research. Thanks!

          5. carrie Avatar


            Very interesting information. I have a question though. Even though Bile PH is 1.5-2, when Bile mixes with stomach contents, what is the PH of that (semi-rhetorical as I know it would vary based on what you ate and how much)? Maybe the mixture isn’t a low enough PH to kill salmonella although Bile alone could kill it?

          6. Janny Avatar

            I raise chickens. I don’t refrigerate the eggs because they have a natural protective coating on them. They sit on the counter in a basket and I use them within a couple weeks. Washing the eggshell actually washes away the protective coating (bloom). I never wash my eggshells; if they have something on them use a dry cloth, pot scratcher pad, or sand paper. In Europe eggs are on the shelf in stores (never refrigerated). Refrigeration and fear of bacteria is instilled by this country. Just ask yourself, what did your great grandparents do with eggs?

        1. Rhonda Williamson Avatar
          Rhonda Williamson

          Fresh egg shells should never be washed until immediately before cooking.
          Eggs have a natural protective coating called “bloom”. This coating seals the shell pores, prevents bacteria from getting inside the shell.

    2. Mary Avatar

      Certainly making it at home is a safer, healthier option versus store bought mayo that still uses raw eggs from factories.

      1. Claudiu Avatar

        5 stars
        I agree, everybody thalks about a chance o salamonela but what about the certinty of cancer and slow death in the store products…TAKE IT EASY GUYS and know this , a strong and clean body which reflects the soul will not be harmed…much love to you all….

  19. Steven Avatar

    This looks great…I love the lemon juice option…and the fact that it’s 50/50 in the oils…I’m hoping to try this over the weekend! =) TFS!
    Stumbled over your blog while reading the comments on Kitchen Stewardships’ salt blog today. I’ll have to look around when I have more time. =)

  20. Tarah Locke Avatar
    Tarah Locke

    I LOVED this stuff in the Tuna and Apple Salad with Walnuts! It was fun watching it emulsify in my Vita-mix, I had trouble mixing the small amount of yolk at first but I just manually swished it around, then after adding the lemon, dijon, and spices in was JUST enough for the blades to touch and blend it.
    I was going to just use some store-bought mayo, but after looking at the back of it and seeing the NASTY soy oil, I changed my mind!
    Thanks for the recipe!

    1. Georgina Sikora Avatar
      Georgina Sikora

      Tarah I had lots of problems in my Vitamix not sure what I did wrong? Did you do it on low? I put mine on high and it started to heat and it is just runny now! 🙁

      1. Frances Avatar

        Hey Georgina, I just tried it with a similar recipe in the vitamix and did not use high. Have it on variable speed 5 and then when adding the oil if needed, go up to speed 10 and it should work 🙂 Don’t use high as it might get a little too hot and ruin the emulsifying process 🙂

        1. Linda Avatar

          that is exactly what happened to me. It was emulsifying beautifully, but it started steaming, and went back to liquid. Is there any way to rescue it, or must I start over?

          1. Anastasia Avatar

            3 stars
            I’ve ruined many a mayo recipes similarly!
            Instead of swearing at it like I do, which actually makes you feel better but doesn’t help anything, try adding 2 more room temperature egg yolks and a teaspoon of lemon juice to a fresh blender, mix that up, and instead of adding oil, add your failed mayonnaise slurry.
            Add it very slowly at first and then quicker as you go making sure that the blender is on low to medium.
            Hope this helps even though it’s a year later!
            ???? Good luck! 🙂

          2. Mary Avatar

            Take what you have and out to the side, use 2 more egg yolks and slowly add the previous mixture to it.

      2. Monique Avatar

        5 stars
        Hi, you need to make sure your eggs are not chilled at all, they must be at room temp, I find that makes a huge difference.

      3. Jeff Avatar

        From the Vitamix website:

        Place eggs, mustard, salt, and lemon juice into the Vitamix container in the order listed and secure lid.
        Select Variable 1.
        Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 10 seconds.
        Reduce speed to Variable 8. While machine is running, remove the lid plug and pour in the oil in a thin, steady stream through the lid plug opening until completely used and mixture thickens (about 30 seconds).
        Stop machine and stir in any oil sitting on top.
        Refrigerate in separate container and use within 2-4 weeks.
        This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

        1. Vera Avatar

          I love my VitaMix but for mayo I use a wand mixer. I put all ingredients (including olive oil) in a narrow, deep container. Then I mix and in about 20 seconds I have perfect mayo.

          1. Cindi Avatar

            That’s what I do, too. 🙂 A pint size mason jar works like a charm!

          2. Lisa Avatar

            Vera and Cindi,
            please clarify for me: you put all the ingredients in at once and then mix with your wand mixer or do mix everything but the oil and then slowly add the oil?
            Thanks so much.

          3. cindi Avatar

            Sorry, Lisa – I just saw your question now! We’re using 1/2c coconut oil and 1/4 c each of EVOO and grapeseed oil (I found using 1/2c of olive oil was too strong tasting for me). I put in the egg first, mustard and apple cider vinegar next, then all of the oil and then a bit of salt. I put the stick blender into the jar and let it all rest for a minute or two before turning on the stick blender. When blending it, I wait till it starts to emulsify at the bottom before tipping the blender back and forth a bit and slowly drawing it upwards. The blending doesn’t take long at all. I’d seen a similar recipe elsewhere about a year ago, which was when I started making it like this, and they’d mentioned that it was important to a) have all ingredients be room temperature, b) put them into the jar in the order given, and c) to let it all “rest” for a moment after putting the blender into the jar with the ingredients before starting to blend it all up. When I did it like that and it worked fine, I didn’t see any reason to monkey with it. lol Hope this helps!

          4. Candi Avatar

            I used this same method with a hand/wand mixer. It works every time, never had a fail once. I will try in a mason jar next. I currently have a slight obsession with mason jars.

          5. Katie Easter Avatar
            Katie Easter

            Yippie! I was glad to hear someone had tried this, I was going to do some experimenting with my want mixer but now I don’t have to. I know it should work. Thanks!

          6. Laura Avatar

            I do the same and it has to be a glass jar, plastic does not work for me.

        1. marie Avatar

          5 stars
          lets put it this way…. the chances of you getting salmonella from this recipe, provided you refrigerate properly when its done, are worse than the chances of you winning the lottery… the BIG lottery. You’ll be fine.

3.76 from 79 votes (53 ratings without comment)

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