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.

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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. romaida Avatar

    I made homemade mayo for my homemade ranch and ended up having the runs. Is it possible to just heat the whole thing in a double boiler ? I used Greek yogurt instead of sour cream for my ranch. Tastes awesome though!

  2. Melodie Arnold Avatar
    Melodie Arnold

    Raw egg yolks are a fine growth medium for bacteria. It is best to cook yolks for use in such dishes as cold soufflés, chiffons, mousses, mayonnaise and Hollandaise sauce.
    Researched and discovered this safety tip (below), and I thought, why not cook the egg yolks in a double boiler with the oil to 160 (like I do my meringue) and then proceed with the recipe? Here’s what I pasted:

    To cook yolks, the recipe must contain at least 2 tablespoons of liquid per yolk. Less liquid will produce scrambled eggs. Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over a very low heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the edges or reaches 160ºF. Cool quickly and proceed with the recipe.

  3. CiCi Avatar

    Do you recommend this for pregnant women? We buy organic eggs at the grocery as we don’t have a pastured local option where we live. I find its a good way to eat more healthy fats, but know that they usually say no for pregnant mommas. Thanks!

  4. Muz Avatar

    Mayo isn’t such a cheap option anymore. Went to the store today and the average price was around 4 dollars for small to medium jars. I may make my own now. Thank s for the recipe.

  5. Geneva Pratt Avatar
    Geneva Pratt

    I have a question. There are different types of coconut oil, such as organic, virgin, different extractions, and then we saw one that is cheaper that just says 100% pure coconut oil. What is the difference between these and which is the best?

  6. Geneva Pratt Avatar
    Geneva Pratt

    I used to make mayo all the time. Gave it up when my work hours changed but am going to start doing it again. I used olive oil in the past but now that we do almost completely coconut oil, I will use your recipe. It sounds just like mine except the coconut oil. My husband and I love coconut oil and I am really going to get going on some of your recipes, such as toothpaste. I have been using it on my skin. Love the feel.

  7. Sammy Avatar

    5 stars
    I have never made mayo before and it turned out fab! I was worried that a little egg white would ruin it, but it turned out creamy and tasty. I didn’t have any mustard so substituted it for turmeric powder. I used an electric hand held whisk which worked a treat.

  8. valerie love Avatar
    valerie love

    how much does this recipe make? We don’t eat alot of mayo but I am trying my hand at making home made ranch. I decided to make the mayo homemade also.

  9. Amanda Dyk Avatar
    Amanda Dyk

    So I tried to make the mayo and was really hoping for something good I used evoo and all I could taste was the olive oil.. Please tell me what I may have done wrong.

  10. judy peabody Avatar
    judy peabody

    made may in the past and loved it. recently tried the immersion method and loved it. then made it again and wouldn’t emulsify. tried the surefire way to rescue and it failed as well. any suggestions?

  11. joy Avatar

    ok, realife question… what do you do with the left over egg whites? would hate to waste 4 organic egg halfs… thanks:)!

  12. Rena Avatar

    Is the coconut oil a necessary ingredient for the texture? I know it gets harder than other oils. Will the mayo be too liquidy without it?

  13. Kaila Morgan Avatar
    Kaila Morgan

    Is there any way to make it last longer? freezer or a canning process?

    1. Oriel Avatar

      Add a tablespoon of whey from yogurt and let sit on the counter for 12 hours. Then immediately put it in the fridge. It will keep for months in the fridge.

  14. Jen Avatar

    how would you go about adding other things like avacado or chipotle to make different flavored mayo’s?

  15. Rebekah Love Avatar
    Rebekah Love

    So, I’ve used 1/2 olive oil 1/2 coconut oil (refined), and really disliked the taste. I’ve replaced the olive oil with grapeseed oil before and also with rice bran oil, and found it to be really delicious, but I’m worried about countering what I’m trying to do in avoiding vegetable oils. In my opinion, the mayo really needs at least half of the oil to be liquid in order to get the right consistency. You mentioned organic expeller pressed sunflower oil in one of your posts and also macadamia oil. Are these oils still healthy or will they wreak havoc on the body, just like canola or soybean oil?

    1. Wellness Mama Avatar
      Wellness Mama

      Those are definitely better options to canola or soybean and sesame is actually another one that tastes good…

    2. Carole Avatar

      I purchased organic, first cold-pressed sunflower oil, thinking it was a healthier option, but then researched the Omega 6 to 3 ratio, and it is the very worst! The ratio is 71% omega-6 to 1 % omega-3. That’s why I googled coconut oil mayo and ended up here. Sadly, I had an epic fail with my attempt using CO & EVOO.

  16. Jackie-Ben Bahun Avatar
    Jackie-Ben Bahun

    How much whey should I add, and how long does it need to sit out to lacto ferment?

  17. Trelle Avatar

    I used frozen egg yolks in this recipe (I’m an egg-white eater who does not believe in discarding food away), along with the equal parts of coconut oil and grapeseed oil, a bit of sea salt, white pepper, dijon mustard and fresh lemon juice. The mayonnaise came out more yellow in color and more liquid (made a great salad dressing. I had used the Ninja food processor for about 90 seconds… wondering if it needed additional whipping.

    1. reigna Avatar

      Your ingredients should all be at room temp. An emulsion can not happen if the ingredients are cold. And because of the cold you have to keep blending which created TOO much heat , bypasses the emulsion stage and cooks it.. Hope this helps

  18. Joseph Avatar

    I made it using the lemon juice and regular mustard and it really tasted funny…….I didnt like the taste at all………then I really didnt like it when my wife told me that the eggs I used (organic, non pasteurized) could cause Salmanilla poisoning……any truth to this?…….any way to make it taste like store bought mayo?

    1. Wellness Mama Avatar
      Wellness Mama

      With these oils, it will have a stronger taste… oils like cold pressed sunflower oil (organic) would taste more like store bought and definitely use organic eggs, preferably from a trusted local source…

      1. Jillian Avatar

        I’ve been wanting to try this for weeks and finally did yesterday. I have a very densely-flavored, fresh-pressed EVOO that I used along with cold-pressed organic Sunflower oil. The consistency is fine, unfortunately all I taste is the olive oil. It’s been in the fridge over 18 hours. Any thoughts on what I can do to remedy this batch? It’s not very enjoyable at this point. Thx!!

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