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. Karima Avatar


    I just made this recipe but my mayonnaise came out yellow instead of White! In your picture it is white; can you please tell me what I may have done wrong?? Thank you!

  2. Tasha Avatar

    4 stars
    I have just a couple of concerns.

    1) Every time I make this, I make sure to use equal amounts of oils, but it still solidifies in my fridge, like I had used all coconut oil. I’ve even done 2/3 olive to 1/3 coconut. I’ve checked the temp of my fridge and nothing else is getting solid or freezing. I’ve also left an egg white or two in there to help thin it out. Does anyone know how to fix this?

    2) How is the mayo in that picture so white!?! Mine always has a slight yellow tint to it. What’s that about?

    1. Wellness Mama Avatar

      It will solidify some with the coconut oil… you can make with just olive oil to avoid this, though I personally like the coconut flavor. I think the color difference is just because of the light in the picture, as mine typically has a yellowish hue too.

  3. Brenda U. Avatar
    Brenda U.

    5 stars
    I just tried this recipe with my vitamix blender. I used the whole egg since I don’t like to waste anything and didn’t have any use for the white. I have tried a similar recipe to this so I was familiar. This version was runnier and I wonder if it was because of using the whole egg. Also if you don’t like the taste of coconut oil, do not make this you won’t like it. I’ve seen where you can buy coconut oil that has no taste but not sure if it is as good. I doctored this up with salt and pepper and some paprika since I was using it in egg salad. I also cut the recipe in half since I didn’t need so much. I will make it again when I have a salad that calls for mayo.

  4. Rhonda Avatar

    5 stars
    Absolutely delicious! I used grape seed oil with olive oil. Thank you for the recipe. It was very thick and my family loved it. I have tried several mayo recipes before but we were not happy with them. Finally, a recipe that my whole family loved! Thanks!!

  5. Avi Avatar

    1 star
    Made this and it’s so liquidy and yellow:( I get my eggs from a friend’s friend who has her own farm.

  6. Joseph M.Gaston Avatar
    Joseph M.Gaston

    I am glad that I found this recipe as I want to be free from all chemicals and preservatives. How many recipes do you have for mayonaise. Do you have any for salad dressing.

  7. mary Avatar

    I am just wondering about the recommendation to use “pure olive oil” rather than evoo.

    Is that just for taste (I’m guessing based on comments seen above)? And are there any brand recommendations yet?

    Could you give me an example of a type and a brand of olive oil to use for mayo?


      1. jenny r Avatar
        jenny r

        With so many impure olive oils out there, I’m having trouble finding a reputable pure olive oil or light olive oil that’s pure (100% olive oil.) Any suggestions?

        Also, could this recipe be made with avocado oil or macadamia nut oil (because my husband and daughter don’t like coconut)?

  8. Ricki Avatar

    3 stars
    This recipe was a fail for me because the coconut flavor was way too strong! I tried drowning it out by adding tons of paprika and mustard but it’s still coconuty 🙁 Not what I’m looking for in a mayonnaise!

    Also, when I try to “Rate this Recipe” the website won’t let me rate it less than 3 stars, which I think is pretty misleading–why have a rating that goes up to five if no one can rate less than 3?

  9. Lindsay Avatar

    Just finished making this! The mayo is yellow? Does it turn white eventually? In the pic the mayo is white.

  10. Bart B. Van Bockstaele Avatar
    Bart B. Van Bockstaele

    Just for your information: coconut, olive, avocado… are all vegetable oils. If you want to avoid that, you should use butter, walrus blubber, goose fat…

    1. Wellness Mama Avatar

      Actually, coconut are tree nuts, and olives and avocados are fruit. And I use butter and goose fat. I am pretty sure walrus blubber is illegal to use in the States unless maybe you belong to an indigenous group of people that traditionally uses walrus blubber as part of cultural recipes 😉

    2. Lauren Avatar

      Have been making my own mayo all my adult life. Use raw eggs and never had a problem. Use to drink orange Julius’s. No problemo. (Never heard of ‘feremnting’ in mayo making).
      I can honestly say, I would have never thought of using walrus blubber.

  11. Tabitha Avatar

    i was excited to make my own mayo! Sadly, mine turned out very yellow and not thick and creamy like your picture looked. I tasted it, and it tasted like olive oil to me. Super bummed!

  12. Kristin Avatar

    Katie, Thank you for this and all your amazing work and information! As I do not use often but want healthy and convenient, do you recommend any I can purchase or do the healthy ones just not last long?

  13. Tiffany H Avatar
    Tiffany H

    Thank you for all of the wonderful info you share?
    Quick question…. what are your thoughts on MCT oil?? I’d like to use it in dressings and a Tablespoon in my smoothies.

  14. Nancy Avatar

    5 stars
    I have been making mayonnaise for 6 years now but was using canola oil. In searching for healthier recipe using Coconut Oil I stumbled on this. It is Awesome! Yes I have used store bought raw eggs and Never gotten sick. On this recipe I used Extra Light Olive Oil. Also 1/2 tsp Tumeric only because I add this to Everything because it is so good for you. Definitely our Keeper Go To recipe. Thank You!

  15. Robert Avatar

    Hi, for your new followers from across the pond, how much is a cup? We do pounds and ounces and millilitres but our cups come in all sizes.


  16. Brenda Avatar

    I received an email a month or so ago where you referenced a new mayo that you purchased and liked. I deleted the email but am interested in purchasing this mayo. Can you please list the link?
    Thank you!

  17. Sandra Avatar

    5 stars
    I made 1/2 batch of the Health Mayo Recipe. I used all organic ingredients and added just a dash of tumeric. I used lemon juice instead of vinegar.
    It was delicious on a tuna and mixed green salad. It doesn’t taste like Hellmamn’s but it taste great and is extremely healthy.

  18. Johanna Avatar

    The coconut oil hardened again in the fridge, so now my mayo is hard :S is this normal?

3.76 from 79 votes (53 ratings without comment)

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