2-Minute Healthy Homemade Mayo

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Wellness Mama » Blog » Recipes » 2-Minute Healthy Homemade Mayo

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. Jessa N Avatar

    I have a severe allergy to several foods like coconut, avocado and seaweed. Any suggestions on ways to substitute these items in recipes?

  2. Marcie Avatar

    I’m intolerant to olive oil, are there any other oils you recommend to combine with the coconut oil?

  3. Sarah Avatar

    Is it possible this gets too hot to emulsify? I just slowly added the olive oil to my vitamix and it looks separated. Haven’t added coconut oil yet… guess I’ll keep going.

  4. Liz Avatar

    I just made the mayo recipe from the wellness mama cookbook and it came out watery. Then i read here not to use EVOO, which i did. Is that why it didnt come out thick and creamy or is that just for flavor?

  5. Lisa Avatar

    Thank you for 5is healthy alternative to mayo! So, if I don’t want a coconut flavour I can just use double pure olive oil? It would be 2-2/3 cups of olive oil added slowly and no coconut oil?
    Thank you

  6. Elise Avatar

    5 stars
    Here we have a lovely recipe to help us make mayo with GOOD FOR US Omega 3 oils. What I can’t believe is the comments from people freaking out about the raw egg. The poorly regulated food industry in this country (US) combined with the media has made it sound like every raw egg is dangerous. This is simply not true!
    1) There are eggs at the supermarket in the US that are ok to eat raw (look for the carton stating this).
    2) Grow your own eggs so you know exactly if they come from healthy birds.
    3) Buy pasture raised eggs from farm markets, health food stores or local farms.
    4) An uncracked, unwashed egg will keep at room temperature for weeks (in the US, laws require the eggs be washed before sent to the store, so the protective coating is washed off and those eggs require refrigeration. Eggs elsewhere in the world are never refrigerated.).
    5. Considering the last few bacteria scares in the US were caused by washing produce with tainted water, maybe we should think twice about trusting that the egg washing water isn’t the actual source of any bacteria.
    6. If you wash your eggs prior to cooking, ALWAYS use water that is 20 degrees warmer than the egg. The reason for this is that the egg is porous and cold water can DRIVE dirt & bacteria into the egg. Gross.

    A happy hen keeper

  7. Nikki Avatar

    Hi there
    I need to just ask, if my eggs haven’t been pasteurized, but taken out the fridge & left to warm up a bit, is this safe please? I plan to put it in my daughter’s sandwich tomorrow but am reluctant at the moment!

  8. David Walker Avatar
    David Walker

    My girlfriend introduced me to delicious mayonnaise, which she made with corn oil. I wanted something healthier so I switched to Avocado oil (big disappointment) and then, because I love Alioli, I switched to EVO (second disappointment), then I tried it with MCT oil and it was sensational!! It was white, with a Hellmans-like consistency and great flavour. However after a week in the fridge it started to “solidify” around the edges and after two weeks it was solid throughout. Does anyone out there have an explanation for this? I would like to go back to MCT oil but right now, I am using Carbonell regular olive oil and it is really good.

    1. Carolyn Avatar

      I’ve had my homemade mayo solidify when I used just avocado oil. I’m not sure if it’s the healthiest choice, but my preference for homemade mayo is half avocado oil and half organic sunflower oil. The texture and flavor are delicious.

  9. Linda g Avatar
    Linda g

    What colour should the mayo be? Mine is a light yellow. This was like this before I added mustard.

    1. Denise Avatar

      the 4 egg yolks are yellow which would make your Mayo a cream color

  10. Patti Avatar

    Please help, if you know. Is your mayo recipe can be made without any version of salt?
    Thanks in advance ?

  11. Ravijot Avatar

    Can melted homemade clarified butter be used instead of olive oil or any other oil? It actually is in liquid form at room temperature.

  12. Rita Avatar

    Thank you so much for posting all your recipes it’s nice to read an ingredient list that’s not full of artificial ingredients or sugar.

  13. Patti Avatar

    Hi, can I replace the oils with just avocado oil? Also, if I want to use olive oil does have to be plain olive oil, not extra virgin olive oil? Thanks!

  14. David Walker Avatar
    David Walker

    I keep mine in the refri for months, without any loss of flavour or fear of rancidity.

3.76 from 79 votes (53 ratings without comment)

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