Homemade Mayonnaise
and Mayonnaise Recipes

Homemade mayonnaise can be made using many types of oils to make a variety of mayonnaise recipes. 

You can even make an eggless mayonnaise recipe!

Mayonnaise recipes that you make yourself will generally be better for your health than the mayonnaise that you buy at the grocery store or even at the health food store.

And there are so many different types of mayonnaise recipes for you to try and make. 

You could make a fermented homemade mayonnaise that will have a longer shelf life in your refrigerator.  Or you could make a Paleo mayonnaise recipe using avocado oil.

Basic Homemade Mayonnaise Recipe


  • 2 Raw Egg Yolks (room-temperature free range or organic eggs)
  • 1 tsp. Dijon Mustard
  • 1 Tbsp. of Fresh Lemon Juice
  • 3/4 to 1 cup of Organic Oil (preferably cold-pressed & extra-virgin oils)
  • Big Pinch Sea Salt & Pepper


  1. Blend egg yolks, mustard, and lemon juice with a whisk or pulse together in a mini food processor.
  2. Slowly drizzle in the oil while whisking or pulsing your food processor.
  3. When an emulsion forms, you can pour the oil in a little quicker.
  4. When you are out of oil, stop and add in the seasonings to flavor your mayonnaise.
  5. Whisk or pulse one more time.  Then put your homemade mayonnaise into a glass jar with a lid and store in your refrigerator for a few days.  Or use immediately in a recipe.

Blender Homemade Mayonnaise Recipes


  • 1 Whole Egg & 1 Egg Yolk (free range)
  • 1 tsp. Dijon Mustard
  • Pinch of Sea Salt
  • 1 1/2 Tbsp. of Fresh Lemon Juice
  • 1 cup Organic High Oleic Sunflower Oil or Other Organic Oil

If you want to make a homemade mayonnaise that tastes like store-bought mayonnaise, it's best to use neutral tasting oils.


Add mayonnaise ingredients (except oil) into a mini food processor - pulse to mix.

Then slowly add in the oil while pulsing ingredients until an emulsion forms.

I've yet to make a homemade mayonnaise using olive oil that I actually liked.  And it could be because most olive oils (includes extra-virgin olive oils) are cut with lower quality oils.  Buyer beware!!! 

Paleo Homemade Mayonnaise


  • 1 Egg Yolk (free range please)
  • 1 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. of Water
  • 1 tsp. Dijon Mustard
  • 1 cup Extra-virgin Avocado Oil
  • Sea Salt (to taste)


Add all ingredients (except sea salt) into a narrow cylinder-shaped cup that will work with your immersion blender.

Stick immersion blender all the way to the bottom of the narrow cup and start pulsing. 

Once an emulsion starts to form (in only a few seconds), move immersion blender up and down to form a creamy emulsion.

Stop blending - then add in the sea salt and do a quick pulse or two to mix in the seasoning.

Paleo homemade mayonnaise keeps for about 1 week in your refrigerator.

This mayonnaise recipe uses avocado oil which has become very popular in the Paleo community.

It's a healthy fat that is high in Monounsaturated fats which are good for the heart.

Cold-pressed avocado oil will be the least processed and give you the most nutrition.

You will find avocado oil at health food stores and even at "regular" grocery stores these days.

Eggless Mayonnaise Recipe


  • Chia Gel (1 Tbsp. of chia seeds mixed with 1/4 cup water)
  • 1/2 cup of Yogurt (dairy or coconut)
  • 1 tsp. of Dijon Mustard
  • 1 Tbsp. of Raw Apple Cider Vinegar
  • Pinch of Sea Salt
  • 1 cup Organic Oil (1/2 cup "melted" coconut oil and a 1/2 cup "real" extra-virgin olive oil or another organic oil)

This eggless mayonnaise recipe can also be a Vegan mayonnaise.

If you use coconut yogurt instead of whole dairy yogurt.


Add ingredients into a small food processor (give it a pulse or two) and then slowly emulsify oil with the other ingredients.

This creative eggless mayonnaise recipe uses Chia seeds to replace eggs which helps to thicken up this homemade mayonnaise recipe.

And refrigeration will also create a thicker eggless mayonnaise.

Coconut Milk Eggless Mayonnaise Recipe


  • 1/3 cup of Cold Coconut Milk (you can use whole dairy milk instead)
  • 3/4 tsp. Fresh Lemon Juice
  • 1 Garlic Clove (peeled)
  • 1/8 tsp. Ground White Pepper
  • 3/4 cup Organic Walnut Oil or Another Tasty Organic Oil
  • Pinch of Sea Salt


Use a mini food processor to make your eggless mayonnaise recipe.

First pulse all ingredients together (except the oil).

Then slowly emulsify the walnut oil with the other ingredients to create your eggless mayonnaise recipe.

You could probably get away with adding all of the ingredients (including the walnut oil) into a narrow cylinder cup.

And whip up the mayonnaise "more easily" using an immersion blender.

Add your finished eggless mayonnaise into a glass jar and cap.

Thicken in your refrigerator for at least 1/2 hour before using in a recipe or in a sandwich.

Lacto-Fermented Mayonnaise Recipes


  • 3 Egg Yolks (free range or pastured)
  • 2 tsp. Organic Raw Honey
  • 1 tsp. Dijon Mustard
  • 1 tsp. Sea Salt (or to taste)
  • 1 Tbsp. Apple Cider Vinegar

Blend above ingredients for about 30 seconds in a food processor.

  • 1 1/4 to 1 1/2 cups of Extra Virgin Olive Oil (another option is 1/2 the amount of olive oil with 1/2 melted ghee)
  • 1 Tbsp. Sauerkraut Juice (that contains probiotics)

Then slowly pour in the oil or oil & ghee until an emulsion forms.  Then mix in the sauerkraut juice.

Using "real" sauerkraut juice helps to preserve your homemade mayonnaise, so that it will last longer than most other homemade mayonnaise recipes.

Pour mayonnaise into a glass jar and cap.  Set out at room temperature for 7 hours to ferment and then put into the refrigerator.  Should keep for several weeks.

Lacto-Fermented Homemade Mayonnaise - using Whey


  • 1/2 tsp. Dijon Mustard
  • 2 Eggs Yolks (free range)
  • 1 cup of Organic Oil Blend (melted aroma-free coconut oil, extra-virgin olive oil, & cold-pressed sesame or avocado oil)

Whisk mustard and eggs yolks together.  Slowly add in the oil blend while whisking to form emulsion.

  • 2 tsp. of Fresh Lemon Juice
  • 1 Tbsp. of Whey
  • Pinch Sea Salt
  • Dried Herbs (tarragon, basil, etc.)

When you have a creamy emulsion, add in the rest of ingredients and whisk to incorporate into the mayonnaise.

I would let this mayonnaise sit on the counter (at room temperature and capped) for approximately 7 hours to ferment before putting in the refrigerator.

This homemade lacto-fermented mayonnaise uses whey as the probiotic preservative.

I also like the variety of oils that she uses to make different flavored mayonnaise recipes.

Tips for Your Mayonnaise Recipes

You'll want to use an organic oil that's cold-processed or as unrefined as possible for the most health benefits.

However, if you use extra virgin olive oil or even extra virgin coconut oil - you might end up with a mayonnaise that has a very strong flavor.

As far as olive oil goes, it could be because most are not truly the real thing anymore and you will need to find an authentic olive oil source.

And maybe an organic aroma-free coconut oil will work better in mayonnaise recipes.

Also try mixing a few "compatible" oils together - which is another great option for creating a better tasting mayonnaise.

Make Different Flavored Mayonnaise

Making mayonnaise is really easy once you know the basics of making this famous sandwich spread.

You can experiment with many different oils and flavors.

You can make an Aioli mayonnaise which means adding in garlic.

Or you could flavor your mayonnaise with herbs and hot spices.

Basically, learn how to be creative with your mayonnaise recipes.  And try new ideas!

Whatever you do, stay away from rancid oils or vegetable oils - as these types of oils will only create free radical damage in your body.

Using a whisk is the most time consuming way to make homemade mayonnaise.  And an immersion blender will be the quickest way to make smaller batches of mayonnaise recipes.

That way, you can easily make a variety of homemade mayonnaise recipes for you and your family. 

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