Whole30 60 Second Homemade Mayo

5 from 19 votes
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Homemade Mayo is a must-have item in my fridge every single week. There are so many different ways you can use mayo; in dressing, sauces, casseroles, or even as a base for my delicious homemade ranch dressing. This Whole30 homemade mayo can be whipped up in 60 seconds and is a hundred times better than any store-bought version. If this is your first time making homemade mayo, you’re in for a real treat!

Paleo Homemade Mayo
Homemade Mayo Ingredients

Homemade Mayo Ingredient Notes:

Egg: I use a raw egg for this recipe. If you are concerned, feel free to buy pasteurized eggs. These eggs have been gently heated. It’s not heated high enough to cook the egg, but just enough to kill bacteria.

Ground Mustard: Mustard adds a bite of a bitter bite that is key to making mayo taste good. I use ground mustard powder, but some even opt to use Dijon mustard.

Light Olive Oil: Make sure not to buy extra virgin olive oil. It has to be a neutral oil such as LIGHT olive oil, grapeseed, safflower, or avocado oil to make this recipe work.

Salt: I like adding a 1/2 teaspoon but feel free to add more or less to taste.

Lemon Juice: Lemon juice adds a little acid and gives a ton of flavor to the finished mayo. It also helps stabilize the ingredients.

Homemade Mayo Equipment

Immersion Blender: My personal preference is using an immersion blender. This is my favorite to use because I don’t have to transfer my mayo once it is made. I will make it in a wide-mouth mason jar and put a lid on it and store it in the fridge. Easy peasy!

Blender or Food Processor: For the blender and food processor method, add everything to the blender or processor and turn it on medium speed. Slowly being to add the light olive oil. Keep adding until it becomes thick and the olive oil is gone.

Step By Step Guide

60 Second Homemade Mayo


Mayo is great as is, however, it is even better when you add your own spin. I love adding spices and herbs to brighten it up a bit. I also use this mayo as a base for most of my sauces below.

What’s The Best Oil To Use?

I love using light olive oil. Make sure not to confuse this with extra virgin olive oil. LIGHT tasting olive is my all-time favorite oil to use when making the perfect mayo.

Other Neutral Tasting Oils:

  • Grapeseed Oil
  • Safflower Oil
  • Avocado Oil
Whole30 Homemade Mayo

Why Can’t I Get My Mayo To Thicken?

This seems to be a common problem when you first start making mayo. I always say practice makes perfect, but I do have one tip that usually works every single time. When using an immersion blender, it is important to keep the blender on top of the egg yolk and count to 10 Mississippi until the mayo starts to thicken. If you are using a regular blender, it is important to have it on medium speed and slowly pour in the olive oil.

Can I Fix Broken Mayo?

If you are in the beginning stages of learning how to make mayo, broken mayo will certainly happen. It is a total bummer, but there are a couple of ways you can fix it.

  • Add Another Yolk: Place a fresh egg yolk in a bowl and slowly whisk in the broken mayo. “Slowly” is key here. The extra yolk will re-emulsify the ingredients, making it smooth and creamy again.
  • Warm Water: Whisk in two teaspoons of boiling water. The hot water will re-emulsify the ingredients. If the broken mayo doesn’t thicken right away, add another teaspoon and go from there until it thickens.
How to store homemade mayo properly?

Store in an airtight jar or container for up to one week.

Is homemade mayo safe to eat?

In my opinion, yes homemade mayo is safe to eat. However, if you are ever concerned about using a raw egg, buy pasteurized eggs. Another tip is to only buy eggs from stores and suppliers that you trust and keep refrigerated properly. Many articles state that the risk is estimated that about 1 in 20,000 eggs has salmonella. Learn more about how to pasteurize your egg here if you are concerned about consuming raw eggs and want to kill all bacteria.

Why is homemade mayo better?

It is creamy, thick, and tastes a hundred times better than the store-bought version. You also know exactly what is in it and there are no hidden ingredients.

How long does homemade mayo last in the fridge?

Homemade mayo will last as long as the seal date on your eggs. However, I only keep mine in the fridge for 7 days. I don’t like going past that. But the good news is, most of the time it’s gone by then.

More Sauce Recipes:

Jalapeno Bacon Aioli

BBQ Ranch

24 Amazing Whole30 Sauces

60 Second Homemade Mayo

By: Ashley McCrary
5 from 19 votes
This homemade mayo takes less than 60-seconds to make and is a hundred times better than store-bought. It's creamy and delectable and is great as a base for sauces, dressing, or adding plain to a sandwich or lettuce wrap. Whole30, Paleo, Keto, Dairy-Free, and Gluten-Free.
Prep Time: 1 minute
Cook Time: 3 minutes
Servings: 1 cup


  • 1 cup light olive oil
  • 1 large egg room temperature
  • 1/2 tsp ground mustard
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice room temperature


  • Add all the ingredients to a wide-mouth mason jar. The jar needs to be wide enough to fit the immersion blender.
  • Place the immersion blender over the top of the egg and turn the blender to low speed. Leave the immersion blender here and don’t move it until the mixture begins to turn white.
  • Increase the speed of the immersion blender and begin slowly lifting the blender up. Blend, taking the immersion blender up, down, and to the side until all the oil is completely emulsified. This process can take up to 1 minute.
  • When creamy and the oil is completely emulsified, remove the blender.
  • Serve immediately or store in an air-tight jar and store for up to 7 days.
  • Note: If you are using a blender, add everything in except for the light olive oil. Turn the blender on medium speed and slowly add in the olive oil and blend until thick and creamy.


  • Room Temperature: To prevent broken mayo, make sure that all ingredients are at room temperature. 
  • Oil: Light olive oil, avocado oil, grapeseed, or safflower oil. 
  • Storage: This will last up to 1 week in the fridge
  • Egg: This recipe contains raw eggs. If you have a concern, buy pasteurized eggs. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @healthylittlepeach or tag #healthylittlepeach!

About Me

Mother, wife, cookbook author, recipe creator an open book

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

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Recipe Rating


  1. 5 stars
    If at first you don’t succeed try again! The mason jar method didn’t work for me. I wasn’t sure if i was even using the right attachment on my immersion blender! So my first batch didn’t thicken so I tried the blender method and like magic I had MAYO!!! It was amazing and super easy, just follow the directions exactly as written above! Clean up was a little messy but heck this Mayo is amazing 🙌 so worth it!

  2. Absolutely love – love – love this Mayo and have made batch after batch with success. Now, all of the sudden it’s not thickening – 4 batches down the drain 🙁 – I can’t seem to find the blog post are you able to direct me please? I cannot figure out why, all of the sudden it’s failing after so many successes! Thank you so much for the recipe and your direction to the blog!

    1. I find that a tall jar works the best. You will find many tips on making the mayo on my blog. There maybe something else you’re doing that I am not aware. The tips may solve the problem quickly. Hope this helps!! Thanks Donna for your message.

  3. 5 stars
    You MUST make this mayonnaise recipe. I’m a Hellmann’s faithful but am at a place in life where I can’t buy it anymore because of the ingredients. I’ve tried many “healthy” store bought kinds and recipes to no avail. THIS recipe is IT! So easy, just a few REAL ingredients, and DELISCIOUS! Thank you healthylittlepeach!

  4. 5 stars
    This is by far the best homemade mayo recipe I have tried- and I’ve tried many over the past 4 years! So delicious I could eat a spoonful of it.. lol

  5. I LOVE this mayo recipe. It’s the best one I’ve tried with one little tweak. 1/2 tsp of salt is a little too salty for our preference so I do 1/4 tsp + a little extra shake or two and it’s perfection. Simple and delicious. Thank you!