Paleo Mayonnaise


Have you ever set out to make your own mayonnaise only to have it not thicken properly? This recipe contains super healthy ingredients, is easy to make and always works.  The trick to having your mayonnaise set up every time is to add the Dijon mustard at the end of blending.  We’ve used a combination of EVOO and avocado oil but you can use just one, or any other healthy oil of your choosing such as macadamia nut oil.

Store leftovers for 5-7 days in the refrigerator.

NOTE: This recipe contains raw egg

Updated Recipe: 11/10/15

Recipe makes 8 servings.
Approximate Prep Time: 10 minutes
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Votes: 26
Rating: 4.54
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1/2 cup(s) olive oil, extra virgin
1/2 cup(s) avocado oil
2 large egg yolk(s), preferably pastured
1/2 medium lemon(s), juiced
1 teaspoon(s) mustard, dijon
1/8 teaspoon(s) sea salt, to taste


  1. Combine the oils and set aside.
  2. Place the egg yolks and lemon juice in a bowl. With electric beaters or an immersion blender or a brisk whisking, briefly blend the ingredients together.
  3. While continuing to blend, slowly add the oils in a very thin drizzle. It can take as long as 3 to 5 minutes to fully incorporate the oils and produce a thick mixture.
  4. Next, blend in the Dijon mustard and sea salt, if using.


  1. tdvt13

    You have to add the oils slowly while the blender is on. It will actually thicken quickly once it starts


    how long will this last in the fridge?

  3. literate

    It keeps for 5-7 days.

  4. Debbie

    I find making mayonnaise or any kind of aioli comes out best when hand whisked. It takes longer but comes out with the correct consistancy. After combining the egg, lemon juice and mustard ( recipe says optional for this but it acts as an emulsifier, so does vinegar) add oil one drop at a time thoroughly whisking after each drop, once it becomes emulsified you can add oil more quickly, just make sure to completely incorporate the oil before adding more.

  5. Betsie

    My KitchenAid Mixer doesn’t work for this recipe, but my hand blender does.

  6. solena71

    Alternatively, if you want to do it all at once, place the egg on the bottom of a tall jar/container, place all the additional ingredients, in the order listed, in the jar then use your immersion blender (starting from the bottom and moving upwards) for about 10-15 seconds. Works like a dream.

  7. solena71

    Oops! Forgot to mention….Blend on High for 10-15 seconds.

  8. ccasey11

    Does anyone have an olive oil recommendation? I have tried making homemade mayo before and I just can’t stand the taste. I think it’s the oil that does it…

  9. solena71

    @ ccasey11 – try 1/2 olive oil and 1/2 safflower oil or another type of light flavored oil

  10. OutofStep

    decided not to make this when i added it all up and saw that every tablespoon of the finished product will have about 15g of fat. yikes. don’t trust myself to not make it and eat half of it in some tuna salad

  11. Ole

    Remember that all ingredients, should have the same temperature when making it, so take everything you need from the fridge, out about 1 hour before making it…

  12. Kay

    How about Trader Joe’s mayo? Made with canola oil. I’m breast cancer (hormone positive) survivor so no soy for me. I love their mayo and would find it much easier than making my own. Especially since I don’t use a lot. Love the fact that it also has apple cider vinegar in it.

    • Neely Quinn

      Kay – You can find canola and olive oil mayo out there. I use canola, but it’s only because I’ve had bad reactions to olive oil. I’d rather use that because I don’t think canola is the greatest oil ever…

  13. jody

    Does it matter, though, if store-bought mayo has sweetener (of any kind) in it? That’s what I’m trying to find out.

    • Neely Quinn

      jody – Those are the kinds of questions you kind of need to answer yourself. This lifestyle is about making it do-able for you. I really like ketchup sometimes, and it has sugar in it. Do I eat it? Yes, because it’s worth it to me. If mayo is the same for you, then you can make that choice. There are no hard and fast “rules”, as much as it may seem there are.

  14. Ms. Recipe

    Instead of using that much olive oil, would it be safe to use applesauce in place of oil?

  15. Stacey

    I have made this a couple of times. The first time was perfect, the second time not at all. The difference I found was what I whisked it in. For *me* it worked when I used a glass bowl. When I used a steel bowl it didn’t incorporate. I wonder if the difference is the glass vs. plastic container for the individual blender. I will have to try it again.

  16. Faye

    My sister makes it in her thermomix. She also uses macadamia oil, as it is lighter tasting.

  17. Rob

    Folks, I thought this was a paleo site and yet there are posts about using dreaded CANOLA oil. Please respect us paleos by not posting non-paleo ingredient suggestions. Thanks.

  18. Scott

    Rob – Why so dogmatic? And besides, if you read the references to the “Dreaded Canola” it is stated that its in response to a medical aversion to other Holy Paleo oils. Its about doing your best not being a perfect Type A.

  19. Joan

    I finally got mayo to work for me by using an immersion blender – the hand held stick. Place all the ingredients in a small canning jar and place the blender in making sure it touches the bottom. Start blending and you’re done in less than a minute. So excited to FINALLY have figured this out after wasting so much oil with other attempts.

  20. Anonymous

    Use an emmersion blender, you can mix it all up instantly, no waiting on drops, drops , and more drops. I promise, it’ll work like a dream!

  21. MzBeeHavin

    I use my Vita-Mix and make a new batch of mayo every other week or so.
    I use 1 TBLS. white vinegar instead of lemon juice and about 1/8 tsp. sea salt.
    After blending these ingredients for about 30 seconds, when adding the oil, I start on variable speed 1 for the 1st minute or so then gradually increase to 3 or 4. I have never had a problem with the mayo not thickening. I use sunflower oil instead of the olive oil, as it is a milder taste. The most important key to perfect mayo is adding the oil very,very slowly. I use a measuring cup with spout.

  22. WESESQ

    Solena71’s wide-mouth mason jar and immersion (stick) blender method works like a dream. It’s no fuss and always works. I didn’t have flax oil, so subbed melted coconut oil. Doesn’t taste like store-bought mayo, but is yummy.

  23. Lyn

    What food processor do you use for such a small quantity. I have a big food processor and a stick. But nothing small enough for the quantity or that will allow me to add the oil while blending. Help please?

    • Molly

      Lyn – I’d recommend using the immersion or stick blender in a small container to achieve the same result (a wide mouth pint jar will work) as a 2 cup food processor. You should have enough room to pour the oil in the wide mouth jar while blending.

  24. Michelle S

    I saw that noone wrote this here so a tip in case the mayonnaise separates:

    Put one egg yolk in a clean bowl and slowly drop down the separated mayo in it until it goes together. Works a charm and you won’t have wasted precious oil.

    Also, for a quick good result I found that an immersion blender tends to work every time! Good luck and have fun blending ;-)

    • Karen

      Thanks for sharing Michelle S.

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