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Home Made Mayo

1Wait! Before you decide you are NOT making a homemade condiment, hear me out. Truly, this is easy and after just a few times making it (because you’ll want to make it regularly) you’ll have the little recipe memorized and whipping some up will be a quick few minutes out of a normal day for you.

For the minimal effort it requires, you get a ton of benefit in return. Mayonnaise is found in so many foods we all like to eat but most brands harbor GMO’s, rancid oils and unsavory additives. Having your own nutritious version in the fridge really opens you up to a world of other nutritious possibilities and a more versatile diet – maybe even some things you thought you would never be able to eat again without feeling icky about it. This creamy stuff can really light up your life! And, we’ve made a little video so you can see just how to make it happen (2 ways to do it, in fact).

So, don’t be scared.

I will say this, though. If you make mayo enough, one day you will inevitably do the same thing, the same way you always do it…and get soup. What?! It’s happened to all of us. It’s not you. It’s the mayo. And, I don’t care what people say about why this happens or how they say to make sure it never, ever happens again…I think it’s just an inevitable part of a mayo-making life. Every now and then for no reason that can ever be understood short of a revelation from God, your mayo just doesn’t cooperate.

If this happens to you, do not give up! Just scratch your head and power through. Keep making the mayo. If you follow the tutorial we’ve posted here you’ll get beautiful, silky mayo almost every time. Maybe you’ll never experience the conundrum I’ve described here. It’s frustrating but it’s not you not knowing how to make mayo. It happened to Stephanie twice recently and we all know Steph can make food do amazing things! Accept that these things happen and don’t let it get you down.

*UPDATE 2/1/17 – Recently a member contacted me and told me she had a batch of runny mayo and managed to save it following the steps at this link! Even the author of this post says you could still get a batch you cannot bring back but she has success with this often enough that she wrote about it. If you get a runny batch of mayo try this before throwing out or re-purposing all those expensive ingredients! 

Before (or after) we get to the tutorial, click over to this post about olive oil. It’s important to know as much as we can about our food and where it comes from. It’s important to have trusted sources.

Another great oil for making mayo is avocado oil. The avocado oil makes a mayo with a milder flavor profile. I actually use a blend of avocado and olive oils. As mentioned, the video shows 2 different ways to make this mayo. My preferred way is definitely the one that uses an immersion (stick) blender. It’s faster and there’s less clean up. They aren’t expensive. I recommend purchasing one if you do not have one as they come in handy in many other ways as well. You can quickly puree tomatoes or a soup, for instance, without having to do it in batches in a blender. This is a good one, if you’re interested.

If you’re wondering how long this homemade mayo stays good in the fridge, I usually just go by the ‘best by’ date on the carton of eggs I used. If you’re using eggs from backyard chickens…you’ll have a good few weeks from when they were laid, no problem.

Here’s a list of our recipes that use mayonnaise:

Tuna Salad, Chicken Salad, Deviled Eggs, Ranch Dressing, Purple Potato Salad

Happy emulsifying!

Home Made Mayo

Yield: Makes about 1 Cup


  • 3 raw egg yolks, preferably from a pastured hen
  • 1 Tbs apple cider vinegar
  • 1 tsp yellow mustard
  • ½ tsp sea salt
  • 1 or 2 tsp water (we've found this helps keep the mayo from becoming soup!)
  • 1 C olive oil or avocado oil or a blend


  1. Stick Blender Method:
  2. Place all ingredients except oil into a mason jar.
  3. Pour cup of oil down on top of other ingredients in jar.
  4. Place the business end of the your stick blender all the way down into the bottom of the jar where the egg and other ingredients are sitting.
  5. Turn on the blender and continue to hold it in the bottom of the jar for several seconds. This ensures all the yummy ingredients there mix evenly into the oil.
  6. Now, slowly begin to tilt and raise the blender higher and higher until all the oil is emulsified and you begin to have a uniform consistency throughout. You can make circular motions or move the blender slightly up and down. Whatever seems to be getting the job done (see video for reference.)
  7. Once the mayo is looking very mayo-ish, turn off blender and using a small spatula or other utensil clean all the mayo stuck around the blades off into your jar. Use said spatula to scrape down the sides of the jar. Feel free to give your mayo a good stir if you still see some rogue wisps of egg yolk or mustard.
  8. Refrigerate.
  9. Enjoy!
  10. Food Processor or Blender Method:
  11. Place all ingredients except oil in the bowl of food processor or blender.
  12. Have your 1 cup oil ready to pour from separate measuring cup. The kind with a handle and spout works best.
  13. Place lid on processor or blender and turn it on. If your machine has speed settings, this doesn’t have to be done on a really high setting.
  14. Allow the blender to run for about 10 seconds before you start streaming in your oil.
  15. Now, through the opening in the top sloooooowllyyy stream in your oil while the processor or blender continues to run. See video to see how this part is done. This part should really take a whole minute or so.
  16. After you’ve streamed in all your oil, allow the processor to run a few seconds more and then turn it off.
  17. Using a spatula or other utensil, scrape down the sides and blades to get all the creamy goodness you can.
  18. Store in a jar or other container in the fridge
  19. Enjoy!


Tools & Utensils: An immersion blender (also called a stick blender) OR A food processor or blender with an opening in the top for drizzling in oil Mason jar or other container to store mayo

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