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Homemade Mayo is easy to make and extra delicious! Thick and creamy - you won’t want to go back to store bought after making your own homemade mayo! #homemademayo #mayo #paleo #keto #whole30 #atablefullofjoy #easy #best

Easy Homemade Mayo

Homemade Mayo is easy to make and extra delicious! Thick and creamy every time!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 16 tbs (1 cup)
Calories 98kcal
Author Lisa


  • 2 egg yolks
  • ¾ cup light tasting olive oil*
  • 1 tbs Dijon mustard
  • 1 tbs lemon juice or white wine vinegar
  • Pinch of salt


  • In a tall wide mouthed mason jar, or cup, add all the ingredients (2 egg yolks, ¾ cup light tasting olive oil, 1 tbs Dijon mustard, 1 tbs lemon juice, Pinch of salt)
  • Using an immersion blender blend all the ingredients until fully combined. Place the immersion blender in your cup/jar and make sure it is pushed down to the bottom. Then turn on and slowly bring the blender up through the liquid as it emulsifies and turns into mayo.
  • I like to work the immersion blender in an up and down motion to get everything fully combined.
  • Refrigerate up to a week.
  • Enjoy!


*Avocado oil, grapeseed oil, and canola oil can all be used too. If your mayo breaks (aka doesn’t become thick) see my tips on how to fix it in the post above!
Images of the ingredients are for a double batch which you can easily do too!


Calories: 98kcal | Fat: 10g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 11mg | Potassium: 2mg | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 3mg | Iron: 0.1mg