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How to Make Homemade Mayo {VIDEO}

Affiliate Disclosure | in Recipes | by | with 121 Comments

How To Make Homemade Mayo

Dear Hellmans,

I love your “Campaign for Real Food.” Even though I told Daddypotamus it was the onions, we both know the reason my eyes misted over the other day is because your commercial came on. So, uh, when are you going to jump on board? Because when the first ingredient in your product is GMO-laden soybean oil, that is not real food. Oh, and what are those “natural flavors” you keep mentioning? Come have a seat over here and I will make you REAL MAYO. Farm fresh eggs rich in essential fatty acids, Vitamins A&D, and tons of minerals. Antioxidant rich olive oil blended with metabolism-boosting coconut oil . . . with a touch of honey, salt and cider vinegar for added yum-factor. Come a little closer, I promise I won’t bite. Real food changed my life, so let’s keep your campaign and throw out your product. Love, Heather

How to Make Homemade Mayo

I hope that video helps you erase the intimidation of learning how to make homemade mayo. I’m not sure what happened to the last few seconds of video, but what I was trying to say is that the mayo is so thick it will cling to a spoon upside down! UPDATE: If you don’t want to stand around and pour the oil in, you can pour it in the “food pusher” and let it drip through the tiny hole at the bottom.

It can be kind of difficult to clean, but it makes the emulsification process really easy! Another way to make mayo is with an immersion blender (this is the one I have). Simply whip the yolks in a jar for 60 seconds, then add the vinegar, salt, honey and mustard and blend again.

From there, slowly add the oil directly to the jars while running the immersion blender continuously. Easy peasy! Homemade mayo so rich and creamy it sticks to the spoon.

Ready to learn how to make homemade mayo? Let’s get started!

Homemade Mayonnaise Recipe


* Though I typically use virgin coconut oil, it’s flavor is too overpowering for this recipe.

The How-To:

  1. Place egg yolks in food processor and blend for 1 minute
  2. Add apple cider vinegar and blend for 30 more seconds
  3. Add salt and honey. Blend just enough to mix
  4. Turn the food processor on and pour the oil in as S-L-O-W-L-Y  as possible (this is the secret to creamy mayo!)

Easy homemade mayo recipe!

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121 Responses to How to Make Homemade Mayo {VIDEO}

  1. Nicole says:

    I’ve been using safflower oil to make my mayo, as straight coconut oil solidifies in the fridge. I’d previously heard that you can’t use olive oil in the food processor or blender because it turns bitter. Is that why your recipe is half and half? Or have you not experienced this issue?

  2. Easy Chipotle Mayo | The Mommypotamus | organic SAHM sharing her family stories and recipes says:

    […] batch homemade mayo (If you don’t want to make your own, this brand uses quality […]

  3. Kris Lauer says:

    I have a question about using the coconut oil with the olive oil. If I don’t use it all and put it in the fridge it gets too hard to use. How do you deal with this issue? would it be ok to use olive and safflower oil instead?

    • Heather says:

      You can, though safflower oil has a higher ratio of omega 6’s. You might also try increasing the ratio of olive oil and decreasing the ratio of coconut oil

  4. Heather says:

    Any thoughts on how to make more of a “Miracle Whip” flavor than mayo? My hubs is a Miracle Whip fanatic and I’d love to find something he loves…I’m thinking more vinegar and more sweetener?

    • Heather says:

      That would be the place to start, but I don’t have any specific guidelines unfortunately. It’s been so long since I’ve had Miracle Whip that I honestly don’t remember what it tastes like!

  5. KB says:

    What is the name of the olive oil you use? The link didn’t take me to the product. Thanks

  6. Monna says:

    Great post, Heather! Love it.
    My husband and my four year old made homemade mayo over the weekend but our recipe uses butter and olive oil instead of coconut. It’s out of this world.
    We thought about using coconut before I saw this but were a little worried it would smell and taste like coconut oil.
    Does it?

  7. Amy says:

    I don’t have a food processor, or an immersion blender. My blender is that silly one that I can’t stand with the motor on top, so adding things slowly through the lid is impossible. But it was a gift and my old one was broken. So….. how do I make this??

  8. Ashley says:

    I’ve tried a recipe in the past that used coconut oil, but found that it really hardened once I put it in the fridge! Do you find this recipe stays spreadable once refrigerated?

  9. Kirsten says:

    Love this recipe! I’ve been using it for a few months now, and I love the taste! The only thing is, my family eats a lot of sandwiches and using all that olive oil and coconut oil gets kind of expensive! Does it matter what kind of oil I use? I was thinking of replacing the olive oil with sunflower oil.

    • Heather says:

      Hi Kirsten! The recipe will work with sunflower oil, but I prefer olive oil/coconut because sunflower is rich in omega 6 fatty acids, which we tend to get too much of in our diet.

  10. Jackie says:

    Honey? In mayo? Really? Where’s the paprika?

  11. Ann says:

    I have hemp oil and flaxseed oil that I haven’t used much. Am wondering if they would work for making mayo? Anybody tried this combo yet?

  12. Crystal says:

    I made this for the first time today. I only had EVCO on hand so I used it and EVOO. Based on my experience, I will not use extra virgin of either of them again. I felt like I could taste the olive oil and there was an aftertaste of the EVCO. The texture turned out great though as I took 30 minutes using a dropper type device to add the oil. If I try this recipe again I will not take that long though to add the oil.

  13. Giveaway: 5 Gallons of Organic Coconut Oil ($155 Value) | The Mommypotamus | says:

    […] oil in my home – everything from seasoning cast iron pans and polishing furniture to making homemade mayo, peruvian roasted chicken and cheesecake swirl […]

  14. Sally Boydstun says:

    Hi! Great video… and exactly the way I used to do it…. UNTIL I found the “dump it all in and whiz it up” method… which I LOVE and now use. I find a 2 cup glass jar (recycled is fine.) Then add:
    1 whole, pastured egg
    2 1/4 teaspoons white vinegar
    1 teaspoon water
    1/3 tsp salt
    1/2 tsp sugar (or honey)
    1/4 tsp lemon juice
    1 cup olive oil (or you choice of oils)
    1 dash (to taste) cayenne pepper
    1 dash (to taste) granulated garlic
    Any other flavors you like (mustard, wasabi, whatever)
    Dump all ingredients in a 2 cup jar. Let settle. Insert your immersion blender and push it all the way to the bottom of the jar. Push the power button and do not move the blender for a full 20 seconds. Slowly start raising the blender until you get to the very top. TaDa! Mayonnaise! Here is a video thanks to

  15. Khara says:

    Hi Heather! I’m wondering if the mustard is necessary and what kind you use? Thank you!

  16. 15 Ways to Get More Fat in Your Diet says:

    […] 8. Make Your Own Mayonnaise […]

  17. Annie says:

    I just attempted this for the first time and it did NOT turn out good :( I’ll have to make a run for light flavoured olive oil and refined coconut oil.
    After reading all the reviews and having a bit of trouble with my food processor not having enough liquid to whip at first, I doubled it. I’m dying inside at the thought of throwing out 6 egg yolks, a cup of olive oil and a cup of coconut oil :(
    Here’s to trying again. I refuse to use Hellmann’s ever again!!

  18. Ashley says:

    I don’t want to waste products on making this without first asking questions.
    We don’t have a typical blender or emersion blender. All we use is a “magic bullet” blender which cannot be run for more than 1 minute in length before a rest. Do you think this will cause issues in making this mayo?

  19. Jessica says:

    I’m seeing others ask about the “mustard”… what’s up with that?

  20. Kristen says:

    hi there,
    Thanks again for recipe – loved it! However, I am wondering how it would taste with all Safflower oil – have you or any of your readers tried it?


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    […] Well then, what oils are left? Olive oil from a trusted brand is an excellent choice. Coconut oil is also wonderful for making homemade mayo. […]

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    […] Mayo (Video: How to to make homemade mayo) […]

  23. Leah says:

    Hopefully I don’t sound too ridiculous, but raw egg yolks– right? And, pastured hens I assume is the same as coming from chickens who roam around and eat whatever rather than being locked up in a pen?

  24. Melana says:

    Wow! I wasn’t expecting this to taste as good as it did! I love mayo and not miracle whip so I made sure to use expeller pressed coconut oil and it tastes great! I may put more salt in my next batch because I loooove salt. Think this will change the recipe too much? Thanks so much for the video, I love it!

  25. Lotion Bar RecipeMommypotamus | says:

    […] not sure when the potami first mistook my homemade lotion for a jar of mayo in the fridge, but in this house they know to check before they chew. Sure, the point of making […]

  26. Michelle says:

    Can I use whey off the top of my Stoneyfield organic plain whole milk yogurt? I don’t find time to make my own yogurt anymore :)

  27. Leah says:

    I made this a few times in hopes that something has to give, but ALL I can taste is olive oil…YUCK! I’m not sure how to make this using extra virgin olive oil without tasting it so much. Any suggestions? Can other oils be used?

  28. Strawberry Chia Seed Jam - MommypotamusMommypotamus | says:

    […] know the feeling. When life gets busy, I often find myself planning meals according to prep time. Mayo? Five minutes. Egg drop soup? Under […]

  29. Gudrun says:

    That is so strange! I live in Norway, and here Hellman mayo is made with rapeseed oil.. I wonder why it is different?? I will try to make this, by the way. I really like your blog!

    • Heather says:

      It’s actually the same oil, but due to the fact that rapeseed contains a toxic compound unless filtered and therefore has been historically used for historical purposes they changed the name. Canola oil is actually just a combination of Canadian Oil, because most of the rapeseed is grown in Canada.

  30. Kelly says:

    I tried to read through all the comments so I wouldn’t ask the same question twice. How long has this mayo lasted for you in the fridge?

  31. Resistant Starch: Why We Need It (And How To Get It) - MommypotamusMommypotamus | says:

    […] my kitchen, the preferred sources of resistant starch are cold potato salad with homemade mayo, tigernut milk (recipe coming soon), tigernut flour cookies (recipe coming soon), rice and bean […]

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