Video/Recipe: Minute Mayonnaise

Video/Recipe: Minute Mayonnaise post image

One of the most difficult transitions to make when going to a whole foods diet or SCD/GAPS involves the condiments.ย  All commercial mayonnaise is made with soybean oil, even when it is called olive oil mayonnaise.

Soybean oil is a highly refined oil that is full of unhealthy omega 6 fatty acids. Most of the soybeans used to make this soybean oil are from genetically modified plants that are also laced with pesticides. In addition, there are always some other additives in commercial mayonnaise that are “illegal” on SCD/GAPS and are certainly unwelcome by real food foodies.

The solution is to make your own mayonnaise. And it is surprisingly very easy. In fact, it is so easy it takes less then 5 minutes!

Minute Mayonnaise


  • 1 whole egg (pastured eggs are best)
  • 1 egg yolk
  • 1 teaspoon mustard (SCD/GAPS legal)
  • 1 tablespoon fresh lemon juice
  • 3/4 cup avocado oil
  • Pinch celtic sea salt



  • Using an immersion blender that comes with a tall cup helps make this recipe easy and successful.
  • Put all the ingredients, except the oil, in the cup.
  • Now pour the oil on top of the other ingredients.
  • Place the blender into the cup all the way to the bottom and start.
  • Watch as it turns into mayonnaise in seconds!
  • Check out the video!


  • Try other healthy oils. Sally Fallon recommends a mixture called Mary’s Oil (named after Mary Enig the lipid biochemist who was the first to blow the whistle on the dangers of trans fats). This is three equal parts of coconut oil, extra virgin olive oil and sesame oil.
  • Using some coconut oil will help the mayonnaise solidify.
  • Add other spices for different tastes.
  • Use vinegar instead of the lemon juice.
  • This will last about 2 weeks in the refrigerator. That is why I make small amounts. If you add 1/4 cup whey leave it on the counter for 7 to 8 hours, it will ferment and last 2 to 3 months.

Prep Time: 5 minutes

This recipe is linked to: Monday Mania, Hearth and Soul Hop, Grain-free Tuesdays, Slightly Indulgent Tuesdays, Real Food Wednesdays, Gluten-Free Wednesdays, What’s On the Menu Wednesdays, Pennywise Platter Thursday, Frugal Follies, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Meatless Monday,MidnightManiac,Miz Helen’s Country Cottage, Food Trip Friday, Fun With Food Friday, Meatless Monday, My Sweet & Savory, , Mouthwatering Monday, Made From Scratch Tuesday, Tuesday Night Supper Club, Tasty Tuesday Parade of Foods, Tasty Tuesday, What’s Cooking Wednesday, Foodie Wednesday, Food Trip Friday, Friday Favorites, Melt in Mouth Monday,, Seasonal Sunday. Life As Mom, Made It On Monday

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Leave a Comment

  • Randy March 7, 2011, 7:51 am

    Thanks for the video demonstration. Seeing it made is always a nice addition to following the recipe. Keep these posts coming. I LOVE “EM!

    • Jill March 7, 2011, 8:39 am

      Thanks Randy,
      I hope you try the recipe soon. It is a really good way to add healthy fat to meals and so EASY!

  • Alicia March 7, 2011, 1:03 pm

    Thank you so much for posting this video! I just made some mayonnaise yesterday with my stick blender and was so unsure of how to do it. I ended up just drizzling the oil in and my hand was so sore from holding the blender…so glad I now know I don’t have to do that!!! I was so afraid of ruining my mayo…which I have done with my regular blender. So thank you, thank you!!!!

    • Jill March 7, 2011, 2:17 pm

      Thank you Alicia,
      The next time you try to make mayo it will be so easy. I was never successful making mayo in a blender and I tried several times — wasting all that good oil! This is so much easier, I actually bought the stick blender just for mayo, but it has many other good uses as well.

  • Theresa March 7, 2011, 3:34 pm

    Jill, Thank you for posting this. The video is very helpful. I do have a couple of questions. Have you ever made it adding the 1/4 c. of whey and did it make the mayo too runny? I also see that you can add some coconut oil to solidify the mayo. Have you tried this and how much coconut oil did you use? I suppose it is just a matter of experimenting with it, but not wanting to waste any ingredients.

    • Jill March 7, 2011, 3:41 pm

      Hi Theresa,
      I have not tried it with the whey, but that is always suggested in other whole food mayonnaise recipes so I would think it would work. The avocado mayonnaise is a thin at first so if you use the whey, you might want to mix the oils; 1/4 coconut oil, 3/4 avocado oil. I have never tried this either, but the coconut oil will get hard in the refrigerator so I think it would work. Even if the mayo is a little thin, it still mixes well with tuna, chicken and salmon to make a salad. Good luck and let me know how it turns out!

  • Barbara Goodman March 7, 2011, 6:59 pm

    Hi Jill, thanks for this info. That is awful to hear about the soybean oil.

    • Jill March 7, 2011, 7:26 pm

      Hi Barbara,
      Yes, the soybean industry has done a lot of damage to our food supply. Check out tomorrow’s piece on getting started with healthier eating. I write more about fats and oils in that post.

  • Jackie March 7, 2011, 9:32 pm

    So good to know about using the avocado oil! All the other real food oils have such strong flavors (EVOO or sesame or peanut) and coconut oil doesn’t work (at lease I’ve heard because it will solidify on the fridge) either. The avocado oil is great to know! Thanks so much!

    • Jill March 8, 2011, 6:07 am

      Hi Jackie,
      The avocado oil is mild. However,I do want to experiment with mixing the oils soon. It would allow different flavors. Maybe a small amount of extra virgin olive oil or coconut oil would add a different flavor.

  • Danielle @ Analytical Mom March 8, 2011, 8:59 am

    Thank you for this recipe – I’m very excited to try it! My first mayonnaise flopped, so I’ve been nervous to try again. But you make it look so easy, I think it’s time to get back on the horse. Thanks again.

    • Jill March 8, 2011, 10:16 am

      Hi Danielle,
      You are going to be amazed at how easy this is. I, too, had tried it the usual way, with a blender and it “flopped” as well. Very disappointing, and what a waste of good oil! When I discovered this method I was so happy and I know other people out there had trouble making mayo as I did. I am happy for you!

  • Miz Helen March 8, 2011, 9:45 am

    I really enjoyed your video, well done. I really want to try your recipe it looks very good. Thank you for sharing and have a great day!

    • Jill March 8, 2011, 10:18 am

      Hi Miz Helen,
      I am glad you enjoyed the video. Please do try the recipe and let me know how you like it!

  • Christy March 8, 2011, 3:17 pm

    Thanks for a great video – I always do so much better when I can see how to do something. And thanks for sharing this with us at the Hearth and Soul Hop!

    • Jill March 8, 2011, 3:22 pm

      I love the Hearth and Soul Hop! What a cool carnival. Thanks for commenting!

  • Laura March 8, 2011, 9:27 pm

    Thanks for the video Dr. Jill. A new thing to try with my immersion blender! I to have been unsuccessful with the blender method. Can’t wait to try your recipe.

  • Laura March 8, 2011, 9:28 pm

    Thanks for the video Dr. Jill. A new thing to try with my immersion blender! I too have been unsuccessful with the blender method. Can’t wait to try your recipe.

    • Jill March 9, 2011, 8:40 am

      Thanks Laura,
      It was so amazing to me when I first tried it with the immersion blender. I knew a video would be the best way to teach this method.

  • Alina March 8, 2011, 11:01 pm

    Hi Jill,

    I have made mayonnaise today (before seeing your demonstration) and it seems quite runny. I also used the hand held blender but I used the whisk attachment. Do you think that maybe it was the problem?
    Also you put the oil in right away which I was very surprised to see because everybody tells you to pour the oils slowly. I see that it is not necessary. Would you know where does this myth come from?
    My last question: Do we add ยผ of whey to the mayo or 1 TBs is enough? Sally Fallon in her NT book says 1 TBs.
    Thank you for your replay and for your wonderful mayo demonstration.


    • Jill March 9, 2011, 8:48 am

      Hi Alina,
      The mayo will firm up a bit in the refrigerator. Using the immersion blender, you put the stick on top of the other ingredients and then put the oil in — it does not have to be dripped with this method. The dripping is necessary when you use a blender. Some recipes use 1/4 cup whey, some a smaller amount. For this recipe, using 6 ounces of oil, I would guess that a tablespoon would be sufficient, but I have not used whey myself.

  • kate March 9, 2011, 7:31 am

    do you have an adaptation of this using cooked egg yolk? I don’t have access to eggs that I would trust eating raw (store bought only).

    Thank you!

    • Jill March 9, 2011, 8:44 am

      Hi Kate,
      I’m sorry, I have never done this with cooked yolks, but you might try to cook the yolks very gently in a double boiler as you would a Hollandaise sauce and then follow the rest of the recipe. Does anyone out there have a better answer to this question?

  • pilgrimscottage March 9, 2011, 9:04 am

    Thanks!! for this recipe. I needed a good mayo recipe. We don’t use the commercial ones at all for the reasons you mentioned.

    • Jill March 9, 2011, 3:15 pm

      It’s always nice to have fresh mayo on hand!

  • Kelli March 10, 2011, 10:20 am

    I’m SO glad I came to your post from the Nourishing Gourmet! I’ve been making my own mayo for a while, but I did it the NT way where you mix up your eggs and ingredients first and then sloooowly pour in the oil. I’m excited to know you can dump everything in at once and it works just as well! I LOVE finding ways to save time! I use sunflower oil but I think I may try avocado oil sometime now. Thanks for sharing!

    • Jill March 10, 2011, 10:40 am

      HI Kelli,
      Thanks for the comment. I love your blog. The photos of the yogurt are really great!

  • Sheri March 10, 2011, 11:44 am

    Hi Jill,
    Thanks so much for sharing this recipe! I have had a few mayo failures and was about to give up. ๐Ÿ™‚ I have the same stick blender, and am going to try this.

    • Jill March 10, 2011, 2:18 pm

      Hi Sheri,
      Good luck. I’m sure it will work this time!

  • Amy @ Homestead Revival March 10, 2011, 2:42 pm

    Jill, although I’ve made mayo before, you’ve made it so easy – love having a video!! And thanks for the info on fermenting it. For some reason it always seemed difficult to me, but I clearly “got it” this time!

    • Jill March 10, 2011, 3:18 pm

      Hi Amy,
      Good luck. Let me know how it goes!

  • Michelle March 10, 2011, 5:17 pm

    Hi there, great video. I love watching mayo videos, I made 4 for my blog. One for blender mayo, one for stick blender mayo, one for food processor as well as a handmade mayo. It was great fun! I enjoyed stopping here, have a great day.

    Relentlessly Pursuing,

    • Jill March 10, 2011, 6:39 pm

      Hi Michelle,
      You must be the Queen of Mayo! Thanks for stopping by!

  • Kristin March 10, 2011, 11:46 pm

    Hi Jill,

    I attempted mayo for the first time recently with success, but it was a 20+ minute endeavor, and my poor kitchenaid was quite warm by the end of it!

    Do you think that it would work in a magic bullet, or do you forsee the same blender issues occurring? I think I will give it a try, as your immersion blender created the illusive creamy look almost right away! I’ll be looking for avocado oil in the morning ๐Ÿ™‚

    • Jill March 11, 2011, 6:53 am

      Hi Kristen,
      You are fortunate to have a kitchenaid. They are very useful. The only method I have used successfully for mayo is the one in the video. After many tries with the blender method I gave up until I learned how to do it with the immersion blender. I do not know if it would work in a bullet. Good luck and let me know how it goes!

  • Mommysetfree March 11, 2011, 7:18 am

    This is wonderful! Mayo is one of those things I have “wrestled” with. It works once in a while…but fails most of the time, and I can’t figure out why. I feel defeated betwean tries and and buy the (expensive) healthfood store brands by the case in the interum. (We have a large family.) It drives me crazy because we have chickens and have fresh eggs every day, right outside oour back door! I never thought of the immersian blender! The video really helped encourage me to get back into the “lab” and give your recipe a try! Thank you so much for posting it on Simple Thursdays! This was my first exposure to your blog.

    Look out mayo…here I come! (again)

    • Jill March 11, 2011, 8:19 am

      Hi Mommy,
      I am so happy for you!I think with all those fresh eggs you have (and I am jealous that they are right outside your door)you can make lots of good mayonnaise. Thanks for the comment!

  • DebbieM March 13, 2011, 2:45 pm

    We really like Rice Bran Oil for mayo. Very mild tasting. I just wish we could get organic.

  • Trisha March 15, 2011, 10:57 pm

    I shared a mayo post too this week … its a little different though !!!

    • Jill March 16, 2011, 10:33 am

      Hi Trisha,
      Mayonnaise appears to be very popular!

  • Mary Hudak-Collins March 16, 2011, 12:05 pm

    I tried an egg-less mayonnaise recipe not too long ago and it didn’t turn out too well. My daughter uses Vegenaise because of her egg and dairy allergies.
    I will keep this recipe bookmarked in case she ever successfully challenges her egg allergy:)
    Thanks for sharing!

    • Jill March 16, 2011, 12:35 pm

      Hi Mary,
      I hope someday she can. Did you notice my gluten-free recipes for bread, crepes and pancakes? Many people love them! Thanks for commenting!

  • Miz Helen March 17, 2011, 5:56 pm

    Hi Jill,
    I am so excited that you brought your video to share with our guest today. After I watched your video the other day, I did make the mayo and it was perfect. I will make it again and again in the future. Thank you so much for sharing with Full Plate Thursday and please come back!

    • Jill March 17, 2011, 6:44 pm

      Hi Miz Helen,
      I’m so glad you had success! Isn’t it so easy? Thank you so much for commenting, and I will certainly post again on your carnival!

  • Gengen March 17, 2011, 7:43 pm

    It looks interesting…happy FTF!

  • Melanie March 17, 2011, 8:29 pm

    Great info! Homemade mayo is the way to go. I broke my blender trying to make mayonaise once, I really need to try it with an immersion blender. Love the video! ๐Ÿ™‚

    • Jill March 17, 2011, 8:38 pm

      Hi Melanie,
      Thanks for your kind words. I always say, a picture is worth a thousand words!

  • cheerful March 17, 2011, 9:18 pm

    we love mayonnaise and i admit, i don’t knew how to do it, we always have the commercial one…hehehe, so your recipe will be mean a lot, thanks for sharing! ๐Ÿ™‚ PinayMum – Mommy’s Life Around…wishing you a great weekend! ๐Ÿ™‚

  • MommyLES March 18, 2011, 1:09 am

    thanks for sharing the recipe and the video demonstration, i like it.


    • Jill March 18, 2011, 5:43 am

      Hi MommyLes,
      Thanks for commenting! I hope you try it!

  • Hazelicious March 18, 2011, 1:58 pm

    Thanks for sharing the video. Gives me idea amout a minute mayo. Mine is up FTF103

    • Jill March 23, 2011, 5:34 am

      Hi Hazelicious,
      I like your posts as well! I hope you try it.

  • darly March 21, 2011, 7:17 am

    hope i could try this one too, huge savings once i learned to make home made may-o

    Have a great foodtripping hop, hereโ€™s my entry for this weekโ€™s FTF. Have a fab week!
    Food and Passion
    I Love Darly!

  • angie March 22, 2011, 8:45 pm

    I have never tried this out but must say I can appreciate the money I could save

    • Jill March 23, 2011, 5:37 am

      Hi Angie,
      Over time this could save some money.

  • Miriam March 22, 2011, 11:57 pm

    How fabulous! I’ve never made mayo before but now I am very tempted to try :), Miriam@Meatless Meals For Meat Eaters

    • Jill March 23, 2011, 5:37 am

      Hi Miriam,
      This method is so easy. I have success every time with it!

  • Jane Doiron March 28, 2011, 9:50 pm

    Wow! Awesome video! Thanks for adding this to Melt in Your Mouth Monday!

    • Jill March 29, 2011, 5:58 am

      Hi Jane,
      Thanks again!

  • Naomi Snider July 25, 2011, 8:32 am

    I have a burning question about adding whey to the mayonnaise recipe. All instructions I have seen indicate adding whey after mayo is done, which makes it even more runny. Is there any way it can be added at the beginning, perhaps replacing vinegar/lemon juice and retain that thick texture?

    • Jill July 25, 2011, 9:16 am

      Hi Naomi,
      I have never tried that but I don’t know why it wouldn’t work. You could probably replace the lemon or vinegar with it and whip it up together. I think the whey would help it to firm up as well. Of course you would leave it on the counter for about 8 hours if you use the whey.

      The only way (pun intended!) to know is to try it! Please let me know how it comes out!

  • Cindy September 21, 2012, 12:30 pm

    How much does this make? I am trying to lose weight (and help dh with same) and would like to figure out weight watchers points / calories. Thank you.

  • Aimee December 18, 2012, 10:35 pm

    I just made this and it came out great. Thank you so much for the recipe and video. I’m so excited to be able to have mayonnaise again after so many years!

  • Tina February 1, 2014, 12:58 pm

    I love this recipe and make it ALOT! I keep forgetting to post a thank-you. I make it with Mary Enig’s blend that you mentioned as I always keep that mixed up and on hand. I also use more salt than you do as I am a huge salt fan. I want to try it with bacon grease at some point. I do ferment mine with the whey as there is only two of us and that way we can use it all up! For those starting out, when you are done making it, it will seem a tad runny at first but firms up nicely in the frig – especially if you used some coconut oil.

  • Chris Em July 5, 2015, 7:01 pm

    My body doesn’t do well with whey —
    Could I use fermented dill pickle brine instead or
    maybe instead of the vinegar or lemon juice?

    Thanks so much for your video and recipe!!

    • Jill July 6, 2015, 10:29 am

      Hi Chris Em,
      The whey is to ferment it so that it stays longer. You could try to substitute
      the pickle brine as long as it is really fermented brine. I have never done that so I don’t know how it would turn out. The vinegar or lemon juice is part of the recipe ingredients and should not be left out.