Food, Recipes, Sauces, Video

Homemade Paleo Mayo Cooking Demo!!

Finally, a post about food!!  Hurray hurray, jump up and down but don’t get too excited because this post is a lesson – a very important paleo mayonnaise lesson and one that is worth learning for those folks who figured that their creamy white blissful days of mayo were over after hopping on the paleo wagon. Most decent tasting mayonnaise options that you’ll find in the market are made with soybean oil and really should be avoided because soybean oil is only good for, well, nothing that I can think of… But I promise, if you follow my mayonnaise making directions very carefully you’ll be back to loving the creamy condiment for dips, sauces, spreads, and salad dressings for several of your paleo creations included but not limited to tuna salad, chicken salad, sauce for fish, or to spread on your mushroom sandwiches.

Ok, here we go!  I’ll list ingredients and directions below and feel free to watch paleo mayo making in action on the video as I add a twist at the end so it might be worth the few minutes it takes to get through it.

Also, as mentioned in the video, one concern that people have about making mayonnaise is the fact that you have to use raw eggs.  The reality is that getting sick from raw eggs is extremely rare, especially if you are using farm fresh pasture raised eggs, click here for more information.  If you are still concerned or if you are pregnant or breastfeeding, I would recommend pasteurizing your eggs.  Click here to learn the process of pasteurizing eggs which is a whole lot easier than you might think!

paleo mayo

Paleo Mayo

Secret for better tasting mayo, do not use extra virgin olive oil but instead use a light tasting olive oil, or a mild tasting oil such as walnut oil.  Also, try using a hand held mixer instead of a blender if your blender gets hot quickly which can mess up the emulsification process.

2 whole eggs or egg yolks (I do both but I like it better with just the yolks)

2 cups light tasting olive oil or walnut oil

2 tablespoons apple cider vinegar

1 teaspoon yellow mustard

1 teaspoon sea salt

1/3 teaspoon cayenne pepper

In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil.  BE PATIENT!!  Do not dump all the oil in quickly and give up!!  When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time.  Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency.  Add the salt and cayenne pepper and mix well or blend again for another few seconds.

Now for the fun part – variations!!!  Always wait until after your mayonnaise is thick before you add seasoning but here is when you can get creative.  Add dried of fresh dill, fresh basil, or cilantro, garlic and onion, hot sauce, or even curry powder to make your own spreads, sauces and dips for just about everything as mentioned earlier in the post. Now, watch my video to see the fun twist that I put on our homemade mayonnaise!

Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. Emily Erington says:

    How long can you keep it in the fridge?

    1. Sarah says:

      I have kept mine over a week (around 10 days) and it’s been fine, I bet it would last longer then that even!

    2. Gina says:

      I have a question. I’m hearing with a paleo lifestyle when it comes to bread its a NO NO!. So I want to know what are people doing when its comes to sandwiches? Does this just mean that you need to use Ezikiel bread or cut the bread out completely? I I want to get started because being healthy is so important. Could someone explain the reason for not eating whole grains too..I will also purchase the cookbook as well.

      1. Aleisha says:

        Sarah, This is a great recipe. I’m going to try it this weekend. Have you ever tried it with lemon juice instead of vinegar?

        Hi Gina,
        Grains are a definite no no on any paleo/primal plan. Mark Sisson’s explanation is quite good.

        1. Gina,

          There are recipes out there that use almond meal(flour) and other items. Google Paleo Bread Recipes. I believe there are some on this website too. I’m not a true Paleo (just GF) but have found the recipes here tastebud saving.

      2. Gina, I was sad about no bread for awhile, but I feel so much better now, I don’t even miss it! Any sandwich can be made into a lettuce or collard wrap, or a salad- just think of bread, pasta & rice as a vehicle for the real food 😉

        1. Natalie says:

          Sprouted grain bread like Ezekiel and fermented sourdough bread are awesome and healthy. I follow the makers diet. I stay the same perfect weight following this eating plan.

      3. Steph says:

        Ezekiel bread is a no-no on Paleo. It tastes terrible anyways. 🙂

        Sarah’s book has some ideas for what to do when your kids (or you!) are used to sandwiches for lunch. Turkey roll-ups (slice of turkey with stuff inside) are a great solution. You could even include a little cup of homemade mayo for them to dip it in. 🙂

      4. Agnes says:

        You can e-mail Julian Bakery in La Jolla and they have paleo bread made from almond flour..You can make a tuna sandwich after all…If you buy 6 items they ship for 5 something.

        1. Dana says:

          Also, here is a great recipe from Tropical Traditions (awesome company, awesome products) that has a crazy amount of recipes (ways to use coconut flour and coconut oil). This particular recipe is for a single gluten-free burger bun. I made it and it was surprisingly delicious on my smoky sweet potato burger with roasted garlic cream and avocado. Plus it’s super easy!

      5. darin says:

        Try butter lettuce. Egg salad on butter lettuce is great! Better than with bread actually.

      6. Sherry says:

        We use Lettuce leafs. Really get creative ..We also have our own kind of bread. We just don’t use grain flours wheat flours and such.

    3. Hello. I got my original recipe from a paleo website and have tailored it a bit to it’s simplest form:
      1 large room temp free range organic egg (use the whole egg as it all is good for you)
      1 medium or large room temp organic lemon (the juice)
      1/2 tsp Himalayan pink salt
      1/2 tsp Organic apple cider vinegar
      The following are optional: fresh or dried basil, 2-6 cloves fresh garlic or 1/2 to 1 tsp garlic powder, dill, and 1/2 tsp Dijon or plain yellow mustard.
      Your choice of the optional ingredients affects the taste, not the quality.
      Blend all of the above ingredients together for 30 seconds to a minute in a food processor. You may use a blender, but the result is not as good.
      Now, while the processor runs continuously, drizzle in either Avocado oil or a very light olive or walnut oil. I have experimented with all and the Avocado is hands-down the best texture, thickness, and flavor, and is far less prone to separate, and it lasts twice as long in the fridge as the others.
      You do not have to measure the Oil ingredients because you will see and hear it thicken up. If you saddle yourself with measuring, you will be miserable! If you are not sure you have hit the thickness you want, simply stop the processor and test!
      Important points are: all ingredients must be room temp or you will get crappy results, you can test for taste in the middle of blending when it starts to get thick to add more salt or garlic powder or dill or basil, and finally, get some avocado oil ( Costco is cheapest )mot make the best Mayo and it also has a very high smoke point if used for frying, and finally is very healthy for you. Joseph

  2. becky says:

    Hey, Sarah! Thank you so so so much for this recipe! Also, thanks for the demo. The whole being patient thing is tough for me. Anyway, I’ve been dying to make some mayo because I’ve been craving deviled eggs. Thanks again!

    1. Sarah says:

      You are very welcome! I love deviled eggs…. : )

      1. Lisa says:

        My little guy loves crumbled bacon in his deviled eggs. I decided to try this after overhearing him say to himself ” I LOVE bacon” as he was eating breakfast 😀 Such a goofball….but it lead to a great recipe!

        1. Kirsten says:

          What a great idea! My boys love deviled eggs AND bacon. Can’t wait to make some for them.

    2. debbie says:

      just tried my first batch ever of mayo(turned out just awesome), husband boiled eggs, fixed deviled eggs, put in freezer for speedy cool down. They were soooo good! glad I didn’t make too many, I’d of way overate. Thank you so much

  3. Helen says:

    I was also wondering how long it will keep. This is the only thing stopping me from making my own.

    1. Sarah says:

      At least a week but probably 2! I have kept it for around 10 days and it’s been fine. : )

  4. Daria says:

    I tried making mayonnaise once in the blender and failed at it. I do need to try this again because I’m sure I can overcome this, I just hated wasting all that olive oil! I’m not sure what I did incorrectly as I followed a similar recipe and had my blender on the lowest speed and I tried to slowly add the oil. Bascially it ended up being very thick, almost like glue and tasted too much like oil.

    1. Sarah says:

      Try using just regular olive oil and not extra virgin and be sure to stop blending once it’s nice and creamy. : )

    2. Jonna says:

      If your mayo turns out too thick you can actually make it thinner by adding a few drops of water! Good Luck 🙂

    3. Daria says:

      Update I successfully made mayonnaise! Since my first attempt we bought a new blender, a Vitamix. It came with a cookbook so I used their instructions for mayo. They instruct to dump in your eggs, lemon juice, powdered mustard and salt. Then turn machine on high and stream in olive oil for 60 secs. In order to pour in all the oil in just a minute I had to go kind of fast. So it went against everything I had heard of.
      It quickly thickened up and got pale. I came out perfect, just like mayo you would get from a jar.
      I don’t know what it is about the Vitamix specifically but it is a very powerful motor. Before with my old crappy blender, it was taking forever to stream in all that oil and I think I overdid it.

      1. Whitney says:

        What could I use this mixture for if my mayonase fails to thicken by me undutifully pouring the oils in too quickly?!

        1. Whitney, Julia Child has a foolproof fix for curdled mayonnaise. Put a half tablespoon of prepared mustard in a bowl, stir up the curdled mayo so that you have both eggs and oil in the spoonful that you will add to the mustard. Whisk together until it’s emulsified, then add more curdled mayo by the spoonful (slowly!) until you’ve incorporated it all. Julia says “This always works, as long as you go slowly”. What comforting words!

  5. Emily says:

    But what about the eggs being raw?

    1. Misty says:

      Real mayo typically contains raw eggs…that’s why I don’t like to make my own. However, I think the cider vinegar does something to it to kill the bacteria. I may be wrong…

      1. Claire says:

        The whipping of the eggs cooks them. I’m not a chef so I cant really explain it but rest assured you are not eating “raw” eggs in mayo.

        1. I realize this is an old post, but I can’t let this sit here without comment. Whipping eggs does NOT cook them in any way. It does not denature the proteins of the egg, nor would it do anything to kill the bacteria in the eggs. Do not think that whipping the eggs makes them safe. The vinegar would kill some of the bacteria, but likely not all.
          The only way to make your eggs safe is to pasteurize them.
          But don’t stress too much about it. It’s actually not all that common to find Salmonella or Shigella in eggs. (Although if they are there, and they cause infections, they are quite dangerous, so better safe than sorry! Especially if you’re feeding the mayo to young kids or the elderly)

          1. Sarah says:

            Yes, Wendy, you are correct, which is why I had this paragraph at the beginning of the post:

            “Also, as mentioned in the video, one concern that people have about making mayonnaise is the fact that you have to use raw eggs. The reality is that getting sick from raw eggs is extremely rare, especially if you are using farm fresh pasture raised eggs, click here for more information. If you are still concerned or if you are pregnant or breastfeeding, I would recommend pasteurizing your eggs. Click here to learn the process of pasteurizing eggs which is a whole lot easier than you might think!”

    2. Sarah says:

      Emily, I mentioned in my post and shared a link how you can pasteurize your own eggs if you are not wanting to eat raw eggs but if you are using eggs from pasture raised hens the risk of getting sick is really very small or none at all. I have been eating raw eggs in my mayo for years and never have I gotten sick. : )

    3. Agnes says:

      That is how it is always made

  6. This is great — thanks! I have made mayo a few times before, but always struggled with the strong olive oil taste … so it’s good to know there’s a solution for that 🙂

    1. Sarah says:

      You are welcome GT! Hope it turns out tasty for you!

  7. Joel says:

    The acid in the lemon juice or cider vinegar is very likely to kill off whatever small amount of salmonella might be in the eggs (which is very rare anyway)… Or you could pasturize your eggs as she mentioned… Or go with Duck eggs which do not have a salmonella risk.

    The acid will also serve as a general preservative.

    1. Sarah says:

      Exactly! Thanks Joel!

    2. Beverly says:

      The salmonella is actually usually on the outside of the egg – on the shell. Us farmers that sell pasture eggs know not to wash the egg – when you wash the egg (like they do store eggs) it washes off a protective coating that keeps the bacteria from getting inside the egg. I had a friend that used to eat her own raw eggs in her smoothie and she always made a cup of boiling water and placed them in it for a few seconds before opening them into her smoothie – this killed any bacteria on the shell so it did not get into her smoothie in any way.

  8. Tara says:

    Thanks for the post Sarah! I have been making mayo for awhile now but have not tried it with some of the ingredients listed…I’ll be sure to try them! I usually use macadamia nut oil for my mayo…pricey but sooooo good:).

    1. Sarah says:

      I bet it’s amazing with macadamia nut oil but yes, a bit pricey for sure. However, sometimes when it’s that good it’s worth it… ; )

  9. Shantel says:

    I’ve tried several times to make it too and I think my problem looking back now was the olive oil I was using cause it definitely had a super strong olive oil taste…bleh.

    I’m also curious how long it will keep in the fridge and how you store it…plastic, glass, a jar…etc I’m always so concerned how long things will stay good and I’ve a sneaking suspicion it’s causing me to waste a lot of food throwing things out when they are probably still good.

    The boys are absolute DOLLS btw.


    1. Sarah says:

      I have kept my mayo for as long as 10 days but I’m sure it would last even longer, the acid from the vinegar does act as a preservative. I store it in a glass tupperware container. The boys are so silly aren’t they? They keep me on my toes for sure!! LOL!

  10. JMarra says:

    I use the whisk attachment on a stick blender and have never had my mayo recipe fail. I also use dry mustard powder instead of wet mustard–maybe the added liquid (and unknown ingredients in commercial mustard) make a difference. Anyway, I adapted Mark Bittman’s basic recipe to go sugar-free. He recommends mixing 1/4 cup of the 1 cup oil in with the eggs and dry ingredients first, then when it starts to thicken, add the rest of the oil slowly. This might work better than trying to add the oil later. I really think a blender whips too fast. I’ve also made it by hand with a whisk, but it takes a lot of time and you have to put down the oil, pick the the bowl, whisk, put down the bowl, pick up the cup, add the oil, put down the oil, etc.

    Also, the recipe in How To Cook Everything works even if all the ingredients are cold, and some say your mayo will fail unless the oil and egg are at room temperature. I really think the stick blender makes the difference.

    1. Sarah says:

      Good idea with the stick blender, never have tried it but I have always had luck with my regular blender. Thanks for the comment! : )

  11. JMarra says:

    Helen, I leave my mayo in the bowl I mixed it in, cover it with plastic wrap, and it keeps at least two weeks. It gets a little dry on top, but it has never gone bad; I’m careful not to dip a spoon twice into it, even though it’s delicious just as it is.

  12. Anne says:

    Thanks for this video. About a year ago I tried making my own mayo x5 and it never turned out. I am ready to try again after watching you and your two boys. Your sons did a great job!

    Alton Brown recommends keeping the mayo at room temperature for 2 hours after it is made. I remember watching him on TV saying that this will allow the acid in the mayo to kill any bacteria. He also says it can be refrigerated for up to 1 week.

    1. Sarah says:

      Interesting! Thanks for the tip!

  13. Christopher says:

    I’m also curious as to how long this will keep in the fridge. Great post!

  14. I made some aioli about a month ago and keep it in the fridge. I had some with salmon yesterday and it was just fine. I’m not dead yet. My brother is a chef and said mayo can pretty much last forever. There’s something about lack of water that makes bacteria and things not want to live in there. But, I’ll do dome research to see what the deal is. Mmmmmm, mayonnaise!

    1. Sarah says:

      Great information! And I’m glad your mayo didn’t kill you. : ) LOL!

  15. Stephanie O. says:

    Thanks for the video (and your kids are great!)

    I have been making this for quite a while and as you get used to it you will develop your own feel for what tastes good to you, I now just use my EVOO instead of buying two kinds of olive oil. I also sometimes make it replacing half of the oil with virgin coconut oil and lime juice in place of the vinegar. It has a delicate coconut flavor and is so yummy! I also like to add 1 or 2 Tablespoons of chopped onion and fresh ground black pepper.

    I don’t know how long it lasts because we go through it usually in a few days.

    1. Sarah says:

      Wow, sounds delicious! Thank you Stephanie!!

    2. Chuck B says:


      You beat me to the punch about using coconut oil. When we want real tasty mayo we use all EVOO and call it Greek Mayonaise. It is a little strong tasting for some and has a bit of a greenish cast to it also. To tone it down we mix EVOO 50/50 with Tropical Traditions coconut oil and it comes out great and is far more acceptable to most people. The consistency is more like that of storebought mayo too.

      There is an infinite variety of ways to make mayo and it is ok to experiment. We use lemon juice instead of the vinegar but we’ll try the vinegar to see how it is. We also put an extra egg yoke or two in and find we like the consistency better.

      We make our in a Cusinart and have never had a problem as long as we add the oil in about a 1/16″ stream.

      As to how long mayo will last. I have a feeling it will last longer than we think. I do know that I’ve had the 50/50 EVOO/CO in the fridge for a month with no problems. We all keep OO in the cupboard unfrigerated with no problems and OO is about as stable as any food can be.

      So now I need a recipe for homede salsa. I can no longer abide by the fructose laden stuff in the grocery store.

      1. Chuck B says:

        Oops, I meant to say that CO, coconut oil, is about as stable as any food can be.

      2. Linda says:

        I’m not real good with measurements as I go by sight and taste unless I’m baking. For salsa put all ingredients in a blender or finely diced for salsa fresca. Roma tomatoes, white onion, green onion, cilantro, jalapeño, line juice, lemon juice, salt and pepper. I use some of the salsa to make my guacamole.

  16. Hi! I tried making homemade mayo in a blender before and ended up with a mess. It tasted good but in no way resembled mayo. I then tried it using an immersion or stick blender and it was perfect, thick, creamy, mayo-goodness. Same ingredients, just add oil last and keep blender at the bottom. I made it in its own container, so easy cleanup. Just an idea.

    1. Sarah says:

      Great idea G, thank you!

  17. Rikke says:

    Jaden really wanted to get that last bit of mustard inthere, lol! He’s sweet 😉

    Anyways, I honestly don’t like the taste of olive oil in itself, so I use refined coconut oil (tasteless); the problem is solidifying, but just make a small enough portion to use it all… it does make it a hassle to keep making it, though…

    Enjoying your podcasts, btw!

    1. Sarah says:

      I know, Jaden is a perfectionist, it’s hilarious. : ) I’ll have to try a small batch with coconut oil just to try it, it sounds amazing! Thanks Rikke!

  18. Tony says:

    You can always coddle the eggs. I’ve read this can help with bacteria issues if dealing with raw eggs. Just DIP the eggs in boiling water for a few moments being sure not to cook the eggs any. Apparently this has the potential to kill some bacteria. Like I said, this is just what I have read…

    1. Sarah says:

      Hi Tony,
      If you follow the link in my post, it will tell you how to pasteurize your eggs, haven’t tried it myself but a great idea for folks who might not be using pasture raised eggs or those who are pregnant or nursing. Here’s that link again!

  19. Thanks for this! I’ve made my own a few times but have never really got the hang of it however I learned some new tips from you today such as bring the eggs to room temp.

    My 4 yr old son watched the video with me and he says your sons look like they would be fun to play with 🙂

    1. Sarah says:

      How cute! They are pretty fun to play with, I’ll vouch for that, we can have a play date anytime you like! LOL!! : )

  20. Thanks so much for this recipe! Learning how to make home-made mayo, has been on the top of my to-do list for sometime now. The video tutorial is very helpful too! I am definitely trying this very soon!

    1. Sarah says:

      I’m glad it was helpful Arsy! I hope it turns out for you!

  21. Wylie says:

    Just made this using the extra light olive oil and it’s freakin good stuff! Very very slight bitter taste but it’s not over-powering at all and with food there is no bitterness! The trick was definitely to use the extra light olive oil as I have previously tried other olive oils and avocado oil and they all failed.

    One tip is to use a stick mixer/blender and just throw everything in at once and hit it for 15 – 30 seconds – this works perfect every time and you can’t stuff it up like in a food processor.

    Thanks for this, even the wife thought it was pretty darn good.

    1. Sarah says:

      Awesome Wylie and thanks for the tip – I’m so glad it turned out for you!

  22. Vik says:

    If you’ve got a food processor that has a feed tube, usually the “plunger” part has a little hole in the bottom.

    You can put all the ingredients except for the oil in, start the food processor, and then pour the olive oil into the plunger. The little hole will release the olive oil at a slow rate and it is fool-proof from what I’ve found. You can just pour all of the oil in at once at forget about it!

  23. Maria says:

    I have tried searching your website for info on this topic without much luck, so I’ll try to ask here! I have a friend that has a 14 year old daughter about 30lbs overweight. This young girl drinks Carnation Instant Breakfast EVERY morning. Because I eat paleo, she has come to me for help and I would like to gently approach the subject of the inadequacy of the Carnation Instant Breakfast (not sure if it’s sugar-free, but artificial sweetener or regular ol’ sugar…still same poison, eh?). Along with that bad habit, she has enough dairy products as well (cheese, milk). Lastly, this girl is drinking about 190 oz. per day of water (I believe she weighs somewhere between 135-140lbs) – is that excessive? I suspect (although I will be talking to her soon) she might be drinking that much water in order to supress appetite. My friend sent me her daughter’s food log and it’s clear she is not getting enough protein and her carb source is mostly refined (whole wheat bread, tortillas, bagel, hoagie roll, yogurt bar) and virtually NO healthy fats whatsoever. Where can I find info on the detriments of the breakfast drinks in order to present to her rational/common-sense information? I am excited that she is seeking help, but I would like to approach this with gentle kindness since we are dealing with her daughter. 🙂 Thank you!!!

  24. Wenchypoo says:

    Increase your vinegar to 1/2 cup, then add the meat of 1 avocado to the blender, and you have a dandy salad dressing! If you already make blender viniagrette, just add the avocado meat.

  25. Margo Shapiro says:

    Probably a silly question, but approx. how long do eggs have to sit out of the frig to come to room temp (~72 degrees) ?

    ALSO, SARAH, CAN YOU RECOMMEND ANY BOOKS OR ARTICLES THAT EXPLAIN IN DETAIL about how gluten and casein cause most autoimmune diseases besides the well-known celiac and Type I diabetes? I know that many people believe that all autoimmune diseases are caused by those 2 proteins, but I can’t find any studies or scientific documentation to support this allegation other than those that discuss celiac, diabetes and, maybe, rheumatoid arthritis.

    Thank you so much for your help & I LOVE YOUR NEW COOKBOOK–just bought a copy !

    1. Also, I leave my eggs out for about 4 hours to warm up to room temp. Its super important that they be room temp!! It’ll ruin your whole recipe 🙁

      1. Jaime says:

        I make mayo every week and 30 minutes is sufficient for me. 🙂

  26. Kathy says:

    My son introduced me to the Paleo Diet, encouraging me to follow it in order to reach my goal of a healthy lifestyle. I’ve started riding my bike and walking but would like advice on incorporating this diet into everyday living. Currently, I don’t eat at restaurants, cook with fresh veggies, etc. even though my husband and I travel full-time by RV. Do I just throw everything out and start from scratch? Any advice is appreciated.
    ( My goals: Lose 80 lbs, and find a way to inspire others who travel full-time to seek a healthy lifestyle. Most of them are just plain fat!)
    Thanks, Kathy
    Age 53 and beautiful!~

    1. Just throw out all your pasta, flour, sugar, bread and beans! It’s easy to slip if those foods are readily available. If all you have handy is paleo, then you can’t go wrong!

      1. Kathy says:

        Thanks, Stefanie! I started this morning with sauteed onions, red and green peppers, and sausage seasoned with cumin, cayenne, and cilantro with two poached eggs over top. . Yumalicious!
        Headed to the pantry now to throw out the white stuff and beans…My husband will go crazy without his ham and beans, with cornbread! Hopefully we’ll live longer♥

  27. Lori says:

    I just made mayo last night. The kids did not even know the difference with their tuna. I am making it again for them tomorrow. Deviled eggs sound great !

    1. Sarah says:

      Hurray!! My kids love it too, I just made deviled eggs with the mayo today actually!

  28. Heidi says:

    Awesome, thanks! Just this weekend I decided it was time to make some mayo…can’t wait to try it! 🙂

    1. Sarah says:

      I hope it turns out for you Heidi, thank you!

  29. Michael says:

    Made mayo for the first time in my life!! Thanks Sarah! Botched it the first time when I stopped halfway through the oil pour to check the consistency but the second attempt worked like a charm.

    1. Sarah says:

      So glad it worked!!! : )

  30. Cyndye says:

    Today I made the Ginger Mayo from the cookbook. A cinch to make and after it’s had some time to chill the flavor is great. I made it for the Salmon Cakes. I need some clarification about the cans. It says 3 cans of salmon. What size cans? The small ones like tuna or the larger ones like canned veggies (14 or so oz). I also made the roasted Roasted Root Veggies and the way the instructions read it sounds like you roast them in the mixing bowl. I put them on a baking sheet instead. My favorite recipe from the cookbook is hands down the Stuffed Peppers. Thank you for helping me to find new and interesting dishes for our way of eating.

    1. Sarah says:

      I’m so sorry for the confusion Cyndye! I intended to say to use the 5oz cans of salmon and yes you were correct about using a baking sheet or a glass baking dish would work also for the roasted root veggies. I love the stuffed peppers too! : )

  31. I’m excited to try your recipe!! I’ve been making my own mayo for about a year now (I would never switch back to the processed crap!) and I’ve been using lemon juice and dry mustard. I think it’ll be interesting to see if it tastes much different with the AC vinegar and regular mustard!

    Thanks for the recipe!

    1. Sarah says:

      Thanks JL, I hope you enjoy it!

  32. Lorraine says:

    Worked like a charm and I got a little shoulder work in holding the big olive oil bottle while I drizzled it in. Sure, I could have decanted it into a smaller container, but where’s the fun in that? (Note to self…use left hand next time to avoid Mayo Arm on the right…)

  33. Erin says:

    Yeah! I tried your mayo and it worked perfectly. I’ve had some pretty sad failures in the past. I pretty much followed off of memory from the video, your adorable helpers must have helped with memory retention. Thanks for another great post!

  34. Jennifer says:

    Hey now….soybean oil is GREAT for lubricating squeaky doors, stubborn scissors, and getting gum out of hair.

    Just don’t try to get it anywhere near my mouth!

    LOVE your blog and while I already knew how to make mayo, definitely a great video demonstration too! Also, the fresh dill would be a kick-ass addition…it’s my new favorite herb. Can’t get enough!

  35. Jennifer (a different Jennifer :) says:

    Just wanted to say I made mayonnaise for the first time in years this morning. Don’t like the taste of olive oil AT ALL, so used 1/4 cup of that, and the rest was walnut and macadamia nut oil. Turned out pretty good! But it was a bit thick. I used a stick blender and was afraid I wasn’t going to put the oil in slow enough and probably over did it.

    It’s not Hellmann’s, but it’s not bad! Like the nutty flavor of that oil combination.

    Can you make it with part butter?

  36. Ashley says:

    Haven’t been able to watch the video yet cause I’m at work, but do you say which brand of olive oil you use? Is it cold pressed just like the EVOO? Just curious. Thanks!

  37. Catlyn says:

    I make my mayonnaise with 1/2 olive oil, 1/2 strained liquid bacon grease. Baconnaise!

    1. Sarah says:

      OMG YUM!! I’m so trying that.

    2. I use the bacon grease/olive oil too, and it is the best so far. I just have to take it out of the fridge ahead of time because it turns solid in fridge. Its also great with coconut vinegar, I tried both dry and regular mustard, the both work fine. I even repaired my first batch of mayo that broke down and didn’t have to through anything out. I’m having so much fun making my own mayonnaise, Happy cooking to all!

      1. Sorry about the spelling on they/throw, I don’t see an edit opt.

        1. Sarah says:

          LOL! No worries, without spell check, I would be doomed… : )

      2. Sarah says:

        Can’t wait to try your variations Sandy, sounds amazing!

    3. Chuck B says:

      I never thought of using bacon grease – I’m going to have to give it a try. It sounds positively decadent!

      Of course I agree with Alton Brown that bacon should be its own food group.

  38. Made this just now. MUAH! I love when someone makes instructions sound easy enough that I feel like I can do it, and I do – and it works! Rare, but you did it. I like my mayo thick, so I only used the yolks, and I don’t have a blender, so I used my food processor. Seasoned at the end. Perfection! Mayo that I can actually see myself using both as an ingredient or as a condiment. My EVOO attempts were only great for Salmon. lol. I was also wary of trying other oils. I can totally do this with plain olive oil thing. Easy Peasy. Thanks again!!

    1. Sarah says:

      Awesome Melissa! So glad it turned out for you! : )

  39. Jeannine says:

    Wow, night & day the flavor/consistency difference by using “regular” olive oil & pouring slow. I’ve been making your tuna salad since last year with an ok but strong tasting runny version of mayo. This morning I made a batch that was “fluffy” & mild yet yummy tasting. Some of it I converted to the red pepper mayo, seemed to thin it out some, but it did thicken up in the fridge after a bit.

    Awesome crab cake recipe too, that was this morning’s breakfast with the red pepper mayo!!!

    1. Sarah says:

      So glad it turned out for you Jeannine!

  40. Thanks sarah for the mayo recipe, I made your ginger mayo from the cookbook and LOVED it. I had made my own mayo before but was overthinking the process and made it FAR too difficult. With your recipe I can whip up a batch in a few minutes and it always turns out. I use a food processor and the top has a cup with a hole in it so I can pour most of my oil in there and let it drizzle in slowly on its own while I work on something else. Going to try and hunt up some less expensive olive oil per your tip in the video, I have been using half pecan or walnut oil to make the flavor more neutral, and that is a budget buster.

    1. Sarah says:

      Yes, that would be a budget buster for sure, go for the cheap regular olive oil and you will be amazed! : )

  41. Beverly says:

    We also make our own mayo – a quick tip.. if you replace about 1/4 a cup of the olive oil with expeller pressed coconut oil (the kind that does not taste like coconut) it firms up better in the fridge. My mayo was always a bit runny after being in the fridge (not sure why – it was firm when it came out of the blender) and adding the coconut oil really helps it be more of a mayo consistency.

  42. Beverly says:

    and right now we are kind of “addicted” to chicken salad made with our homemade mayo, some celery, a few pecans, some diced apple, a pinch of salt and some mustard.

    1. Sarah says:


  43. After watching your video I was FINALLY able to make my own mayo, i’ve tried at least 3 times already! Now I can eat completely paleo chicken salad! I also made the crab cakes, delicious! I was so excited, I posted your recipe & video on my blog today! Thank you!

  44. Kristi says:

    It seems I can make anything in this world EXCEPT mayo!!! I have tried 3 times and have failed miserably every time. I am dying to make deviled eggs and curry chicken salad so I will keep trying!

    1. Kristi says:

      Fourth time was the charm!! Delicious!!

      1. Sarah says:

        Glad it finally turned out Kristi!! : )

  45. Liz Stoddard says:

    Sure tip for light, fluffy mayo success: Place your oil in the fridge for about 20 minutes or so before making your batch. It is amazing how much more quickly the oil will start to emulsify after being slightly chilled.

  46. Jenn says:

    Going to make this afternoon. Quick question – How long will this mayo keep for?

    1. Sarah says:

      At least a couple of weeks!

  47. Dawn says:

    I just tried this. Used my whole bottle of regular olive oil. it did not even begin to work, even though I poured the oil verrrrry slowly. turned out as a liquidy, separated mess. 🙁 I’m wondering if it could be because I used the Vitamix. It got really hot really quick. Could the heat have prevented the emulsification? I’m game to try it again, but all I have left is EVOO and am sad to have wasted a whole bottle of regular. I plan on making the crab cakes for dinner and am just about ready to give in and use the processed mayo I have in the fridge.

    1. Sarah says:

      I am afraid that if it got too hot that could mess up the emulsification process. I’m so sorry!

      1. Dawn says:

        I tried it again with the EVOO. Used my food processor instead of the Vitamix to keep the heat down. Worked perfectly! I made the crab cakes and it was all so good! thanks for another great recipe!

        1. Sarah says:

          Hurray! So glad this attempt was successful!

  48. I just made the mayo, and used extra virgin olive oil… Any ideas or suggestions how to make it taste better? We’ve been Paleo for about a week.
    Thanks for the recipes and help =)


  49. Just wanted to say “thank you”. I was looking for this recipe and you have provided all the information I need.

    1. Sarah says:

      You are vey welcome!

  50. christine says:

    thanks for this! just found your site. have you ever tried this but with MCT oil instead?

  51. Julie says:

    Just made this Paleo Mayo for the first time and I gotta say, SO easy and SO SO yum!! Great tip on using just regular ole Olive Oil Sarah! I served it over some chicken thighs that I pan fryed in Coconut Oil and I felt like I was eating at a gourmet restaurant where they serve all of the fancy sauces. Two thumbs WAY up! I can’t wait to use try all of the variations!

    Keep up the great work Sarah! Love your site and loving your book too!


    Julie from Sac

    1. Sarah says:

      Thanks Julie and I’m so glad you liked the mayo! Yum over fried chicken thighs, that sounds to die for…. : )

  52. Kinsey says:

    I don’t have yellow mustard, could I substitute spicy brown mustard instead?

    1. Sarah says:

      Yes you sure can Kinsey, it will give your mayo a yummy kick.

  53. Rachel says:

    How long does this last in the refrigerator? I’ve also heard of fermenting it with liquid whey, thoughts?

    1. Sarah says:

      I have kept mine over 2 weeks and it’s been fine! I have never heard of fermenting mayo with liquid whey. I personally am happy with how it turns out and haven’t had any problems with the mayo going bad. I would advice to make 1/2 the amount if you don’t think you’ll use it as quickly.

      1. Yes, making half the recipe is perfect. I find that since we don’t really use it much it is just the right amount. Great!

        1. So 2 weeks; really?

          1. Sarah says:

            Yes, but I bet you eat it all before then anyway. ; )

  54. Thank you Sarah for the recipe and the video. I really enjoyed the fact that you were working with your kids. You have a couple of future chefs on your hands!
    One note, to hopefully make the recipe slightly easier to make, is when measuring out the mustard, pour a little olive oil in the spoon first, essentially coating it, pour it out, then add the mustard. The mustard should come right out of the spoon with no banging.
    Thanks again for the recipe. I will be trying it soon.

  55. lauren says:

    what are some ideas for failed mayo….. was going good with the drizzling, then i guess i did it too quickly once i saw it getting thicker. now i have a yellow oily mess- whoops! any way to salvage it? thanks!

    1. Liz says:

      Try chilling your oil and your oily mess, then start the addition process again. I can’t make any promises, but it worked for my first failed attempt with good results!

      1. Sarah says:

        Great idea Liz, this could do the trick!

  56. Baska says:

    I’m new to Paleo but from reading Dr. Cordain and others, I thought vinegar is not paleo. Would the mayo also work with lemon? Thanks!

  57. Chris K says:

    Please help! I’m 0/3. Every time I’m over a cup of oil in and everything is fine then all of the sudden it just liquifies and is worthless. I’ve borrowed tips from other at home mayo recipes and added a little extra vinegar when it was getting a little too thick in the blender and wasn’t actually blending. Nothing seems to work. Eggs are pasteurized and room temperature.

    Any ideas what I’m doing wrong? I’m 100% sure I’m not adding the oil too fast as I keep the same pace the whole time and it thickens just fine then suddenly breaks down. Is heat a factor? After some time the base of the blender gets quite warm so maybe this is an issue? Please help, I really wanna make the “No Potato Salad”!

    1. Sarah says:

      If you are using a blender like a vitamix, yes heat could absolutely be a factor! Once you mayo is thick, turn of the blender and just whisk in the rest of the olive oil. : )

  58. Jennifer says:

    Hi Sarah! :0)

    I’m hoping maybe you can help me. I’m looking into the Paleo diet in order to lose 50-60lbs.. I am SO confused. Can I or can’t I eat full fat dairy? Can I use Stevia? First I read that you should eat lean mean then I read that you should eat fatty meat. HELP!!! :0(


    1. Sarah says:

      Hi Jennifer, I recommend reading Robb Wolf’s book, The Paleo Solution, and my book as well Everyday Paleo. Robb’s book gives great insight into the science behind paleo. For a quick answer, I would stay away from dairy for at least the first 30 days, especially if you are trying to make body composition changes. I would not use any sweeteners either so that your body ditches the carb cravings and learns to run on real food like meat, veggies, and fats. When you see reference to lean meats, this is if you are only able to find grain fed meat. If you can buy grass fed meat or pasture raised chickens/pork don’t be afraid of the animal fat, it’s actually very good for you! To find local grass fed meat visit and for CSA’s in your area visit Here’s also the links to Amazon where you can find mine and Robb’s books. Best of luck to you!!

  59. April says:

    Can u use white vinegar instead apple cider?

  60. April says:

    I just wanted to tell you that I made this today and put fresh dill, garlic, and a bit of onion in it and EVERYONE LOVED IT!!!! Thanks for the video. I loved it to!!! 🙂

  61. Winter says:

    Thank you so much for this! I can’t eat regular mayo because I’m on an anti-candida diet, and all the other mayo recipes I found were complicated. This looks very easy, simple, and so glad it uses apple cider vinegar! Yay! :3

  62. Jayne says:

    Hi Sarah! Made your Mayo last night and blended in a little Chipotle pepper for some extra kick! So good on freshly steamed asparagus and hard-boiled eggs for breakfast today. Thinking about using it as a salad dressing with some flank steak tonight. Delicious! Thanks for the recipe!

    1. Sarah says:

      Ohhh, love the idea of adding in chipotle! I’m all over that! Thank you!

  63. Sharyn says:

    Wow, I just made this. It’s even easier than it seems – but you’re right – take it slowly! The flavor is incredible. Which begs the question – what the hell have I been eating all these years?

    1. Sarah says:

      I know, scary isn’t it? The store bought stuff is not real food, that’s for sure!

  64. Tammy says:

    Success!!  I used my Vitamix and started at a low speed, then kept creeping the speed up as I trickled the olive oil in.   I never had to go much over half speed.

    I have my own chickens but I still pasteurized the eggs in warm water, first.

    I’m used to a slightly sweeter mayo, but the more I test tasted the more I liked it!  Yum!!

    Thank you for a really tasty recipe.  🙂

  65. Jennie says:

    My second attempt at making Paleo Mayo today. First time I used our blender, but it got too hot and mayo didn’t work at all. Huge bummer! Second time, I used our Kitchen Aid Mixer and it turned out wonderful. Next time, I am going to try the food processor idea (putting the olive oil in the tube and letting it drip down on it’s own. Thanks for the great recipe!

  66. Nadia says:

    Hi, Sarah! I realize this post is old, but I wanted to let you know that my mom used your tips from the Everyday Paleo FB page for olive oil mayo last night and it was wonderful! She added wasabi and we served it as a dipping sauce for ahi tuna steaks that I seared blue rare. 🙂

    I am 17 and my brother is 14. Our whole family is primal/paleo and we love your book, especially the apple shallot pork chops and the enchilada sauce (which we served over bison burgers). Thanks!

  67. Michele McLendon says:

    hi sarah! i made the mayo today. i used extra light olive oil and it made great tasting mayo. i’d tried before with extra virgin olive oil because it was all i had, and it was too strong tasting. i used the mayo in my bacon and hatch chili deviled eggs and it was awesome!

    thanks for all the work you do,

    1. Sarah says:

      So glad you liked the mayo Michele! ; )

  68. Kristina says:

    AMAZING! Easy and so, so, so delicious.

  69. Just made deviled eggs with this mayo – kill me now; life may never get better!

    1. Sarah says:

      LOL! That’s hilarious!

  70. I made this tonight – my first successful attempt at homemade mayo. DELICIOUS! I can’t wait to add some other flavors tomorrow for a dip or dressing. I have been aching for a good paleo ranch and this mayo is just the base that I need! This was super easy and I will repeat it for sure. Might have to cut it in half though – seems like I’m the only one in this house who likes mayo after all…

  71. Shannah says:

    Ugh. My blender is not meant to make mayo. Just as the mayo started thickening, it turned into a watery mess. The blender got hot as blue blazes and pretty much cooked the mayo. And I supposedly have a really good blender.

    So I need all of you who are successfully making mayo in your blender to tell me what model blender you are using. I might try once in my KitchenAid mixer, but I’ not wasting anymore eggs and oil on my blender.

    1. Another option, as soon as your mayo thickens, turn it off and just use a spoon to mix in the rest of the oil!! I also know that several people have had great luck with a hand held blender. Mine is a very old Osterizer.

  72. Alani Joi says:

    Sarah, I plan on making this tonight. I just wanted to know how long this Paleo mayo will keep fresh in the fridge? Thanks! 🙂

    1. It will last quite a while! I have kept it in the fridge for close to 2 weeks and it’s been fine. The vinegar acts as a preservative. : )

  73. FYI regular olive oil contains chemicals that extract that final amount of oil from the olives. to eliminate these chemicals use a virgin olive oil. it may be a stronger taste but is much healthier.

    1. You can also sub half avocado oil and half evoo if you can’t stand the strong olive oil taste.

  74. Just made a slightly more speckled version with what I had available, half a lemon, wholegrain mustard and red thai paste. So easy to make and delicious. I knew it would work but was still thoroughly delighted when the the blender sound changed and what should I find inside but mayo! Only just begun my Paleo journey but I’m already feeling better, thanks so much!

  75. Perfection. Just finished blending the roasted red pepper/mayo mix to top some chicken and spaghetti squash.. YUMO!!! Great Demo!! Thanks for letting us into your home and sharing your beautiful family 🙂

  76. Oh my gosh. Just made this. YUMMM!!! I love mayo, but you’re right – every single jar of the store-bought stuff contains sketchy ingredients like soybean oil. I followed your directions and it worked perfectly! Thank you!

  77. John McG says:

    If your mayo is getting thin try using just egg yolks instead of whole eggs. Mayo is an emulsification- so if you provide less liquid (egg yolk only) there is less to emulsify in the oil. And another thing I’ve found is avocado oil instead of olive oil. Dee-lish!

  78. This was easy and very delicious! A co-worker at school loved it! Thanks! Your recipes are always so easy and very good! It makes Paleo much easier to follow!
    Keep up the good work and cooking:)

  79. Oh wow! I just made this and it is incredible. I made 1/2 regular and 1/2 chipotle and I just used the food processor since I don’t have a working blender. I had to stop myself from eating it with a spoon, it was that good. Thanks for the recipe!

  80. Hi! Thanks for this. Looks great!

    For Rachel above who asked about fermenting it: the mayo recipe in Nourishing Traditions has you add 1 Tbsp of yogurt whey before blending, then letting it sit out for 7 hours after making it. I like do it that way and it lasts longer, which is good for smaller households.

    Sarah, do you know how Extra Light olive oil is produced? I’m wondering if it’s as bad as seed oils. Thanks!

  81. Sam Spade says:

    This was a HUGE FAILEO!!! I did it EXACTLY as you specified, and it came out with a watery consistency, and it looks like egg nog. The blender was on so long that it started steaming from the blender because it got so hot. You owe me the money I spent on buying “olive oil” specifically for this. Paleo Mayo should be called LAMESAUCE! And after a horrible experience with your plantain chip recipe too, I probably won’t try any of your other recipes. I couldn’t be MORE disappointed.

    1. Sarah says:

      What kind of blender did you use? If it gets too hot then yes, it will not work. I’m so sorry for the inconvenience. We make this mayo all the time and it works well every time which is why I posted the demo. Again, I apologize that it didn’t work for you. I am fine with you not trying any more of my recipes. Best of luck to you.

    2. Martin says:

      If it doesn’t work, don’t throw it out, put it in a jug in the fridge overnight. Next morning it should’ve separated out with the oil on top and the egg/vinegar at the bottom. Pour most of the oil off, put the egg mixture back in the blender and start again, this attempt should be more forgiving as all the ingredients are now cold. The second time I made this I did it from memory but forgot one of the golden rules and seasoned before adding the oil, needless to say it didn’t work but after refrigeration and separation it worked well, even with the salt and spices in.

  82. Jackie says:

    Hi! We tried to make the mayo last night … my cheap blender got hot unfortunately and I think from reading the previous posts that this is probably the issue. Checked out the cost of Vitamix Blenders in Canada omg! Anyhow, I was wondering if we could use a hand mixer (with the dual beaters) to make the mayo…of course one person would need to mix while the other drizzled olive oil…but do you think it will work?
    The mayo we ended up with from last night … it did get a bit more solid in the fridge overnight and will make a good sauce … but it is definately not mayo consistency 🙂 LOL…hoping my blender is up to making the squash soup tonight without a nuclear meltdown!

    1. Sarah says:

      Hi Jackie,
      A hand blender will work just fine and I’ve had wonderful success with simply using a whisk while someone else pours in the oil! Good luck!

  83. jackie says:

    Thanks Sarah!!!
    We used the “blender heated” mayo which firmed up nicely in the fridge overnight and made your “no-potato” salad and it is fabulous…looking forward to trying the mayo recipe with the hand blender to get the thicker mayo consistency! I am sure it will be delicious…looking forward to purchasing your book soon!!!!

  84. Thanks Sarah! This recipe is GREAT!!! turned out wonderful in my chicken salad!! oh my gosh, to die for! I also, took half of it and added chipotle seasoning for dipping veggies. But I loved your idea of the roasted peppers, going to have to try that very soon, do not have them on hand!

  85. liane says:

    My grandmother made the best mayo. The organic mayo at Trader Joes tastes just like it but has soy oil. Grandma’s undoubtedly used mazolla back in the 50s. So I decided to try to mimic the taste using lemons from my yard and very pale not evoo. Some time ago on his shoe Alton Brown explained the science of mayo making and I discovered this YouTube of it. This actually works. I love your book Sarah. Learning to adapt recipes is easy if you already know how to cook. The science remains the same. Thanks for the site and the book.

  86. Trisha says:

    Hey there! Wanted to ask your opinion on home made mayo during pregnancy. I’m 5 months along & have been going back & forth w the idea of making my own mayo but I’m nervous of possible food poisoning from the raw egg. I’ve sadly bought an organic jarred mayo, which still contains junk so I’m torn. What’s worse? Eating questionable ingredients or raw eggs? Thanks!

    1. Sarah says:

      Hi Trisha! For pregnant women who want to make their own mayo I suggest pasteurizing your eggs at home in order to protect from any chance of illness from eating a raw egg. Here’s a link that takes you through the steps and it’s really very simple. Happy mayo making and congratulations on your pregnancy! To further reduce your risk, try to purchase eggs that have been pasture raised; healthy eggs come from healthy chickens!

  87. Adrienne Hale says:

    Made this in my KitchenAid and it turned out amazing! Tastes just like my grandmother’s recipe! Thanks Sarah!

  88. Jackie says:

    I attempted my second try on the mayo today and it worked! Made a 1/2 recipe last week in my KitchenAid w/ whisk attachment, and although it was tasty and didn’t technically separate, it was still runnier than I thought it should be. This time I did the full recipe (mind you used 1 egg plus 1 yolk) in the KitchenAid and it was perfect! Must work better with a bit more volume to begin with. Thanks for the recipe! I have your book and have made a couple of recipes so far. I have been switching to paleo (just me – not the hard core italian bread-eating family – yet) and feel GREAT!!!

    1. Sarah says:

      So glad the mayo worked and glad you are feeling great!!

  89. Terri Gierer says:

    The stick blender works the best. You add all the ingredients and then slowly pulse the stick blender until it becomes mayo consistency. My problem is that I came out with beautiful looking mayo that I didn’t like the taste at all. I used a plain olive oil and it still is too strong for me. My recipe was slightly different and used lemon juice instead of vinegar – maybe the vinegar and mustard will change the taste to something I like. I was able to make creamy ranch dressing from my mayo which was very good.

    1. Try the vinegar and also try using walnut oil!

    2. I use grapeseed oil; much lighter taste

  90. Courtney says:

    How long does this mayo last in the fridge without it going bad?

    1. At least a week, but honestly I have kept mine almost 2 and it was fine. : )

  91. I used coconut oil instead. All I can taste is the vinegar. I used sea salt, garlic pwdr, paprika, chili powder, curry powder, turmeric, mustard pwdr to season it
    Please help! I really would like to use this, but I have to cute the vinegar taste!

  92. I also added a teaspoon of volcanic lemon juice after reading the replies to this recipe and it helped a tiny bit but not nearly enough!

  93. Hi I just did it with EVO and lemon juice, and yes it taste like EVO, I knew it would taste like that before doing it, but I love it!


  94. Amazing!!!! I was so worried about making this mayo, I felt bad about messing up 2 cups of olive oil =))) … Actually I used Organic “Extra Virgin” Olive Oil which you don’t recommend… But it turned out just perfect!!! It does not smell nor with olive oil neither with vinegar! So thank you so much for the nice recipe!!!

  95. Becky Cooper (@fabbecky) says:

    Never buying mayonaise again! This was wonderful, about to make my second batch and add some garlic and onion for some added zing 🙂

  96. Gareth says:

    I made this mayo yesterday with the addition of 2 tablespoons of lemon juice in the end by folding it into the mayo. The end result was brilliant!! Made a bacon broccoli salad with the mayo today and it came out amazing! Never want to buy mayo every again! Thanks for the recipe!

  97. Just tried this – I used extra virgin olive oil (nearly black), can’t get enough of the stuff. Threw in 2 cloves of garlic and some lemon. Came our superb. One million times better than store bought mayo (I never liked store bought anyway). This is fantastic. Cannot wait to share it with the rest of the family. Thank you so much!

  98. I make mayo with a stick blender – works every time. I use only the yolks and discard the whites, after reading what Robb Wolf has to say about raw egg whites. When avocados are cheap and plentiful, half a ripe avocado (or even a whole one) blended into the mix makes a delicious addition and turns the mayo a beautiful pale green. I thoroughly recommend it!

    1. When you say “stick blender”, do you mean an immersion blender? Do you still need to dribble in the oil or can you just add it all at once? I agree with you about the egg whites. Like the idea of the “green” dressing…sounds dee-lish!

      1. Yes, this is referring to a immersion blender and yes, still just dribble in the oil, no matter what tool you use to make the mayo, always slowly add the oil!!

  99. Sylvia says:

    How to disinfect eggs?

    1. carrie says:

      I followed the instructions to a tee, using 1/2 of everything for the first time in my Vitamix 5200. Kept speed at 5-5.5 and it was perfect! So happy to know I can do this! I did the basic recipe with yellow mustand, cayanne and salt. Love IT!

  100. Sharon Cole says:

    Re: eggs. The eggs to worry about are the caged, any company, hen eggs. Their living conditions are filthy and the hens are not able to move around making them very unhealthy. Those eggs have been recalled several times for salmonella. Personally when using cage free, free roaming, organic eggs I don’t worry about disease. I do prefer buying local or homegrown eggs.

  101. Wendy Martineau says:

    how long will this homemade mayo keep in the refrigerator? thanks!

    1. Wendy Martineau says:

      oops, just saw the answer in an older post 🙂

  102. Hi,
    I made the mayo variation with lemon juice instead of vinegar and am curious if you think the lemon juice will be able to preserve the mayo for as long as the vinegar? Following your instructions was the firs ttime my mayo worked out, petience is deffinitely key. I’m gonna get one strong arm from handwhisking. : D

    1. Heidi says:

      How long does the type with the apple cider vinegar last in the fridge?

      1. Dana says:

        This is a great question. I’d say a week at least, maybe two. But in my opinion, the keys are: 1) store in an airtight container 2) make sure your fridge temp is dialed in just right and 3) after several days, be sure to sniff and/or finger test it each time, just to be sure! There are all kinds of answers to this question on Google – I say, have fun experimenting for yourself!

        1. Samantha says:

          If you are ok with dairy and can get raw milk locally…dairy whey will make your mayo last for months. Just a Tbsp or 2.

  103. StaceyO says:

    This is undoubtedly my fave mayo recipe. IMHO, the easiest way for foolproof emulsion is to use the food processor with the feeder tube “dribbler” insert. I have a very powerful blender and it smoked by the time I was getting to the end of the process. Now, I get perfect mayo every time and can post this as the dribbler does the work for me!

    One change I make is to use dry Chinese hot mustard. Adds a lift without making it a spicy or hot mayo. When I want to jack it up pretty, I add chipotle in adobo, lime juice and cilantro at the end. YUM! Thanks for such a great base recipe!

  104. Kristina Campbell says:

    This is the best homemade mayo ever! I absolutely love it! Note… if you have a vitamix leave it around 6 or 7 and don’t put it on high speed…. it got too hot before it emulsified on my first attempt … the heat made it liquidy. But my second time was perfection and I am so excited! Amazing flavor and consistency 🙂

  105. Great video! I’ve made my own mayo before but it was runny, so I really like the tips you gave.

  106. Anna says:

    Since I’m breastfeeding can I use egg whites from a carton? Are those already pasteurized? or a whites and yolks carton combination?

    1. ALly says:

      Hey, I am preggo & have been making this mayo for a while now. I use whole, organic free range eggs, preferably from a farm that I trust. I do wash the egg shells before making the mayo to remove any salmonella that is left on the shells as a precaution.

  107. Sarah says:

    Holy moley that is good!!! Just made my first batch. Then I added some to a batch of kale pesto I made the other day. What an awesome combo. Love this, thank you!

  108. Marianne says:

    Thanks to your demo I was successful! This is the best homemade mayo!

  109. Denise says:

    First time ever making paleo mayo – SUPER EASY AND DELICIOUS.

  110. Kayla says:

    Why does it taste like I am eating straight up olive oil…? No one in my house like it.. Whig is a bummer because I just used 2 cups of expensive olive oil! Any one have any ideas of hat I can do with it to get it eaten?

    1. Sarah says:

      What kind of olive oil did you use?? As stated in the recipe, I do NOT suggest using extra virgin olive oil. Use regular olive oil or light tasting olive oil or yes, it will taste very much like olive oil!! Or you can use a mild tasting oil like walnut or avocado oil.

      To make the batch that you made taste better, try adding some garlic or minced sun dried tomatoes to it and you can use it for fish or chicken.

  111. Just put the baby down, it’s time to make some mayo!!!

  112. Laura says:

    Not sure if I like the cooking aspect of the demo or watching the interaction between you and your boys better – thanks for sharing! Making crab cakes tonight – will try this out.

  113. Awesome! I can’t wait to try this out. My mom has been playing around with mayo recipes and this one looks awesome. I’ll have to try it. And thanks for the tips about the oil… Disaster avoided!

  114. Penny says:

    I use egglands best organic cage free. Are these a good choice??

  115. mars says:

    awesome and easy! thank you! and your kiddo is so cute!

  116. t.a. barnhart says:

    “extra virgin” olive oil is the only type of olive oil to use. the other option is “pure” olive oil which is processed chemically. there are various types of EV olive oil; those who want a lighter taste to their homemade mayo need to find a lighter oil. most of those that range around $10/bottle should do; the brands sold at Trader Joe’s, Newman’s Own, Napa Valley, etc. the kinds sold in bulk, too.

    the best thing is to find a good store (not supermarket) that sells a variety & ask the staff. it’s worth paying a bit extra for the quality, not just for the mayo but for any use. cheap olive oil (even EV) can be bitter & ruin your food. a good olive oil is a simple garnish that can make boring food delicious.

    1. John (JRM) says:

      Actually it depends on the source. Not all refined olive oils are chemically processed:

      1. I use the late harvest olive oil from Chaffin Family Farms.
        They ship and it makes the best tasting mayo ever. Nice and light!

    2. Yep, I used the olive oil and it was horrible… I was told to use grapeseed or oil… now I have to try again. LOL

    3. Check out the book “Extra Virginity”! Good olive oil is GOOD FOOD. It’s the true secret of the health benefits of the Mediterranean diet. Cheap or FAKE olive oil, which is common in the US is bad for you, carries little or no health benefits and probably has chemical ‘solvents’ in it! The guy who wrote Extra VIrginity maintains a website that lists the good and bad brands. Sorry, I don’t have that url right now

  117. claudia says:

    How many grams (gr) are the same of 2 cups?
    thank you

  118. Oleg says:

    Hi Sarah,

    We watched your demo on how to make paleo mayo. Well done!!! Thanks for sharing.

  119. John (JRM) says:

    Great recipe! I just made it for the first time. Thanks.

    I have a suggestion to make the process slightly easier: I used my food processor – which is a lot quieter than the blender – and modified it to dribble the olive oil in automatically. Our food processor’s pusher will also hold liquid (I think most are like this), so I drilled a 5/32″ hole in the bottom of the pusher and then while the processor’s running I just fill the pusher with olive oil and it dribbles in nice and slow. It only holds about a cup, so I still have to stand by to top it up a couple of times, but it’s easier than carefully dribbling it in manually (makes it easier for the kids to help too).

    1. Sarah says:

      Love the idea, thank you John!!

  120. alisha says:

    i used a magic bullet with the blender attachment. i poured the oil about a tablespoon at a time on the blender circle little top you can take off. i slowly took the top off to allow the oil to drizzle in. super easy and worked perfectly. i used walnut oil.

    1. Danielle says:

      Thanks Alisha! I have a Magic Bullet and wondered what would be the best way to incorporate its use. Thanks so much! 🙂

  121. StaceyO says:

    My two cents, a food processor with that wonderful drip tube works best for me. Also I use dry Chinese hot mustard instead of just yellow. It rocks and the fam loves it.

  122. Stephanie Bartsch says:

    I just made this and it tastes great! I used it right away for my tuna salad. I would like it a bit thicker though. I tried blending it longer to make it tihcker but it didn’t seem to work. How much longer should I blend it? It is like a thick eggnog consistency and I would like it more like pudding. Does it thickin in the fridge more? Thanks!

  123. Chris Johnsen says:

    Link to eHow doesn’t work. Try this:

  124. Kim says:

    Wow, this is the best mayo I have ever made, and believe me, I have tried about a million paleo mayo recipes. Thanks so much for the recipe and tips. I made this with olive oil, but am planning to try it next with macadamia nut oil and then avocado oil. FINALLY one that works! Thanks!

    1. Sarah says:

      Hurray!! So glad you like the mayo Kim!

  125. Yana says:

    Sorry, could not find how long the mayo would keep in the fridge and how to store it best?

    1. Sarah says:

      Store it in an airtight container and it will keep for up to a week in the fridge!

  126. Katie says:

    I’ve been making Mayo like this for awhile, but I just discovered an easier way and I’m so excited to share!! Just add all ingredients except oil to a large cup, dump ALL the oil on top of that (that’s right; all at once!) and put a stick immersion blender all the way down until it touches the bottom of the cup. Then turn it on to high and slowly pull the blender up. It works every time and only takes about 10 seconds!! No tedious oil dripping!! Hooray for me!!

    1. Sarah says:

      Awesome tip Katie, thank you!!

    2. Trisha Sacheli says:

      You’re right. It works great! I just tried it and it worked just as you stated. Seriously, about 10 seconds. And it tastes great! Thank you both.

    3. Thanks SO much for the mayo recipe, Sarah! Thank you SO much, Katie for the brilliant immersion blender idea. I was a little skeptical at first…but it worked!!!! A thick, gorgeous & effortless mayo turned out amazingly perfect…in like 10 seconds! BRILLIANT! Thank you infinitely for the time-saver!

  127. Sharon Baker says:

    I started on the Paleo program last week, love to cook, and found your site with such great recipes! Thanks so much! Also, your video with your boys making mayonnaise is priceless! As a grandmother, I love seeing mothers that are starting their kids out eating well and cooking from scratch. Keep up your great work!

  128. Karen says:

    This option works great with any mayo recipe!

  129. I followed instructions perfectly… and the consistency is way off. Any thoughts? I did use a standard blender. Thanks!

    1. Sarah says:

      It could have been that the blender got too hot. Do you have a hand held mixer or a stick immersion blender? Those work wonderfully if you have a blender that gets to warm when it’s going. Also, don’t throw away the mayo that you made, if it’s too watery, you can still save it! Also, you can try the good old fashioned way with a hand held whisk – works like a charm and a great arm workout! Let me know how it goes!!

  130. Lori says:

    Sarah, you and your family are beautiful! And thank you for such a simple recipe and quality video! 🙂 God bless you

    1. Sarah says:

      Thank you Lori!

  131. Laura says:

    Once you make this mayo how long will it keep in the fridge?

  132. Euray says:

    Just wondering what the shelf life is for your mayo?

    1. Sarah says:

      Well, don’t keep it on the shelf – make sure you keep it in the fridge and I’ve kept it well over a week before we eat it all but to play it safe I would say a week!

  133. MeLLo says:

    Just made a batch in my VitaMix and it came out perfect! Used Extra Light Olive Oil, a farm fresh egg and kept the blender at about a 4. Thanks for the recipe, can’t believe how easy it is!!! I only wish I had a good organic light olive oil. Any suggestions?

    1. Susan P says:

      So…how did you do it in your Vitamix? I’ve tried it twice and it didn’t work. The first time i went too slowly and my mayo got hot. The next time i tried to make Baconnaise from “Practical Paleo” and I did it in a minute and it was an epic fail- totally watery. I could use some expert advice… 🙂

      1. Susan P says:

        Okay, just re-read your post about it being at a 4. For about how long? Thx!

        1. MeLLo says:

          I only did a half batch so maybe that’s why it didn’t get to hot for me! I’ll make another batch this weekend and time it 🙂

      2. Sarah says:

        I do NOT recommend using a vitamix to make mayo – it gets way too hot. Try using a hand held mixer instead – it works like a charm!

  134. charlotte main says:

    You mentioned pasteurizing eggs. How do you do that to make the mayonise with pasteurized eggs?

    Thanks, Can’t wait to try the mayo!

  135. Allison says:

    help! my mayo never emulsified/thickened; I added the oil very solwly but it stayed liquidy; is there any way to salvage it if it never thickens? perhaps stirring in some almond, coconut or flax meal? thanks!

    1. Sarah says:

      You can TOTALLY save it, here’s the link how! Also, if you were using a blender, it could have gotten too warm so try using a hand held mixer this time if you have one. Good luck!!

  136. Connie says:

    I JUST made the mayo! ok… that was FUN and soooo easy!!!! I only had extra virgin olive oil and couldn’t wait to make it so I used it… it does have strong olive oil taste but I LOVE it!!!! I’ll be making this over & over again but will make it with light olive oil next time.
    Thank you soooo very much!!!
    And.. your family is precious!!!!

  137. Wanda says:

    I use my immersion blender and mix everything all at once in under a minute and it’s never failed me. To scale this recipe up or down, the ratio is one egg per cup of oil.

    1 egg at room temperature
    a heavy pinch of salt
    a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
    2 tsp lemon juice or apple cider vinegar
    1/4-1/2 tsp dry mustard
    1/8-1/4 tsp cayenne pepper
    1 cup oil

    Put all the ingredients In a tall, narrow container, such as a straight-sided beaker (use the blender cup if your immersion blender came with one…mine didn’t, so I use a 4-cup measuring cup).

    Insert the immersion blender right down to the bottom of the container with the egg yolk centered under the blades. Turn it on high, and very slowly raise it to the top of the beaker. If you still see oil on top, just wiggle the immersion blender up and down or in circles to be sure al the oil isl incorporated.

    For a visual of what it looks like during emulsion, click here:

    1. This is what I do, but I use 2 yolks and 1-1/2 (scant) cups of oil. Any more & it’s too greasy. It has never failed.

  138. Marilyn Hoffman says:

    I made the Paleo Mayo in a small Cuisinart Blender. It worked really well. I used Organic Grape seed Oil that has a high smoke point. It was delish.

  139. Mike says:

    Blender.. phhhhh. Whisk that together!

    It is also fun to bring in some extra flavors such as garlic, rosemary, dill (great on fish), or pretty much any herb you like.

    The key (as you most awesomely mentioned) is slow process of adding the oil. Otherwise it will not thicken.

    Great article.

  140. Brittainy says:

    I was putting my mayo in a jar and not quite all would fit so I added the juice from 1/4 lemon, couple dashes of fish sauce, black pepper, and fresh garlic and mixed again. Turned into a delicious caesar dressing!

  141. That. was. so. good. Thank you! What a great recipe! Paleo or not, it was so delicious. I used it to make a homemade ranch tonight, and I can’t wait to use it later this week! I used grapeseed oil which worked splendidly, as it is a light tasting oil. Again thanks!

  142. Does anyone have a mayo recipe with a substitute for the eggs? I’m allergic.

  143. Rudy says:

    An immersion blender works in seconds!!! I tried using my blender and failed twice while making this recipe. I think my blender got too hot half way through. I took someones suggestion to use an immersion blender and it was super easy. You place all the ingredients in and blender away. Start from the bottom and slowly work up.

  144. I haven’t read all the comments so maybe someone has thought of this already. My girlfriend found a way to make this a little easier. We poked a small hole in the bottom of a styrofoam cup (about 2mm) then used the cup to slowly drizzle the oil into our blender. It worked perfectly! So no more standing there and holding a measuring cup slowly pouring and less mess. Hope this helps someone. Thanks for the recipe!

  145. Valerie says:

    I have tried every recipe for mayo I could find (basically because even 1 cup is too much for my small family to use up without it going bad) but yours is the ONLY one that works right every time with my immersion blender. I’m through searching and sticking with this one from now on.

    1. Sarah says:

      Hurray!! So glad to hear Valerie, thank you!

  146. Shelby says:

    I tried this last night in my vitamix and I was worried because it takes SO LONG to incorporate the oil that my blender was cooking the mixture. It was hot and steam was coming out of the carafe. I ended up ruining the mixture by adding the oil to quickly and had to fix it in a bowl with a hand electric blender and another egg yolk. It was easier to see what was happening in the bowl but way harder to do. I needed my husband to help me pour oil.

    So, does anyone know: Is it ok if the blender gets hot?

    1. Sarah says:

      Nope, not ok if the blender gets hot – it will ruin the emulsification. I for sure recommend using your hand held mixer in lue of the vitamix in this case, much easier!

  147. This is the first time I’ve ever gotten a mayo attempt to emulsify. Thanks for showing just how slooooowly you have to pour the stream of oil in. Can’t wait to dress this up with something delicious. 🙂

    1. Hurray so glad it worked!!!

  148. salmonella Just wanted to make sure that everyone knows that Salmonella can be INTERNAL to caged layer eggs! This is something that is now in the hen’s bodies and can be inside the fresh raw egg, whether you wash the shell or not. Not refridgerating caged eggs can make the contamination worse, of course. Eating commercial caged layer eggs RAW is not advised by any health department I know of. Heirloom/heritage hens do NOT carry salmonella internally so are a safe bet for eating raw.

  149. Sharon says:

    just one note, in the Everyday Paleo cookbook it says to use egg yolks. It obviously didn’t work 🙁 Then I watched this and saw that it was the whole egg!! I worked and tastes great! Made some ranch dressing as well 🙂 Thanks Sarah!

  150. Hi Sarah! Your mayo recipe is perfect and so easy to make! Thank you
    One quick question, do you know the nutritional info on this?
    I tried to calculate it but am not sure what to put
    in for # of portions it makes. I’m thinking 25 at
    1 tbsp per portion?! Any help would be appreciated.
    Thank you!

    1. Sarah says:

      Hi cori!
      So glad you like the recipe. Unfortunately, I do not ever figure out the nutritional values for my recipes but if you were to figure it out I would calculate 1-2 tbsps. I hope that helps!!

  151. Pam Maltzman says:

    I’ve been making mayo with a combination of coconut oil and olive oil. The recipe is at the following website:

    I think mayo is a pain in the neck to make, but I really like the homemade stuff. Also like avoiding soybean and other industrial oils.

    1. Pam Maltzman says:

      OH, heck, that website is: Sorry about that!

  152. Elizabeth Conley says:

    I use a variety of oils and vinegars/citrus juices for my mayo, depending on the menu I intend it for. Lemon and lime juices are good. Grape seed oil gives diners their entire daily dose of vitamin E in only two tablespoonfuls, so this mild tasting oil is a great choice. You can mix your own tartar sauce by adding 2 tablespoons each of finely chopped onion and bread & butter pickles to a quarter cup of mayo. This is a real hit at my house. Adding a bit of wasabe powder to mayo makes a really good sandwich spread with hearty meats.

  153. I received my copies of your books this week and made your mayo today. Since EVOO is all I have on hand, I went ahead and used it…. yes, my mayo basically tastes like straight olive oil! I’ll use it up in salad dressings and try again with the right oil next time. We raise chickens and ducks and I think our duck eggs will make extra yummy mayo.

    My question is: do you have a suggestion for a good light-tasting olive oil? I live in the country with piddly grocery stores, so I will order some in. Thank you!

    1. HI Emily, I use regular olive oil because it’s a milder taste than extra virgin. I buy it at Trader Joes, but your preferred brand of regular olive oil should work well. And remember, any additional seasonings you want to add is great! A little more mustard, less or more cayenne, more or less lemon juice… ?! Have fun with it!

  154. FINALLY! Thank you, SARAH! I cannot TELL you how much olive oil and eggs have gone down my garbage disposal – TRYING, always in vain, to make this lovely, creamy, white, deliciousness that stands before me now! Delicious! ….Slow, Slow, Slow, drizzle IS key. But the ratio of eggs and oil is most important as well! You have my unending gratitude, Paleo Friend, Sarah! YUM! …And now, for the Waldorf Salad! Thanks again! Sincerely, Tara

    1. Hurray Tara!! Welcome to paleo mayo nirvana….

  155. Meredith says:

    I’m confused. The cookbook says 2 egg yolks but the video uses whole eggs? Which do I do? I made it with yolks but accidentally used Evoo and it was super watery and nasty. Will try again with light olive oil and a hand blender.

  156. Melissa White says:

    Second time is the charm. It worked!! I had everything in a bowl (except the olive oil) for about 3 hours and then started mixing with my handheld immersion blender. Wonderful!! I tried it the other day in my Blendtec and it was working but then ended up turning into yellow phlegm. Fail. I think I took TOO long that time, plus the fact that the Blendtec has too large an opening for adding ingredients so it was splattering all over. This time with the handheld it worked beautifully and tastes fabulously!! Never buying store bought again. Thank you for the recipe and the video! This will make my whole30 go much more easily – day 4 and counting. 🙂

  157. The batch I made turned watery – anyway to use the oil mixture vs throwing it away? I hate wasting it… Would it marinade meat?

  158. I love this recipe. I cut the recipe in half and add garlic, cracked pepper and spices and make homemade creamy Caesar salad dressing. It is really a versatile recipe that should be in every Paleo cook’s notes. Thanks Sarah for sharing it with us!

  159. Teresa says:

    Sarah, I tried making this today following your cookbook recipe, it was a complete disaster. I noticed a difference between that recipe and the one you posted online. The book says 2 egg yolks and the web recipe says 2 eggs. Which is preferable? I saw it thicken up after about 1 cup of the oil but then it quickly turned to liquid 🙁

    1. I prefer egg yolks. Once the mayo starts to thicken, start to pour the oil in more quickly. If you continue just the slow drizzle, it will get to warm and the emulsion will break! Did you use a handheld mixer? It works really well with a that specific tool better than anything else!

  160. Cathryn says:

    I can’t wait to try this recipe, I do have access to local farm eggs. An interesting note about mayo spoilage: friends who live in the tropics keep their (store bought) quart of mayo on the kitchen shelf after opening. In their sailing days, they said they had learned that as long as no protein was introduced into the mayo, it would not spoil, so a clean spoon or knife always was used each time, meaning not allowing even a crumb of bread to mix in. On our trips to the tropics, where we camp in the jungle, we follow this precedent, as we love our salad meals using mayo with the local, wonderful fruits and veggies.

  161. Mischelle40 says:

    I lived in France for 3 years, and I can tell you they make their own mayo for every meal, use a whole egg, and do it by hand! I don’t use a blender. I use my electric wand with the whisk attachment. I just did this with olive oil last night, and it went just fine. Be sure to mix up the base ingredients with a little of the oil until it is well mixed, then drizzle the oil in while you are using the wand mixer. If you have a young assistant (aka child) to help you, it is even cooler, as he or she can see the changes in action. For those concerned about the raw egg, I have never met anyone who has had a problem with the raw egg in it, and I expect the citric acid in the lemon or the vinegar (whichever you use) stops the growth of harmful germs.

    Does anyone know the approximate nutritional info on mayonnaise made like this? I would love to be able to accurately list it in my food journal. I am trying the Paleo way for the first time, but I use Spark People to track my progress, and I try to track my food.

  162. Amy P. says:

    I used walnut oil. Looks perfect, perfect thickness, but not enough tang! How can i add more tang? Like Hellman’s!

    1. Hahaha yes, I know what you mean! Sometimes a person just needs some tang! More lemon ? Cayenne ? Drops of Tabasco? Dill? Ginger? Have fun with this and tweak it based upon the types of flavors you’re looking for…

  163. You wouldn’t think Mayonaise could change you life…but this did.

    1. Sarah says:

      I agree, mayonaise is life changing… LOL!!

  164. I loved your demonstration!! I can’t wait to try to make paleo mayo. I have been putting it off, because I thought it would be much harder to make. I am new to Paleo, so all of this is so very overwhelming!! But I think it is going to get a little easier, my daughter just supprised me today with your cookbook EVERYDAY PALEO!!! I can’t wait to get home this afternoon to read it!! Thank You for all that you do to make this lifestyle so much less confusing for all of us!! Your information is invaluable!! You are appriciated in ALABAMA!!

    1. Sarah says:

      Thank you Kelly!!

  165. Glynda Rhone says:

    I am new to Paleo and love your website. The past few weeks I have been trying to find a homemade mayonnaise that I like. I have tried several recipes and the consistency has been fine but just didn’t think the taste of any of them would work for me. Last night I viewed you demonstration and decided to try again. I did decide to use grape seed oil and the results using your other ingredients was WONDERFUL. I am so excited to have a mayonnaise that is so easy to make. Can’t wait to cook with. Thank you for all you have taught me about a lifestyle of eating that has changed my life.

  166. Kristen says:

    I started eating paleo about 30 days ago and was craving tuna salad with something other than avocado (which is also delicious)! I just made some paleo mayo – following your instructions and I am so excited about how good it tastes!!! Can’t wait to make my tuna salad for lunch tomorrow! THANKS!

  167. I’m not sure if it’s been mentioned, but to make a fool proof mayo, use an immersion blender in a tall container not much bigger than the blender is. Dump your yolks in first, then lemon juice & mustard. Top with oil & stick the blender in, turn it on and slowly lift up. Presto! It’s done in about 30 seconds. No oil streaming necessary, nothing to screw up.

    Sriracha is also really, really good in it! Love the blog!

    1. Kristal says:

      I’m glad you posted this! I bought an immersion blender especially for making mayo, but I goofed both times! I didn’t do it your way, and it took like 30 minutes! YIKES! And it was a weird texture! Going to try it your way! Excited!!!!!!!

  168. Peg in Kensington, California says:

    Great recipe. I make mayo in my Cuisinart. The pusher has a hole in the bottom. You mix the first ingredients and then put the oil in the pusher (which is like a cup). While running the machine, the oil comes out in a slow stream.

  169. Melissa says:

    I just wanted to stop in, and tell you how much I LOVE this recipe for mayo. I have several of the paleo cookbooks, but the recipe in yours has turned into my “go-to.” I don’t have one of the more powerful blenders, so I still have to do it by hand-mixer. Even though the hand is completely numb by the time I am done, it is ALWAYs worth the effort! Thanks for all you do, and I cannot wait until the next book is out!

    1. Sarah says:

      Thank you so much Melissa!!

  170. Salena says:


    Question: I am making the sliders and it calls for the paleo mayo, if I cut this recipe in 1/2 (I don’t need that much mayo) will it disrupt the process? I have done this before with other recipes and had success, just curious if anyone else has done this?

    1. Sarah says:

      I think you would be fine to 1/2 the ingredients!

  171. Carol-Ann says:

    Hi Sarah! First let me say that I’ve made a few of your recipes and have loved them. More importantly, my hubby has loved them too. We especially loved the lamb burgers, yum-my! I tried making the mayo and it came out watery. Can I salvage it or count as loss? BTW, it’s now a week old.

  172. Karl says:

    I see a lot of people asking how long the mayo will keep.

    I have a recipe that says to use the expiry date on the eggs as a guide.

    1. Dana says:

      That’s a good bet, definitely. I usually say… up to 2 weeks in an airtight container (if you haven’t eaten it all by then anyway!)

  173. Julie W says:

    Can anyone tell me if you can double the recipe? I want to use some for a recipe, plus have some on hand. I didn’t want to make 2 separately! Any ideas?


    1. Sarah says:

      Yes, you can!!

      1. Julie W says:

        Thanks so much Sarah!

  174. Mary Jane C says:

    What about using grapeseed oil instead of the olive oil for a lighter flavor?

    1. Sarah says:

      I wouldn’t recommend seed oils because unfortunately they are pretty darn high in omega 6s. However, you can always use something like walnut oil or avocado oil. I have also used half bacon grease and half coconut oil – AMAZING! Hope that helps!!

  175. Rachael says:

    Hi! I’m new to this Paleo and very interested in living a healthier lifestyle, but I’m looking for low cost/ easy recipes for now. Any advice?

  176. Tina says:

    We have a mustard & egg allergy. How can I go around this?

    1. Dana says:

      Hi Tina, I was able to find some good egg-free mayo recipes on Google, maybe you can too?? I’ve honestly never tried it but yes! Steer clear of eggs and mustard if you are allergic! All the Best

  177. Amanda says:

    How many calories / cards /Fat /sugar is in this paleo mayo?

  178. Noni says:

    Hi Sarah, I was wondering if you could use Grapeseed oil?

  179. Tammy says:

    Very nice. I just stumbled on this today. I have been making my own mayo for a long time. I have made it with saffola oil and sunflower oil and when I ran out once I rounded out the rest with untoasted organic sesame oil. All came out good. Just a tip: I take a bathroom size dixie cup and poke 1 hole in the bottom, from the inside out and it fits my food processor perfectly. I used a bamboo skewer for BBQing, a toothpick would work. Then pour the oil in up to almost the top, as it nears the bottom I pour in more. My arm gets tired if I use the measuring cup because I am short. LOL This gives a steady, even stream. This way the kids could help put the oil in as well.

    1. What a GREAT idea, thank you!

  180. Kristal says:

    You guys are the cutest!!! I was giggling watching this video! I love cooking with my 4 year old, and you have inspired me to do it more! Thank you! Also, thank you so much for showing us the proper way of making the mayo!!! I’ve messed it up twice, and gave up! I think I’m ready to give it another go!!!!!!

  181. Hi! Thank you so much for the recipe! I can’t wait to try it out. I have a question about the servings though. I’m doing the zone-paleo diet and everything is set up in “blocks”. About how much is a serving size for this? I know for the zone diet, 1/3 tsp oil is 1 fat so then 1 tbsp would be a 3 block serving of fat. Ohhh- i think i just answered my own question! haha -i’m going with 1 tbsp as my 3 blocks of fat

  182. Carmen says:

    Hi Sarah!
    Thanks for this easy recipe and for sharing your blog with all of us. It might be a stupid question but did you use all the egg? I thought that we need egg yolks only to make mayo. Thank you so much for your response and can’t wait to make it.

    1. You can use all of the egg but I usually use just the egg yolk.

  183. Erlinda says:

    THANK YOU!!! I am new to the Paleo “diet”. I jumped in both feet and am very excited. I made the everyday mayo and licked the spoon with utter joy! Immediately after making the mayo, I whipped up your Paleo crab cakes. ooohhhweeee, my family is gonna LOVE me tonight!! 🙂 Thanks again. Looking forward to your other delights!

    1. So glad it all turned out and your enjoying the recipes! Thank you!!

  184. Keith Broyles says:


    This comment has nothing to do with Paleo Mayo though I do plan to try your recipe. What I wanted to say to you is, I admire the way you let your boys help you in the video. I am sure it would have been faster and easier to do it all yourself but you took the time to include them. You are not only teaching them how to cook and the importance of a good clean diet, you are demonstrating to them how much you care. I wish I had that understanding when my own boys were the ages of yours in the video. I learned the lesson but I learned it too late. The best thing I have done is to tell them the importance of things like that. It is a lesson they learned well because as I watch them, they are better fathers to their children than I was to them. Please keep up the good work.

    1. Thank you so much!! 🙂

  185. Arliene says:

    Perfect consistency and taste. I was ready to give up on making mayo because of several attempts.

    1. I’m glad it worked for you! 🙂

  186. Heather says:

    I am new to the paleo thing. Still trying to get my feel for it. I have noticed a lot of the recipes in the cook book I bought recommend coconut oil or coconut flour or something that involves coconuts in some way, my boyfriend who is trying this with me is allergic to coconuts. Is there analternative that would taste just as good? The recipes all look so delicious but I do enjoy my boyfriends company a little more than food lol. Thanks in advanced

    1. Hi Heather, you can always use animal fat instead of coconut oil! I order my animal fat from You can also use ghee or butter if you are ok with some dairy. 🙂

  187. Just wanted to share. I have been making your Paleo Mayo for nearly 2 years and it’s always a winner. I pass it onto non-paleo friends and family of mine. I also add tomato paste and chilli flakes to dress my prawn salad.

    Curried Meatballs is another favourite. I cooked these for 100 students and that was a challenge. But they loved them. 🙂

    1. So awesome Lyn, thank you for letting me know!!! 🙂

  188. Isaac Vidaurri says:

    I was wondering, am I able to use white wine vinegar if I don’t have cider vinegar on hand?

    1. Yes, it will work just won’t taste quiet as awesome as apple cider but still will be good!! 🙂

  189. paleonoob says:

    Action, Action, Action!! Loved the video, thank you!

  190. Kamie says:

    Happy Mother’s Day, Sarah! My two girls and I really enjoyed watching you make mayo with your boys. It looks like you have a lot of fun in the kitchen. Thank you so much for your inspiring and informative video. My husband just made your recipe and it turned out great! (-:

  191. Sharon says:

    How long will this mayo last in the fridge? Thanks 🙂

    1. For at least a week but most likely even longer than that! 🙂

  192. Just made this mayo and all I can say is yum!! Used my immersion blender and tall cup that came with it and it blended beautifully! I did use pasteurized eggs and extra light tasting olive oil, regular mustard and apple cider vinegar (with “the mother”). I did not wait for ingredients to be room temperature. I followed Sarah’s instructions to a T. Thank you for this great tasting recipe. No more store bought for my family.

  193. Karleen says:

    not sure if its Paleo standards, but if you want to keep your mayo longer, I have found that if you add a TBLS of whey to it, stir and leave it sit for six hours at room temp, it will ferment it…

    1. Wow, that’s actually a great idea! How does it affect the taste once it’s fermented?

  194. LOVE making this mayo! I like how versatile it is if I just add different fresh (or dried) herbs. I have found the quickest/ most successful way to make this is just by putting everything into my immersion blender-ALL AT ONCE! Don’t need to worry about slowly pouring olive oil.

    1. Awesome Leah, thank you!

  195. Tabitha says:

    I have made this recipe many times using the whole egg. This is the first time I noticed that you prefer it with just the yolk. Without changing anything else, I made my batch with two yolks instead of two whole eggs. It did not turn out. It never set and stayed very liquid, eventually separating in the jar. Any idea what happened? I was very disappointed.

    1. I don’t know what happened, very strange! Don’t throw away the liquid however, you can use it again! Follow this link for instructions!

  196. Hello. I got my original recipe from a paleo website and have tailored it a bit to it’s simplest form:
    1 large room temp free range organic egg (use the whole egg as it all is good for you)
    1 medium or large room temp organic lemon (the juice)
    1/2 tsp Himalayan pink salt
    1/2 tsp Organic apple cider vinegar
    The following are optional: fresh or dried basil, 2-6 cloves fresh garlic or 1/2 to 1 tsp garlic powder, dill, and 1/2 tsp Dijon or plain yellow mustard.
    Your choice of the optional ingredients affects the taste, not the quality.
    Blend all of the above ingredients together for 30 seconds to a minute in a food processor. You may use a blender, but the result is not as good.
    Now, while the processor runs continuously, drizzle in either Avocado oil or a very light olive or walnut oil. I have experimented with all and the Avocado is hands-down the best texture, thickness, and flavor, and is far less prone to separate, and it lasts twice as long in the fridge as the others.
    You do not have to measure the Oil ingredients because you will see and hear it thicken up. If you saddle yourself with measuring, you will be miserable! If you are not sure you have hit the thickness you want, simply stop the processor and test!
    Important points are: all ingredients must be room temp or you will get crappy results, you can test for taste in the middle of blending when it starts to get thick to add more salt or garlic powder or dill or basil, and finally, get some avocado oil ( Costco is cheapest )mot make the best Mayo and it also has a very high smoke point if used for frying, and finally is very healthy for you.

  197. hi I’m new to paleo. Can’t wait to try your mayo. I have an unrelated question. Where do you get raw butter?

  198. Julie Maples says:

    Thanks for the recipe. Will try. If I wanted to make a wasabi aioli, would I just add wasabi to your recipe?

    1. That’s what I would do and maybe some coconut aminos? Have fun!

  199. Shilesta says:

    Thanks for this recipe. Starting to eat healthier. Wanted to do Paleo but was afraid I wouldn’t be able to have tasty foods. I have found so many great recipes and yours are a life saver. I love salads with mayo and this recipe is just what I needed.

    1. You’re very welcome! Enjoy!

  200. RobinG says:

    I have tried a zillion (ok, maybe a dozen) homemade mayo recipes. This is by far the best, IMO. The small amount of cayenne really sets it apart. I also like the apple cider vinegar vs other recipes that call for lemon juice. Thank-you! I make it in my food processor just as directed and it comes out perfect every time! I am always telling my friends/acquaintances about it.

    1. Thank you so much Robin!! I humbly agree, it’s an awesome recipe. 😉

  201. Jill says:

    Important note.. if you are using a viatamix you have to use a slow speed and not run too long or it gets hot then suddenly turns to liquid!

  202. Tennessee says:

    OH…MY…Goodness!!!!! I just tried this recipe earlier for dinner! Thank you thank you!!! So delicious and much better than store bought mayo!! You rock!

  203. I really like this recipe but I will add less cayenne next time……. the consistency is amazing and I like the taste overall. I used a lower grade olive oil but my mayo still tastes like oil. Any tips?? And also, could I add powder mustard instead of the store bought one? If you have tried this way, how much powder did you use?? Thanks so much for your posts!

    1. I would suggest using avocado oil or walnut oil for a nice, mild tasting result! Yes, you can use mustard powder, I would do 1/2 a teaspoon. Enjoy!

  204. Connie says:

    Mayo sounds great, but instead of a blender, you can use a jar and an immersion blender. just start with the egg and acid ingredient. Pour in oil and blend. really simplifies the process!

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