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A mason jar with the lid off sits on a grey and wood cutting board with a butter knife resting in front of it. The butter knife has Homemade Mayonnaise on the end of it. A blue towel is positioned under the cutting board and everything is sitting on a white backdrop.

Homemade Mayonnaise Recipe

A fast and easy Homemade Mayonnaise Recipe that features clean ingredients that are both Paleo and Whole 30 compliant! 

Course Sauce
Cuisine American
Keyword Easy Mayonnaise Recipe, Homemade Mayonnaise Recipe, Paleo Mayonnaise Recipe, Whole 30 Mayonnaise Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings 32 ounces
Author Amy - The Speedy Spatula


  • 2 eggs ROOM TEMP
  • 2 1/2 cups Avocado Oil
  • 1 tsp mustard powder
  • 1 tsp ground Pink Himalayan Salt
  • 1/4 tsp ground black pepper
  • 1 Juice of 1 lemon ROOM TEMP


  1. Set both eggs out 1 hour before making the mayonnaise to warm to room temperature - OR cover them in hot tap water for 6 minutes. 

  2. Place 1/2 cup of Avocado oil, both eggs, the mustard powder, salt, and ground black pepper in a wide mouth, 32 ounce mason jar. 

  3. Use an immersion blender to begin blending these ingredients thoroughly until it thickens and becomes white and creamy. 

  4. While the blender is still running, very slowly drizzle in the remaining 2 cups of avocado oil. I suggest doing this in small spurts until it's all gone.

  5. Continue blending throughout this process and add the oil SLOWLY. This is what will give you super thick and creamy mayo! It may take up to 5 -7 minutes just to blend it all in. 

  6. Once the oil is blended in and the mayo is thick and creamy, add the juice of 1 lemon and stir well to incorporate. 

Recipe Notes

It is absolutely VITAL that ALL of your ingredients are at room temperature for this recipe. That's the ONLY way you will get super thick and creamy mayonnaise like what you would purchase at the store. 

It is also 100% necessary to add your avocado oil SLOWLY and continue blending as you add it in. 

This Homemade Mayonnaise will last in the fridge for about 1 week after your eggs expire, so check the date on your egg carton, add 1 week, and write that date on your mayonnaise jar.