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22Feb, 21
Clean Food Love
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Delicious Creamy Homemade Mayonnaise 🥪

Many people have asked for a homemade mayo recipe since I mention it a lot in our recipes and plans.

It’s really REALLY easy and takes just a few minutes…so it’s time to share!

You’ll never go back to the store-bought stuff…and when you do, you’ll be instantly reminded that homemade is just SO MUCH BETTER!

Do you make your own mayo? It may seem intimidating, but I encourage you to try it out! You’ll be surprised how easy and DELICIOUS homemade mayo really is.


According to the USDA, no. So there’s my disclaimer and warning.

Many people make their own mayonnaise using raw eggs, and have done so for years.

I encourage you to do your own research.

It’s not something I’m too concerned about at our house. We do purchase high-quality, pasture-raised eggs to make mayonnaise.

If you don’t feel comfortable eating raw egg, you aren’t alone, & it’s EASY to avoid:


You can use pasteurized eggs just like regular eggs. In the pasteurization process, eggs are heated in their shells to an exact temperature to kill any bacteria or viruses.

Find pasteurized eggs right next to regular eggs at your grocery store.

These eggs are GREAT to keep on hand if you’re regularly making homemade mayonnaise, Ceasar dressings…or maybe your daughters are like mine and eat lots of raw cookie dough every time they make cookies.

Food Safety Problem COMPLETELY SOLVED.

Rachel’s Tips:

Make sure you use light olive oil, or light avocado oil, because your mayonnaise will very much taste as the oil you’re using.

ALWAYS use freshly squeezed lemon juice from a fresh lemon. Bottled lemon juice from the store will give your mayonnaise a strange metallic or acidic taste.

  • For thicker mayo, add an extra egg yolk.

  • For thinner mayo, add more lemon juice.

Once you get the method down, consider making flavored mayo using herbs, Sriracha, chives, garlic, hot sauce, etc. This gets really fun!

Leave YOUR best tips below in the comments!

Makes about 2 cups


  • 1 SUPER FRESH large or extra-large egg, cold right out of the fridge
  • 2 tsps fresh squeezed lemon juice or apple cider vinegar
  • 1/4 tsp sea salt
  • 1/4 tsp ground white pepper
  • 1 cup LIGHT olive oil or avocado oil
  • 1 Tbsp Dijon mustard, or mustard powder


Add all of your ingredients to a (one pint) wide mouth mason jar; The jar should be wide enough to fit the head of your immersion blender. Alternatively, you can use a high-speed blender or a food processor.

Insert the immersion blender all the way down to the bottom of the jar to avoid spillage.

Blend for about 30 seconds, making sure you keep the blender in the same position.

Once your mayonnaise starts to form at the bottom of the jar, you can start gently moving the blender slightly up and down, to make sure everything is evenly incorporated.

Remove the blender from the jar, and you’ve got homemade mayonnaise!

Place the lid on and refrigerate for up to 3 days.



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