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What Great Grandma Ate / Recipes / 30 Minutes or Less / Video Tutorial: How to Make Paleo Mayonnaise

Video Tutorial: How to Make Paleo Mayonnaise

Last Updated on February 25, 2025 by Jean Choi 10 Comments

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Recently, I was talking to a group of friends and the topic of making your own mayonnaise came up. I was trying to explain how I make it at home, but the explanation didn’t seem to fully clarify the process of how the immersion blender creams up the ingredients into the final product. So I decided to make a video tutorial!

This is my first video, and I’m pretty excited about it, so I hope you have as much fun watching it as I had making it. Click the image above to watch!

How to Make Paleo Mayonnaise

5 from 2 votes
Print Pin Rate
Prep Time: 1 minute minute
Cook Time: 1 minute minute
Total Time: 2 minutes minutes

Ingredients

  • Immersion blender
  • 2 eggs (or just the yolks for a thicker consistency)
  • 1 cup avocado oil
  • juice of ½ lemon
  • 2 tsp dijon mustard
  • salt, to taste

Instructions

  • In a wide-mouthed glass jar that can fit the head of the immersion blender, pour in eggs, lemon juice, avocado oil, dijon mustard, and salt.
  • Slowly lower the blender in to jar until it hits the bottom.
  • Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
  • When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  • By the time you get to the top, there shouldn't be much oil left and your mayo should be made.
  • Screw on the lid and the mayo should last in the fridge for up to 2 weeks!

 

26 shares
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By Jean Choi | July 30, 2015

Comments

  1. Jean Choi says

    August 7, 2015 at 9:59 am

    Thank Rachel! Thought I might try it out and it was fun!

    Reply
  2. Jan Krassner says

    January 4, 2017 at 11:45 am

    Does it work equally well with a light olive oil? I tried a commercial Avocado Oil (Primal Kitchen) and threw it out (ugh!).
    I have successfully made mayo with a very similar recipe. It calls for cold eggs. Others call for room temperature eggs. Which do you use. Lately, nothing works for me. I’ve tried the food processor and olive oil drip method. Very difficult to get just a drop at a time:; and some of the egg yolk stuck to the bottom. Wasted several eggs and a lot of oil.

    Reply
    • Jean Choi says

      January 4, 2017 at 11:49 am

      Hi Jan,

      So sorry that it hasn’t been working for you! I have used Primal Kitchen avocado oil with success. Light olive oil should work as well. I just use cold eggs straight from the fridge. No drip method for me. Everything goes in then blend until it all comes together. I highly recommend investing in an immersion blender, and a container just big enough to fit the mouth of it in. This method has never failed me. Hope this helps!

      Reply
      • Jan Krassner says

        January 5, 2017 at 12:15 pm

        This method (cold eggs, light olive oil and immersion blender) was successful a few times, but lately it hasn’t worked. Can room temperature affect it? We had some chilly days and nights, and room temperature was about 62? Will try again today.

        Reply
        • Jean Choi says

          January 5, 2017 at 2:44 pm

          I’ve made it both in the summer and in the winter, and they both worked. I used cold eggs and room temp avocado oil. Let me know how it goes!

          Reply
  3. Sandy says

    January 31, 2018 at 2:40 pm

    5 stars
    I’ve previously made mayo with the tie consuming drip method in a blender or food processor with mixed success/failures. The room temp ingredients with those methods seemed essential. However, just tried this with my immersion blender and WOW was that fast! I made half a recipe so one (cold) yolk, 1/2 tsp Dijon, 1/2 lemon juiced (cold), 1/2 cup oil (about 1/3 c organic sunflower and the rest organic olive – that’s what’s on hand) salt. All in a small straight sided glass bowl, immersion blender in, turn it on, and seemingly instant mayo. I probably blended it longer than needed because I couldn’t believe how quickly it turned. Delicious! Thank you!!! Btw my immersion blender is All-Clad. Love that there is no plastic on the part that touches the food.

    Reply
    • Jean Choi says

      January 31, 2018 at 3:45 pm

      So glad you liked it! It’s crazy how easy this method is. 🙂

      Reply
  4. Kiri masters says

    June 18, 2020 at 5:07 am

    5 stars
    I bought a $12 jar of olive oil mayo a few weeks ago and thought, there’s something wrong here. Making mayo with this process (I prefer olive oil) is a winner and I do it at least 1x per week now! I usually add a clove of fresh garlic too to get a aioli taste. Yum

    Reply
    • Jean Choi says

      June 18, 2020 at 7:27 am

      Such a great idea to add garlic. So glad you like it!!

      Reply
  5. Corrinn says

    February 22, 2022 at 9:54 am

    Has anyone tried this with coconut oil? Wondering how that would work out.

    Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m Jean and I’m a food lover and content creator living in Southern California with my husband, 2 young daughters, and a French bulldog. Here, you’ll find simple and easy mostly gluten-free and nutrient dense recipes that focus on quality ingredients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. Whatever your health or cooking journey may be, I hope you find something delicious on my site!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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