Video Tutorial: How to Make Paleo Mayonnaise

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 1 vote
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Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes


  • 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


  • 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!


8 thoughts on “Video Tutorial: How to Make Paleo Mayonnaise

  1. Jan Krassner

    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.

    1. Jean Choi Post author

      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!

      1. Jan Krassner

        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.

        1. Jean Choi Post author

          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!

  2. Sandy

    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.


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