Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!


Ahhh... homemade mayonnaise. Fresh. Inexpensive. Quick. Delicious. Not to mention additive-free. Schmear it on just about anything to maximize life's simple pleasures!
4 servingservings


  • 1 1 eggeggs
  • 1 tsp 1 tsp Dijon mustard
  • 2 tsp 2 tsp white wine vinegar or lemon juice
  • ¼ tsp ¼ tsp salt
  • 1 cup 240 ml light olive oil or avocado oil
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Instructions are for 4 servings. Please modify as needed.

  1. Crack the egg into a high and narrow mixing bowl, a large glass measuring cup, or beaker and add the Dijon mustard, vinegar, and salt.
  2. Place the immersion blender in the bottom of the container before turning it on. Start mixing using one hand and use the other hand to slowly pour the oil into the bowl in a thin steady stream while you keep mixing. Note that the lowest layer is supposed to turn white and creamy before you raise the blender to the next layer. The mayonnaise is ready when it's thick and fluffy.
  3. Taste and add more salt, and perhaps add more vinegar or lemon juice and dijon based on your preferences.


Homemade mayo keeps at least 5 days in the refrigerator.

This is a great base for many other sauces and dips. Check out our flavored mayo collection for inspiration. Check out one of our member favorites, Chipotle mayonnaise, below.

Recommended special equipment

  • High and narrow mixing bowl a large glass measuring cup or beaker
  • Immersion blender

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  1. Laura S.
    My dad grew up in an immigrant family and his dad made him drink a raw egg every morning. He still did that when I was younger. All I know is that he is now 81 and in great health, works out with weights daily, volunteers at his church, plays golf 3x's a week and that's only the activities outside of the multiple parties and gettagettas with his 7 children, 16 grandchildren and 12 great grandchildren. There are constant bday parties, graduations, etc and he is at every one of them. No science, just anecdotal evidence.
  2. Christin
  3. Lori
    I prefer using grape seed oil in making mayo. However, I read that it is not good for Keto diet. Too many PUFA's (polyunsaturated fatty acids). I'd be interested in your input, diet doc. Thanks!! Anyone else in the know? Please respond. Grape seed is my absolute favorite.
  4. Luka
    I've accidentally used non-neutral olive oil. The flavour is quite strong. Can I do anything to improve the flavour? Maybe more lemon juice or salt?
  5. Katy
    Whatever you do, don't use extra virgin olive oil!!! I did & it was strong & bitter. Lemon juice helped somewhat & maybe I'll add a bit of cream or sour cream
    To lighten it a bit, but lesson learned!
  6. DT
    To everyone who is concerned about salmonella yes it can get inside the yolk as the shell is porous. The easy fix for this is to simply cook the egg yolk. Set up a double boiler like you are gonna melt some chocolate. Add your yolk to it and whisk the yolk the entire time. You have to consistently move the bowl off and then back into the heat or you will scramble the yolk. You know the yolk is done when you get whats called a 7 second ribbon. In other words drag your wisk straight through the middle of the bowl if you can see the line for 7 seconds then its done. I learned this in college to be a chef and this is what is required in a resturant if you are using unpasteurized eggs.
  7. Edward Kowalski
    So you are saying that you don't have to add more eggs if you want to double or triple the volume of the recipe, but why not? Eggs are great and very keto-friendly. :)
  8. Sherie
    I have an egg allergy (both white and yolks) any suggestions.
  9. MarStar
    Thanks for this suggestion.. I poured my olive oil "soup" into a wide mouth Mason jar and stick blended it and it saved my mayonnaise! Yummy!
  10. Paul
    Coconut miracle whip
    (minus the 2 packets of Splenda)

    1 Egg Yolk
    5 teaspoons White Vinegar
    3/8 teaspoon Salt    1/4 tsp + 1 Dash measure
    1/4 teaspoon Lemon Juice
    1 cup Liquid Coconut Oil
    1/4 teaspoon Dry Mustard
    pinch Paprika
    pinch Garlic Powder


    Place the Egg Yolk, Vinegar, Salt, and Lemon Juice in a tall mixing glass or similar.

    ***   With the stick blender at the bottom of the mixing glass covering the egg yolk   ***

    Add some of the Coconut Oil, then the Dry Mustard, Paprika, and Garlic Powder. Start blending. Slowly work the blender upwards as the mixture emulsifies. (Turns creamy white and thick) Next add the remainder of the Coconut Oil then blend and stir continually.p

    Makes 1 cup.   Keeps 7-10 days in the refrigerator.
    If you add 2 packets Splenda to the yolk this will taste 100% like store bought miracle whip salad dressing

  11. Paul

    Aren't you concerned about the use of raw eggs?

    These emulsifications have enough acidity to kill bacteria even salmonella

  12. Katherine
    How long does this mayo last in the fridge?
    Reply: #110
  13. Paul
    It last about a week to ten days I've been told but we always eat it so quickly that we may never know
  14. Tom
    This is the best homemade mayo I've ever made! I used a stick blender, my egg and mustard were still cold, but it worked just fine. I used avocado oil and added a bit of ground pepper and sea salt. Great texture and flavor!!
  15. karey
    I could not get the mayo to set up. It set up at first but towards the end of adding the olive oil it would turn into liquid. I followed the instructions to add the oil in a steady flow. I decided to take a commenters advice and add all the ingredients together then blend it. It worked! I think it was taking me to long to add the oil. Very good mayo! I think next time I'll try something beside olive oil it has a strong taste.
    Reply: #74
  16. John
    I love the recipe because it's EASY! One big problem I have is people including "olive oil" in their recipes. Most olive oil is fake; it is totally unregulated, and most (if not all) store-baught olive oil is produced by the Italian Mafia! You're actually eating soy, conola, and who knows what elese. These cheap oils are mixed with the real thing

    Their methods for disguising fake oil fool even the experts.

    On top of that, only very fresh (real) olive oil is any good.

    You can get real, freshly flown-in olive oil, but you'll have to do some research.

  17. Tonia
    This Mayo is the WORST tasting stuff I've ever had in my life.
    Reply: #71
  18. Julie
    I made this but even after a few days it hasn't thickened at all. What can I do to thicken it? I used Avocado Oil and don't want to waste it.
  19. Nancy
    I use MCT oil to make my weekly mayonnaise. Has a very neutral taste.
  20. Barbara R.
    This video shows how to fix a mayonnaise that didn't come together properly - no need to add another egg (I've done it and it works but is tedious):
    Replies: #78, #86, #135
  21. Karen Mack
    Tonia, did you use extra virgin olive oil? It has something that fragments, making a very bitter tasting concoction. Use light olive oil. I use the mixing stick in a mason jar method as others have commented. If this isn't the issue, you can leave out the mustard and/or use different seasonings.
  22. Kathy
    Related to Anita in NC: I had problems initially with the stick blender also. One batch would be great, then the next an awful mess. Two tricks I figured out and haven't had a problem since.
    1) find a jar/container that is just slightly larger in diameter than the stick blender. I use a glass jars that is fairly tall/thin (1 and 1/2 pint).
    2) Leave the stick blender in the bottom of the jar/container when you start mixing and leave it there for a bit. I usually count to 20-30 before I start slowly raising the stick blender to incorporate more oil.
    Good luck all!
    (I also just use avocado oil, too hard to find a consistently mild olive oil. And I just use the whole egg to make it easy.)
  23. Adrian
    Can't get this to work at all. I'm sure a lot of it is the vagueness of the cup unit of measure. I've bought five different cup measures now and all of them are a different size. Don't have this issue with the metric system...
    Reply: #102
  24. Caroline
    I think 240 ml is not the same as 1 cup! I made the recipe with 240 ml of oil and it didn’t work... maybe re-check that amount on the metric system... :)
  25. heidi
    I couldn’t get the mixture to thicken with just the egg yolk, but when I use a whole egg it blends up perfectly every time. Also I use avocado oil - no bitterness! We eat this on everything!
    Reply: #79
  26. Ava K.
    No meat food guide? What happened? It should include things like cold cuts, jerky, sausages, etc. :(
  27. Glenda
    I've tried making the mayo.....NEVER SETS! just a thick liquid.....following recipe to a T! any suggestions? Glenda
  28. Brandon H.
    Wonderful! Thank you for that video link! Saved me a lot of heartache.
  29. Meg
    Same comment as earlier one- runny not creamy. I’m on day two and truthfully found this frustrating. I did double the dose but didn’t think that would matter based on the author comment that one egg yolk is generally enough. Did I overblend? Will keep in the frig and see how it looks tonight. Ideas? The ingredients can be expensive.
  30. Colleen
    My first attempt was an abysmal failure, resulting in a liquid mess. After watching a few how-to YouTube videos, I figured the problem was one of two things (or both): the egg was too cold and/or I added the oil too quickly. I tried it a second time and making sure the egg was at room temperature and using a mixer, I slowly drizzled just a tiny amount of oil into the egg yolk/mustard mixture, mixed it, and kept adding a bit at a time and within a couple of minutes it started to thicken. Voila, mayonnaise!
  31. Donna
    I've tried every suggestion, just the yolk & with the whole egg.
    Watched the videos, tried the whole adding a little water & whisk, & all I end up with is a separating liquid that doesn't ever look anything like mayo!
    We used a hand held 2 beater mixer, nothing.
    I tried whisking with a fork with the little water added, don't have a wire whisk, nothing.
    Put it in the blender & added another yolk, nothing.
    Added the whites for the hell of it, nothing.
    I give up! Help!
  32. Alexandra
    I tried this recipe 3X and it was runny- looked up Keto receipt from another site and they used a WHOLE egg- it worked perfectly then- Is there something that was overlooked in the diet doctor recipe?
  33. Anneleen
    I have tried this twice but I need help. The first time I used our olive oil but it had a too olive-oily taste and they second time I used avocado-oil but this had a really bad taste, it smelled like paint :( can you recommend an other oil? (I live in Belgium)
  34. 1 comment removed
  35. Monica
    I had the same problem and mayo ended runny. I wonder if it's because the temperature is quite warm right now. Either that or too much oil?
  36. Beth
    This was such a simple fix. I wasted my last batch, but this time fixed it to a creamy, yummy mayo. Thank you for sharing!
  37. Anneleen
    Are those oils allowed?
  38. kerstin
    what is a stick blender?
  39. Donna
    My mayo is all runny. What did I do wrong and how can I fix it please?
  40. Siobhan
    Just made with stick blender tastes amazing and less than a minute to make :0)
  41. Adriane A
    I tried this with a stick blender but it came out runny. Will it work in a Nutri blender? I can't afford to waste olive oil, is there a ready made mayo that will be acceptable? Please help?
  42. Lori
    I tried another method and used a whole egg, avocado oil, dijon mustard, black & pink salt, distilled white vinegar and a little bit of lemon juice. It works and its thicken! I mixed egg, mustard, vinegar and P&S first then adding a little bit of oil at a time in the food processor and repeat.

  43. Fiona
    I have a question.
    I’ve made the mayo recipe three times now.
    First one was with avocado oil and it thickened aa expected.
    Second one I made with light olive oil and carefully followed directions as before. It was runny. Used lemon not white wine vinegar. Did not thicken.

    I just did the same today. Used white wine vinegar and once again the light olive oil. It did not thicken. I left it in the fridge hoping it would thicken. It’s still there!

    Avocado oil is hard to get where I live so wanted to try the light olive oil. Disappointed that it didn’t work and that it’s wasted resources and time.

    Any advice?? Please 😊I

  44. Erwan
    I'm very unlikely to resub after this month is over. Per serving but based on what serving size? This entire site is lacking finetuning to make everything synergise properly. I've had enough of trying to soldier through your shortfalls
  45. Linda
    I made 2 batches of mayo and both turned out runny. Any suggestions?
  46. Vron
    I have joined as a member what now? I'm not sure whats different ..... where do I go to contact?
    Reply: #98
  47. Becky
    If you don’t like mayo, what can you use instead? Thanks
    Reply: #99
  48. Kristin Parker Team Diet Doctor

    I have joined as a member what now? I'm not sure whats different ..... where do I go to contact?

    Vron, you now have access to extended videos and more meal plans and articles! To log in, click the Log In button at the top right of the page.

  49. Kristin Parker Team Diet Doctor

    If you don’t like mayo, what can you use instead? Thanks

    It totally depends on the recipe! Some people find cream cheese or sour cream to be a decent substitute if that would work with whatever recipe you are trying to find a mayo sub for.

  50. Maria
    I have tried doing this recipe several times and I haven't been able to get it right. I end up throwing it away, waisting my precious oil ( I use avocado oil) I don't know what I'm doing wrong. If a video can be done I would really appreciate it. Thank you
    Reply: #133
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