Healthy Kosher Kitchen

Omg! If you’ve never made your own mayo before, you have to try this recipe. It’s creamy, delicious, and comes together in just minutes with 5 simple ingredients you probably already have in your kitchen. Once you taste fresh, homemade mayo, you’ll never want to go back to store-bought again. It’s not only healthier—without the preservatives and seed oils—but also way more flavorful. Plus, it’s Whole30 and kosher-friendly, so it fits right into your clean eating goals. Let’s get whisking!

Substitutions for Creamy Mayo Recipe

1. Oil:

– Instead of avocado oil: Use light-tasting olive oil, walnut oil, or macadamia nut oil.  

– Avoid: Extra virgin olive oil or coconut oil as they can overpower the flavor or affect the texture.

2. Egg:

– For a vegan version: Use 3 tbsp aquafaba (liquid from canned chickpeas) in place of the egg.  

– Note: The texture will be lighter, and shelf life may be shorter.

3. Mustard Powder:

– You can swap mustard powder with Dijon or yellow mustard or even leave it out completely.  

– A splash of apple cider vinegar or lemon juice can enhance tanginess if you skip mustard.

4. Acid (lemon juice or vinegar) If using:  

– Feel free to try one splash of either lemon juice, apple cider vinegar, or white wine vinegar. Each gives a slightly different brightness—feel free to experiment.

5. Salt: 

– Sea salt, Himalayan salt, or kosher salt all work. Add more to taste if needed.

FAQs for Creamy Mayo Recipe

1. Can I use a regular blender instead of an immersion blender? 

Yes! A regular blender or food processor works too—just make sure to drizzle the oil in slowly while blending to ensure proper emulsification.

2. Can I use all olive oil or all avocado oil?

You can, but keep in mind that extra virgin olive oil can give the mayo a stronger flavor. A light-tasting olive oil or a mix of both works best for a more neutral taste.

3. How long does homemade mayo last?

Stored in an airtight container in the fridge, it usually lasts up to one week. Make sure to use very fresh eggs.

4. Can I make this without eggs?

This recipe does require eggs for proper emulsification. For an egg-free version, consider looking into aquafaba-based mayo.

5. My mayo didn’t thicken—what happened?

This usually happens when the oil is added too quickly or the ingredients weren’t at room temperature. Try blending in another egg yolk or starting over with a clean jar and very slow oil drizzle.

6. Is this Whole30 compliant?  

Yes—just make sure the mustard (if using) and oils are compliant with your Whole30 guidelines.

Creamy Homemade Mayo Recipe

Shulie

Thick, Creamy, and Delicious. You can’t go wrong with this 5 ingredient staple.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Blending Time 1 minute min

Total Time 4 minutes mins

Course Dip or Marinade

Cuisine French

Equipment

• Immersion blender
• Teaspoon
• Liquid measuring cup
• 1L container

Ingredients

  

• 250 ml avocado oil
• 250 ml light olive oil
• 2 eggs
• 1 tsp mustard powder
• 1 tsp salt

Instructions

 

• Crack eggs into 1L container
• Add in salt and mustard powder
• Measure oils and pour into 1L container
• Place the immersion blender over the eggs at the bottom of the 1L container
• Turn on the immersion blender and whip the mixture together
• Slowly lift the immersion blender off of the bottom of the 1L container still whipping the mixture
• Once you get to the top of the mixture and everything is mixed together and looks like mayo, you’re done!

Notes

This mayo stays good for a week or two but it’ll get all eaten up before that.

Keyword Dip, Dressing, Mayo, Mayonnaise

And that’s it—your creamy, dreamy mayo is ready to go! Whether you’re using it as a base for dressings, dipping veggies, or spreading it on your favorite lettuce wrap, this mayo is a total game-changer. Once you make it a couple times, it becomes second nature—and honestly, way more satisfying than grabbing a jar off the shelf. Let me know if you try it!