Foolproof Homemade Mayo in 2 minutes - 20 Dishes

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homemade mayo foolproof

Homemade Mayo is one of the must have food items we should always have in our fridge.

It’s so easy to batch make pulled chicken, or hard boiled eggs, or open a can of tuna then put a dollop of homemade mayo on top for a quick easy lunch, add some chopped bacon and salad and the yummiest quick lunch ever!

Adding mayo is a quick, easy way to add calories and fat to your proteins. Great if you’re keto! But, it comes with a price, nearly all store-bought mayo is super unhealthy!

We all need more healthy fats in our diet, but don’t be fooled into thinking that mayo with olive oil is going to make up part of your healthy fat intake, even some of the more healthy options are still cut with canola oil or soybean oil.

But I Thought Fats Were Healthy?

Yes, natural, mechanically processed fats are, but sadly store-bought mayo is not made with mechanically processed fats (avocado oil, olive oil, coconut oil, nut oils) and even those that claim to be made with olive oil, are cut with canola and/or soybean oil for economic reasons.

What’s Wrong With Canola Oil?

Canola oil is touted by the “Healthy Heart Foundations” as being a healthy option for cooking, mainly because it has a good omega 6 to 3 ratio, however, the omega-3 in canola oil is Alpha Linolenic Acid. ALA is the plant form of omega-3, which, until it is converted into the animal forms – EPA and DHA is useless. ALA has a very low conversion rate and it’s almost impossible to get enough EPA and DHA from plant-based omega 3.

Seed and bean oils go rancid very quickly. Rancid oil is oxidized oil, and oxidized oil cause free radicals to swim around your body causing all kind of destruction. It’s even linked to cancer and heart disease!

Canola oil is made with a highly unnatural processing method that involves high heat, deodorization (which means we can’t detect when it goes rancid!), and the toxic solvent hexane, forming trans fats in the process. Trans fats are NOT healthy fats.

Other seeds and vegetable oils are also not good for us because the process the seed goes through creates chemical compositions that are unlike anything our bodies have evolved to be able to handle. Olive oil, avocado oil, is mechanically processed so doesn’t change the chemical composition, posing fewer health risks.

So, as a result of finding out just how bad store bought Mayo is for us, I decided to make my own, but the problem is that it takes ages! You have to drizzle the oil slowly in and whisk and drizzle and whisk, it drove me nuts! So I figured there must be a quicker way! After a little experimentation, I found that making mayo in 2 minutes was actually pretty easy!

Orleatha from 20 Dishes shows how she makes fail-proof homemade mayo in under two minutes.  All you need is a hand mixer and a jar and 5 ingredients and you’ll be hooked.  Watch the video to see how easy this is to make.

homemade mayonnaise t20 lWgPGo Foolproof Homemade Mayo in 2 minutes

Homemade Mayo

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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dinner, Lunch, Side Dish
Servings: 16 people
Calories: 95kcal



  • Add the egg yolk, apple cider vinegar, lemon juice, sea salt, paprika, and garlic powder into a food processor and blend for about a minute.
  • Then, while still blending, pour in about a tablespoon of avocado oil through the opening at a time. Wait a few seconds between pours for the avocado oil to emulsify.
  • Once emulsified and looking like mayonnaise, transfer to a clean, dry mason jar and refrigerate. Keep for up to 2 weeks. Enjoy!


Calories: 95kcal | Carbohydrates: 0g | Protein: 0g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 73mg | Potassium: 4mg | Fiber: 0g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 1.8mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
foolproof homemade mayo in 2 minutes

Leave a Comment

  • November 7, 2017 at 2:33 am

    Never thought mayo would be so easy to make! Love that this is garbage free too!

  • November 7, 2017 at 3:41 am

    Love making my own mayo and this is exactly how I do it. It’s so much healthier than the store-bought version AND soooooo easy.

  • November 7, 2017 at 5:50 am

    Gotta love that avocado oil and how easy this comes together! Thanks for spreading the word about canola oil too, that stuff is no good.

  • Katie
    November 7, 2017 at 1:56 pm

    How long can you keep this mayo?

  • Customer Service
    November 7, 2017 at 4:53 pm

    It will keep a week hun but it usually never lasts that long in our house 🙂

  • Katie
    November 7, 2017 at 10:49 pm

    No worries about the raw egg?

  • November 8, 2017 at 3:29 pm

    That mayo looks so creamy and just perfect! I’ve tried other recipes that are runnier so your ratios look perfect – thank you for the tutorial!

  • Customer Service
    November 8, 2017 at 5:51 pm

    As long as the eggs are farm fresh, they should be a-ok.

  • November 8, 2017 at 7:19 pm

    There is no comparison between shop bought and home-made mayo – I love the home made stuff. I usually whisk the ingredients together in a bowl, but I’ll try this out next time. Great recipe!

  • November 9, 2017 at 4:25 am

    I love making my own but sometimes forget JUST how easy it is. You make it look even easier. I want to put this on everything!!!

  • November 10, 2017 at 10:57 pm

    I love mayo after having a baby but won’t touch anything that’s store bought. Thanks for this one!

  • Kelly
    November 11, 2017 at 4:59 pm

    Mine didn’t emulsify. What can I do with it now? Does the egg need to be room temp?

  • Customer Service
    November 12, 2017 at 3:54 am

    You can make it into salad dressing hun – just add some fresh herbs, spices and salt

  • Cristina Curp
    November 12, 2017 at 9:01 pm

    Immersion blener is the only way to go! Great video!

  • November 13, 2017 at 12:41 pm

    Homemade mayo in under 2 minutes? YES ! Sign me up ! Thanks for sharing !

  • Kelly
    November 20, 2017 at 7:57 pm

    Thanks! The salad dressing was delicious. I added mustard, salt and pepper and minced fresh parsley and garlic. I just made my second attempt on the mayo and it was a huge success! Whoop whoop!

  • Kelly Bejelly
    November 22, 2017 at 8:42 pm


  • Marie-danielle
    February 14, 2018 at 4:06 am

    Tried to make this mayonnaise exactly as the video described, but ended up with liquid mayonnaise… Any ideas of what I did wrong?? Thanks!

  • Orleatha Smith
    February 14, 2018 at 10:11 pm

    If your mayonnaise breaks, don’t worry (it’s happened to all of us). It can be fixed. Grab a fresh egg yolk, and slowly beat your broken mayonnaise into the yolk with the same immersion blender taking care to leave the blender on the bottom until the mayo starts to thicken.

  • Carol
    April 19, 2018 at 8:04 pm

    Thank you for the recipe!!!

    I was wondering if you know where I may purchase the measuring cup?

    Thank you.