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How To Make Homemade Mayo

By: Mary Frances Pickett      Date: August 10, 2016      Prep Time: 10 Min      Cook Time: 25 Min

Making homemade mayo is so simple that a six year old (or younger) can make it. In this video, my son Grant steps in to show how it is done and explain the benefits of using a food processor. The recipe is below.

Easy Homemade Mayo recipe

I’ve been making my mayonnaise for about six months now. It’s easy, but I tended to forget about it until the minute I needed it, which rarely coincided with when it was convenient to make it. That was annoying so I would generally also buy a small jar of night-shade free mayo when we went to the “big city” for our monthly grocery shopping trip.

That all changed last month when I found that the store had replaced the Spectrum mayonnaise that I had been buying with a new paleo mayonnaise that cost over $10 for a small jar! And it had basically the same ingredients that I already use! That was all I needed to commit to making a small batch of mayonnaise every Saturday so that I could enjoy chicken salad, or slaw, or a sandwich whenever I wanted.

Here’s the basic recipe that I use. Check the notes below for ingredient options.


1 tsp. (6 g) salt
1 tsp. (4 g) sugar
1 tsp. (2 g) ground mustard
1 large (50 g) egg
1 1/4 c. (350 ml) oil, separated
3 Tbsp (45 ml) vinegar


Add mustard, salt, sugar, egg and 1/4 c. (50 ml) oil to food processor and give it a whirl. Scrape down sides if necessary, then turn the food processor back on and very slowly drizzle in 1/2 c. (150 ml) oil. If your food processor has the handy little insert with a hole in the bottom, use that! Check the mayo to make sure that it has emulsified (if not see below). Turn the food processor back on and drizzle in the vinegar and then the remaining half cup (150 ml) of oil. Once the oil has been completely added in, give the mayo a stir and put into a food storage container and refrigerate.

Ingredient Options

Oil: you can use olive oil, grapeseed oil, avocado oil, coconut oil, walnut oil, etc. Taste your oils and make sure they are not rancid before you add them. Rancid oils are bitter and do not make good mayo! I always buy my oils in metal containers so that they are protected from light.

Vinegar: I’ve made this recipe with lemon juice, lime juice, apple cider vinegar, white vinegar and kombucha vinegar. If you’re using kombucha vinegar or a vinegar with a live mother, then you may choose to leave the mayo at room temperature for several hours to allow it to ferment.

This recipe has been brought to you by the Gluten Free Cooking School.

Be sure to visit for more great recipes and information about Gluten-free living!