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Homemade Mayonnaise

I finally made a homemade mayonnaise recipe worthy of replacing Hellmann’s. Quick & easy with healthy fats and tasty spices in minutes, I’ll never go back!


  • 1 Jumbo Egg, or 2 egg yolks
  • 1 teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon garlic salt
  • 1 ½ Tablespoon sugar
  • 2 Tablespoons vinegar, or whey if lacto-fermenting
  • 1 cup sunflower oil
  • ⅓ cup extra virgin olive oil


  1. In a blender combine all of the ingredients except the oil.
  2. Add ¼ cup of the sunflower oil.
  3. Blend on the lowest setting until just combined and then slowly, drop by drop, drizzle in the remaining ¾ cup sunflower oil and the ⅓ cup olive oil, until thickened. (Once it has begun to thicken, you can speed it up a bit by turning your drizzle into more of a stream.)
  4. If you are using an immersion blender, measure all of the ingredients (in order) into a mason jar and blend until thickened.
  5. If you are lacto-fermenting, allow the finished mayo to sit on the counter for a day before refrigerating.
  • Author: Quinn