2 Minute Homemade Mayo

Homemade Mayonnaise (Paleo, Whole30, Keto, AIP-friendly)

Course Condiment
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 16
Calories 16kcal
Author Dr. Karen Lee


  • 1 cup avocado oil or extra virgin olive oil
  • 1 large farm fresh egg from pastured and free roaming chicken (see AIP substitution option below)
  • 2 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1/4 tsp fine sea salt or pink Himalayan Salt
  • 1/2 cup soaked raw cashews or macadamia nuts for AIP-friendly substitution


  • In a large mouth mason jar, add the oil to the 1 cup mark, egg, and lemon juice. 
  • If using an immersion blender, insert the wand in the mason jar, blend the liquid while moving the blender up and down to emulsify the oil. 
  • If you are using a blender, add the egg and lemon juice to the blender first. Drizzle the oil into the blender slowly as the blender emulsifies and the oil thickens.
  • If making an egg-free AIP-friendly version, blend soaked raw cashews or macadamia nuts in a high power blender (like Blendtec or Vitamix) first, and then, drizzle the oil and lemon juice. 
  • Add the mustard and sea salt. Blend to incorporate for a few seconds.
  • The mayo will thicken as you blend. Make sure to incorporate all the oil as you move the immersion blender wand up and down.
  • When done, close the lid and store in the refrigerator for up to 4 weeks. If using a blender, scrape every drop of the mayo into an airtight container, refrigerate up to 4 weeks. (This reason alone is worth investing in an immersion blender.)


  • Since you will be using raw eggs, it's really important to use farm fresh eggs that are from free roaming chickens that were pastured raised.  
  • For AIP friendly version, substitute the egg with soaked raw cashews or macadamia nuts. Blend the nuts first and then drizzle the oil to emulsify. 


Serving: 10g | Calories: 16kcal | Fat: 1g | Cholesterol: 11mg | Sodium: 40mg | Potassium: 4mg | Vitamin A: 15IU | Vitamin C: 0.7mg | Calcium: 2mg | Iron: 0.1mg