Easy Blender Mayonnaise

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Oh my gosh....I finally did it!! You guys are going to LOVE this Easy Blender Mayonnaise! Okay maybe I should back up for a minute. I tried several times last summer to create a roasted garlic aioli {mayonnaise} and I just could  not get it to work. It kept breaking on me and looked like thick, ugly, goo instead of a gorgeously blended mayonnaise.....

I was so frustrated that I finally cheated and created a Super Easy Garlic Aioli instead using store bought mayonnaise...but I was determined to try it again! I grabbed an old cookbook I got for a class in college and decided to tweak it a bit to make it Whole 30 and Paleo compliant. Boy am I glad that I did, it is perfect!! Once you make this Easy Blender Mayonnaise, you won't want to go back to the stuff in the plastic jar. 😉

I decided to make it with a blender this time around, hence the name, and just about everyone owns a blender. {I have this one}

How to make Easy Blender Mayonnaise:

Pour 1/4 cup of the olive oil, the vinegar, lemon juice, egg, salt, paprika, dry mustard, and cayenne pepper into a blender.....

Cover and blend for 5 seconds.

Remove the center of the cover, while the blender is still running, and begin "drizzling" in the remaining olive oil. Very, very, slowly in a thin stream...we do not want it to break.

I could not get a photo of this part because it started to splatter and I was holding my hand over the hole...which got kind of messy.....

but that's okay, because it turned out exactly the way it was supposed to.....

Pour into a container and store in the refrigerator until ready to use.....

Yes, I love storing all of my sauces and dressings in mason jars, lol. I use these wide mouth 16 ounce pint jars just in case you were wondering. 😉

Notes:

• I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
• You want to use a light olive oil, not the extra virgin oil because it's flavor is way too strong. {I used Filippo Berio For Sauteing & Grilling olive oil}
• Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
• A dash of cayenne literally means a dash. Give it a quick shake over the blender and you're good...unless you like super spicy mayonnaise. 😉

**this recipe contains raw egg** Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs. In these groups, Salmonella infection may lead to serious, life-threatening complications.

I grew up eating raw cookie dough, I lick the beaters when I bake a cake, and I have never gotten sick from doing so. To avoid the possibility of contamination, use pasteurized eggs.

Do you know what I am going to make tomorrow with my Easy Blender Mayonnaise? I am going to make Homemade Ranch Dressing that is dairy-free, whole 30 and paleo compliant...yum!

Enjoy!!

Easy Blender Mayonnaise

Once you try this Easy Blender Mayonnaise, you will never buy the jarred stuff in the store again! 

No ratings yet

Print Rate

Course: Condiment

Cuisine: American

Keyword: eggs, easy, recipe, whole 30, paleo, condiment

Total Time: 5 minutes

Servings: 24 Servings

Calories: 11kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

• 1 cup light olive oil (divided)
• 1 large egg (at room temperature)
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon fresh lemon juice
• ⅛ teaspoon paprika
• ¼ teaspoon dry mustard
• dash cayenne pepper
• ½ teaspoon sea salt

Cook ModePrevent your screen from going dark

Instructions

• Pour 1/4 cup of the olive oil, the vinegar, lemon juice, egg, salt, paprika, dry mustard, and cayenne pepper into a blender.
• Cover and blend for 5 seconds.
• Remove the center of the cover, while the blender is still running, and begin "drizzling" in the remaining olive oil. Very, very, slowly in a thin stream...we do not want it to break.
• Pour into a container and store in the refrigerator until ready to use.

Notes

• I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
• You want to use a light olive oil, not the extra virgin oil because it’s flavor is way too strong. {I used Filippo Berio For Sauteing & Grilling olive oil}
• Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
• A dash of cayenne literally means a dash. Give it a quick shake over the blender and you’re good…unless you like super spicy mayonnaise.
• This recipe makes about 1 1/2 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.

Nutrition

Calories: 11kcal | Fat: 1g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 2mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 1mg