Easy Blender Mayonnaise

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Last Updated on June 16, 2020 by Lisa Johnson

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! 

5 from 1 vote

Print Rate

Course: Condiment

Cuisine: American

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

Total Time: 5 minutes 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

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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