Easy Mayonnaise

Fresh Free Range Chicken Eggs
Does making mayonnaise seem daunting?
You can rest easy! Here is the easiest mayo recipe ever!
Easy Mayonnaise
2 free range fresh chicken eggs (be picky & know your sources, you’ll be serving these raw)
2 cups olive oil
Pour Olive oil slowly while
food processor is on high.
Put eggs in food processor. Put olive oil in a quart jar (or something else that is easy to pour out of). Turn the food processor on and allow to whir on high while slowly pouring in the oil. This should take about 2 minutes, so it’s a small stream of oil that you are pouring out. When the oil is all added, sprinkle in the salt while the food processor is still running. Allow to whir for a few seconds and now you have mayo!
Store in the fridge for up to 2 weeks.
According to Nourishing Traditions, you can add 2 tablespoons whey to this recipe, allow it to sit at room temperature for 7 hours and then refrigerate. Mayo will last a couple months this way.

Trouble shooting

Add a pinch of salt at the end.

If mayo is too runny:

  • Try a lower quality olive oil. Mayo from dark extra virgin olive seems to be runnier.
  • Start with room temperature eggs. Sometimes this makes a big difference in making a better mayo
  • Take more time pouring the oil. If it is dumped in too quickly it won’t emulsify.
Beautiful healthy mayonnaise!

For more easy recipes check out my 5 Ingredient Recipe Index

About Rachel Jones

Hi there! I’m Rachel Jones, and I founded Nourishing Minimalism in 2012 at the beginning of my minimalist journey. If you're looking for encouragement in your journey, I created a FREE Facebook Group - feel free to join me there: Nourishing Minimalism Facebook Group and I share videos each week on YouTube


  1. Anonymous on 10/27/2012 at 7:39 pm

    Great recipe! Very easy to do. Thanks for the recipe!

  2. Mama Ruck on 02/09/2013 at 10:26 am

    Thanks for the recipe. I will try making mayo again. I had used a recipe that produced a large amount but said it only would last 3 days.

  3. Who Me? Blog! on 03/02/2013 at 4:24 am

    I’m afraid to eat raw eggs. grew up being told never eat raw eggs so I don’t. How can I get over this?

    • Rachel on 03/02/2013 at 5:17 am

      Research it. 🙂

  4. Unknown on 08/07/2013 at 4:50 am

    Make sure you are eating organic pastured eggs. Check Cornucopia Institute for standards and info. http://www.cornucopia.org/organic-egg-scorecard/
    Look at the link for scorecard criteria at the top or: http://www.cornucopia.org/organic-egg-scorecard/Scorecard_Appendix.pdf and scroll down to read various criteria. I generally ask farmer’s if their hens are pastured, are organic, and do they trim beaks. I have no issue with raw or undercooked eggs.

  5. Grandpppa on 11/03/2013 at 6:32 pm

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