Blender Mayonnaise Recipe

blender mayonnaise recipe
This popular condiment is simple to make at home. The pure and preservative-free mayonnaise turns out creamy and delicious, perfect for all your favorite recipes.


Total time:  01 M  20 S

Servings:  20

Calories:  110


  • 1/2 tsp. Dijon mustard
  • 3 egg yolks room temperature
  • 1/2 tsp. kosher salt
  • 1 tbsp. white wine vinegar
  • 1 cup canola oil divided

Nutritional Information

  • Serving Size: 1 tbsp.
  • Fat: 12g
  • Saturated Fat: 1g
  • Cholesterol: 30mg
  • Sodium: 60mg
  • Carbohydrates: 0g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 0g


  1. Add yolks, vinegar, salt, dijon mustard and 1/3 cup of oil to FourSide or WildSide+ jar and secure lid. Blend on a low speed (speed 1) for 50 seconds.
  2. Start running it on a low speed again and near the opening of the plastic lid insert, add remainder of oil in a slow, steady stream until it appears the mayonnaise is nice and thick (approximately 20-30 seconds).
  3. Stop the blending as the emulsification process has met its threshold.
  4. Keep refrigerated. Will stay good until the expiration date of the eggs you used.

Note: It is very important to drizzle the oil in slowly - slower than you think! The slower you pour, the thicker the mayo will be. Pour it too fast and it will be runny.



May substitute canola oil with light olive oil or avocado oil.


  • Cheryl

    I tried to adapt this to make aioli, and the emulsification failed when adding the last 1/4 cup of oil. I substituted lemon juice for vinegar, and crushed garlic for Dijon mustard. I tried this recipe twice, each time led to a failure. I’ve actually tried to make aioli in my blendtec about 6-7 times, all with failures towards the end of adding the oil. I’ve been successful with toum (a Lebanese garlic dip that requires oil emulsification) many times, so I’m at a loss as to what I’m doing wrong here. Does anyone have any ideas? Thanks so much!

  • smoky

    Google vegan mayo in blender. Or almonaise.

  • Ian

    I didn’t use this recipe but i did use the same settings on my blendtec with wildside. The recipe that I used called for 1/4 cup of oil with the initial pack of ingredients. That was enough for me to start the process.

  • Beansidhe


  • Bea

    Here’s a recipe that a vegan, gluten free website offered:

    Oil-Free Vegan Aioli

    makes about 2 cups


    1 1/2 cup organic silken tofu

    1/2 cup raw cashews (or pine kernels)

    5-8 cloves of garlic

    2 tbsp nutritional yeast

    juice from 1/2 lemon

    1/2 tsp maldon salt

    1/2 tsp dijon mustard (optional)

    a dash of black pepper


    Place all the ingredients in a high speed blender/food processor, and run until perfectly smooth. Add more seasoning while tasting if necessary and serve immediately. If stored in a refrigerator, it will keep nicely for up to 3 days or so.

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