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.


  • TheJeebus


  • Janice Lee Dongworth

    how long will it keep in the fridge

  • JMil

    For those with a Wildside jar here’s a tip that might help the emulsification..I used 3 egg yolks (with maybe 1 egg’s egg whites worth) and a cup of olive oil. First I blended up the yolks, mustard, vinegar, salt on speed 1 and then put the blender to speed 2 while adding the oil slowly. Result: thick mayo!

  • Blendtec

    It’ll keep for 7 days in the fridge.

  • Dixie

    recipe reads white vinegar and the video states white wine vinegar. Which is best to be used?

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