Homemade Herbed Paleo Mayonnaise

By Jess

5 from 3 ratings

I’ll be honest with you guys. Up until this point, mayonnaise has always kind of creeped me out. It always stood out to me as the most fattening condiment I could add to my food, and whether or not that’s the case (it probably isn’t), I avoided it for years. Making my own mayo has changed the way I view it completely. I always feel better eating food and condiments that I make from scratch, because I know that there are no hidden ingredients. It’s really satisfying to eat something that has such a bad rap (cough cough mayo), and know that I’m eating pure ingredients that are going to treat my body nicely.

How to Make Homemade Herbed Mayonnaise- perfect on any sandwich and delicious with fries.

How to Make Homemade Herbed Mayonnaise- perfect on any sandwich and delicious with fries.

Oh wait, I lied. I just had a distinct flashback to being 7 years old and asking my grandparents to make me a “mayonnaise sandwich”. And when I say “mayonnaise sandwich” that’s really what I mean – just mayonnaise and bread *shudder*. Maybe that’s why I avoided it for so long afterwards, I’m pretty sure I scarred myself up until this point. Luckily these days I’m not using my mayo as a main ingredient, and am not slathering it on pieces of bread. Instead, I’m using it in my salads and for veggie dipping purposes – a whole new world of mayonnaise has just been opened up to me! I’m dreaming of deviled eggs, and tuna salads, and infinite amounts of dips and dressings… yum.

This recipe cuts down on most of the fat and calories that are in store-bought mayonnaise, and is highly versatile. Don’t want that tangy lemon flavor? Swap for apple cider vinegar. Not feeling rosemary and oregano? Swap for curry powder and cayenne. This can be done by hand (so they say), but I found it easier to use an electric hand mixer. Okay, I’ll admit it. I failed miserably the first time I tried to make this because I wanted to be wonder woman and whisk my mayonnaise by hand and reap the benefits of my hard work. Instead, I ended up with a horrible liquid pile of egg and herbs and oil. It didn’t resemble mayonnaise in the slightest. So, to save yourself the agony of defeat (unless you think you really are wonder woman – you never know!), an electric mixer, a blender, or an immersion blender are all alternative methods to consider.

herb mayonnaise


  • Ingredients
    • 1 egg (at room temperature)
    • 2 tbsp lemon juice
    • 1 tsp rosemary
    • 1 tsp oregano
    • ½ tsp sea salt
    • 1 cup olive oil


  1. Add egg, lemon juice, rosemary, oregano, and sea salt to a mixing bowl.
  2. Whisk together with an electric mixer on low until well blended. Don’t turn off the mixer at any point during this process.
  3. While still whisking, slowly add in your olive oil. Slow is the key word here. Like, one little drizzle at a time slow. Slowly but surely, you’ll see the emulsion start to form. Once you see the emulsion forming, continue to add in your olive oil just as slowly until your mayonnaise reaches the desired consistency.
  4. Refrigerate in a glass jar and enjoy! Will last in the fridge approximately one week.


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Ask a Question 

  1. I’m so glad someone else ate mayo sandwiches! 🙂 A tip: if you use an immersion blender, you can dump everything into the jar and have perfect mayo in about 20 seconds. Just move it up and down and magic happens. Promise. Works every time.

  2. I, too, avoided mayo whenever possible in recent years. Now that I’ve tried this new mayo recipe, I have a smile on my face that I can use it to make the paleo ranch dressing. Nothing beats it! Thanks a bunch!

    Rating: 5
  3. Love love love! I can’t believe that this and the stuff that I can buy in the jar at the store go by the same name. So different! So yummy!

    Rating: 5
  4. I love this recipe. I tried another recipe that called for a stick blender, and it had 1 tbsp of water and some Dijon mustard in it, and it was so gloopy and sour, it was inedible. I am using olive oil for the added health benefits, and it does seem to want to stay a bit runny, even with this recipe here. Maybe this is me? Maybe this is the olive oil? Maybe I need to use more oil?
    It does firm up okay in the fridge. But it’s been this way twice, despite using a regular hand mixer the first time, and a whisk hand mixer the second. Also, with the other recipe I tried, perhaps this was partly the issue, too. My stick blender is metal, not plastic. Maybe that’s it? I’ve only done this recipe with either a regular hand mixer or a whisk hand mixer, and I’m new to the paleo game, so if anyone feels like passing on any tips, I’d appreciate it! I would like it if it came out a bit more thick.
    For my seasoning with this recipe, I used an awesome Tuscan blend the first time, made plain mayo the second, and both times I added some date sugar just to get it a bit sweeter. If you’re not on a strict “no ‘sugar’ of any kind” diet, and you like your mayo sweeter than this, date sugar is awesome. It’s only got one ingredient, dried ground dates, and date sugar has tons of awesome vitamins in it as a bonus.

    Rating: 5

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