Make Gluten-Free Mayonnaise With Your Food Processor

Fresh homemade Mayonnaise with egg, whisk, and bottle of oil on an old wooden table

 Qwart/Getty Images

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 32 servings
Nutrition Facts (per serving)
94 Calories
10g Fat
0g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 94
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 28mg 9%
Sodium 31mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 1g
Calcium 5mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you've ever tasted homemade mayonnaise, you know that the rich flavor and silky texture are nothing like what we buy at the grocery store. There are many good reasons to learn how to make homemade mayonnaise. First and foremost, it's incredibly easy and calls for ingredients that most of us have on hand every day. Use a food processor to make homemade mayo in less than five minutes. If you don't have a food processor, try an easy recipe that uses an immersion blender (stick blender).

Another advantage of making homemade mayonnaise is that you can choose your own high-quality ingredients such as fresh eggs, healthy oils, and seasonings. You can even make homemade organic mayonnaise if you want to. Most store-bought mayonnaise products are made with soybean oil, which may contain genetically modified organisms. It is important to use pasteurized eggs in recipes that call for raw eggs because raw eggs are a known source of salmonella bacteria


  • 3 large pasteurized egg yolks, room temperature
  • 1 teaspoon prepared mustard, either Dijon or traditional yellow mustard
  • 1 1/4 to 1 1/2 cups neutral salad oil, such as light olive oil, grapeseed oil, canola, safflower oil, peanut oil (If you prefer a stronger olive oil flavor in your mayonnaise, use half extra virgin olive oil and half neutral flavored oil.)
  • 1/4 teaspoon Kosher salt or sea salt
  • 1/4 teaspoon freshly ground pepper, preferably white
  • Juice of 1/2 lemon
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons water
  • Optional: pinch cayenne pepper

Steps to Make It

  1. Place egg yolks and mustard in the bowl of the food processor. Turn power on and begin to add the oil through the feed tube, drop by drop at first. It is extremely important to add the oil very slowly at the beginning of the processing. As the mayo mixture begins to emulsify (or thicken), you can start to drizzle the remaining oil into the food processor.

  2. When the mixture becomes thick and creamy, add the salt, pepper, lemon juice, vinegar, water, and pinch of cayenne, if using. Pulse just until combined.

  3. Store your homemade mayonnaise in a glass jar in the refrigerator. It will keep for up to one week, depending on the freshness of the egg yolks used.

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.


  • If the mayonnaise gets too thick, beat in a little more water or lemon juice until it is the right consistency. If the mayonnaise separates (the oil separates from the water), beat an additional egg yolk in the blender or a clean bowl and add the mayonnaise to it, one spoonful at a time, beating continuously until it is incorporated.
  • If you are not comfortable using raw eggs for fear of salmonella, you can use irradiated eggs, available in most supermarkets. Remember homemade mayonnaise is at greater risk of spoilage than commercial mayo, and follow mayonnaise safety tips.