Mayo How-To Video

I’ll  be updating my original mayo post soon with this video and some helpful tips I’ve gathered from the 296 (!) comments on that post.

Until then, feast your eyes on our first how-to video! Big love to Dave for planning the shot list and shooting the video, being a supportive director, writing the theme music, and doing all of the editing—and hugs of thanks to Jude of SmartSexyPaleo for providing moral support and encouragement during recording of the voice over.

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Spicy Coconut Mayo

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Homemade Paleo Olive Oil Mayo

Update September 15, 2015: The traditional blender method below works great, but you can make it even easier and faster with a stick blender. Place...

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  • Ann Wendel says:

    Let the egg & lemon juice cuddle up & be friends… I love it! You are too cute! Can’t wait to try this.

  • Stephanie says:

    Love this recipe. Turns out perfect every time. Thanks for sharing!

  • Angela says:

    How awesome are you???? I absolutely love your book. Thank you so much!! 🙂

  • Chelsea says:

    Thank you! I’ve thought about making your recipe for mayo about a dozen times since getting “Well Fed” but always fear it going wrong. It doesn’t look scary at all!

  • Monique says:

    Totally awesome video! I’m inspired to try my first homemade mayo. I’ve been nervous about the raw egg bit, but it looks so easy… and the ingredients list on commercial products give me the chills.

  • Vicki says:

    I have done it just like this but used half olive oil and half coconut oil and it came out great!

  • Devon says:

    Soooo Good! Thanks for the video, have been playing (lime juice!) with the recipe since I got your cook book.

    Off to make some czech meat balls…

  • Ehsa says:

    Oh wow! wow! wow! I too have read your mayo recipe, but was too intimidated to actually try it. This video makes it all clear. Wonderful, wonderful! My first batch turned out great! Thank you so much … hope more vids are on the horizon … they so suit you & your deal. Bravo to Dave, too & and a big hello to Smudge!

  • Morten G says:

    You can’t buy pasteurized eggs / egg yolks in the US?
    I know you can’t in the UK but you can find it in any supermarket in Denmark.

  • Holly says:

    Oh you’re just too cute! Love the vid.

  • Hannah says:

    Nicely done! Love the tips at the end. I am getting over my fear of the camera and starting to post videos of me in the kitchen too. You go girl!

  • Nicole says:

    excellent how to video and so helpful. thank you.

  • Erin says:

    Hi Mel!
    Awesome video!
    A trick that I use to make the oil drizzling a little easier is put the oil in a travel coffee mug with a top that has a tiny opening, that way you are forced to drizzle the skinniest little drizzle ever! it works every time!

  • Supers says:

    I still have not made mayo – but will give it a go after this video. It really is that easy!

  • Kate says:

    Thank you for doing this! I’ve had two failed attempts at making mayo, but I’m determined! I’m doing this tomorrow. You’re the best!

  • barb says:

    You are fab! Love the video and your bangs!

  • Lady A says:

    I’m dying to get a blender or a food processor so I can finally make your mayo. And sunshine sauce! I’m desperate to try the sunshine sauce. Thanks, as always, for the amazing recipes.

  • Amy says:

    I just made this mayo and I could cry, it came out so great! And it is hands down better tasting than any mayo I’ve had before. I saw this recipe not long ago (didn’t see the video, though!) and bought Well Fed yesterday. I’m starting my first Whole30 tomorrow and am doing all the prep work tonight.
    I cannot thank you enough for spelling this out so well. I’ve tried at least 4 times before to make my own mayo but couldn’t get it right and was about to give up. It’s a lot of olive oil to waste!
    I’m going to be making this for everyone in my family now 🙂

    • Cindi Good says:

      I’ve tried this recipe 3 times…all failed! I have a blendtec blender and they have a similar recipe…even that didn’t work. I drizzle so slowly. I was wondering if you could help… I’m wondering if my blender speed is too high? Melissa’s blender speed in the video seems slower than mine. HELP! I would LOVE to successfully make mayo…

  • Rachna says:

    I just made this and loved it! Thank you:)

  • Scott says:

    Love the end. Your smile was priceless. Great video.

  • Linda says:

    Love the book, but how awesome is the video! It’s like you’re helping me in the kitchen with my copy of the book! Perfect version of “you know how you could do that!”

  • Mel Goss says:

    I have made this mayo so many times! It’s awesome!! So cool that you’re making these videos!

  • Christina K. says:

    Thank you x a million!! Your video finally gave me the courage to try making my own mayo. Haven’t tried it yet, but it looks (and smells) fantastic. I brought some tuna salad for lunch today so I’ll let you know how it turned out. Thanks again!

  • Kelly R says:

    I made this delicious mayo several times before having MANY, MANY mayo fails in a row. I followed the same steps and was patient, but still my mayo did not prevail. Then I switched to the food processor and all was well in my creamy, mayonaise filled world again. Since the switch (about a dozen batches ago), I have yet to fail. 🙂

    If you aren’t having luck with your blender, try the food processor!

    • Cami Sebern says:

      When i did my first whole 30 in May, the first thing i made from Well Fed was the mayo and it turned out perfectly. Unfortunately each time i have tried since, it is runny and separates. I have been using the blender, but just got a new food processor so will give that a shot. Wish me luck!

    • Cindi Good says:

      Ok, I will try a food processor. I’ve tried 3 times, and they all failed…Thank you so much for the tip!

  • Cathy says:

    what a coincidence! i just made your mayo recipe this weekend, and hadn’t even seen your video posted. i love the recipe, and am happy that you stressed using a less expensive oil, as the thing i usually dislike about homemade mayos is the really strong olive oil flavor. but, i could have eaten the whole batch of this mayo right from the blender! and, your scotch egg recipe was also a big hit this weekend. as always, thank you for recipes that not only sound good on paper, but work well in reality!

  • SJ says:

    I made this from your cookbook the other day on my lunch hour and felt like a domestic diva! Thank you so much for your cookbook and all the awesome recipes! I’m eating BBQ Pork Fried Rice as we speak for breakfast because I’m Paleo like that 🙂 Thanks again awesome video!

  • Sarah says:

    Yea! You taught me how to make mayo after many frustrating attempts.

    I just wanted to advise that anyone with a VitaMix or BlendTec super duper blender should not use it to make mayo. Use a food processor. The turbo blenders go so fast that it creates heat and it’s just a huge, hot mess.

    Thanks so much! Happy to have awesome mayo now.

  • Mel says:

    Thank you so much for the sweet words, everyone. And congratulations to all of you that have enjoyed mayo success. YUM!

    And to echo what Sarah said: use low on a regular blender or use a food processor — a super-powered blender runs too hot.

    • Angie says:

      Mel I used my Vitamix last night to make the mayo and it turned out fabulous! I think the secret was to keep it on 1 and low the entire time!
      Thank you so much for this video and all your tips and honesty!

      • Suzanne says:

        I used my K-Tec Blender and it thickened up, about a third of the way through the cup of olive oil. Almost burned up my blender! Does that mean I can stop and use less oil? Anyway, I kept going and the mayo was THICK and AWESOME!

  • Samantha says:

    Me and mayo have a love/hate relationship. It turns out right about once every five times I try to make it. I can’t figure out why sometimes it works and sometimes it doesn’t even though I change nothing. Could it be my blender?

    • Mel says:

      I’m really not sure — could be the blender, could be the acidity of your lemon juice, or the size of your egg.

      You might be more successful if you cut the oil back to 3/4 of a cup or so… sometimes the emulsion just can’t take on the full cup of oil. Maybe try that?

  • Sallie says:

    I’ve been making your mayo since I picked up your book in May. I LOVE IT and make it every week. Your directions are spot-on. Yesterday when I was gathering my ingredients to make a fresh batch I noticed I was running low on oil. I subbed in a quarter cup of BACON FAT (!) for the oil and it was A-MAZING. I may make it that way all the time now. YUMMY. Oh the possibilities now for salad dressings, dipping sauce, to eat with a spoon…

  • elaine! says:

    LOVE YOUR MAYO!!! I always have some in my fridge. And who knew, it’s just as easy to make in a standing blender as it is with an immersion blender. I’m too impatient to let the juice and egg cuddle up… so I usually coddle my egg (boil for 1 minute) and it comes out great every time.

    This is a fantastic first video. Show your steam sautéed veggies next! I always wonder if I’m doing it right. 🙂

  • Vitaly Sender says:

    I’ve been making this mayo (with one tiny alteration: yolks instead of whole eggs) regularly for the last few years now. It’s amazing! Goes well with basically anything, can’t get enough of it 😀

  • Jeni says:

    Great video! Thanks for this. Your mayo recipe is my favorite, no-fail mayo recipe that I recommend to everyone!

  • Great video! I was making a mess by running the blender at a higher rate so it’s good to see that it’s not necessary. I love the mayo and not having to de-grease the entire kitchen is a plus!

  • Shannon says:

    I love this mayo so much. So creamy, lemony, and lovely. I’ve made it a few times from the well fed book. And used it to make chicken salad, blt wraps, dressings, etc. It rocks my world and so do you! Thanks!

  • Jade says:

    Awesome video! Right to the end 😉

  • red_leather says:

    Mel, I’ve yet to have a successful mayo! I love all your recipes, (I made a couple of Meatzas this week and they were so good I had the leftovers for breakfast) but this one just hasn’t ever worked. If I manage to get it to come together I’ll do a happy dance. It looks so much better than store-bought!

  • Ali says:

    My mayo turns out perfectly every time!
    I get around the raw egg whites by using 1 yolk and the equivalent of 1 egg white from a carton (pasteurized pure egg whites). Yeah, there’s probably some raw egg white residue on the yolk but I figure it’s better than nothing 🙂

  • Brian says:

    Great video. We’ve made mayo from your recipe 30 or so times since we bought the book. Always comes out a little thicker than your example in the video but it sure is good. Love your blog too.

  • Linda says:

    When I first started making this awesome recipe, my son noticed the mess I was making with trying to pour the oil into the small blender opening. He came up with the idea of sticking a funnel in the hole! Smart idea!

  • Robin says:

    I DID IT!! Ok, it took me two tries, but I’ve got a beautiful jar of mayo in the fridge, and egg salad on my mind!

    My first batch failed because my measuring cup was too full to be able to drizzle… I got a big glop of oil at the start and I was doomed. Second time I used a bigger measuring cup so I could have more control. Voila! Thank you, thank you for the recipe!

  • Ruth says:

    Thanks for the video – like other commenters it’s given me the push to try making my own mayo (which came out fine!).

    Thanks also for Chocolate Chili, Brining chicken (who knew?!?) and Cumin Roasted Carrots. In the few months I’ve owned it, Well Fed has easily become my most used ever cookery book. In fact, thank you for turning me into someone who cooks.

    • Mel says:

      Congrats on your mayo success… and on becoming a cook. YAY! Thanks for this comment; made my day. Hope you keep having fun in the kitchen!

  • Aimee says:

    No slow pouring needed! Just find a paper cup that fits snuggly in the hole of the blender lid. Use a toothpick to poke a hole in the bottom. Blend to first ingredients then pour the rest of the oil into the paper cup where it will drizzle in perfectly on its own.

  • Sara-Marie says:

    I was hesitant at first to make this mayo, but I tried it last night and it was a huge success!!! Used it to make some delicious cilantro curry chicken salad. Thank you for the video – it really helped me take the plunge to give the recipe a shot!


  • Penny says:

    I just made my first batch of homemade mayo and it was a success. Not sure how good it will be in my tuna but I will find out tuesday! Yippee.

  • Karen B says:

    I made my first batch yesterday (and it came out beautifully last night, and was nice and thick today), and had also made some of your best chicken ever. Tonight I was lazy and chopped that chicken, some red onion and a hard boiled egg, and mixed my home made mayo with those ingredients.
    Eating my chicken salad a la Mel was a joyous experience, and I will never eat store bought mayo again. Thank you for making it not scary to try.

    • Mel says:

      Right on! Congrats on your mayo success! I love having a batch in the fridge for just the reason you describe: lazy lunches and dinners! YAY!

  • Alison says:

    Hi! Love your mayo recipe!! How long can I keep it in the fridge? I just started using a food saver and it has a jar attachment. I am thinking of doing that for the mayo. But, I wanted to get an idea of how long it can last. Thanks!

  • Cindy says:

    It is a miracle!!!! I have been trying to figure out how to make homemade mayo for ages and could not figure it out. I watched your video and followed it exactly and VIOLA – perfect mayo!! Not sure how to thank you enough but as a small token I just went online and bought your book! Looking forward to more magic!!!

    • Mel says:

      Cindy, congrats on mayo success! So glad you found the video helpful, and I hope you’re savoring every luscious bite of the mayo. YUM!

      Thanks for buying Well Fed! Enjoy the recipes!

  • Allie says:

    Yay 🙂 I just made my first mayo.

    I got lucky:

    I just bought a hand blender and unfortunately I’m only supposed to run it for 1 minute at a time.

    Half way through the oil though, the emulsion was so thick that it wasn’t even turning over and the oil was just sitting on top so i had to stop pouring oil and use both hands to hold the cup down and pump the blender.

    Then my blender started making a weird noise and I realized I’d had it going for too long so I… dun dun dun… dumped in the oil in small intervals, running the blender on low in between (to pump it because it was so thick) and it turned out perfect!

    I read someone else’s comment saying that the hand blender is so good you could just dump everything in at once. I might have to try that next time because of that unfortunate one-minute time limit.

    either way, I have beautiful mayo! yay!

  • Ericka says:

    Love this recipe! It is by far the best mayo I have ever had…and I love mayo. I kept taking it out of the fridge to look at and boast to the kids, “I made this!” Thank you, thank you, thank you! This has been a real blessing for week 1 as we begin our Whole30 as a family. Thank you!

  • sha says:

    thanks for this! i have made mayo several times now and have not (knock on wood right here) had it break once! i cant go back to HELLmans’s ever again. i saw on a traditional cooking site that if you add some whey and let it sit for a couple of hours on the counter that it lasts a lot longer. i have been doing double batches and can sometimes get 3 weeks to a moth out of it….if it lasts that long!
    p.s. well fed is on my christmas list and its the one thing that i keep reminding EVERYONE that i just gotta have!

  • Lisa says:

    Perfect, delicious mayo…first try!! Thanks for the recipe!

  • Kate says:

    thank you thank you thank you!!! I made yummy delicious mayo on the first try after watching your video! And….I totally asked for Well Fed for Christmas! Can’t wait to try more recipes!

  • Monique says:

    Dear Melissa,

    After being too chicken to make homemade mayo (raw eggs, eeek! what if it doesn’t work, eeek!) for over two years of being primal, your video convinced me to try it. Because your easy to follow video took the fear of failure out of the equation. I just mixed up my first batch in the Vitamix and it’s absolutely amazing. The creamiest stuff I’ve ever seen. Thank you so much for this video! 😀

  • Mara says:

    Doing my first Whole 30 (on day 11!) and made your mayo and ranch dressing-delicious! Thanks so much for the great recipes and mayo how to video-it was really helpful. Was introduced to your site by my Crossfit coach-so glad she passed it along!

    • Mel says:

      Congrats on Whole30-ing! Glad you like the mayo — crazy easy, right?! Happy 2013 to you!

      • Mara says:

        It was so easy! On day 15 now, going much better. The first week was brutal-my husband said he was going to lock me and all my girls from the gym in a room and see who came out, Fight Club style…guess I was a tad angry those first days?!?

        Made your tarragon turkey salad, but with chicken ’cause that’s what I had, and it was also fabulous.

        Hope your bad week is behind you and this week is great!!

  • Heather says:

    How long does homemade mayo stay good for?

  • David says:

    Made this for first time today. Perfect! Creamy deliciousness! Thank you

  • KC Jones says:

    I was just recently told about something that been named “the great olive oil scam”. If I understand it correctly (I haven’t done my own research…), olive oil companies are using the same tank for their evil vegetable/corn oil with their olive oils. So you’re really not getting pure olive oil at all! Ouch! Supposedly, only a few companies use separate tanks, mostly Californian olive oil companies.

    This really shocked me, but I don’t know if this is old news or what.

    Speaking of which, in light of this recent news, I tried making coconut oil mayo. I wasn’t expecting it to be as good as your original recipe, but it was delicious! It was a tad sweeter than your recipe, but you could totally add other spices to off-set that sweetness.

    (And sorry for the comment-turned-life-story.)

  • Anne says:

    Really looking forward to trying this! A question about the safety of raw eggs (I couldn’t find it addressed above). I’m concerned about salmonella. I see there are retailers for pasteurized raw eggs — is that what I need? Thanks!

    • Mel says:

      I’ve been making this for years and have had no issues with raw eggs. Even Cook’s Illustrated says that raw eggs are OK, but there are some things to keep in mind:
      – use pasteurized eggs
      – make sure the shells are clean and have no cracks or nicks (that’s where germs can gather)
      – when you crack the egg, try not to allow contact between the yolk/white and the outside of the shell

      If you’re worried, you can use something like egg beaters, but those are not paleo because they include other ingredients.

  • Kim says:

    I just made this and it is so yummy. To get a slow drizzle, I used one of my small tea pots…it was glorious!!!!

  • Meghan says:

    I normally am completely annoyed by recipe videos unless they are showing a tricky technique. (Do we really need a video for everything? Sometimes words are more than sufficient.) But this one was great! Perfect length, no extra talking and helpful.

    • Mel says:

      THANK YOU! I’m somewhat anti-video, too. (I’m old! Heh.) My goal with this was to show how to do it without it taking too long — glad you liked it!

  • Amber says:

    I have made this mayo 100 times, and I love the recipe!


    I’m doing the whole 30 right now and had to quit. Could NOT do without pepto and tums.

    So please, everyone, be careful.

    P.S. do the whole30. It’s my second time and it makes you feel like a million bucks… usually.

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