Clean Eating Mayonnaise

No, this isn't a dream. This is clean eating mayonnaise at it's finest. Yum!

Course Condiments
Cuisine American, French
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Yield 16 servings (approximately 1 cup total yield)
Calories 15 kcal
Author The Gracious Pantry


  • 1 cup oil
  • 1 tbsp. apple cider vinegar
  • 1/4 tsp. salt (I use Real Salt - see link above)
  • 1 large pasteurized egg yolk
  • 1 tbsp. water
US Customary - Metric


  1. Place all ingredients in a tall jar or cup that fits your immersion blender.

  2. Using your immersion blender, blend for less than 30 seconds until you have mayonnaise.

  3. Store in refrigerator immediately and up to 1 week.

  4. Storage Notes: There are varying opinions on the shelf-life of homemade mayonnaise. Some people won't keep their mayo longer than three days no matter what, while others say it expires when the date on the egg carton says so. I have found that a week is just about right. You'll notice a slight change in flavor, consistency and sometimes even color when it starts to turn. But above all, please keep it in the fridge at all times! There are also plenty of folks out there that do not use pasteurized eggs. That is your prerogative. With a little one at home, I tend to err on the side of caution and use the pasteurized eggs for this.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition Facts
Clean Eating Mayonnaise
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 11mg4%
Sodium 30mg1%
Vitamin A 15IU0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.