Fresh mayonnaise with ingredients for cooking homemade mayonnaise closeup

Creamy Homemade Mayonnaise

If you’ve never tasted creamy, homemade mayonnaise, then I’m about to ruin store-bought mayo for you forever! You can use this version in a variety of recipes that I’ll be posting later – including a Homemade Buttermilk Ranch Dressing that you won’t want to pass up!

The good news is that this is not only way healthier than the canola/soy/sugar/preservatives versions you’ll find in the grocery store (even in the health food aisle), it also tastes 100% better. As in, I could eat this with a spoon – or as a dip with veggies. Seriously. Try it!

1 whole egg (fresh, free-range eggs from the farm)*
2 egg yolks
1 Tablespoon Dijon mustard (not the spicy kind!)
1 Tablespoon lemon juice
4 cloves fresh finely chopped garlic
1 drop Young Living dill or rosemary essential oil (if you want this to taste more like “regular” mayonnaise, leave out the herb oils and garlic)**
1-2 drops Young Living lemon essential oil
1/4-1/2 teaspoon Himalayan sea salt
1/4 teaspoon white pepper
1 cup avocado oil (you could use olive oil, but it will have a distinct “olive” taste)
1 T. whey (optional – along with the essential oils, helps the mayo to last longer)

Combine the eggs, mustard, lemon juice, salt, and white pepper in your blender or food processor. Then with the blender or food processor running on a low speed, start adding your oil very, very slowly in a very thin, slow stream. If your food processor has an insert with a tiny, pin sized hole in it, you can use this to pour your oil into. This will allow the oil to be added in a thin, even stream so that it is incorporated into the creamy mixture.

Continue blending until all the oil is added. Add essential oils after transferring mayonnaise to a glass or stainless steel bowl.

Makes about 1 1/2 cups. Store in an airtight container in your refrigerator for up 10-14 days. You can add 1 Tablespoon of whey to preserve it for longer.

*I would not use this recipe if I didn’t have access to fresh eggs from free-ranged chickens from a source I trusted. I cannot recommend consuming raw eggs from the grocery store. Besides, free-range eggs taste way better anyway! Find a source!

**I only recommend using Young Living Therapeutic Grade (YLTG) Essential Oils in this recipe, since they are pure enough to be ingested, and lower quality oils may be toxic.


To get started using therapeutic-grade essential oils with your family, I recommend purchasing Young Living’s amazing Premium Starter Kit & get personalized help from me! Learn more here.

By the way, I am not a doctor – just a mom who uses essential oils in her own family. Please know that any information provided on The Common Scents Mom is for educational purposes only. It is not intended to prescribe, diagnose, treat, cure, or prevent any disease, nor replace current medical treatment or drugs prescribed by your healthcare professional. The statements made have not been evaluated by the U.S. Food and Drug Administration (FDA). It is your responsibility to educate yourself and address any health or medical needs you may have with your physician. Please seek professional help when needed.

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