Homemade Whole30 Mayo takes less than 60 seconds to make and taste better than store-bought. With only 5 simple ingredients, this mayonnaise recipe will become a Whole30 staple in your refrigerator.
Homemade mayo was one of the first recipes we learned to make in culinary school. Before that, I didn't actually know what mayonnaise was. And, it wasn't until my first round of Whole30 that I really became a mayo fan.
Most of the time, I buy Whole30 avocado oil mayo at the grocery store. I buy the large jar from Costco, and usually, it's cheaper than making it myself. While grocery shopping recently, I found an inexpensive and good quality avocado oil on sale. I decided to stock up and was quickly reminded how much better homemade mayo taste. Plus, it's super simple to make! In less than 60 seconds, we'll have mayo. Let's get started!
What is Whole30 Mayo
Mayonnaise is made by combining {emulsifying} oil, eggs, and acid {vinegar or lemon juice} to create a thick sauce.
Most mayonnaise you buy in the grocery store is made with soybean oil. Soy is not allowed on Whole30 or Paleo, so most Whole30 and Paleo mayo are made with avocado oil. Avocado oil has a neutral flavor, unlike coconut oil or extra virgin olive oil. Plus, avocados have healthy fats.
The second ingredient in mayo is eggs! Raw eggs. I know that seems scary - eating raw eggs, but there are a few opinions. First, always buy fresh, good-quality eggs. I wouldn't use the egg that's been in your refrigerator for a month. If using raw eggs freaks you out, you can purchase pasteurized eggs. These are cooked slightly to kill any bacterial, and you can find them in most grocery stores.
We used raw eggs in culinary school, and I use them at home. I've never had a problem. Use what you're comfortable with.
How to make Homemade Whole30 Mayo
You only need 5 simple ingredients and an immersion blender, food processor, or blender to make homemade mayo.
To start, you'll need the following ingredients:
- Neutral flavored Oil - For Whole30 or Paleo mayo, use avocado or light olive oil
- Egg - room temperature
- Lemon Juice
- Salt
- Dijon Mustard - this helps the mayonnaise emulsify. {It's optional - I actually forgot to add it to when photographing this recipe. If using a blender or food processor, I wouldn't leave it out though. It really helps emulsify the oil and eggs.}
I prefer to use the immersion blender {<- this is the one I have. It's great and under $40} for this recipe, but a food processor or blender works too.
Immersion Blender Method: To start, add all the ingredients to the jar. Place the blades of the handle blender directly over the egg and turn it on. Hold in place until the oil starts to turn white, then slowly start to move the blender up and down.
Continue until the mixture is thick and all the oil is emulsified. The process takes about 60 seconds.
Stop once the mixture is a thick white color.
Food Processor and Blender Method: Add the egg, salt, lemon juice, and mustard to a food processor and pulse several times to combine. Set the food processor or blender to low and slowly stream in the oil. Once all the oil is added and the mixture is thick, turn off the mixer. Place the mayonnaise in a jar and store in the refrigerator until you're ready to use.
Prep Tip: You can make the mayo with an immersion blender in a wide-mouth mason jar. Once it's blended up, add the lid and place it in the refrigerator. No extra bowls to clean!
Mayo Variations
Now that you know how to make basic mayo, let's talk about how you can jazz it up!
- Spicy Mayo - Add a little hot sauce or sriracha. Great on burgers, sandwiches, sushi, or stir fry {Whole30 Yum Yum sauce}
- Tartar Sauce - perfect with breaded or baked fish
- Poppy Seed Dressing
- Roasted Red Pepper Aioli
- Roasted Garlic Aioli
Make-Ahead and Storage
Homemade mayo is perfect for make-ahead and lasts in the refrigerator for a week. Store in an airtight container - I like to use a mason jar! That way, it's ready to use in protein salads, deviled eggs, or salads throughout the week.
Questions about Mayo
This can happen if the oil is added too fast to the food processor or blender. The key to mayo is to pour the oil in a small stream - very slowly. Too fast and the mixture will not come together. If this happens, you can try to add a teaspoon of hot water to the mixture and blend again.
The mustard helps the oil and egg emulsify together. You will have a higher chance of the mixture breaking or separating, but it could be left out. You will not taste the mustard in the mayonnaise. {I highly recommend adding it if making this in a food processor or blender as the chance of it separating is higher if the oil is added too fast.}
If you're not doing Whole30 or Paleo, you can use any light flavor oil in this recipe. Canola, sunflower, safflower, and grapeseed will all work. Avoid strong-flavored oils like coconut or extra virgin olive oil.
How to use homemade mayo
A few of my favorite uses include Whole30 Deviled Eggs, Dairy-Free Tzatziki Sauce, Roasted Red Pepper Aioli, Tuna Salad, and Whole30 Coleslaw.
Like this recipe? Don't forget to Pin it! Also, check out our Instagram, Facebook, or YouTube Channel for cooking demos and more. Plus you can also see what I am pinning on Pinterest for more Whole30 and Paleo recipe ideas!
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Whole30 Mayo
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Diet: Gluten Free
Description
Homemade Whole30 Mayo takes less than 60 seconds to make and taste better than store-bought. With only 5 simple ingredients, this mayonnaise recipe will become a Whole30 staple in your refrigerator.
Ingredients
- 1 large Egg - Room temperature
- ½ tablespoon Dijon Mustard
- ½ tablespoon Lemon Juice - about half a lemon
- 1 teaspoon Salt
- 1 cup Oil - see notes below
Instructions
Immersion Blender Method:
- Add all the ingredients to a jar and place the blades directly over the egg yolk.
- Turn the blender on low and hold over the yolk until the mixture starts to turn white.
- Next, slowly start to move the blender up and down in the oil.
- Continue blending, moving the immersion blender around slowly to emulsify all the oil - this takes about 60 seconds. Stop when the mixture is thick and there is no separated oil left in the jar.
- Store in an airtight container in the refrigerator for one week.
Food Processor or Blender Method:
- Combine the first 4 ingredients in a food processor or blender. Cover with the lid and turn to the lowest setting.
- Very slowly start to drizzle in the oil. {Pouring in the oil too fast can cause the mixture to separate or not emulsify properly}
- Continue pouring until all the oil is added and the mixture is completely combined.
- Store in an airtight container in the refrigerator for one week.
Notes
Use a light flavored oil for the mayonnaise. Avocado and light olive oil are great for Whole30 and Paleo versions. If you're not doing Whole30 or Paleo, Canola, Sunflower, Safflower, and Grapeseed are also good choices.
Avoid strong flavor oils like coconut, extra virgin olive oil, and sesame seed.
Store mayo in an airtight container or mason jar in the refrigerator for up to 7 days.
*Estimated calories below*
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Category: Condiments
- Method: Immersion Blender
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 128
- Sugar: 0g
- Sodium: 155.5mg
- Fat: 14.3g
- Saturated Fat: 1.7g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0.4g
- Cholesterol: 11.6g
Keywords: homemade mayonnaise, how to make mayo with immersion blender, how to make whole30 mayo
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