This creamy Whole 30 mayo recipe can be made so quickly that if I am out of mayo for a recipe I whip this up just like any other step. I am not ashamed to say I once ate a whole jar of this mayonnaise in one sitting. I don’t even mean I got up and danced or added it to a sandwich. It was eaten straight from the jar because this Whole 30 mayo is that delicious. Also, this mayo only costs $3 to make. 1 egg + 1 cup light olive oil + mustard + salt + 1/2 lemon): $0.29 + $2.00 + $0.3 + $0.05 + $0.25 = $2.89/10 ounces.
Once you get the hang of this recipe it’s so easy you don’t even have to measure everything out. I can measure it all out by eye and don’t have to dirty anything but the blender and the jar.
What is the Whole 30?
Whole 30 is essentially a body healing reset to give your metabolism a restart. Once you have eliminated common allergens like wheat, dairy, and beans for 30 days you reintroduce them one by one to see how they feel. I view the Whole 30 as a way to heal and understand my body all at the same time. One of the best things about the Whole 30 is you don’t limit the amount of food you eat.
I avoided diet culture throughout my whole life until finding keto and paleo. Luckily I never went into a restriction mentality when it came to the amount of food I ate. Keto was like relearning a love for fat. I swear I have a French incarnate from how much thrill we get from eating butter.
When to Use Homemade Mayo During Whole 30
Whole 30 is used in 98% of the meals we eat during the Whole 30. You can dip green beans into it, dip hot dogs into it with ketchup swirled in, and even blend mayo into soup. We love to use mayo on these cilantro lime turkey burgers and for this whole 30 alfredo sauce. If you think about mayo it is made from eggs, oil, salt, and mustard. Restaurants use mayo in so many dressings that are creamy that it might be hard to find one that doesn’t use mayo. Oil is used in salad dressings and to cook with so often we rarely cook without it.
Mayo can become your best kitchen friend that you just so happen to consume over and over again. Best not to think about “best ingredient friends” too much. This whole 30 mayo recipe can easily become a staple in your kitchen even after Whole 30.
Mayonnaise is an epic and creamy way to add fat to every meal, which keeps you from getting hungry. The more fat you eat the more satisfied your body is. If you don’t believe me just try it for a week and see how you feel. You are the best way to learn your body.
Ingredients for Our Whole 30 Mayo Recipe
Egg – Using pasteurized or unpasteurized eggs is up to you. If the eggs are organic then you usually won’t run into any issues. We use unpasteurized eggs, eat mayo daily, and have had no issues.
Science time: In mayo, “Eggs and gelatin are among the foods that contain emulsifiers. In mayonnaise, the emulsifier is egg yolk, which contains lecithin, a fat emulsifier,” according to How Stuff Works.
Oil – You can use a few different oils and keep things Whole 30. From the Whole 30 website, “So, we ban the seed oils specifically off-limits according to the Whole30 “no grains, no legumes” rules (corn oil, rice bran oil, soybean oil, and peanut oil), and encourage you to limit your use of the others (like safflower, sunflower, canola, grapeseed, or sesame) at home, while not specifically excluding them on the program”.
We use extra light olive oil, high oleic sunflower oil, or just regular olive oil from Costco because it’s cheapest. If you use regular olive oil add wheatgrass powder to cut the flavor. Another option for whole 30 compliant mayo is avocado oil or fractioned coconut oil that stays liquid at room temperature.
Salt – Salt is Whole 30 so don’t worry about finding something compliant. We use Himalayan sea salt but any salt works.
Dijon Mustard – Mustard sometimes has sugar in it so be sure to check the label. We used Organic Valley Dijon. You can also use mustard powder instead. If using mustard powder use 1/2 a teaspoon in place of the mustard.
Mustard assists in stabilizing the mayo and adds delicious flavor.
Lemon Juice – Instead of measuring out lemon juice feel free to just cut the lemon in half and squeeze. You can use anything from medium to large lemons. If you get a small lemon use the whole lemon.
Lemon juice is also a stabilizer in mayo. You can also use vinegar for mayo, I just love the fresh burst of lemon flavor from fresh lemons.
Isn’t it beautiful how many ingredients can stabilize mayo to make it oh so thick and creamy?
Different Oils for Whole 30 Mayo Creation
High Oleic Sunflower Oil:
Recently I discovered that if the sunflower is high-oleic it can be as healthy as olive oil. It is also Whole30 approved according to this post by Melissa (the founder of Whole30). The taste is neutral and so it is delicious in mayo.
Extra Light Olive Oil
When making mayo we go for the olive oil from Costco. I drink olive oil straight from the jug. It’s blissing delicious. There’s a gourmet store that teaches you to taste olive oil like wine. You swirl it, smell it then inhale it. I highly recommend finding an oil store around and trying it. The adventure would make for an excellent self night or date night.
Most people find just olive oil too strong so an alternative to straight-shooting it is going with extra light olive oil. A possibility with olive oil is that it gets mixed with soy so check to see if on the bottle it says contains soy.
A brand I love to use is Pompeian Extra Light Olive Oil. They’re very clear about how it’s made and are NON-GMO verified and NAODA certified in quality. They mix olive oil with refined olive oil so you still get nutrients from the oil.
Avocado Oil:
Avocado oil is used often in Whole30 approved mayo brands. While the taste can be overpowering, it does make for a delicious Whole30 mayo. Personally, we prefer the high oleic sunflower oil as it is has a more neutral flavor.
Avocado oil does have epic health properties that make it stand out. The main one is a high smoke point so it is great for frying. Because of its close to neutral flavor, it’s a great oil to have around. We mostly use it in our air fryer and oven-baked things.
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How to Make Whole 30 Mayo
A lot of mayo is Whole 30 already as long as it does not have sugar in it and uses either olive or avocado oil. A lot of mayos use canola oil because it is cheap but studies show that canola can cause inflammation. If you are eating out it is used often so Whole 30 says it can be eaten then.
If you like to purchase mayo then a couple of brands that fit Whole 30 are Primal Kitchen Mayo, they even have a variety pack with chipotle mayo and Sir Kensington Mayo.
How to Use an Immersion Blender:
The best thing about using an immersion blender for making mayo is that you can just dump the oil straight into the jar. I have broken so many mayo recipes by slowly pouring in the oil while wishing I was doing something else besides slowly pouring. Something about standing there and doing the oil drizzle feels like waiting for water to boil.
Mason jars are the best way to make mayo because you can use the lines on the jar to measure and it fits the head of this immersion blender perfectly. Otherwise, look for a jar that barely fits around the head of the blender. If there is too much space the mayo will not emulsify and you’ll end up with broken mayo.
A vessel will usually now come with an immersion blender. Back in my day, the heads were smaller and I haven’t seen my old school version immersion blender for purchasing in a while.
If you don’t have an immersion blender: Feel free to use a blender or whisk the mayo by hand. Whisk all the other ingredients together and then slowly drizzle in the oil until emulsified. You shall have very strong arms the more you do this.
Does this really only take 30 seconds to make?
Since I make this mayo anywhere from once to three times a week it only takes 30 seconds to make. For your first time, it may take longer just when it comes to gathering your ingredients. To actually blend the mayo only takes about 15 seconds and at this stage, I could make it in my sleep.
Steps to Creation:
Here’s how to make this Whole 30 Mayo Recipe with pictures:
Time for mis en place (chef/French saying of getting everything in place so life is bliss when you cook). Get out your lemon and cut it in half. If you want extra lemon flavor you can also add lemon zest, but try the recipe without the zest first to get the base flavor. Measure out your salt, mustard, or mustard powder and lay out your oil and egg.
Squeeze in the juice of half a lemon.
Add the teaspoon of mustard.
Add the 1/2 teaspoon of salt.
Crack the egg on a flat service and add to the jar. If you want to play it safe to avoid any shell crack it into a bowl first.
Add the egg.
You can also crack the egg into a bowl to make sure no shell gets in. I usually don’t bother with this and if any shell does get in a finger gets it out easily.
Fill up a mason jar or another container with oil to the line directly above the 10 on the jar markings or add 1 to 1 and a quarter cup of oil to your container.
Make sure the container just barely fits the immersion blender. If there’s too much space between the walls of the container and the immersion blender this recipe will not work.
Stick the head of the immersion blender to the bottom of the jar.
Starting at the bottom of the jar immersion blend on the low setting. Gradually move the blender up and down but do not break the surface.
Once the jar is halfway emulsified start twisting the jar while holding the jar in place with the blender. This will help emulsify all of the oil
Once everything but the top is emulsified go ahead and keep twisting the jar while lifting the blender above the surface. At the last inch keep twisting until you see mayo burst through the edges of the blender. Repeat the twisting motion while going up and down until the mayo is fully emulsified.
Once fully emulsified knock the mayo off of the blender by hitting it against the jar.
The best way to clean the immersion blender is to blend it in hot soapy water. I usually do this in the old mayo jar or a pot that needs cleaning so I can get a two for one clean.
The mayo can keep for up to two weeks in the fridge.
For a delicious Whole 30 Alfredo that uses this mayo check out my 1 minute whole 30 Alfredo sauce.
30 Second Whole 30 Mayo Recipe
Ingredients
1 Egg
Juice of Half a Lemon (with zest if you want extra lemon flavor)
1 to 1 and a 1/4 Cup Extra Light Olive Oil or High Oleic Sunflower Oil or Avocado Oil - see notes
1/2 tsp Sea Salt or Any Salt
1 tsp Dijon Mustard or 1/2 tsp Mustard Powder
Equipment
Mason Jars - for older immersion blenders like mine 😉 .
Otherwise use the container that comes with the immersion blender as mason jars would be too small. Make sure the container just fits the immersion blender to where it is almost touching the walls of the vessel. If the vessel is too wide the mayo will not emulsify.
Instructions
Step 1: Set out your ingredients for easy life times. Get out your lemon and cut it in half. Measure out your salt, mustard, or mustard powder and lay out your oil and egg.
Step 2: Crack your egg on a flat surface and add to jar or container. You can also add it to a bowl then to the jar to avoid any shell getting in.
Step 3: Add in your salt, mustard, and lemon juice.
Step 4: Pour in the oil or use a mason jar and fill it up to the line right above the 10 marking.
Step 5: Place the immersion blender at the bottom of the jar and then starting on the lowest setting blend the mayo about halfway up without breaking the surface.
Step 6: Twist the jar as you blend to really emulsify that creamy mixture.
Step 7: Once everything but the top is emulsified slowly raise the immersion blender up until the top is coming out the edges of the immersion blender head. Continue to twist and emulsify until all of the oil is incorporated.
Step 8: Take the immersion blender out and knock off the mayo inside the head into the jar or container. If transferring the mayo to a mason jar use a spatula to get the most mayo out of the container.
Step 9: Store for up to two weeks in the fridge.
Step 10: Celebrate your own epicness.
Notes
1 cup is for very creamy and firm mayo while 1 and a quarter will be for thinner mayo. I suggest trying both and seeing what you like. High oleic sunflower oil is the most neutral oil with a slight nutty flavor. Extra light olive oil is also very neutral and has a slight olive flavor. Avocado oil is the least neutral flavor.
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