I was introduced to the magic of homemade Whole30 mayo when I did my first Whole30 round 2 years ago. It was quick and easy and saved my life when I thought I was destined to eat bland food for a month! I’ve now made this mayonnaise so many times I’ve lost count, both on a Whole30 round and off. I probably should have called it “homemade mayonnaise” and left it at that, but I wanted the whole30 compliance to be front and centre for my friends embarking on a round. This mayonnaise is made with an immersion blender (or a stick blender, as we call them) and comes together in around 2 minutes. Probably even faster really. All you need is 5 everyday ingredients - olive oil, egg, lemon, dijon mustard and some salt. This mayonnaise recipe is foolproof. I’ve honestly never had a batch that didn’t work by following these instructions. The only problem I’ve ever encountered is using too strong tasting olive oil. You’ll want to be careful to use a neutral or light tasting oil. I love to use a light olive oil but if it’s too strong tasting the mayonnaise will be bitter, and no one wants that. I suggest giving your olive oil a bit of a taste test first. You could always try avocado or grapeseed oil instead if you’re worried your olive oil will be too overpowering.
WHY YOU’LL LOVE THIS RECIPE…
Quick and Easy. Ready in minutes. Foolproof method.
IS MAYO OK ON THE WHOLE30?
Mayo as a condiment is absolutely ok on the Whole30 but the regular mayonnaise that you buy from the store probably won’t cut it during a whole30 round. These usually have extra fillers that aren’t compliant, and are therefore best to be avoided. Of course you may be able to find some compliant Whole30 mayonnaises at specialty stores, but given how easy it is to make your own at home using this whole30 mayo recipe there’s no need to bother with hunting. Just grab your immersion blender and a handful of ingredients and we’re ready to go!
INGREDIENTS
Here are the 4 simple ingredients you’ll need to make your own mayo at home. Full measurements are listed in the printable recipe card at the end of this post…
Egg Olive Oil - MUST BE LIGHT TASTING or you can use a neutral oil like avocado oil (compliant) or grapeseed (not whole30 compliant but delicious) instead. Lemon Dijon Mustard - make sure it’s compliant if you are on a round (not white wine) or you can use Mustard Powder / Ground Mustard instead. Salt
How to Make Whole30 MAYONNAISE - Step by Step
Crack egg into the base of a jar that’s mouth is wide enough to fit your immersion blender, or alternatively into the cup attachment for your blender, making sure the yolk doesn’t break. Add dijon, a pinch of salt and lemon juice. Gently pour in the cup of oil, taking care not to break the yolk.
Insert the immersion blender so it’s touching the bottom of the jar, making sure the blades completely cover the yolk. Blend for 20 seconds without moving, until the majority of the jars contents now resemble mayonnaise - white and thick. There will be some oil not incorporated at the top and that’s ok. Move the stick blender up and down to incorporate it. Taste, then season with more lemon juice or salt if required. Push the blender back through the mayo to ensure all is incorporated.
Serve immediately or store in a sealed glass jar in the fridge.
Storing Advice
I always go on the conservative side when recommending shelf life timeframes, so let’s say 1 week to be safe. This of course assumes you used eggs that weren’t just about to expire, and store your mayo in an airtight jar in the fridge.
Tips for making this recipe
MUSTARD - Make sure your dijon mustard is compliant. If not, just sub for ground mustard / mustard powder. RAW EGG CONCERNS - If you’re worried about using raw egg be sure to purchase eggs marked as “pasteurised”. These eggs are heated at a temperature to remove harmful bacteria. MAKE IT IN A JAR - The easiest way to make this mayo is to do it in the jar you intend to store the mayo in. The jar will need to have a mouth that is just wide enough to fit your immersion blender. Avoid a jar that is overly large for what you need it for (e.g. a 1L / 1qt jar would be far too large). If you don’t have a jar that would fit your immersion blender, just use the cup attachment that came with your immersion blender and transfer the mayo to a jar once it’s ready. USE A NEUTRAL OR LIGHT TASTING OIL - I can’t stress this enough. If you use a strong flavoured olive oil your mayo may turn out bitter and no one wants that. Use a very light tasting olive oil (you can even give the olive oil a taste first to confirm) or opt for more neutral flavoured oils like avocado oil. Grapeseed oil would be another great option for homemade mayo if you aren’t doing a whole30 round, as it isn’t compliant. MAKE SURE YOUR IMMERSION BLENDER IS ON HIGH - Using a lower setting may cause the egg not to emulsify. DON’T BREAK THE YOLK - Don’t break the egg yolk until you are blending. Be careful when you are pouring in the rest of the ingredients that it doesn’t break. DON’T MOVE THE BLENDER - When you start blending, be sure not to move the blender for 20 seconds, or until the majority of the jars contents resemble mayonnaise - thick and white. Then you can slowly move it up and down to incorporate the remaining oil. TASTE TEST - Give it a taste and if it needs more lemon or salt, add it in then give it a quick blend. MIX IT UP - Try adding some of your favourite hot sauce in with this mayo for an easy spicy mayo. STORING - store in a sealed glass jar in the fridge for up to a week.
HOW TO USE YOUR IMMERSION BLENDER MAYONNAISE
Mexican Chicken Burger {Whole30, Paleo} Sweet Potato Wedges Crispy Baked Potato Wedges Carrot and Zucchini Fritters Grilled Chicken Burger
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MUSTARD - Make sure your dijon mustard is compliant. If not, just sub for ground mustard / mustard powder. RAW EGG CONCERNS - If you’re worried about using raw egg be sure to purchase eggs marked as “pasteurised”. These eggs are heated at a temperature to remove harmful bacteria. MAKE IT IN A JAR - The easiest way to make this mayo is to do it in the jar you intend to store the mayo in. The jar will need to have a mouth that is just wide enough to fit your immersion blender. Avoid a jar that is overly large for what you need it for (e.g. a 1L / 1qt jar would be far too large). If you don’t have a jar that would fit your immersion blender, just use the cup attachment that came with your immersion blender and transfer the mayo to a jar once it’s ready.
USE A NEUTRAL OR LIGHT TASTING OIL - I can’t stress this enough. If you use a strong flavoured olive oil your mayo may turn out bitter and no one wants that. Use a very light tasting olive oil (you can even give the olive oil a taste first to confirm) or opt for more neutral flavoured oils like avocado oil. Grapeseed oil would be another great option for homemade mayo if you aren’t doing a whole30 round, as it isn’t compliant.
MAKE SURE YOUR IMMERSION BLENDER IS ON HIGH - Using a lower setting may cause the egg not to emulsify.
DON’T BREAK THE YOLK - Don’t break the egg yolk until you are blending. Be careful when you are pouring in the rest of the ingredients that it doesn’t break.
DON’T MOVE THE BLENDER - When you start blending, be sure not to move the blender for 20 seconds, or until the majority of the jars contents resemble mayonnaise - thick and white. Then you can slowly move it up and down to incorporate the remaining oil. TASTE TEST - Give it a taste and if it needs more lemon or salt, add it in then give it a quick blend.MIX IT UP - Try adding some of your favourite hot sauce in with this mayo for an easy spicy mayo.STORING - store in a sealed glass jar in the fridge for up to a week.
