Make the creamiest homemade Whole30 Mayo in under two minutes! Skip the sketchy ingredients in store-bought mayonnaise and whip up a batch of from-scratch mayo today.
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I’ve dedicated whole swaths of this blog to recreating mayo-free classics like Instant Pot Potato Salad, Chicken Salad With Greek Yogurt and Dill, or Healthy Deviled Eggs With Greek Yogurt.
And yet here I am with a recipe for homemade Whole30 mayonnaise. Yeah, I can’t believe it either.
Try your homemade mayo in Chipotle Sauce, Whole30 Chicken Salad, and Paleo Salmon Cakes.
Is It Safe To Make Homemade Mayo?
Yes! For the smoothest mayonnaise, you’ll want to use raw egg yolks at room temperature. You’ll refrigerate the finished product but the yolks will never be cooked. Due to this fact, only use egg yolks from sources that you trust.
What Kind of Oil Should I Use in Whole30 Mayonnaise?
You want an oil will a low flavor profile so that it doesn’t overwhelm the finished product. Just using all olive oil is way too strong, and soybean and canola are banned on Whole30.
Over time, I’ve found it is best to use a mix of different oils. Melted expeller-pressed coconut oil adds a good texture, walnut oil or avocado oil is tasteless, and just a small amount of olive oil gives it a great flavor. Avoid virgin coconut oil as it does have a coconut taste.
If you use coconut oil, this oil is solid below 76 degrees. The finished product will be a slightly thicker mayo after it has been chilled in the fridge. The olive, avocado, and/or walnut oil make it spreadable.
What Tools Do I Need For Homemade Mayo?
A bowl, a whisk, and a strong bicep are technically all you need. But if you don’t feel like exhausting your arm, a food processor or an immersion blender will make the job a lot easier.
If you use the immersion blender, you can mix and store everything right in a simple pint-sized canning jar. Yay for fewer dishes!
How Long Will Homemade Mayo Last?
Store your homemade Whole30 mayo in the fridge in an airtight container for up to 7 days.
Pro Tips/Recipe Notes
- Make sure your eggs are at room temperature.
- If you are using a food processor, most will come with a little plastic insert for the lid that has a small hole in it. That is designed to slowly add the oil in while making homemade mayonnaise. Use this insert to make the process even easier.
- If you are using an immersion blender you can add ALL the ingredients together at once in the mason jar. Position your stick blender at the bottom of the jar and blend moving the blender up and down until everything is blended. I prefer to add things in shifts because I think it keeps the mixture from “breaking” at a later time i.e., the oil and eggs separating.
MORE Whole30 SAuces You’ll Love
WEIGHT WATCHERS POINTS
One serving of Whole30 Mayonnaise has 1 WW Freestyle SmartPoints.
Whole30 Mayo Recipe
Ingredients
Instructions
- Whatever method you are using (food processor, bowl and whisk, or the immersion blender), blend the egg yolks and egg together for 45 seconds.1 large egg, 2 egg yolks
- While the food processor/immersion blender is running, add the lemon juice (or ACV), salt, and dijon. Blend.1/2 tsp Dijon mustard, 1 1/2 tsp lemon juice, 1/4 tsp sea salt
- Slowly add the oil in a steady stream. Keep blending until it looks creamy.1/4 cup olive oil, 1 1/3 cup neutral-flavored oil
Notes
- If you are using a food processor, most will come with a little plastic insert for the lid that has a small hole in it. That is designed to slowly add the oil in while making homemade mayonnaise. Use this insert to make the process even easier.
- If you are using an immersion blender you can add ALL the ingredients together at once in the mason jar. Position your stick blender at the bottom of the jar and blend moving the blender up and down until everything is blended.
- Store in the fridge for up to 7 days.
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I forking LOVE mayo, it’s the only thing I want to dip my fries in, so this is just a beauty to behold. And the color of those yolks is incredible. Drooling over here! I had no idea about using whey in homemade mayo, I will be sure to try that next time.
I stopped eating mayo in high school after reading the ingredients, but I always missed it in certain things. I was so happy when we switched to paleo and I found a way to make it at home.
If yogurt was as easy to make as mayo, I’d have been making it for years also. It’s that steady temp that I’m not sure I can maintain without adding one more contraption to my kitchen.
And isn’t it crazy the things we do for those we love?
Plus Emma makes it for you so that’s a plus!
Whew, I was worried you were going over to the dark side. You are my example as to why it’s not weird that I can’t stand mayo. I should probably pay you royalties for all the time I mention you and your website. Thanks for the recipe…still not willing to try it. I did love the mayo-less chicken salad, though.
Ha, never fear my friend. I remain a mayo-hater for life.
I think affiliate programs would mean I pay YOU for mentions. But since you’re willing to work for free…
Quinn, I mix it in at the very end. It is fully incorporated with the mayo.
Is the whey mixed in or poured on top?
omg, the grossest.
I just started making my own mayo full time in the last few weeks, because I just cant stand the the horrid ingredients in the stuff at the store anymore. And the price of organic, YIKES!!
I forgot about using whey, thank for the reminder!!!!!
Shalom,Moira