Name: Whole30 Mayo
Prep time: 5 min
Total time: 5 min
Ingredients: 1 large egg ({room temperature}); 2 egg yolks ({room temperature}); 1/2 tsp Dijon mustard; 1/4 tsp sea salt; 1 1/2 tsp lemon juice ({or apple cider vinegar}); 1/4 cup olive oil; 1 1/3 cup neutral-flavored oil ({walnut, avocado, or expeller-pressed coconut})

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.

homemade mayo in a blue canning jar with a lemon bowl of salt, and rosemary on a white board

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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.

Is It Safe To Make Homemade Mayo?

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.

Try your homemade keto mayo in Chipotle Sauce, Whole30 Chicken Salad, and Paleo Salmon Cakes.

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 are 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?

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!

3 photos showing how to make homemade mayo

2 photos showing how to make homemade mayonnaise

Pro Tips/Recipe Notes

Make sure your eggs are 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.
Store in the fridge in an airtight container for up to 7 days.

homemade mayo on a spoon with salt and a lemon on a white board

MORE Whole30 SAuces You’ll Love

WEIGHT WATCHERS POINTS

One serving of Whole30 Mayonnaise has 1 WW Freestyle SmartPoints.

homemade mayo in a blue canning jar on a white background

Print Recipe

5 from 1 rating

Whole30 Mayo

Prep Time5 mins

Cook Time0 mins

Total Time5 mins

Make the creamiest homemade mayo in under two minutes

Servings:

Course: Condiments

Cuisine: French

Keyword: homemade mayo, immersion blender mayo, keto mayo, whole30 mayonnaise

Calories: 52kcal

Author: Sarah Cook – Sustainable Cooks

Ingredients

▢ 1 large egg {room temperature}
▢ 2 egg yolks {room temperature}
▢ 1/2 tsp Dijon mustard
▢ 1/4 tsp sea salt
▢ 1 1/2 tsp lemon juice {or apple cider vinegar}
▢ 1/4 cup olive oil
▢ 1 1/3 cup neutral-flavored oil {walnut, avocado, or expeller-pressed coconut}

US Customary – Metric

Equipment

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.

Nutrition Facts

Whole30 Mayo

Amount Per Serving

Calories 52 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0g0%

Cholesterol 28mg9%

Sodium 39mg2%

Potassium 23mg1%

Carbohydrates 0g0%

Fiber 0g0%

Sugar 0g0%

Protein 1g2%

Vitamin A 80IU2%

Vitamin C 0.7mg1%

Calcium 12mg1%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Categories: DIY - Make it Yourself, Homemade Seasonings Recipes, Weight Watchers Recipes, Whole30 Recipes, Whole30 Sauces
Ingredients: Apple Cider Vinegar, Avocado Oil, Coconut Oil, Dijon Mustard, Eggs, Lemon Juice, Olive Oil, Walnut Oil

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