This recipe for Whole30 mayo is so easy and delicious, you’ll be wondering why you ever bought mayo at the store in the past. Also, it’s fast. I called it 5 minute mayo, but that’s only if you’re moving really slowly. You can have it made in 2 minutes if you move with a purpose!
Once you taste this Whole30 mayo, you’ll find it hard to believe that it only has six ingredients!
One of my favorite things about cooking is changing people’s minds about foods they once disliked. I’ve converted many brussel sprout haters into brussel sprout lovers with both my Roasted Balsamic Brussel Sprouts and my Chili Roasted Brussel Sprouts.
Now I’m coming after the mayonnaise haters. Even if you’re not a hater of mayonnaise, but you don’t really feel strongly about it one way or the other – this Whole30 mayo recipe is going to change that.
You’re going to want to put it on ALL THE THINGS. Don’t believe me? Try it.
You know how in France, the French dip their french fries in mayo? I always thought that was weird, until I ate this mayo. Then I understood. They do this because they are dipping them in the most delicious thing ever, not store bought mayonnaise with a million ingredients you can’t pronounce, none of them good for you.
Have you ever looked at the ingredient label for mayonnaise that you buy in the store? It’s truly gross. They try to make you think with labeling (“olive oil mayo” and “avocado oil mayo”) that they’re making it healthy. False. They’re putting a dash of their claimed ingredient in, but keeping it full of soybean and other partially hydrogenated oils as well as a bunch of other chemicals you can’t pronounce.
I promise, if you make this mayo, you’ll toss whatever you’ve got in your fridge in and never look back. It’s that delicious! The recipe is a variation of a few recipes I’ve tried over time. They’re all going to have the same basic ingredients (egg, oil, spices) but this is my favorite combo so far.
You’ll find some recipes that use only the egg yolk, I use the whole egg. You’ll also find some recipes that use “light tasting” olive oil, I use avocado oil.
Secrets to success with homemade Whole30 mayo
- Be aware of the science involved. Mayonnaise is an emulsion, so all the ingredients have to be the same temperature before making. This is ESSENTIAL – if you skip this step, you’re going to have failed mayo, which is basically white oil. Not delicious.
- Use an immersion blender. This is what makes this recipe so easy.
- Start with the immersion blender in the bottom of the jar until the mayo starts to thicken, then slowly pull up and down.
- If you only have a regular blender or food processor, then you’ll need to keep the blender running and pour the oil in, in the smallest possible stream you can muster, until it’s all gone. (I can tell you from experience, this takes more time out of your life than necessary – just get an immersion blender and whip it up in 2 minutes!)
Ways to use your paleo mayonnaise
Once you’ve made your mayo, don’t think of it just as mayonnaise.
You can use it for so many different things, including:
- homemade ranch dressing
- buffalo chicken casserole
- buffalo chicken stuffed sweet potatoes
- deviled eggs
- mediterranean tuna salad
I also use it as salad dressing by itself, especially on a “BLT” salad – mixed greens, bacon, and tomatoes with mayo for dressing. It’s really just the sandwich without the bread!
Troubleshooting Your (Failed) Mayo
Sometimes I hear from readers who tried to make this recipe, but their mayonnaise didn’t come together, and they were left with a jar of oil. So what went wrong?
Typically this is one of two things:
1. All your ingredients were not the same temperature. I have had this recipe fail on me when I left the egg on the counter and the oil in the pantry, because the temperature in the pantry turned out to be different than the kitchen. Best bet? Put them all on the counter together in one spot for a couple of hours, then come back and whip up some mayo!
2. You tried to use a blender or food processor, but didn’t drizzle. Drizzle fo shizzle! If you don’t have an immersion blender, you have to have a steady hand and about 20 minutes.
You start with everything but the egg in the blender or food processor, and pour the oil while it is running, in a teeeeeeeennnny tiiiiiiiiiny stream. Eventually you will hear the sound the machine is making change and the consistency will look different.
KEEP DRIZZLING until all the oil is gone, then stop.
How to Fix Failed Mayo
Ugh. You just put like $10 worth of avocado oil into a jar to make mayo, and it failed. Wait! Don’t throw it out! We can salvage it.
- Pull out another egg, and separate yolk from white. Save the egg white for another use.
- Set the yolk out to come to room temperature, or the same temperature as the failed mayo.
- Once both are the same temperature, try again, using the failed mayo instead of a new batch of oil.
- As long as you follow the instructions above for how to properly drizzle and combine, you should see this new batch become mayo for you.
- 1 egg
- 1 1/4 cup avocado oil
- 2 Tbsp lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
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Nutrition Information:Yield: 24 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 104Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 8mgSodium: 47mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
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