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Paleo Whole30 Mayo

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!

overhead view of an open jar of homemade mayonnaise with a bowl and spoon

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.

mason jar with egg, measuring cup with oil, and immersion blender all on table to make paleo mayo

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:

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!

overhead view of mason jar full of mayonnaise with spoon in it

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.
overhead view of an open jar of homemade mayonnaise with a bowl and spoon

5 Minute Mayo

Prep Time: 5 minutes
Total Time: 5 minutes

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!

Ingredients

  • 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

Instructions

    1. In a wide-mouth mason jar, combine the egg, salt, mustard powder, lemon juice, and vinegar.
    2. Measure oil out into a separate measuring cup.
    3. Set both side by side on the counter and bring to room temperature (at least an hour, preferably two. Or, do what I do, and leave it all day and come back to it right before bed.)
    4. Place your immersion blender all the way at the bottom of the jar and pulse once or twice. Add 1/4 cup of the oil and pulse once or twice more.
    5. Add the remaining oil and continue to run/pulse the immersion blender until a thick mayo forms. This should take less than a minute!
    6. Store in the fridge in a closed container for up to two weeks.

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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

If you’ve tried this five minute mayo recipe or any other of my recipes on the blog, I want to see! Tag me on social media and follow along for more delicious recipes. You can find me on FacebookInstagram and Pinterest to see more delicious food and what I’m getting into.

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Oriana

Monday 2nd of November 2020

The instructions for this recipe are far more complicated than they need to be. I followed them to a tee (immersion blender, avocado oil, everything the same temperature), the mayo didn’t come together. I tried the suggested fix with an additional egg yolk, at the same temperature as the botched batch... it didn’t come together. I followed a SEPARATE website’s instructions to hand-whisk it with yet an ADDITIONAL egg yolk and an exceptionally slow stream of the botched batch...it didn’t come together. I ended up throwing out my $10 worth of avocado oil and 3 eggs in a frustrated huff.

Then I found another website whose instructions were to put one whole egg, one cup of oil, mustard powder, lemon juice, and salt in a wide mouth mason jar (yes, all at once!) and put my immersion blender in to the very bottom. 60 seconds. Mayo. Easy.

Lacey Golling

Tuesday 26th of May 2020

Sorry for the lame question..is the egg still raw or is it considered cooked because of the vinegar?

Jessica

Tuesday 26th of May 2020

Lacey, this is not a dumb question at all! You can cook fish in citrus without ever putting heat to it. Vinegar is acidic and I can completely understand your train of thought here.

That being said, the egg is still raw. You have to heat an egg to 138° to pasteurize the yolk. While this is something you can do in your mayo making process, it is not something I do. I use eggs from a local farm that I trust, and I feel comfortable with using conventional eggs on occasion to make mayo as well. While the risk is fairly low for any issues arising with the raw egg, you just have to decide what you feel comfortable with.

I hope that helps!

Marine

Wednesday 21st of August 2019

Hello,

Will yellow mustard seed powder work?

Thank you

Jessica

Wednesday 21st of August 2019

As long as it's a powder, you'll be fine - you just don't want to use the actual seeds, as it won't be smooth!

Laureen

Wednesday 10th of July 2019

Do you put the lid on the jar while the ingredients sit out all day? Does it matter?

Jessica

Wednesday 10th of July 2019

I don't, but I don't think it matters. The idea is just to bring them to room temp, and have them all the same temp when you make the emulsion. Hope that helps!

Dana

Monday 6th of May 2019

I wasn't able to get it beyond a saucy consistency and the only thing I subbed was actual mustard instead of the powder. I put it all in the fridge overnight, thinking I would have it as a salad dressing instead, but this morning it is separated and broken - is there any hope for either fixing or repurposing?? I hate to waste that much oil!

Jessica

Thursday 30th of May 2019

Hi Dana,

A liquid instead of a powder may affect it, but I don't think it would cause it to not come together at all. The two most important things are making sure that all your ingredients are the same temperature, and getting the immersion blender all the way to the bottom of the jar. If you're not using an immersion blender, you have to use the alternate method, otherwise it will not come together.

If you do it again, and its still separated, you can start from the beginning and use the separated mayo from the first round as the "oil" for the recipe, and make it again, and it should work. Hope that helps!

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