Basic Whole30 Mayo – the ultimate staple to have in your fridge!!
Homemade Mayo
This Basic Whole30 Mayo is a must-have in your fridge, you guys!
I can honestly say that, like make homemade ranch, I will never go back to store-bought mayo. Homemade is so much better. The taste is cleaner and lighter, not so heavy. And it quite literally takes about 5 minutes to make. I now constantly have a jar of it in my fridge. I typically use it for my go-to tuna salad or some deviled eggs, but there are SO many other uses for it.
So, if you haven’t ventured out and made your own mayo yet – do it! I cannot recommend it enough. I just love know exactly what went into my mayo and that there is no added sugar. Because…. why would there be sugar in my mayo???
What you will need:
- extra light olive oil
- egg
- white vinegar
- dijon mustard
- kosher salt
Whole30 Mayo FAQs:
- Egg: the egg does NOT need to be room temp.
- Olive Oil: It is important that the olive oil be extra light – it just emulsifies better. Some people have reported good luck with avocado oil, but I have not tried it myself. I prefer the lighter taste of olive oil.
- Immersion Blender: This recipe has been made and tested with an immersion blender – I haven’t tried this in a regular blender. I highly recommend an immersion blender – it works so well with emulsifying (and comes in handy for so many other recipes!).
Recipe Modifications:
You can always spice up your mayo if you want by adding some of the following:
- chipotle powder
- avocado
- curry powder
- siracha mayo
Here is a link to 50 Flavors of Mayo (not sure if they are all Whole30, but you can get some great inspiration!).
Other recipes you might like:
- Ultimate Primal Kitchen Mayo Review
- Mustard Mayo
- Horseradish Sauce
- Staple Whole30 Sauces and Condiments
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Basic Whole30 Mayo
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 8 minutes
- Yield: Approx. 2 cups
- Category: Sauce
- Method: Immersion Blender
- Cuisine: American
Description
Basic Whole30 Mayo – an easy, quick way to make a light, homemade Whole30 mayo at home!
Ingredients
- 3/4 cup extra light olive oil
- 1 egg
- 1 Teaspoon white vinegar
- 1 Teaspoon dijon mustard
- 1/4 Teaspoon kosher salt
Instructions
- Add all ingredients to wide mouth mason jar.
- Take your immersion blender and place at the bottom of the jar.
- Blend on high.
- Don’t start moving blender up and down until the mixture starts to emulsify and then start moving blender around to incorporate everything.
- Blend until fully incorporated.
- Store in fridge in airtight container for up to 1 week.
Notes
- Egg: the egg does NOT need to be room temp.
- Olive Oil: It is important that the olive oil be extra light – it just emulsifies better. Some people have reported good luck with avocado oil, but I have not tried it myself. I prefer the lighter taste of olive oil.
- Adaptation/Credit: Recipe is slightly adapted from WholeSisters
Keywords: whole30 mayo
Andrea says
Awesome Mayo! I like to add garlic and use as a veggie dip. Thanks Erin!
Erin says
So glad you enjoyed it, Andrea! Love that idea!
Linda/ Mom says
I just made the Whole 30 Ramch dressing and instead of 1 cup of olive oil I used 3/4 cup and a fourth cup of Whole 30 mayo plus 1/4 teaspoon dill. Also used coconut cream. Best batch of ranch yet! Very creamy and thick!
Erin says
Yummy!!!