Homemade Whole30 Mayo (with olive oil)
Basic Whole30 Mayo - an easy way to make a light, homemade Whole30 mayo at home!
Ingredients
- ¾ cup extra light olive oil
- 1 large egg
- 1 teaspoon white vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon kosher salt
Instructions
- Add: In a wide mouth mason jar, add ¾ cup extra light olive oil, 1 large egg, 1 teaspoon white vinegar, 1 teaspoon dijon mustard, and ¼ teaspoon kosher salt.
- Blend: 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 with a creamy texture.
- Serve: Enjoy or store in the fridge in an airtight container for up to 1 week!
Notes
- Egg: the egg does NOT need to be room temperature.
- 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.
- Yield: makes approx. 2 cups.
Nutrition
Calories: 94kcal | Carbohydrates: 0.04g | Protein: 0.4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 15IU | Vitamin C: 0.001mg | Calcium: 2mg | Iron: 0.1mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
