This 5-minute Whole30 Mayo was game-changing for me as someone living on a budget but wanting to eat more whole foods or while doing a Whole30. Mayo seems daunting to make, I get it! I had quite a few mayo fails, which were super frustrating. But it can be a budget game-changer! I dug in, studied the science, and am thrilled to offer you a mayo recipe with tips and tricks to make sure it comes out right every time!
Do I have to buy an immersion blender?
I tried for about a year to get consistent mayo with a blender or mixer. I drizzled slowly into Kitchen Aid mixers, into food processors…all kinds of methods! It’s possible, but I still had it not turn out half the time. Spending $15-20 to get an immersion blender was absolutely worth it for me and finally, I was able to make mayo consistently, wahoo! Please pay attention to the specific tips of this simple recipe – they will make a difference in ensuring that mayo turns out!
What immersion blender do I have? I just bought this basic immersion blender from Walmart years ago and it has held up fantastically. Do yourself a favor, save the headache and buy and immersion blender!
What Do I use my 5-Minute Whole30 Mayo in?
Often people will say, “I don’t eat much mayo,” but you might be surprised how much you use it for once you have it on hand! Here are some of my favorite ways to use this mayo:
- As a base for other delicious sauces. Our family’s top TWO favorite sauces of all time start with…yup, mayo! Both my Whole30 Date Mustard and Whole30 Raising Cane’s Sauce have a mayo base. Mayo makes sauces creamy as well as is a healthy fat that prevents sweeter sauces like my Whole30 Date Mustard (aka Whole30 “Honey” Mustard) from spiking your blood sugar. Mayo is also the base for my copycat In-N-Out Whole30 sauce here. Additionally, it’s an easy base to make my delicious Whole30 Ranch!
- To make a chicken, egg, or tuna salad. Chicken, egg, or tuna salad are such fast, budget-friendly lunches. Also, they are Whole30, paleo, gluten-free, dairy-free, and keto! You can find my Whole30 Chicken Salad recipe here and my favorite Tuna Salad recipe here (though, note: my Tuna Salad recipe actually uses Date Mustard…which starts with mayo! ; ). For egg salad, I just mash up two hard boiled eggs, add enough mayo or date mustard to make it stick together, and then sprinkle with garlic salt. Delicious!
- Two words: Broccoli Salad. My Whole30 Broccoli Salad is my most popular side dish. It’s perfect for any potluck or party when you want a nourishing side dish that people will actually eat. And what holds the Broccoli Salad together? My mayo! You are catching on quick ; ).
Tips and Tricks for Getting It Right Every Time!
My instructions for the 5-Minute Whole30 Mayo are specific for a reason. I dug into the science of emulsification (when it turns form liquid oil to thick, white, and creamy). There were things I wasn’t being careful enough about when making mayo, as I didn’t know it made a difference. Here are the tips to make sure you do EVERY time, to ensure your mayo turns out EVERY time!
- The jar you do it in has to be just bigger than the head of your immersion blender. Many blenders now come with such a jar, otherwise, a wide-mouth mason jar has worked well for me.
- First crack the egg into the jar, it’s important the egg is on the bottom. After adding other ingredients to the jar, it’s important to let them settle for a few minutes before blending.
Put the head of the immersion blender in the jar of ingredients, waiting a moment to let the ingredients settle again after doing so.
Holding the blender down at the bottom of the jar right on top of the egg yolk, turn on the blender (on high if your blender has speeds). Don’t move the blender for 10-15 seconds! Once the white creamy mayo has formed halfway up the mixture, slowly pull the blender up towards the top of the jar. Move the blender up and down through the jar a few times slowly. And voila!
- Large egg – See note below about if using a raw egg in this is safe, a common concern.
- Light-tasting Olive Oil – The main ingredient in this mayo is the oil. If you use regular olive oil, the mayo will taste like olives. I didn’t enjoy that flavor. So, I use extra light-tasting olive oil, which I find easily at Walmart or Sam’s Club. Yes, you can use avocado oil if you prefer!
- Lemon juice – Freshly squeezed or from a bottle…doesn’t matter much here!
- Mustard – Just plain old French’s mustard works great. Don’t have any? You can leave it out and it still turns out great, just adds a little more depth of flavor.
But is using a raw egg safe?
I get this quesiton a lot when I share my 5-minute Whole30 Mayo. And I totally understand the concern! I had that question too. One of my fellow Whole30 Certified Coaches was also a professional food safety inspector. She said this product was safe, as the acid in the lemon juice neutralizes the concerns of the raw egg. Our family has been using this recipe regularly for 5 years without any problems. But, if you are concerned, you can also buy pasturized eggs to be on the safe side.
Making your mayo is basically a superhero skill. I would bring my local 1:1 clients into my kitchen and walk them through it – they were always amazed at how easy it really is and wished they had tried it sooner. You’ve got this!
5-minute Whole30 Mayo
- 1 egg
- 1 cup light tasting olive oil
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 squirt mustard (about a teaspoon)
- Immersion Blender*
- NOTE: For the emulsification to happen, the jar you do it in has to be just bigger than the head of your immersion blender. Many blenders now come with such a jar, otherwise a wide-mouth mason jar has worked well for me.
- First crack the egg into the jar, it's important the egg is on the bottom. Then, pour the remaining ingredients into the jar. Let the ingredients settle for a minute or two.
- Put the head of the immersion blender in the jar of ingredients, waiting a moment to let ingredients separate after doing so.
- Holding blender down at the bottom of the jar right on top of the egg yolk, turn on blender (on high if your blender has speeds). Don't move the blender for 10-15 seconds! Once the white creamy mayo has formed halfway up the mixture, slowly pull blender up towards the top of the jar. Move blender up and down through the jar a few times slowly. And voila!
This ends up being about $2/cup (depending largely on the price of your olive oil), whereas the store-bought Primal Kitchen Whole30 mayo (which is delicious but pricey!) is usually around $6-7/cup. That’s a big difference!
Mayo still turned out soupy? Wait a few hours and let it separate and try again. You can also try adding another egg yolk and mixing again, in the same manner with the blender on top of the yolk as mentioned above.