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 or blender bottle 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.
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Put the head of the immersion blender in the jar of ingredients, waiting a moment to let the ingredients settle again after doing so. I literally make myself count to 10 here.
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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.
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Move the blender up and down through the jar a few times slowly. And voila!
Ingredients
- 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 (optional) – 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.
- Salt – Just a pinch of table salt here!
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
Equipment
- 1 Immersion Blender required to make mayo this way
Ingredients
- 1 eggs
- 1 cup light tasting olive oil
- 1 tablespoon lemon juice
- 1 pinch salt
- 1 squirt mustard about a 1/2 teaspoon, optional
Instructions
- 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 the ingredients separate after doing so. Don't rush this!
- 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!
Notes
Nutrition
Your mayo is the best! Tastes so much better than store bought and easier to make than others.
Homemade mayo really is a whole different ballgame, right? So glad you found it easy AND tastier than store-bought — that’s the best combo! Thank you so much for the review! 💛
I will never buy mayo at the store again! This was so easy and turned out delicious! Thank you Autumn! I’m so glad I found you on Instagram. Your recipes feed my family multiple times each week.
“Never buying store mayo again” — yes! Homemade really is a game changer, and it means so much that my recipes are feeding your family multiple times a week. So glad you found me too! Thank you so much for the review! 💛
Voilá, easy, delicious, and able to tweak to your liking. This is a great recipe as is, thank you!
I’m so glad this easy staple fit the bill and you found it simple and delicious. Thanks for the review – I appreciate them!
I’d give 6 stars if I could! I have tried to make homemade mayo many times and always ended up with a soupy mess. This immersion blender technique was absolute magic! So easy, so quick. I used the container that my immersion blender came with and it worked great. I used half olive oil and half avocado oil because I didn’t want the mayo to have too much olive oil flavor. It was perfect, so much better than the commercial Whole 30 approved (and expensive) mayonaise options!
Six stars—what a compliment, thank you! So glad the immersion blender trick worked (you did it!!) its magic and that the oil combo gave you just the right flavor. Love hearing it beat the pricey store-bought versions—thanks so much for the thoughtful review!
Your directions were perfect – thank you!!
I’m so happy you found them helpful, thank you!
How long will this keep being refrigerated?
Hi! Good question. It generally is good for as long as the expiration date of the egg used to make it. Generally, 2-3 weeks in a sealed container. Enjoy!
A staple! I was so nervous the first time I made this, but using Autumn’s recipe, it came together perfectly! It’s now a true weekly staple at our house (3 years running!) Adding my note here today because for the first time ever it did not come together today. Fine flavor, but very thin and soupy. I was so disappointed to have wasted the oil, so I did some googling, and knew I had fresh eggs, so I tried again from step 1, very slowly (second time came together perfectly, like always) and then I poured about 1/5th of my first batch on top and kept blending, and it fixed it! I added the rest of a little at a time and ended with a double batch, perfect to split into ranch and date mustard! Sharing in case it’s helpful for others.
I’m so happy this has been a staple for you! Glad my detailed instructions empowered you. And thanks for sharing how you fixed your broken mayo, I need to add that in. I agree, usually adding another egg does it for me and avoids waste. Thank you!
Tonight we had burgers and I noticed we were out of mayo. I remembered your recipe in your cookbook so I grabbed it off the shelf and got to work-although I’d never made this recipe. Or even tried making mayo EVER I can proudly say, I did it and it turned out perfectly!! Couldnt believe how easy it was!! Everyone loved it. My husband walked in as I was washing up my blender and he said, “holy smokes did you just make mayo?!” I proudly said, “sure did!!!” I don’t think I’ll ever by store mayo again. Thank you for another wonderful recipe!
“Holy smokes did you just make mayo?!” YES YOU DID!!!! I love that so much. I think it’s a special kind of kitchen wizardy and super empowering. I’m so glad you dove in and love it. Go you!
I love this recipe!! It’s so quick and easy to make and tastes delicious!
I’m so glad you love it and find it an easy + delicious win! Thank you!
I am trying to get away from using plant and seed oils. Would this work with another type of fat such as duck fat, beef tallow or bacon grease? Or even butter?
Hi! That’s a great question. The oil has to be liquid at room temperature and will take on the flavor of whatever oil you use. I have not tried any of those options, though please let me know if you do!
Hands down best mayo ever!! I havnt bought mayo from store in 2 yrs. Once you try this you will never go back. So easy and no fail every time. I taught my daughter to make it as well
WAHOO! I’m so happy this easy recipe has been such a win for you. Love that it turns out every time and is so simple your daughter can make it too. Thank you!
Hey! Thanks so much for all of the great recipes you share! This is my first time making homemade mayo and I was wondering about the shelf life. How long is this good for if kept refrigerated?
Hi! Great question. Mayo is generally good for as long as the expiration date of the egg used to make it. For me that’s usually up to 3 weeks. Enjoy!
Where do you buy light olive oil? I’ve looked in several grocery stores and they only have 100 different extra virgin olive oils…
It’s “extra light tasting” and I find it at most of my local grocery stores – Winco, Walmart, Target, etc. Hope that helps!
This is the best mayo recipe! Pretty sure I’ve tried them all and this is the first one my whole family enjoyed. Not to mention, it’s extremely easy and very detailed for anyone who is a little nervous about the process. I know it by heart now and make it multiple times per week.
Thank you!
I’m so happy all the details of this easy recipe helped you nail it and agreed – I hope those steps give people confidence in this kitchen wizardry. Thrilled that this one was a hit with the whole family – YAY! Thank you for the review.
I have been making my own mayo since 2013. I don’t think I have ever made it the same each time. I use different oils, use different vinegars, add few drops spicy oils, use lemon or lime juice, etc. This is so much better than commercial. I also use eggs directly from a chicken, a friend raises them so I get brown, cream, blue, speckled, etc. and they all taste likes eggs. I do add a little salt too.
I have no idea why it took me so long to try this but it is a game changer! Not to mention my husband was wildly impressed. Thanks for another great recipe!!
I’m so happy this was a DIY game-changer for you! And WOOT for even impressing the hubby, it truly is kitchen magic. Thank you!
OMG! This is soooo good. I just made it for the first time tonight, 3/19/22. It was so easy. Only took 5 minutes. It took longer than that to clean my immersion blender. Love ❤ this recipe! Thank you so much.
I’ve tried several homemade mayo recipes and this one not only tastes the best but is fast and easy. I have it memorized and often also use it to make your mustard date sauce and ranch dressing. And my family (who usually complains about my healthy food) loves it and doesn’t miss the store-bought mayo.
Thank you!
What a wonderful win all around! I’m thrilled it’s become such a go-to in your home. Wahoo!!
Perfect (again). So thankful I found this recipe!
So happy this is a reliable mayo recipe for you! Making your own mayo is a superskill – way to go!
I want to make this but I was wondering do the ingredients need to be room temperature? Thanks!
Great question. I’ve played around with both ways (room temperature and straight from the fridge) and am happy to say that NO, it doesn’t have to be room temperature. Just make sure to follow the tips closely on jar size, blending position and timing, those have made all the difference for me.
This continues to be my favorite, one & only, ultimate clean mayo. So easy to make and SO worth it!!!
I have failed making homemade mayo many times. Thanks to this recipe and the very clear directions, I no longer need to buy mayo. It comes out perfect every time! And since we have our own chickens and eggs this is a big win for me! Thanks you!
I’m so happy these turned mayo into a win for you! Way to go!!
Finally tried your method and I’m so happy with the results! Your directions are nice and clear, and my mayo came out perfect with very little effort.
We have been LOVING your honey date mustard for a few years now so when I needed another batch today I thought I would try it starting with homemade mayo.
This is flippin delicious. It came together so easy and quickly and tastes way better than any other store bought mayo I have tried. I used avocado oil because that’s what I had and will continue to make this probably weekly from now on.
How long does this last in the refrigerator?
Great question! Mayo is generally good for as long as the expiration date of the egg you use to make it. For me that usually at least 2 weeks, if not 3.
I really hate mustard 😒😂. Can I just leave it out?
Haha, you can totally leave it out! I do sometimes when I don’t have it. Still tastes great!
I was a little apprehensive trying to make homemade mayo, but really wanted to make your Date Mustard to eat with your Chicken Strips recipe. I had just run out of the store bought compliant mayo.
I read the instructions about 5 times. And….it came together so quick, easy, and delicious!! Oh, and the Date Mustard was a success as well! The kids loved it!
I’m so happy this one helped you realize how easy mayo can be to make – wahoo! Look at you rocking that mayo-making super power!
This is the simplest and tastiest mayo recipe! Never going back to store bought.
I’m so happy you found this recipe to be an easy and delicious win! Such a $$-saver. Thank you for the review!
I am now making this every week for our family! I actually make 2 double batches at a time in 2 Mason jars so I can immediately make one batch into the Wholefoodfor7 Ranch dressing. Thanks!! It has worked every time except once and I think my eggs were old. It is such an easy process!!!
I wish I knew about this sooner! So easy and comes out tasting great. I can’t wait to try out the ranch dressing recipe as well!
So happy you found it and it’s become an easy one for you! Making your own mayo is like a super power!
I was intimidated to try making mayo at home but seeing the price difference made me want to try! I bought an immersion blender just for this and it really does take less than 5 minutes! Make sure you move the blender up and down a few times at the end like the recipe says, I didn’t the first time but consistency is much better if you do.
Great point on that tip and so happy this helped you become a mayo-making wizard!
Do you use fresh squeezed lemon juice or in a bottle?
Either works great! I often have bottled juice on hand so that’s what I usually use.
You mentioned being precise how much is a squirt of mustard?
Good question. This one there is definitely some wiggle room on with personal preference, but about 1/2-1 teaspoon.
This mayo is great and SO much cheaper than spending $5-9 for a SMALL jar of tessamaes or primal kitchen. Make sure you measure everything when you make it, the first time I made it it was perfect and I followed the directions to a T, second time I got confident and tried to wing it with the mustard and lemon juice and it was terrible!
Agreed, I LOVE how budget-friendly this homemade mayo is. And great reminder on being careful with these measurements. Thank you!
This is my go-to mayo recipe. I tried two others before this one. The first used avocado oil, which to me just didn’t taste right and the second never came together. This one was my “last try” and it turned out perfect. Exactly what I wanted. A bit of tang and saltiness and just like store bought mayo. I’ve made it about 10 times now and it’s never failed for me. Amazing!
I’m SO happy this was the winning recipe that helped empower you in making your own mayo! YES!
This is the second time I attempt to make this and it doesn’t foam up. Not sure what I am doing wrong.
I’m sorry to hear that! Mayo can be tricky, but I know you can get this. Are you making any modifications to the recipe? Are you using an immersion blender?
I made this today and it came together beautifully. I didn’t have light flavored olive oil on hand, only EVOO and the taste was a little heavier than I had wanted. But! It was still delicious and easy to make. I will definitely use the recipe again.
Love your site,,,love your recipes…
How many days will homemade mayo stay good in the refrigerator?
Thank you so much, happy you enjoy them!
The mayo is generally good for as long as the eggs you used in them (look at the expiration date on your egg carton). For me that’s usually at least 2 if not 3 weeks.
What kind of olive oil do you use? What do you mean light tasting. There seem to be so many types! Also, I don’t have an emersion blender. Are there any other options?
If you look in the oil section of most grocery stores, you should be able to find one that is specifically labeled “light tasting” or “extra light tasting.” It will still work with regular olive oil, I just don’t love the heavy olive taste of it personally. You can make this in your blender or kitchen aid by combining all ingredients and, while mixer or blender is running, verrrrry slowly adding the olive oil until it emulsifies (thickens). But, I found many have a hard time with that method as it’s easy to do wrong and end up with an oily mess. The immersion blender is affordable (usually around $15) and worth it for me to have a consistent successful result : ).
So glad I purchased an immersion blender to make this! I cannot believe how easily and quickly it came together. One of my least favorite things about doing Whole30 was the cost of compliant mayo and other sauces. Thanks for this great recipe!!
I’m so happy this felt so easy and doable for you! I agree, condiments on Whole30 can be so pricey and making them yourself is so affordable. Making your own mayo is a super power – good for you!