wholefood for 7 logo

5-minute Whole30 Mayo - Easy to make homemade mayo that is also Paleo and Keto. Fast thanks to an immersion blender and budget friendly!

Mayo seems daunting to make, I get it! But it can be a budget game-changer. Often people will say, “I don’t eat much mayo,” but I use it to make tuna and chicken salad #cheapproteinoptions, as well as use it as a base for three inexpensive #whole30compliant dressings. 

I tried for about a year to get consistent mayo with a blender or mixer. It’s possible, but I still had it not turn out half the time. Spending the $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 specifics of this simple recipe – they will make a difference in ensuring that mayo turns out!

Making your mayo is basically a super hero 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 from 6 votes
Print

5-minute Whole30 Mayo

Servings 1 cup
Author Autumn @wholefoodfor7

Ingredients

  • 1 egg
  • 1 cup light tasting olive oil
  • 1 tablespoon lemon juice
  • 1 pinch salt
  • 1 squirt mustard (about a teaspoon)
  • Immersion Blender*

Instructions

  1. 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.

  2. 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.

  3. Put the head of the immersion blender in the jar of ingredients, waiting a moment to let ingredients separate after doing so. 

  4. 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!

Recipe Notes

*You have to have an immersion blender for this mayo. But, I have never had this mayo not turn out while using an immersion blender...but totally have failed multiple batches just using a mixer. The immersion blender only costs about $15-20 at Walmart or on Amazon and is worth the investment!
.
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.

22 Comments

  1. 5 stars
    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!!!

    Reply
  2. 5 stars
    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!

    Reply
    • So happy you found it and it’s become an easy one for you! Making your own mayo is like a super power!

      Reply
  3. 5 stars
    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.

    Reply
    • Great point on that tip and so happy this helped you become a mayo-making wizard!

      Reply
      • Do you use fresh squeezed lemon juice or in a bottle?

        Reply
        • Either works great! I often have bottled juice on hand so that’s what I usually use.

          Reply
        • You mentioned being precise how much is a squirt of mustard?

          Reply
          • Good question. This one there is definitely some wiggle room on with personal preference, but about 1/2-1 teaspoon.

  4. 5 stars
    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!

    Reply
    • Agreed, I LOVE how budget-friendly this homemade mayo is. And great reminder on being careful with these measurements. Thank you!

      Reply
  5. 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!

    Reply
    • I’m SO happy this was the winning recipe that helped empower you in making your own mayo! YES!

      Reply
  6. This is the second time I attempt to make this and it doesn’t foam up. Not sure what I am doing wrong.

    Reply
    • 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?

      Reply
  7. 5 stars
    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.

    Reply
  8. Love your site,,,love your recipes…

    How many days will homemade mayo stay good in the refrigerator?

    Reply
    • 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.

      Reply
  9. 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?

    Reply
    • 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 : ).

      Reply
  10. 5 stars
    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!!

    Reply
    • 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!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




SORT BY