Name: Homemade Mayo Recipe {Whole30 + Paleo + Keto}
Prep time: 3 min
Total time: 3 min
Cuisine: American
Ingredients: 1 cup avocado oil; 1 large egg (organic and as fresh as possible); 2 teaspoons fresh lemon juice; 1/2 teaspoon dijon mustard; 1/4 teaspoon unrefined sea salt

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This easy Homemade Whole30 Mayo Recipe is made in just 3 minutes from start to finish. A few simple healthy ingredients and you’ll have the thickest best tasting mayo you’ve ever had!

Originally published on February 14, 2020. Last updated on January 16, 2021.

Whole30 Mayo Recipe

Mayonnaise is a refrigerator staple in most homes, it’s used on sandwiches, as the base for salad dressings and in everything from tartar sauce to potato and chicken salads. It’s creamy, adds moisture to a dish and works as the perfect binder. I think it’s often assumed that this classic staple is tedious or difficult to make but nothing could be farther from the truth. This easy Whole30 Mayo Recipe is made from start to finish in only three minutes and only uses a few simple healthy ingredients. Once you try it, I swear you’ll never go back to store bought! Be sure to also try The BEST Ranch Dressing Recipe!

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Keto Mayo Recipe

This keto mayo recipe is perfect when looking to add more fat to a dish. If you are looking for a homemade mayonnaise without mustard recipe, this is it. Use this homemade keto mayo as the base for a dipping sauce or make this Keto Ranch Dressing!

Why You Should Make Mayonnaise At Home

My number one reason for making mayonnaise at home is so I can control the ingredients! No sketchy canola or soy oil and the flavor and texture is unmatched. Homemade mayo is thick, ultra creamy, balanced and mellow in flavor. It’s such a great base for sauces or using in recipes and it’s an absolute must for making when you’re doing a round of Whole30.

Whole30 Mayo

Homemade Mayo is definitely the way to go when you are needing a Whole30 Mayo! Good quality mayonnaise is expensive and there isn’t a lot of options out there that are whole30 compliant. Many include inflammatory oils and/or sugar and other additives that not only aren’t necessary but aren’t compliant for a round of Whole 30.

Avocado oil and an egg in a pint mason jar.

Immersion blender in a pint mason jar before blending homemade mayo.

Immersion blender in a pint mason jar while blending homemade mayo.

How To Make Whole30 Mayo

This step-by-step tutorial will teach you how to make Whole30 Mayo and it’s incredibly simple! *Full recipe listed below in the recipe card.

First, add all ingredients to a wide-mouth 16 ounce mason jar.

Insert the immersion blender into the bottom of the jar directly over top of the egg yolk. Blend on high and leave the immersion blender on the bottom of the jar without moving for approximately 20-30 seconds until the entire bottom of the jar is emulsified and is white and creamy. Then with the blender still on high, slowly lift up while you blend. Continue blending until the mayo is fully blended and thickened.

Remove the immersion blender. Taste and add more salt if needed.

How Long Does Homemade Mayonnaise Last

Once you’ve finished making this whole 30 mayonnaise, place the lid on the jar, mark the jar with the date the mayo was made and store in the fridge for up to 2 weeks.

How To Tell If Eggs Are Fresh

This recipe requires the use of a fresh egg. Backyard chickens are great but many of us don’t have our own chickens. If that’s the case for you and you have a farmer’s market near you that’s next best thing. You can easily tell if you have a fresh egg once you crack it. If the egg white is runny and watery then your egg is not fresh. What you want to see is a thick and gelatinous egg white that has volume to it’s shape.

If you want to tell if an egg is fresh before cracking it open simply fill a glass with cold water and place the egg at the surface of the water and let it go.

If the egg sinks down to the bottom of the glass and lays on it’s side then it is fresh.
If the egg sinks down to the bottom of the glass and almost lays on it’s side but not completely and is at a slight angle the egg is about a week old but still considered fresh.
If the egg sinks down to the bottom of the glass but stands on one end it is about 3-4 weeks old and is still good to eat if eaten soon however it will not yield the best results in making mayonnaise.
If the egg floats at the top of the water then the egg is not fresh and should be discarded.

*For this recipe eggs should be 1 week old or fresher for best results in order to yield a thick and creamy mayo.

More Easy Whole30 Recipes:

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