This homemade, no-fail whole30 mayonnaise recipe will change your life! It is light & fluffy with a rich flavor - you will never buy store-bought again!
Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel!
Watch the full video here: YouTube Mayo Video
I never thought I would make homemade whole30 mayonnaise when I can just buy a jar at the store. After all, it's dairy-free and cheap. But let me tell you, after discovering just how easy it is to make my own I changed my mind.
Not even to mention how much better it tastes and the junk ingredients you can avoid when making your own.
It's perfect when making Homemade Chicken Salad and the sauce for Whole30 Fish Tacos!
Not all, but most commercial mayonnaise you can buy at the store - including Olive Oil mayonnaise - have other yuck oils in them as their main ingredient.
Vegetable oils such as canola, soybean, corn, and cottonseed are the oils most common in store-bought mayonnaise.
They are highly processed, contain trans fats, and/or are very high in omega-6 fatty acids. This can causes inflammation in the body.
This can lead to numerous health problems. Another problem is that they usually have added sugar and artificial ingredients.
But I'm here to tell you that making your own is REALLY EASY and the taste is beyond compare!
All you need is a food processor, a few simple ingredients, and 5 minutes - really, just 5 minutes!
While this isn't by any means a revolutionary recipe, I've learned a lot in my quest to make perfect mayonnaise.
So I want to share what I've learned so you don't have any "flops" like me. Here are some things you need to know:
Tips for perfect homemade mayonnaise
- All of your ingredients MUST be room temperature or it will not thicken. You can place your eggs in warm water for 5 to 10 minutes. You can also leave them at room temperature for about an hour.
- The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, some brands of extra light olive oil still have a strong taste! So I started using Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- The slower you pour, the thicker the mayonnaise. When the recipe says "slowly drizzle" take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.
- Don't use a copper or aluminum bowl. It can leave an aftertaste in your mayo.
- And finally, Homemade mayo is SO MUCH better than store-bought! Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It's amazing.
Frequently asked questions
Yes, you can! In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it happens. So I'm going to tell you exactly how to salvage the mayo if it doesn't emulsify correctly. First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
I didn't make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don't want to spend the money on pasteurized eggs, you can pasteurize them yourself - just google it 🙂 Or you can buy good quality cage-free eggs and wash the eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
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📖 Recipe
Homemade Mayonnaise {Paleo, Whole30, Dairy Free}
Ingredients
- 1 Whole Egg - room temperature (use pasteurized if worried about the raw egg)
- ½ tsp. Sea Salt
- ½ tsp. Ground Mustard
- 1 ¼ cup Extra Light Tasting Olive Oil - Filippo Berio brand (See notes below, the brand matters!)
- 1 Tbsp. Lemon Juice - room temperature
Instructions
- Place the egg, salt, ground mustard, and ¼ cup of the olive oil into the bowl of a food processor.
- Whirl on low until combined.
- While the processor is still running, SLOWLY drizzle the remaining olive oil in, this should take you about 3 minutes. Resist the urge to dump it in at the end.
- Add the lemon juice and pulse on low until combined.
- Place in fridge for 30 minutes to an hour.
- Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the video here: YouTube Mayo Video
- If you have a large food processor (or the blades aren't close to the bottom of the bowl) you'll need to double the recipe, otherwise, it will turn out runny.
- All of your ingredients MUST be room temperature or it will not thicken. You can place your eggs in warm water for 5 to 10 minutes. You can also leave them at room temperature for about an hour. I set mine on the counter the night before - no need to worry, the egg won't go bad!
- The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, some brands of extra light olive oil still have a strong taste! So I started using the Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- Buy pasteurized eggs. I didn't make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don't want to spend the money on pasteurized eggs, you can pasteurize them yourself - just google it! Or you can buy good quality cage-free eggs and wash the eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
- The slower you pour, the thicker the mayonnaise. When the recipe says "slowly drizzle" take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.
- Don't use a copper or aluminum bowl. It can leave an aftertaste in your mayo.
- What if the mayo doesn't emulsify and is runny? In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it just doesn't turn out - it happens. To fix runny mayo: First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
- And finally, Homemade mayo is SO MUCH better than store-bought! Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It's amazing.
- The recipe can be doubled, but start with only ¼ C of olive oil in the food processor still using a total of 2 ½ C in the entire doubled recipe.
Nutrition
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Can you use avocado oil in place of olive oil?
Yes, you can, but the mayo will have a stronger taste so it may not work well in other recipes such as ranch dressing or chicken salad where you need to use mild-tasting mayo. Hope this helps!
XO,
Cassidy
Can I make it without the lemon juice?
While you technically can, I don't recommend skipping it. It helps keep the mayo from separating and it really helps with the flavor! I hope this helps!
-Cassidy
So I have to use a food processor? Can I just mix it myself?
I've never tried mixing it by hand so I'm just not sure! If you did do it by hand, you would need to whisk the mixture quickly and constantly the entire time you are drizzling in the oil so it will emulsify properly. Again though, I haven't tried it so I'm not sure! If you give it a shot please let me know how it turned out!
-Cassidy
I did make it in my food processor, which has only one speed. It did not emulsify. I cleaned out the food processor and added the ingredients as stated, but used the non-emulsified mixture in place of the olive oil. It thickened, but it tastes oily and the mustard is overwhelming.
How long will this mayo actually be okay? I know that it says one week past the egg's expiration date but the eggs I buy only has a sell by date. Can anybody give an example of how long this will last? Thank you!
Mine is usually good for about 2 weeks, sometimes just a little longer. You can usually tell when it starts going bad cause it starts to separate and harden 🙂 Hope this helps!
-Cassidy
Appreciate this recipe calling for more lemon juice. Other recipes are sorely lacking. If you use an immersion blender, ingredients do not have to room temperature to mix properly. I've made dozens of batches of mayo and dressings using that method and the margin for error decreases drastically. As long as your jar is only slightly bigger than the head of your immersion blender, they will emulsify just fine.
Thank you so much for tips on how to do this with an immersion blender!
-Cassidy
Yes. Costco MCT Oil works extremely well.
Thank you for the recipe and room temperature ingredients tip. Directions worked perfectly.