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.
Add Your Own Notes
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
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Lane says
Could this be made without the lemon juice? I am on an acid free, dairy free diet and am looking for a mayo recipe.
Cassidy says
Yes, you can make it without the lemon juice, it will probably just be a bit bland 👍
XO,
Cassidy
Christine says
I have a question. I am very allergic or highly we to eggs. Is there a way to by pass that? I have a lot of food allergies. I’m the one no one wants to go out with. Lol. help?😔
Cassidy says
Hi, I'm sorry to hear about your allergy. Unfortunately, this recipe is reliant on eggs and can't be made egg-free. You'll probably need to specifically look for an egg-free mayo recipe. Sorry again 😞
-Cassidy
Julie says
I make a great MCT oil mayo using a similar recipe. It is much easier to use a hand mixer/blender and a wide mouth quart jar. I make double your recipe, but substitute Brain Octane C8 MCT oil, and add a couple tablespoons apple cider vinegar, -though white vinegar works also- (in a double batch) and a touch of cayenne pepper. Perhaps a couple drops of monk fruit liquid or stevia, but optional.
I put the eggs in first (and they can be straight from the fridge), the dry ingredients, lemon juice and vinegar, then top with the oil. Start the hand mixer, mixing/working from the bottom of the jar on top of the eggs, and slowly lift/raise the hand blender thru the ingredients as it mixes. Once at the top, plunge hand mixer up a down a few times to finish blending. You’re done!! The whole process takes a just a minute or two, and you have a quart of high quality, -extra ketone promoting-mayo, that remains in the jar in which you mixed it. We love it! It never fails, and, again, all the ingredients can come straight from the fridge. Enjoy! It costs a little more, but the added value of the easy to enjoy MCT’s, makes it worth it. I use a teaspoon a day to enhance my softboiled eggs, and the mayo makes eating them for my health mor beneficial and enjoyable. At a teaspoon a day, a quart jar lasts a looooong time.
Cassidy says
Thank you, I will have to try your method, it sounds so easy! I actually don't have a hand blender - I'll have to buy one!
XO,
Cassidy