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!
Whole30 Mayonnaise
I never thought I would make homemade 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 which 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 every time. 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. 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 it 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, it took me a long time to figure out why sometimes my mayonnaise tasted awesome and other times it was bitter - 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.
- 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 egg shell 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. You might be in a hurry and pour too fast, mess up on the recipe, or you might do everything right and it just doesn't work right - it happens. So I'm going to tell you exactly what I did to salvage my mayo and how you can do the same. First, don't panic like I did that I had wasted all of my expensive ingredients and then had no mayo for dinner! Simply 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! *Note- I followed the instructions exactly. I didn't leave out the salt, mustard, or lemon juice - but I'm sure you could since it's already in the runny mayo recipe that you are using to replace the olive oil 🙂
- 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.
By the way, this goes perfect in my Homemade Ranch!!!
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Homemade Mayonnaise {Paleo, Whole30, Dairy Free}
Ingredients
- 1 Whole Egg room temperature (use pasteurized if worried about the raw egg)
- 1/2 tsp. Sea Salt
- 1/2 tsp. Ground Mustard
- 1 1/4 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 1/4 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.
Notes
- 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 it 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, it took me a long time to figure out why sometimes my mayonnaise tasted awesome and other times it was bitter - 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.
- 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 egg shell 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. You might be in a hurry and pour too fast, mess up on the recipe, or you might do everything right and it just doesn't work right - it happens. So I'm going to tell you exactly what I did to salvage my mayo and how you can do the same. First, don't panic like I did that I had wasted all of my expensive ingredients and then had no mayo for dinner! Simply 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 1/4 C of olive oil in the food processor still using a total of 2 1/2 C in the entire doubled recipe.
Nutritional information is approximate and may vary.
Looking for more information on the keto diet? Check out these resources:
Yes. Costco MCT Oil works extremely well.
Thank you for the recipe and room temperature ingredients tip. Directions worked perfectly.