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 teaspoon Sea Salt
- ½ teaspoon Ground Mustard
- 1 ¼ cup Extra Light Tasting Olive Oil - Filippo Berio brand (See notes below, the brand matters!)
- 1 tablespoon 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:
April Scott says
I really want to do this in a Ninja blender. I got rid of my food processor a few years ago because I never used it! Now that I’m trying to make the Mayo, I’m really wanting to know if a blender will suffice or if I’ll have to go buy a food processor 😥
Cassidy Stauffer says
Hi April!
While you *may* be able to get it to work in a blender, I recommend using a food processor. I've tried making this recipe in my blender, and while I eventually got it to work, I had to majorly adjust the recipe because it was just too thick for my blender to handle and I haven't been able to perfect the blender version yet - sorry!
XO,
Cassidy
April Scott says
Okay! Instead of wasting ingredients, I’ll just get the processor ☺️ Thanks! I can’t wait to make this!
Miriam says
Can you use avocado oil in place of olive oil?
Cassidy Stauffer says
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
Kim says
Can I make it without the lemon juice?
Cassidy Stauffer says
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
Amanda Moussavian says
So I have to use a food processor? Can I just mix it myself?
Cassidy Stauffer says
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
Joan Crowley says
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.
Jade says
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!
Cassidy Stauffer says
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
Rachel Campbell says
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.
Cassidy Stauffer says
Thank you so much for tips on how to do this with an immersion blender!
-Cassidy
Pamela Pitkin says
Yes. Costco MCT Oil works extremely well.
Thank you for the recipe and room temperature ingredients tip. Directions worked perfectly.
Kyle says
Can this recipe be tripled, quadrupled, etc.?
Thanks!
Cassidy Stauffer says
Hi Kyle!
Yes, I've successfully doubled and tripled this recipe! I've never tried more than that, but I'd imagine it would work fine 🙂
-Cassidy
Danielle says
I used my immersion blender instead of the food processor and avocado oil and it then out great! My husband didn’t believe that it was homemade and not store bought. Great recipe!
Cassidy Stauffer says
Thank you for letting me know an immersion blender works - I'm so happy you liked it!
-Cassidy
Molly says
I used a blender as I didn’t think my food processor was large enough. No good. So I tried your suggestion to start over and use the mixture as the olive oil. I also pulled out my food processor. Success! Everyone in the family loved it. It has a thick consistency and good flavor. (I was in a pinch and only had light tasting olive oil. I gave it a try and wasn’t disappointed.) Thank you for sharing and for the tips!
Stacey says
Is 1 1/2 C of olive oil 1 and a half cups?
Cassidy Stauffer says
Yes, it is! I hope you like it!
-Cassidy
Krista says
The recipe ingredients say 1 1/4 c not 1 1/2 c. Which is it. I just finished a batch which looks like pudding vs mayo after 1 and 1/4 c
Cassidy Stauffer says
Hi Krista,
I can't see anywhere where I mention 1 1/2 cups of olive oil, sorry! However, if your mayo is too thick feel free to drizzle in just a bit more olive oil 😀 Hope this helps!
-Cassidy
Wendy says
Greetings from Singapore! I have been holding off eating egg mayonnaise (which I make for the whole family) ever since I decided to cut out sugar from my diet. The store bought ones all have sugar in them. And I was so happy to find your recipe!
Tried it today and it turns out superb!! The one I made looks way more of a yellow mayo than yours but the taste is so good! I’m so having egg mayo tomorrow!! Thank you, Cassidy!
Wendy says
Tried it and it works!! Yummy!! I forgot to buy dry mustard so I used the Djon mustard I had with me. Takes about 1 tsp of it instead and the taste is great! Thanks Cassidy! Now I have a no-sugar mayo to eat my chicken wrap with!
Kim says
I just made this mayo after 3 different recipes that had failed. I am so excited I kept looking and kept trying. This will be a keeper! Thanks for all the helpful hints in the notes especially following the 3 minute time of pouring in the olive oil and also that brand matters!
Veeba Mayonnaise says
Home-cooked food is always a good choice to eat. Thank you for sharing this amazing recipe with us!
Brenda says
This was great! I used the food pusher to drizzle my oil in! It has 2 tiny holes in the bottom ( at least mine does!) and i drizzled the oil into it and it dripped in... it has nice flavour and was way too easy to make!! Thanks for sharing!
Patrick says
Made this recipe twice so far. It's gets nice and thick (similar to store bought mayo) until I add the lemon juice. Once I add the lemon juice, the consistency gets runny and kind of separated. Any suggestions?
Cassidy Stauffer says
Hi Patrick! That's strange, that's never happened to me - sorry!!! Maybe try adding the lemon juice before you start blending or try adding a bit less - or both! Let me know how it goes!
-Cassidy