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!*Please read through all the notes below before starting to ensure your mayo comes out exactly perfect!
1Whole Eggroom temperature (use pasteurized if worried about the raw egg)
1 ¼cupExtra Light Tasting Olive OilFilippo Berio brand (See notes below, the brand matters!)
1Tbsp.Lemon Juiceroom temperature
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.
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.