Easy Homemade Mayonnaise Recipe (Whole 30)
This Whole 30 Mayonnaise recipe is perfect for those following a paleo or keto diet, as it is free of added sugars and uses simple ingredients. Making mayonnaise may seem intimidating initially, but with the right kitchen tools and some general guidelines, you’ll be able to whip up this versatile condiment in no time.
Table of Contents
What is Whole30?
Whole30 is a dietary program designed to help you become more aware of the foods you eat. The program emphasizes whole, unprocessed foods and encourages you to focus on eating vegetables, fruits, lean proteins, healthy fats.
Making condiments like mayonnaise is one way to ensure you are not consuming added sugars or inflammatory ingredients that are often found in commercially purchased products.
Why You’ll Love This Recipe
- This homemade mayo is great because it doesn’t contain vegetable oil or soybean oil so you can feel about feeding it to your family.
- You have complete control over the ingredients in your homemade mayonnaise, allowing you to customize it according to your dietary needs and preferences.
- Plus, you don’t have to keep this stocked. Whip up a batch when you need mayo as a creamy base for one of your recipes.
Are you looking for another healthy and delicious recipe to make for your family? Check out this Keto Homemade Ranch Dressing next time.
Ingredients
You only need a few simple ingredients to help you make your mayonnaise. And, you most likely already have these ingredients on hand so you may not even need to make a trip to the grocery store to make this delicious condiment for your family.
- high-oleic sunflower oil or other neutral-tasting oil
- egg yolks – pastured raised eggs will give you bright orange yolks. To learn more about pasteurized eggs check out this article, What are Pasteurized Eggs?
- Dijon mustard
- sea salt
- lemon juice
How to Make This Whole 30 Mayonnaise Recipe
Making this delicious homemade mayo is very simple. I’m going to list two different methods that you can use to make this tasty recipe. You can find the full recipe and instructions in the recipe card at the bottom of this post.
Whisk Method
The whisking method is my preferred method when making this mayonnaise. The texture is thick and creamy.
Step 1: Whisk the egg yolks, salt, mustard and lemon juice
In a medium size bowl whisk the egg yolks, salt, mustard, and lemon juice. Slowly add a few drops of oil whisking constantly.
Step 2: Add the oil
Keep adding oil little by little and repeat this step until all oil is added.
Step 3: Chill the whole 30 mayo
Transfer your fresh mayo into an airtight container like a Mason jar and keep it in the refrigerator for up to 3 days.
Immersion Blender Method
Using a stick blender to make this whole 30 mayo takes minimal effort. This method works best if you double the recipe. Just make sure that your blender is at the bottom of the jar and covered with the egg yolks before you turn it on. Otherwise, you will make a big mess.
Step 1: Blend the egg yolks, salt, mustard, and lemon juice
Place the egg yolks, salt, mustard, and lemon juice in a tall jar that will fit your immersion blender. Place the blender on the ingredients (the ingredients should cover the blades) and turn on the blender to emulsify the ingredients together.
Step 2: Add in the oil and blend
Slowly drizzle in the oil with the blender on. Once all ingredients are combined, lift the blender in an up-and-down motion for a few seconds while the ingredients thicken.
How to use Homemade Mayonnaise
There are so many different ways that you can use this homemade mayo. You can use it as a creamy base for salad dressings, dipping sauce, or even just as a sandwich spread. It always works great in cold salads like this Keto Egg Salad, Keto Chicken Salad, or this Keto Tuna Salad.
Substitutions and Additions
- If you don’t have sunflower oil on hand you can also use extra virgin olive oil, avocado oil, or even safflower oil to add to your healthy mayo.
- For a more flavorful mayo, try using garlic-infused oil or adding in some fresh herbs and spices.
- You can also experiment with different types of vinegars. Try plain vinegar, apple cider vinegar, or balsamic vinegar in place of the lemon juice, for a unique twist on your mayo.
How To Store
This whole 30 mayo will be kept in the refrigerator for up to 3 days. You should always check the expiration date on your eggs before making this recipe so that you don’t end up with a mayo fail.
Sandra’s Pro Tips
Here are a few tips that you can use to ensure that this recipe turns out perfect when you make it.
- For the best results, all ingredients must be at room temperature before you start to make this delicious food.
- The oil needs to be added in a slow steady stream otherwise the mayo will split and curdle. Start with a small amount and make sure to add the rest very slowly.
- Remember to use the head of your immersion blender as a guide, this will ensure that you blend all ingredients smoothly.
- Be sure to use fresh eggs for this recipe so that they are not close to the expiration date.
- Don’t forget to save the egg whites for making an omelet for breakfast the next day to reduce food waste.
FAQs
Do you have questions about this whole 30-mayonnaise recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes, you can have mayonnaise on the Whole30 diet as long as it follows the guidelines of being free from added sugars and other restricted ingredients.
You can substitute regular mustard or spicy brown mustard in this recipe.
Yes, this recipe is also suitable for those following a keto diet as it uses high-quality fats and no added sugars.
Homemade mayonnaise gets its natural color from the egg yolks used in this recipe. Commercial mayonnaise sometimes uses whole eggs, water, and more oil than this homemade recipe which can affect the color of the mayo.
Pasteurized eggs are heated to kill harmful bacteria and are safe to eat.
Other Delicious Whole30 Dressing Recipes You May Enjoy
Whole 30 Mayonnaise Recipe
Equipment
- mixing bowl
- whisk or immersion blender
Ingredients
- 1 cup high-oleic sunflower oil or other neutral light tasting olive oil like extra virgin olive oil
- 2 egg yolks
- 1 tsp Dijon mustard
- ½ tsp sea salt
- ½ tsp lemon juice
Instructions
Whisk Method
- Bring ingredients to room temperature, including the mixing bowl.
- In a medium size bowl whisk the egg yolks, salt, mustard, and lemon juice. Slowly add a few drops of oil whisking constantly.
- Keep adding oil little by little and repeat this step until all oil is added.
- Transfer your mayo into an airtight container and keep in the refrigerator for up to 3 days.
Immersion Blender Method
- Place the egg yolks, salt, mustard, and lemon juice in a tall jar that will fit your immersion blender. Place blender on the ingredients (the ingredients should cover the blades) and turn on blender emulsifying the ingredients together.
- Slowly add the oil with the blender on. Once all ingredients are combined, lift the blender in an up and down motion for a few seconds while the ingredients thicken.
- Store in an air-tight container in the refrigerator.
Notes
- The ingredients need to be at room temperature for the mayonnaise to properly mix. It’s also helpful to warm your mixing bowl. I do this by submerging it in hot water and drying it before adding the ingredients.
- To bring the eggs to room temperature quickly, place your eggs in a bowl large enough to cover the eggs with warm water. Let the eggs sit in the water for 10-15 minutes.
- The oil needs to be added in a slow steady stream otherwise the mayo will split and curdle, so make sure to add it very slowly.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
