Whole30 Paleo Easy Homemade Mayo ready in under 5 minutes that’s great to use alone or as a base for so many other dips, dressings, and sauces!
Whole30 Paleo easy homemade mayo recipe – 5 ingredients and ready in under 5 minutes using an immersion blender!
This mayo made my Whole30 experience a lot happier and once I had it down, there was no turning back! I would go as far to say that my paleo experience can be divided into before and after the creation of this mayo. I was inspired by a number of sources but experimented to get my personal favorite ratio of ingredients for the perfect flavor and texture.
It’s ridiculously delicious, and I never cared for mayo from a jar. This is another ball game entirely, trust me. It’s also the base for basically all of the dressings, dips, and sauces I’ve made since eating paleo.
I’m sorry I lived and cooked so long without an immersion blender too, they are THE BOMB for making super quick dressings and it’s literally effortless to make mayo this way. Get one if you don’t have one and you will not regret!
Whole30 Paleo Easy Homemade Mayo
Paleo Whole30 Easy Homemade Mayo
- 1 large whole egg preferably pasture raised
- 2 tsp fresh lemon juice
- 2 tsp spicy brown mustard
- 1/4 tsp salt
- 3/4 cup light tasting olive oil - not extra virgin or avocado oil if preferred
In a tall container, add the egg, lemon juice, mustard, salt, and lastly the olive oil
Put your immersion blender down to the bottom of the container before turning on. Then set it to high and blend for about 30 seconds before slowly lifting it to the surface of the mixture, and blend another 20 seconds or so or until completely creamy.
Thats it! You will love it!
Once you start making this you WILL NOT want to stop! Let me know what you think! I love hearing about different variations people try of this 🙂
Reader Reviews & Comments
Michele Clow says
I just ran across your blog and wanted to make the mayo. All I have is evoo. Just curious why light tasting olive oil and not evoo?
Evoo has a strong flavor that will make the mayo taste odd. I definitely suggest either light tasting or avocado oil for their milder flavors. This allows the other flavors to shine through 🙂
How long does this mayo last in the refrigerator?
Tightly covered I keep it up to a week in the fridge, assuming you’ve used a fresh egg 🙂
Can I use avocado oil instead of olive oil?
Yup, anything with a mild flavor – avocado works well!
I used avacado oil, and this is AMAZING! I will never buy store bought mayo again! ?
Can you use a ninja instead of the immulsion blender?
I tried with a ninja. It did NOT work.
Worked perfectly and so much simpler than other Whole30 mayo recipes! I used 1/2 C grapeseed oil and 1/4 C non-extra-virgin (cheap grocery store brand) olive oil (NEVOO), and it was good enough to use as a dip as is. Turned 1/2 of it into ranch for a cold veggie meal prep side dish and may put the rest on broiled fish tomorrow. Thanks!
carrie Bassilian says
Try it with a room temp egg; start off pulsing and them just blend for like 4 minutes; it eventually thickens up, just takes longer. I have a Ninja as well and first attempt was a runny mess until I changed methods
Rebecca Amerman says
Is there any substitute dressing you are aware of that does not use egg. I had a severe allergy years ago, and really wanted to try this out.
Hi! I don’t have my own recipe for an egg free mayo, but I’m sharing links of two that I think look good and also easy! Let me know what you think: http://hewontknowitspaleo.com/recipe-items/creamy-aip-mayo/ and http://www.theprimordialtable.com/2014/07/awesome-aip-mayo-aip.html
I really like this Mayo. It is so easy to make and tastes amazing. Thanks so much for this.
I just tried making the mayo. It is not white nor creamy. It looks like a mustard dressing. I followed exact instructions and double checked measurements. Any ideas as to what went wrong?
Mine is typically a creamy color so I have a couple of thoughts – first, perhaps the color or amount of mustard made it darker for some reason, or second, the color of your olive oil might have affected it. Did you use light colored/flavored oil or extra virgin? Extra virgin will throw off the color and flavor. How did it taste? If you can taste the mustard in it I’d say the amount or strength of mustard was the problem.
The egg can make a slight difference as well. If the yolk is VERY orange it can affect the mayo. Also, because of the mustard AND yolk, the mayo will never be “white”. Homemade mayo is almost always “creamy off-white”.
ONE MORE THING: I LOVE LOVE adding a little CHIPOTLE in adobo to kick it up a notch.
True! I love chipotle mayo as well 🙂
Can I use a regular blender or food processor
To do that you need to blend all ingredients except for the oil, and then slowly stream the oil in which takes some time and practice. This is how a proper emulsion happens when you use a food processor. The immersion blender makes it easy and it works every time, I highly recommend try it if you plan to make homemade mayo regularly 🙂
Chickens that have been fed corn will have eggs with bright yellow orange egg yolks. That will change the color of your dressing, but not the taste.
Can I substitute Grapeseed Oil for The Olive or Avacado Oil ???
I’ve never made homemade mayo before, is the raw egg safe to eat then?
Definitely use a fresh pasturized egg and only save the mayo for up to 4 days. If you can get eggs from a local trusted farm even better!
Earlier you said you can keep the mayo in the fridge up to a week, but here you say 4 days.. I’ve read many conflicting articles about this – some that say to keep it only the day you are using it, and some that say up to a week. Is there anywhere that is more reliable?
Do you know how to pasteurize the eggs? That’s what has held me back from trying to make the mayo.
Nope, I haven’t done that. I use a local egg as fresh as possible for mayo-making 🙂
Change the recipe to say pasteurized instead of pasture raised. 🙂 consuming raw egg should always be pasteurized (lemon meringue pie, mayo, etc.) to avoid risk of salmonella. Most of your local eggs probably aren’t pasteurized.
I don’t have an immersion blender….just a regular one. Mine came out super liquidy….is there anyway to adapt this to a blender?
Sarah bEth says
I used my food processor and what finally made this work was blending/processing all of the ingredients except for the oil first. The add a little oil in at a time. I was surprised at how light it got and it did actually turn creamy!
Before I got an immersion blender that’s how I did it! It works but the immersion blender saves a lot of time and you barely have to think about it. It really is so good, glad you like it!
Chris Bateman says
OMG! This is the only mayo recipe that worked for me – thanks to your instructions! Delicious and easy. Thanks so much!
Great! So glad to hear. Makes a huge difference and you can use to to make all different sorts of dips and sauces 🙂
Hi Michele, Can you tell me the calories and nutritional information for this mayo?
I don’t typically calculate nutrition for my recipes but you can enter the ingredients in this calculator to get a good idea of the info: https://www.verywell.com/recipe-nutrition-analyzer-4129594
I just made your mayo recipe and I can’t wait to try it in your chicken salad recipe. Thanks for sharing wonderful tasty recipes that are so simple to make.
I just made your mayo recipe and I can’t wait to make your Chicken Salad with Bacon. Thanks for making these recipes so simple and easy.
That’s awesome! That chicken salad is my family’s favorite one I make – simple but really delicious 🙂
Hi there! I’ve heard from some that it’s best to make sure all of the ingredients are room temperature when you make homemade mayo.
Do you do this, or do you just use an egg straight from the fridge? Have you noticed anything regarding temperature of the igredients?
I’ve found that with an immersion blender you can use ingredients straight from the fridge with good results, that said if you’re using a food processor and streaming in the oil you definitely need to have everything room temp.
The least messy mayo I have ever made!! So easy! Used my own chickens eggs and so excited to whip this into a tuna salad! Thanks for the awesome recipe!
Great! I still make the same recipe and it works every time – great base for other dressings too!
LaRae Alcidor says
Can I make this using a Ninja or food processor?
I haven’t tried, but I’ve heard that with a regular food processor it takes more work to get the emulsion to happen – you would need to blend the ingredients without the oil and then slowly stream in the oil. The immersion blender allows the emulsion to happen effortlessly. If you try, let me know 🙂
Mel _OutRunCf says
I made my second batch of this delicious mayo in two weeks so I thought I let you know how much I love it! I made the first batch with lemon juice and the second with Apple cider vinegar and both were amazing. Thanks for sharing!
I tried this twice and cannot get it right and I really want to. It’s so runny like a dressing. It tastes good but doesn’t have the body. What am I doing wrong. I used an immersion blender exactly how you said and the only thing I used different was avocado oil. I even tried mixing everything but the oil first and then added the oil slowly. HELP!
Hmm, I really don’t know! It sounds like it’s not emulsifying but it also sounds like you’re doing everything right. Do you have the immersion blender in the bottom of the container before turning it on? When I do it this way it emulsifies almost immediately, then I slowly lift up the blender, then down again. It literally takes 30 seconds. I do wonder if the oil you’re using is somehow impacting it? I know evoo doesn’t work but avocado oil should. You may want to try the same method with a different oil and see what happens. Also make sure you’re adding all the ingredients and not missing one.
Thanks so much Michele, you changed my whole30 experience permanently, I can now stay on this longer than I thought I could. The magic is the stick blender because I tried making my own mayo with a food processor but Ive never had success.
Perfect recipe, color looks just like my store-bought jar of mayo in the fridge but this taste fresher! I also modified a few time for a different taste to go with other stuff.
So glad you liked it! I still follow this recipe every single time I make mayo and it never fails and so much easier than using a food processor. It’s great as a base for so many dips and sauces 🙂
Would coconut oil work well for the oil needed? Thanks!
I don’t think so due to the issue of it hardening when chilled. I think the mayo would harden up completely in the fridge.
Sarah Holmgren says
I love this mayo! Can I freeze it?
Hmm, I’m not sure how it would thaw out and if it would separate, that would be my concern.
Hi! My husband and I are starting our Whole30 next week and I am so excited to find this recipe. This may be a silly question, but I was wondering if the spicy brown mustard makes this mayo have a kick to it? My husband loves spicy things but I cannot eat anything that is spicy. I am still making it regardless but just wondered for planning purposes.
Since it’s such a small amount it’s not spicy at all. I think you’ll like it 🙂
I just made it today and oh my word…it is amazing! Thank you, thank you, thank you! I have tried a couple of other recipes for Whole 30 mayo and didn’t like it…this one is totally different, so good!
What is “spicy brown mustard”? I saw another recipe where you also referred to brown mustard. I don’t know what this is. Perhaps it’s because I’m in Canada? Is it dijon mustard? Or is it dry powdered english mustard? or something else entirely? Many thanks!
I’m in Canada too – I think you could use Dijon and it would be just fine. I’ve made a different homemade mayo recipe before that called for Dijon and it was delicious ?
For folks having the issue with the consistency being watery, turns out it depends on the size of the container you use. First, I used a large pitcher with a wide base which produced the watery version. Then, I tried a much more narrow but still tall tupperware container. Worked immediately! Super creamy texture. I’m excited to try it with my chicken salad.
Good point! I always use a narrow container so the immersion blender fits in well but doesn’t have much extra room. Haven’t considered that a wide container affects the outcome.
If it turns out runny…which mine did, do you think it’s still worth using so it doesn’t go to waste?
I’ve “saved” my fails by starting over with a new egg in bottom of narrow container, then a little of the failed runniness on top, put immersion blender down to bottom and blend til emulsifies, then add the rest of fail a little at a time until is all blended in. Or you could just turn your “fail” into a salad dressing with some spices and such! Can’t wait to try this mayo recipe – looks so much simpler than the one I have been using!
I like that technique! And yes, a salad dressing is a good idea to save it 🙂
I really like making mayonnaise
with the immersion blender in a
1 pint Wide Mouth Mason Jar.
It must be Wide Mouth for the immersion blender to fit.
It’s the right narrow shape to emulsify the mayonnaise.
It’s the right storage size and has a lid so the jar goes straight to the fridge.
Plus it has measuring marks on its side so I measure the oil right into the jar without a measuring cup.
Giving credit where credit is due,
I first saw the emersion blender – mason jar method from Natalie on the Tastes Lovely blog. She has a great photos and a great video there too.
Every whole30 I have done I have made mayo… and not liked it… until now! I have always used EVOO, it tastes bitter to me! Thank you for clarifying which oil to use for better results! I made this with avocado oil… it’s super yummy!
Celese Beaudreau says
Thank you for this! I have tried making mayo before but could not get down the slowly dripping oil in, etc. it always failed. You are right, the immersion blender is the key. It took minutes and is yummy!
Thrilled it worked out, enjoy!
Sara D says
I just made this and it tastes amazing. But your recommendation for “pasteurized” should not really say “preferred”. I just used a regular egg and realized that it’s SUPER dangerous to do so (after googling). I wish I had a better, more health conscious warning before making this. Now I feel like I need to throw this out. Sucks. You don’t even mention anything about this in your description before hand. Obviously I take responsibility for needing to do my own research, but it feels irresponsible that you didn’t include anything else about it.
I just made this….super easy! Great flavor! Can’t wait to use it for ranch!
Heather Van Lieshout says
Wow. Just wow! This recipe is amazing! I used an immersion blender, a narrow based container (a large shake blender bottle for protein shakes), and avocado oil. Looks just like store bought but tastes MUCH better!
That sounds great, so happy it worked well!
The recipe in the Whole30 cookbook drove me nuts! It never came out right. Then I found Primal kitchen mayo at the store! I like it, but the flavor took some getting used to. I finally decided to give homemade another shot because your recipes haven’t let me down yet and… this one is no different! I LOVE the taste of this mayo!!! Using the mustard to flavor it was pure genius. I can’t tell you how much money this is going to save me! Thank you. Thank you. Thank you!
I’m so thrilled you love it and it’s helpful! I was the same way with mayo which is why I played around with this recipe until it worked for me 🙂
Aren’t you concerned about the Raw egg?
so yummy! thank you!
what is the serving size? a tablespoon? it says it serves 10.
thanks in advance
About 1.5 Tbsp
I hope this isn’t a dumb question, Is there a difference between pasture raised and pasteurized? The ingredient list calls for a pasture raised egg which I can find no problem but I’m not sure what a pasteurized egg is (isn’t that a process they do for cheese and milk?). I was reading through the comments to find out about the safety of eating this with raw egg and saw something about the egg needing to be pasteurized…
Heidi L. says
I made the mayo but it didn’t come out white ? what am I missing to make it white?
Can this be made in a regular blender if I don’t have an immersion blender?
Mary Ellen Meyer says
Best, easiest mayo I have ever made! Thank you for the yummy recipe(s) ?
Tahnee Wilson says
Made this tonight. It was easy and fun to do (first time making mayo myself). Made a delicious burger sauce when mixed with some whole30 ketchup. Thank you for sharing the recipe!
Yes that burger sauce sounds awesome! Glad you enjoyed 🙂
Omg. We did one Whole30 without trying this. It is amazing and opens the door to so many other things we can eat. Starting with egg salad lettuce wraps.
Hi, this mayo sounds great. Can I use egg whites? I’m allergic to the yolk.
What amount is the nutritional info and calorie count for?
Hi, I’m having a difficult time finding pasteurized eggs near me & i’m really wanting to try out this recipe. Would the egg beaters with egg whites only still work with this recipe? If so, how much would you suggest? Thank you
First time I’ve ever succeeded at mayo!! Thank you!!
*make sure the jar is narrow and just fits your immersion blender
*apple cider vinegar works in place of the lemon juice!
Thank you Paleo Running Momma for your AMAZING recipes. I’m so glad I found your site; I share it with everyone!
Did not work. Too runny no matter what. I tried immersion blender with exact recipe, tried hand mixer, adding egg whites, adding more salt and lemon juice and mustard, nothing. Always too runny and yellow.
Kathryn J Hutchison says
I make mine in a regular blender and I use mustard seeds that I grind myself.Grape seed oil makes a fabulous pale green mayo but poly and mono is the flip of olive oil. For those withl high cholesterol it’s not good. I will try prepared mustard. I mostly use mayo for chicken salad and tartar sauce for Whole 30 salmon cakes. Yummy!!
Don’t waste your time. Does not work. Go buy Hellman’s Vegan Mayo. Less frustrating ?
Lisa Paschal says
OMG, I just made this having doubts that I would really like it but thinking it will be okay mixed up with stuff. I was so wrong. This taste very, very close to the mayo I have been missing. I used sunflower oil. Thank you for sharing this recipe. I need to go check out some of your other recipes.
Gretchen Jones says
This was so easy to make and so yummy. Thank you!
Michal Tuttle says
I would like to double this recipe to save time. Do I just double all the ingredients?
Sterling Grey says
Not creamy at all. Pure liquid. Not sure what I’ve done wrong this can quickly become an expensive experiment with 3/4 cups of avocado oil at a time.
I finally found a recipe I LOVE! Thank you! Its so good and I’ve tried quite a few.
Wow! I have made my mayo in my Vitamix this whole time. I love the consistency but hate the time it takes having to ever so slowly drizzle oil. I cannot believe how fast this was to make. I’ll never go back and the taste is way better! 5 Stars for sure!
Thanks so much for this recipe. We have been loving it for the past month or so. We like it so much better than store bought mayo, and I love that I can use olive oil and whip it up so quickly. Thanks!
thank you so much for this recipe!!! every other mayo method I have tried has not emulsified! winner!
Sherry Williams says
I am a mayo snob – it’s Hellman’s or nothing. So I was a bit skeptical to say the least. This is delicious!!! I did add 1 Tablespoon of white wine vinegar from a different recipe to this one. It made the best tuna salad ever!!!!
awesome! worked perfectly easiest way over ever made mayo! and so good!
Heather Mathe says
I have the hardest time making Mayo! What’s the secret?
What is the serving size for this? Thanks, turned out great!
Ashley Casteel says
I decided to give this mayo recipe a try because I wanted to make chicken salad but I have had a difficult time finding a store bought brand that I like the taste of. I whipped this together (using a standard hand mixer) in no time. It is SOOOO good!! The taste reminds me of Chick-Fil-A’s mayo.
I never follow directions but decided to do this one to the letter! Product came out like a runny dressing consistency! Very sad. Disappointing.
Best tasting, easiest to make homemade Mayo recipe! I literally licked off the immersion blender (carefully!) after tasting it!
Carol L Wright says
Does this mayo have a raw egg in it?
I just made this mayo and it is DELICIOUS!! Came out perfectly creamy and off-white in color, not yellow! I coddled the egg first just to be on the safe side. Great recipe- thanks!
Yes it does, but I coddled it first and it came out fine!
This is a great recipe! Obviously times. However, I am curious how long is good for before it needs to be thrown out.
I’m confused by, “not extra virgin or avocado oil if preferred”. What does that mean? what kind of oil should I use?
No extra virgin olive oil because the flavor is way too strong. You can use light flavored olive oil or avocado oil.
hey! i have a question that probably sounds stupid. On the mayo recipe is the egg supposed to be cooked. I did it with a raw egg and then questioned that this may be wrong. Thank you!!
Easy to make and tastes so good! Wish I found this recipe years ago! Thank you
Thanks! Just went out and bought a immersion blender set to try this … it worked perfectly and took about 3 minutes all up! It tastes amazing and I will get back the money I spent on the blender super quick as I won’t be buying store bought again!
Melissa Hamilton says
This was delicious! First time making mayonnaise and I loved the ingredients. I used mostly avocado oil with a little olive oil.Thank you!
Well, I would read a book first… Like a logical step, you know. But I understand it takes time. So, there’s another option.. – a book review essay example on essaygoose.com. They helped my sis a lot.
Ann Basile says
I’m just trying Paleo. I’ve never tried homemade mayo before. If I could give 10 stars I would, this is so easy and so yummy! Thank you, I will NOT miss unhealthy mayo at all!
Free Fire VPN says
I always found this site very knowledgeable and valuable. Because here i get all types of informations. But sometimes i notice that this site has some malicious scripts and that’s why i always visit this site using my personal favourite VPN. And this is also the best Free Fire VPN. It can also take care my privacy and safety. I am going to follow this site so keep creating good content.
Thank you very much. I want to do this exactly. and if anyone is looking for a web slot to play I recommend playing at nt88 , a website that makes money easily, is fun to play and has free credits for new members as well. It’s very fun. Let’s try it.
I tried this recipe over the weekend, I used an extra light olive oil, since that was what I had on hand, and followed the directions exactly. While I like the taste, the consistency was very runny. I refrigerated it, thinking that would help it thicken, but all it did was separate. What did I do wrong?
Holy crow! That was so easy! Thanks so much! I made mayo in the blender years ago and it took forever I because I had to do one drop of oil at a time…
I will definitely be making this all the time now!
It’s easy and it works BUT you have to follow the instructions exactly. I used avocado oil. Store bought is crazy expensive and not as good. Thanks for the great recipe
Josaph Lara says
Such an amazing recipe. I loved it!
JPCASH is the most complete online gambling site that provides recommendations for gacor games and offers the best real money games in 2021
DEWABINGO situs slot online terbaik dan terpercaya
JPCASH is a trusted online slot site that always provides attractive bonuses and promos for each of its official members.
Bermain dengan nyaman hanya di vodkatoto the best
VODKATOTO mudah menang dan sering keluarin jackpot.
Sam Michals says
This mayo tastes fantastic and I can whip it up in only two minutes. I use it in a lot of different dishes. In the past I paid a ridiculous price for Primal Kitchen’s avocado oil mayo but this recipe tastes better and it’s a lot cheaper. Thanks Michele.
Can you make this with a regular blender? If so how… I have tried and failed a few times already.
These recipes are so good, thanks for sharing.