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
Ingredients
- 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
Instructions
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In a tall container, add the egg, lemon juice, mustard, salt, and lastly the olive oil
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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.
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Thats it! You will love it!
Nutrition
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 🙂
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!
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
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?
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!
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?
Thanks,
Teree
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 🙂