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 🙂
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?
Thanks!
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!
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 🙂
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.
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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.
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.
Thank you!
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 ?