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 🙂
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.
Nice!
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.
https://www.tasteslovely.com/easiest-3-minute-homemade-mayonnaise/
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!
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!
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!
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…