Make your own Mayo-it's healthier and tastes so much better than store bought
10 ingredients or Less, Gluten Free, Paleo, Recipes, Whole 30 compliant

Homemade Mayo

With only a few ingredients and very little of your time you can create a great tasting homemade mayo.  I promise that after making your own, you will never want to buy it at the store again.  It’s that good.

Make your own Mayo-it's healthier and tastes so much better than store bought

 

One of the first things I set out to do when I started the Whole 30 in January was make my own mayo.  I’d made it a few times before in the past but it didn’t always turn out.  After testing many different recipes and discovering what works best I want to give you my NO FAIL recipe.

Make your own Mayo-it's healthier and tastes so much better than store bought

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The products and information listed in this post are to the best of our knowledge.  We share with our readers what has been successful for us in our own lives.  Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.
Ingredients
  • 1 cup light olive oil
  • 1 cold egg right out of the fridge
  • 1/2 tsp sea salt
  • 1 tsp ground mustard
  • 1/2 lemon, juiced

Instructions

  1. Dump all you ingredients into a wide mouth mason jar or bowl.
  2. Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
  3. Store in an airtight container in refridgerator for up to 4 weeks.

Demo Video of me making a batch of homemade mayo:

I strongly suggest you purchase an emersion blender if you don’t already have one.  This fairly cheap appliance will come in handy for mayo, dressings, soups, and more.  I have NEVER had a batch of homemade mayo fail since I stared using an emersion blender.  It can be done in a regular blender (with a blade on the bottom, low setting) or food processor but you must start with only 1/4 cup of olive oil and your egg.  Very SLOWLY pour in the remaining oil. Do not over blend.  Once emulsified stir in remaining ingredients.

For a printable version scroll to the bottom of page.

 

Make your own Mayo-it's healthier and tastes so much better than store bought

You may also like some of these Whole 30 compliant recipes:

Whole 30 Crockpot Pot Roast

Easy Paleo Meatloaf for a weeknight meal

Satisfying my sweet tooth with a Whole30 side dish! 

Homemade Mayo

Ingredients

  • 1 cup light olive oil
  • 1 cold egg right out of the fridge
  • 1/2 tsp sea salt
  • 1 tsp ground mustard
  • 1/2 lemon, juiced

Instructions

  1. Dump all you ingredients into a wide mouth mason jar or bowl.
  2. Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
  3. Store in an airtight container in refridgerator for up to 4 weeks.
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http://www.stayfitmom.com/homemade-mayo/

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14 Comments

  • Reply Barbara March 2, 2015 at 8:42 am

    I recently discovered the quickest Mayo ever. Place all ingredients in a deep container with egg on bottom, oil on top. Insert emersion blender to the bottom. Turn on and pull to the top. That’s it. So easy and quick clean up.

    • Reply Tracy March 3, 2015 at 6:31 am

      Thanks for letting us know, Barbara! I’ll have to give that a try!

  • Reply Renee July 22, 2015 at 8:34 am

    Do you have to use olive oil? I know that it is healthier but I’m on a tight budget.

  • Reply April Tucker January 12, 2016 at 12:32 pm

    I just tried this and my vitamin warmed it up and now it is a smell soup of a mess….I am putting it in the fridge to cool down but I hope I didn’t just waste a whole cup of organic olive oil. Any thoughts?

    • Reply Krista January 13, 2016 at 1:07 pm

      Hi April,
      Mayo can be super tricky and very frustrating. I have found that you must add the olive oil SUPER slow. Also, maybe your Vitamix is too powerful. Can you put it on a slower setting? You can wait until tomorrow and add another egg to your failed mayo. I must say, my favorite new tool for the mayo is an emulsion blender. Put everything in a jar and blend. No pouring. I’m sorry, I hope this helps.

  • Reply Hannah July 13, 2016 at 3:40 pm

    I used 1tbsp of mustard instead of 1tsp dry mustard and I can’t get the mayo to thicken even using an emulsion blender. Did I ruin it with the mustard?:(

    • Reply Krista July 21, 2016 at 9:24 am

      I’ve never done it with mustard but I wouldn’t think it would have made a big difference. Maybe try making with just the egg and oil, then stir in the remaining ingredients including the mustard. Making mayo can be frustrating when it doesn’t work and I’m sure all devices are a little different. Once I got my emulsion blender I never had a bad batch. Maybe you just need to find the device that works best for you.
      I have seen somewhere that you can try adding another egg to your batch and fix it. I’ve never tried it but it’s worth a shot.

      • Reply Hannah July 21, 2016 at 10:53 pm

        I actually tried that the next day and it worked! I put it back in the fridge and later added another egg and it whipped up great!

  • Reply JANIE November 3, 2016 at 10:18 am

    DO YOU HAVE A RECEIPE FOR WHOLE 30 SOUR CREAM ?

    • Reply Krista November 5, 2016 at 2:14 pm

      I don’t but if you find a good one let me know! I do love the Whole Sister’s dump ranch and it might work for what you need?

  • Reply Patricia July 5, 2017 at 8:21 am

    Thank you, thank you, thank you for your video on mayo. I’ve attempted again, and this time is was so much easier!!

    • Reply Krista July 7, 2017 at 9:04 pm

      You’re welcome Patricia! I’m glad you found it helpful.

  • Reply Addjoa October 7, 2017 at 8:19 am

    My turned watery, I live in a hot climate, could that be the reason. Also egg was small and at room temperature, plus I used 1/2 cup of vegetable oil. Thanks.

    • Reply Krista October 11, 2017 at 8:22 am

      I don’t think where you live matters as much as using the correct oil. I highly suggest trying it with light tasting olive oil only. Also, a hand mixer is the sure, no fail method. Hope this helps!

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