Homemade Whole30 Mayo

Russians consume more mayonnaise than any other population in the world, so I guess it’s not that much of a surprise that it is probably my favorite condiment of all time. Unfortunately, the store-bought mayonnaise options are pretty lacking in quality, taste, price or any combination of the three. You can go the super processed route which is affordable, but usually features gems like soybean oil and corn syrup. You could also hit the “middle of the road” guys that are a little healthier, but typically still contain sugar and are made with low-quality fats like sunflower oil. Alternatively, you can go the all-natural direction which starts to smell bad before you’re halfway through the jar you spent $10 on. So, I make my own mayo now.

At first, the thought of homemade mayonnaise sounded pretty crazy, but then again… so did making my own mustard and I’ve been doing that for years. Mayonnaise is actually impressively easy to make and comes together very quickly – even if it might take you a few tries to get it right the first time. Once you finally get it right, it’s pretty hard to argue against making it yourself when this homemade two-minute version is always going to be Whole30 and 21 Day Sugar Detox compliant.

Bacon, guacamole, and tomato tacos with homemade mayo!

Still, I was not expecting this to be one of, if not the very best, mayos I have ever tried, but I am quite sure I will never purchase prepared mayonnaise again. I can’t wait to make my Easiest Chicken Ever and Deviled Eggs with this! And yep, it’s incredible in tuna salad too.

kasandrinos organic extra virgin greek olive oil

Wide mouth mason jar (pint)
Mason jar lid
Immersion blender (Amazon let me know I bought this guy in October of 2013 and it is still one of my most-loved appliances)
Measuring cup
Measuring spoons
Small silicone spatula

1 cup avocado oil (or other high-quality oil of choice)
1 egg, as fresh as possible
1 tsp fresh lemon juice
1/2 tsp mustard powder
1/2 tsp salt

Measure out half a cup of avocado oil.

In your pint-size wide-mouth mason jar, combine the half cup of oil, mustard powder, lemon juice, and salt. Measure out the second half cup of oil and set aside.

To prevent the egg yolk from breaking prematurely, I cracked it into a small bowl and then gently poured it into the mason jar.

Give the egg some time to get comfortable. Let everything hang out in the mason jar and settle for a minute or two before blending.
Once your ingredients have settled for a minute, carefully lower your immersion blender into the bottom of the mason jar, trapping the egg yolk in the blade.

Without moving the blender, run on low power until the entire bottom of the jar turns white and begins to thicken (20-30 seconds).

Very slowly, begin to lift up the blender (still running) pulling towards the top of the jar. Go slow, the mixture should begin to turn white and thicken.

One tablespoon at a time, slowly add in the remaining half cup of oil. Continue blending until desired thickness/texture has been reached, about 60 seconds.

Use a small spatula to remove any mayonnaise hiding in the immersion blender blade – it gets pretty thick so I got at least a tablespoon from this.

Secure tightly with lid and store in the fridge for 5-7 days.

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