Homemade Whole30 Mayo

An overhead shot on a white marble background. A white plate with three blue-corn tortillas featuring homemade mayonnaise, tomatoes, and pieces of bacon.

Russians apparently 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 wild, 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. Once you taste your first batch of homemade mayonnaise, it will be pretty hard to buy the pre-made stuff again, especially since this homemade two-minute version is always going to be both delicious and compliant with your keto/paleo/Whole30/vegetarian needs.

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.

An overhead image of half a white plate on a wooden checkered pattern cutting board. On the plate are two fried eggs, greens, sliced tomatoes, and mayonnaise. White cursive text overlay reads "Homemade Whole30 Mayonnaise"

Wide mouth mason jar (pint)
Mason jar lid
Immersion blender
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

An overhead flatlay image of the ingredients needed to make mayonnaise in small, clear glass bowls. In the first bowl in the bottom left of the image is oil. In the middle of the image is a bowl with a whole cracked egg. The right-most bowl features half a lemon with the cut side facing down into the bowl. Also in the image is a small jar of Penzey's Regular Mustard powder and the bladed end of an immersion blender.

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.

A little bit at a time, slowly stream in the remaining half cup of oil. Continue blending until desired thickness/texture has been reached, about 60 seconds.

An overhead shot of a wide mouth mason jar with homemade mayo inside. The jar sits on a white marble background.

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 roughly 10 days.


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