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 – 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.

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"

Equipment:
Wide mouth mason jar (pint)
Mason jar lid
Immersion blender
Measuring cup
Measuring spoons
Small silicone spatula

Ingredients:
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.

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.

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 5-7 days.

 

Liked it? Please consider supporting bekaneggs on Patreon!

10 comments

  1. The Easiest Chicken Ever – Beka 'n Eggs

    […] Ingredients:  2-4 boneless, skinless chicken breasts 1/4 cup mayonnaise […]

    Reply

  2. Mom’s Favorite: Top Secret Deviled Eggs – Beka 'n Eggs

    […] Six large white eggs 60g (~1/4 cup) mayonnaise Cured white anchovy fillets* 1/2 tsp baking soda Coarse salt, just a pinch […]

    Reply

  3. Whatsername Fish Tacos – Beka 'n Eggs

    […] flour 10-15 leaves butterhead lettuce, washed/dried 1/2 large red onion 1 jalapeño pepper 4 tbsp mayonnaise 2-3 tsp sriracha 2+ tbsp olive or avocado oil, for frying 1 tbsp Cajun seasoning or preferred […]

    Reply

  4. Devilish Egg Salad – Beka 'n Eggs

    […] 5 large eggs 1/4 cup mayonnaise 2-3 anchovy fillets canned in oil (omit for vegetarian) 1/2 tsp oil from canned anchovies (swap […]

    Reply

  5. Spiced Up Chicken Salad - Beka 'n Eggs

    […] Salad: 1/2 cup mayo or to taste 1 tsp dried tarragon 1/2 sweet yellow onion, finely chopped salt and pepper, to […]

    Reply

  6. Default Wings: DIY - Beka 'n Eggs

    […] wing spot), Tessemae’s Mild Buffalo Sauce, and sometimes, I’m just down for some mayo and hot […]

    Reply

  7. Meal Prep: Pulled Pork - Beka 'n Eggs

    […] with Tessemae’s BBQ sauce, Yai’s Thai Thai salsa, your very own mayo, or any other paleo or Whole30 condiments of your […]

    Reply

  8. Friend Favorites: Courtney's Buffalo Chicken Dip - Beka 'n Eggs

    […] For the chicken: 2 boneless skinless chicken breasts 4 boneless skinless chicken thighs 3 tbsp mayo 2 pinches of […]

    Reply

  9. Fancy Guacamole (Keto) - Beka 'n Eggs

    […] is also entirely delicious when piled high on a chicken sandwich. Bonus point if you pair it with homemade mayonnaise and/or homemade pickled […]

    Reply

  10. King Condiment: Tahina-Harissa Sauce (Paleo/Vegan) - Beka 'n Eggs

    […] should already know by now that I’m a very saucy lady. In that… I love condiments. Mayonnaise, ketchup, doña, steak sauce, BBQ sauce, I love them all. While this one is a fairly recent […]

    Reply

Leave a Reply

%d bloggers like this: