Super Easy Homemade Mayo (Whole30)

Super easy homemade mayo uses only a few ingredients, but the result is a thick, creamy and delicious mayonnaise that is Whole30 compliant and better than store-bought.

Super easy homemade mayo #supereasyhomemademayo

Super Easy Homemade Mayo (Whole30)

My dad is the type of person that always likes to learn how to do things himself. This is especially true when it comes to food. If he can replicate a dish himself, he’d much rather make it and have control of what he is putting in the food and make tweaks based off of his preferences.

I am definitely my father’s daughter because if I can learn to do something myself, I am all about it. When I learned it was so easy to make my own mayo I whipped up a few batches until I found the right combination that worked for me.

I was so surprised at how super easy homemade mayo is to make. Plus, because I have control over the ingredients, it is Whole30 compliant and so much tastier than the store-bought kind.

Interested in learning about Whole30? Then click here.

How to Make Super Easy Homemade Mayo

Super easy homemade mayo #supereasyhomemademayo

Homemade mayo is super easy to make, but you have to make sure you follow three very important steps or the mayo will not turn out right.

  1. Use a light-tasting oil
  2. Make sure the ingredients are at room temperature
  3. Slowly incorporate the oil
As number one says, you will need a light-tasting oil.

I like to use avocado oil, but you can also use olive oil. Just make sure it is not extra virgin olive oil but a very light-tasting, light-colored olive oil instead.

In addition, you need kosher salt, lime juice, an egg, and grainy brown mustard. If you are on Whole30, check the ingredients of the mustard to make sure it is compliant.

Ingredients for super easy homemade mayo #supereasyhomemademayo

Before beginning, make sure the lime juice and egg are at room temperature.

If I am in a hurry or just plain impatient, I place the egg in a container with warm water for about 10 minutes, which you can also do with the lime if it has been in the fridge.

Also, since you are using a raw egg, make sure to use high-quality, pasteurized eggs and use the mayo within four days of making it. I like to take it a step further and buy pasteurized organic eggs to make my homemade mayo.

Egg at room temperature #supereasyhomemademayo

Once at room temperature, crack the egg into a food processor and add the salt, mustard and 1/4 cup of oil and blend.

Ingredients in food processor #supereasyhomemademayo

Here is important step number three.

Once combined, you will add the oil into the food processor but will do it extremely, and I mean extremely, slowly. Leave the food processor running, and very slowly drizzle in one cup of oil.

The slower you add in the oil, the better the ingredients will emulsify, leaving you with a thicker, more appetizing mayo. It should take you 2-3 minutes to drizzle in the oil.

Adding oil to mayo #supereasyhomemademayo

After this step, add juice from half a lime. Most people use lemon juice, but in most Mexican households lemons are not readily used so I always swap in lime juice.

Add lime to mayo #supereasyhomemademayo

That’s it, the super easy homemade mayo is complete. You can add it to your next chicken salad, tuna salad or in whatever you like to use mayo.

Super easy homemade mayo #supereasyhomemademayo

If you really want to impress someone, then I suggest you make your very own ranch dressing using this mayo as a base. The absolute best ranch dressing recipe I have found is without a doubt from the blog Real Food with Dana.

You can find that recipe by clicking here. 

I hope you enjoy!

Are there foods you would rather have homemade? I’d love to know what they are in the comments.

Super Easy Homemade Mayo (Whole30)

Super easy homemade mayo uses only a few ingredients but the result is a thick, creamy and delicious mayonnaise that is Whole30 compliant and better than store-bought.

Author Gemma from Everyday Latina

Ingredients

  • 1 egg, at room temperature (see notes)
  • 1/2 lime, at room temperature
  • 1 1/4 cups light-tasting oil, divided (see notes)
  • 1 tsp grainy, brown mustard
  • 1 tsp kosher salt

Instructions

  1. Add the room temperature egg, 1/4 cup of oil, mustard and salt to a food processor or blender.

  2. Pulse to combine.

  3. Once combined, leave the food processor running, and very slowly drizzle in one cup of oil. The slower you add in the oil, the better the ingredients will emulsify, leaving you with a thicker mayo. It should take you 2-3 minutes to drizzle in the oil.

  4. With the food processor still running, add in the juice of half the lime.

  5. Use the homemade mayo as you would the store-bought kind or use it as a base for dips or dressings.

Recipe Notes

If you are short on time, place the egg in a container with warm water for about 10 minutes, which you can also do with the lime if it has been in the fridge.

Since you are using a raw egg, make sure to use high-quality, pasteurized eggs and use the mayo within four days of making it.

Use a light-tasting oil. I like to use avocado oil, but you can also use olive oil. Just make sure it is not extra virgin olive oil but a very light-tasting, light-colored olive oil instead.

4 Comments

    1. everydaylatina Author

      I know it is surprising how much mayo one egg and some oil actually makes. Whenever I make it, I always think of a couple of different ways I will be using it.

      Reply

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