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 #homemademayo #whole30mayo

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.

Tips for Making Homemade Mayo

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 (when using the food processor method)
  4. You can use either a food processor or immersion blender to make mayo (both methods are detailed below). The immersion blender method is faster, but the food processor method results in a lighter, fluffier mayo.
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.

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.

If you want to know why pasteurized eggs are the safest choice in this recipe, then click here to learn more.

Egg at room temperature #supereasyhomemademayo

How to Make Homemade Mayo

Food Processor Method

  • Crack the room temperature egg into a food processor and add the salt, mustard and 1/4 cup of oil and blend.
  • Once combined, you will add the oil into the food processor but 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.
  • 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.

Making mayo in food processor #homemademayo #whole30mayo

Immersion Blender Method

First, you need your immersion blender cup or a large jar.

To the cup or jar add:

  • 1 room temperature egg
  • Kosher Salt
  • Grainy, brown mustard
  • Juice of half a lime
  • 1 cup of oil (I use less oil in the blender than the food processor as it tends to emulsify better)

Next, place the immersion blender inside the cup, making sure the bottom of it is right over the egg yolk.

Turn the immersion blender on at high speed and move it around the bottom of the cup for a few seconds until the ingredients begin to emulsify. Then, slowly bring the immersion blender up and carefully move it up and down until all of the oil is incorporated.

And It’s Mayo!

That’s it, the super easy homemade mayo is complete. Be sure to store it in an air-tight container in the refrigerator and use within 4 days.

You can add it to this Mexican chicken salad, this spicy tuna salad, or in whatever you like to use mayo.

If you really want to impress someone, then I suggest you make your very own ranch dressing using this mayo as a base. Click here for a delicious Homemade Chipotle Ranch Dressing.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

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
  • 1/2 tsp kosher salt

Instructions

Food Processor Method

  • Add the room temperature egg, 1/4 cup of oil, mustard and salt to a food processor.
  • Pulse to combine.
  • 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.
  • With the food processor still running, add in the juice of half the lime.

Immersion Blender Method

  • To the cup of your immersion blender or a large jar, add the egg, lime juice, kosher salt, mustard and 1 cup of oil.
  • Place the immersion blender inside the cup, making sure the bottom of it is right over the egg yolk.
  • Turn the immersion blender on at high speed and move it around the bottom of the cup for a few seconds until the ingredients begin to emulsify. Then, slowly bring the immersion blender up and carefully move it up and down until all of the oil is incorporated.

Uses and Storage

  • Use the homemade mayo as you would the store-bought kind or use it as a base for dips or dressings.
  • Store in an air-tight container in the refrigerator. Use within 4 days.

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.
  • I use less oil in the immersion blender than the food processor as it tends to emulsify better.

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6 Comments to “Super Easy Homemade Mayo (Whole30)”

    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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