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.
Add the room temperature egg, 1/4 cup of oil, mustard and salt to a food processor or blender.
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.
Use the homemade mayo as you would the store-bought kind or use it as a base for dips or dressings.
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.