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.
Ingredients
- 1 egg, at room temperature (see notes)
- ½ lime, at room temperature
- 1 ¼ cups light-tasting oil, divided (see notes)
- 1 teaspoon grainy, brown mustard
- ½ teaspoon kosher salt
Instructions
Food Processor Method
- Add the room temperature egg, ¼ 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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