This healthy homemade Whole30 Mayonnaise is creamy, tangy and about to take your wraps, salads and sandwiches to the next level. It’s easy to make in just a few minutes and can be stored in the fridge all week! Gluten-free, low carb, keto, dairy-free and paleo-friendly with a vegan option.
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The Best Whole30 Mayonnaise Recipe
Mayonnaise is such a versatile condiment – you can use it for everything from deviled eggs to chocolate cake. Its creamy texture and tangy flavor always add something delicious, and it’s incredibly easy to whip up! This recipe teaches you how to make the ultimate Whole30 mayo at home that is naturally gluten-free, low carb, keto, dairy-free and paleo-friendly.
It can be prepared with either a food processor or an immersion blender, and we’ll be covering both methods in detail. We’ll also go over some easy ways to incorporate different flavors into your homemade mayonnaise. And finally, we’ll talk about a bunch of yummy serving options so you can put your healthy mayo to good use!
Why Make Mayo at Home?
It’s pretty common knowledge that you can buy a jar of Whole30 mayonnaise at the supermarket. But just because some store-bought mayo is Whole30 compliant doesn’t mean it’s free of unwanted ingredients. Most brands make their mayo with a lot of oil as well as other excess fats that can be avoided if you prepare the condiment from scratch. Plus, this version tastes much better than any of the ones you can purchase!
Ingredients You’ll Need
You really don’t need much to make your own homemade mayonnaise. Just gather up the handful of kitchen staples listed below!
- Large Egg: Be sure to use a pasteurized egg, as they’re safe to eat raw. To make vegan mayo, sub with 1/4 cup aquafaba (the liquid / brine from canned cooked chickpeas)
- Lemon Juice: Freshly squeezed from about half a lemon.
- Ground Mustard: To provide a tangy touch of heat.
- Garlic Cloves: Peeled. You don’t need to mince them since everything will be blended up.
- Avocado Oil: This works with the egg to stabilize your mayonnaise.
- Pink Salt: Or fine sea salt.
How to Make Whole30 Mayonnaise
Grab your food processor or immersion blender and get ready to whip up some flawless mayonnaise. Both methods are super simple and straightforward.
With a Food Processor
- Combine Egg, Lemon Juice, Mustard & Some Oil: Add the egg, lemon juice, ground mustard and 1/4 cup of the oil into the bowl of the food processor. Pulse on low until combined.
- Slowly Finish Adding Oil: While the food processor is still running, very slowly add the remaining oil in small increments until all the oil is emulsified and the texture is smooth and creamy. This will take about 2-3 minutes.
- Taste & Tweak: Taste your mayo and adjust the seasonings if you’d like.
- Serve or Chill: Serve your mayonnaise immediately or store it in the fridge until you’re ready to use it.
With an Immersion Blender
- Add Ingredients to Jar: Add all of the ingredients to your immersion blender jar or another deep jar that will fit your immersion blender.
- Blend on Low Speed: Place the immersion blender into the bottom of the jar and turn the blender to low speed. Allow the blender to sit untouched for 30-40 seconds, or until the mixture is creamy and combined.
- Blend on Medium Speed: Turn the blender to medium speed and begin to lift and tilt your blender up in a circular motion toward the top of the jar. Once all the oil is emulsified and the texture is smooth and creamy, tap the blender a few times on the top to push the oil down. This will take about 2-3 minutes.
- Taste & Adjust: Taste the mayonnaise and adjust the seasonings if desired.
- Serve or Store: Serve your mayo right away or keep it in the fridge until you’re ready to use it.
Tips for Success
Make sure you don’t miss the recipe tips below – they will help you create the perfect mayonnaise!
- Use Room Temperature Ingredients: It’s important to let your egg come to room temperature before you make your mayonnaise. This ensures that it will properly emulsify (combine) with the oil.
- Fresh Over Bottled: You definitely don’t want to use bottled lemon juice for this recipe. It doesn’t provide the same authentic lemon flavor that you get from squeezing your own juice.
- Drizzle Oil Extremely Slowly: If you’re making your mayo with a food processor, don’t forget to be super patient when you’re adding in the rest of the oil. Drizzle it as slowly as you can so that your mayonnaise develops the proper consistency.
- Pasteurize Your Egg at Home: Since pasteurized eggs can be a little pricey, it’s helpful to know how to pasteurize them yourself. Simply place your egg in a saucepan filled with water and bring the water to exactly 140°F. Use a thermometer to ensure it reaches the proper temperature. Once it does, let your egg sit in the hot water for 3 minutes. That’s it!
Variation Ideas
Want to infuse your homemade mayo with extra flavor? Go ahead and try out one of these irresistible variations.
- Spicy Mayo: Adding half a teaspoon of smoked paprika or cayenne pepper into your Whole30 mayonnaise is a great way to turn up the heat. You can adjust the amount you use to suit your tastes.
- Garlic & Herb Mayo: Every now and then, I like to add a couple of my favorite herbs and a little extra garlic to my mayo. Parsley, basil, dill and oregano are all great herbs to include. And feel free to roast the garlic if you’d like to make it sweeter.
- Red Pepper Mayo: Incorporating some roasted red peppers into your mayo will add a little sweetness and a lot of amazing flavor. I love how it makes the mayo pink!
Serving Suggestions
There are so many different ways to serve your mayo, whether you use it as a condiment or incorporate it into baked goods for extra moisture and fluffiness. Check out the following ideas for inspiration!
- Add it to Grilled Cheese
- Make Potato Salad
- Use it for Deviled Eggs
- Add it to Dips
- Spread it Onto Burger Buns
- Use it in Cupcakes
- Add it to Salad Dressing
- Serve it with Grilled Meat
How to Store Homemade Mayonnaise
Whole30 mayonnaise should be kept in an airtight jar or container in the fridge. It will stay good for a whole week! We do not recommend freezing this keto mayonnaise – it does not thaw well.
More Healthy Condiments to Try
I’ve got all the recipes you need to meet your Whole30 condiment needs. These are a few of my favorites!
- Fresh Tomato Salsa
- Homemade Barbecue Sauce
- Easy Homemade Guacamole
- Homemade Buffalo Sauce
- Homemade Ketchup
This healthy homemade Whole30 Mayonnaise is creany, tangy and about to take your wraps, salads and sandwiches to the next level. It's easy to make in just a few minutes and can be stored in the fridge all week! Gluten-free, low carb, keto, dairy-free and paleo-friendly with a vegan option.
- 1 large egg pasteurized. To make vegan(non-Whole30) mayo, you can sub with 1/4 cup aquafaba (the liquid / brine from canned cooked chickpeas).
- 2-3 tbsp fresh lemon juice about 1/2 lemon
- 1-2 garlic cloves peeled
- 1 cup avocado oil
- pink salt or fine sea salt
Add the egg, lemon juice, ground mustard and 1/4 cup of the oil into the bowl of the food processor. Pulse on low until combined.
While the food processor is still running, very slowly add the remaining oil in small increments until all the oil is emulsified and the texture is smooth and creamy. This will take about 2-3 minutes.
Taste your mayo and adjust the seasonings if you'd like.
Serve your mayonnaise immediately or store it in the fridge until you're ready to use it.
Add all of the ingredients to your immersion blender jar or another deep jar that will fit your immersion blender.
Place the immersion blender into the bottom of the jar and turn the blender to low speed. Allow the blender to sit untouched for 30-40 seconds, or until the mixture is creamy and combined.
Turn the blender to medium speed and begin to lift and tilt your blender up in a circular motion toward the top of the jar. Once all the oil is emulsified and the texture is smooth and creamy, tap the blender a few times on the top to push the oil down. This will take about 2-3 minutes.
Taste the mayonnaise and adjust the seasonings if desired.
Serve your mayo right away or keep it in the fridge until you're ready to use it.
Store mayo in a sealed jar or container in the fridge for up to 1 week.
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