Whole30 Mayo
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.
Ingredients
- 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
Instructions
Food Processor Method
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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.
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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.
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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.
Immersion Blender Method
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Add all of the ingredients to your immersion blender jar or another deep jar that will fit your immersion blender.
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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.
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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.
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Taste the mayonnaise and adjust the seasonings if desired.
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Serve your mayo right away or keep it in the fridge until you're ready to use it.
Recipe Notes
Store mayo in a sealed jar or container in the fridge for up to 1 week.