This Whole30 mayo is a creamy and flavorful mayo made with compatible ingredients that adhere to the guidelines of the Whole30 program. It's a delicious and versatile condiment that can be used in a wide variety of other recipes (see below) while completing a Whole30!
This paleo mayo is the perfect base for all other dips and dressings. Check out these Whole30 and Paleo Dips here!
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Ingredients Needed
- Eggs
- Oil
That's really it, literally just two ingredients! Anything else is optional. I do list in the recipe some spices, but again, you don't necessarily need them.
See the recipe card for quantities.
What Oil Should be Used?
I typically use light olive oil. Regular olive oil is too strong and will have an odd taste.
Avocado oil is also another wonderful option! It's healthy and has a great taste that isn't overpowering.
How to Make Whole30 Mayo
Place all ingredients in the jar. Note that if your jar has measure lines on the side, you can fill it up to the 1 cup line without dirtying a measuring cup. Bonus for fewer dishes!
Place an immersion blender inside all the way to the bottom of the jar, and blend on low. Keep the blender at the bottom of the jar until the mix is mostly all emulsified.
When it's mostly all emulsified, slowly move the blender up and down to thoroughly mix it all, keeping it on low the entire time. It should be emulsified and thick, no longer oily and liquid-y. Enjoy!
How to Store this Paleo Mayo
To store your mayo, either wrap the mason jar with saran wrap or place it into an air tight container with the lid fully closed.
Store it in the fridge for up to the expiration date on the eggs!
Top Tips
There are a few things to know that are VERY important to making sure your mayonnaise comes out properly! Make sure you read these BEFORE you make your mayo!
- The size of the jar is hugely important. You can't make this in a large mason jar. The mouth of the jar needs to be able just to fit the immersion blender inside, but definitely no bigger. These 16 oz. jars are ideal.
- You also can NOT make this in a regular blender, it will not emulsify so don't bother wasting your time trying. It must be in a small mason jar with an immersion blender.
- Another hugely important aspect to making your own mayo is the blender speed. If you put it on high, it will break. When your mayo "breaks", it means it's all liquid -like and the emulsion broke.
- When you put the immersion blender into the jar, make sure it covers the egg yolk before you start blending. See picture below.
Equipment Needed
- Immersion Blender (a regular blender will NOT work for this recipe!)
- Mason Jar (I recommend this size)
- 1 Cup measuring cup (only needed if the mason jar doesn't have measurements on the side.
Frequently Asked Questions
This recipe is a Whole30 compatible mayo! It meets all the requirements and can also be used as a base for other Whole30 dips and sauces.
Depending on the recipe or brand, yes you can have mayo on a whole food diet! This particular recipe is just an egg and olive oil, so it applies to a whole food diet.
Almost all store bought mayo's are not paleo! Many contain sugars, soybean oil, canola oil, all of which are not paleo.
Yes you can! This recipe is completely paleo friendly and meets the requirements.
No, Hellman's mayo is NOT Whole30 compliant! It contains soybean oil and sugars. Be sure to read your labels! Many mayo's that are advertised as being made with olive oil STILL contain soybean or canola oil! Soybean oil is not Whole30 compliant.
This recipe is a paleo friendly mayo! There are no ingredients that are not allowed.
"Regular" mayonnaise that you buy in the store contains soybean oil, unhealthy sugars, sometimes canola oil, and preservatives. It is NOT based on a whole, real food diet. However, if you get or make paleo mayonnaise, it's based on real foods such as eggs, olive or avocado oil, and spices.
I've read that you can, but I've not had so much luck with it when I've tried it. The idea is to very slowly add another egg to the broken mayo while you blend. If you try it, let me know how it goes in the comments below!
If you're worried about consuming raw egg, I highly suggest using eggs from free range chicken. They'll have no soy or grain in their feed since they roam the fields. It's the cleanest egg you can get!
Yes it is! So long as the rest of the ingredients are compatible too! Avocado oil is Whole30 compatible.
Ways to Use this Recipe
- Topping for burgers
- Condiments for sandwiches and lettuce wraps
- Base for Cilantro Lime Dressing
- Base for Dairy Free Ranch Dressing
- Spread onto Chaffles for a sandwich
- Mix with tuna for a tuna salad
Variations for Paleo Mayo
- Stir in sriracha sauce for a sriracha mayo! A little goes a long way.
- Mix in curry powder for a delicious, curry mayo!
- Add some buffalo sauce for a spicy buffalo mayo!
- Blend in some fresh garlic for a garlicky mayo!
Whole30 Mayo
Equipment
- 1 Immersion Blender
- 1 Jar
- 1 1 Cup measurer
Ingredients
- 1 egg
- 1 cup olive oil light olive oil gives a better taste
- ¼ teaspoon dried mustard optional
- ¼ teaspoon salt optional
- ¼ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
Instructions
- Place all ingredients in the mason jar.
- Place immersion blender fully into the jar, on top of the yolk. On the low setting, start blending, and slowly lift up the blender as the mixture comes together. Thoroughly mix.
- Enjoy!
Notes
Did you like this mayonnaise recipe? Let me know by leaving a message in the comments below and let me know how you used it!
Take a photo and share it on Instagram! Tag me @thecleanhappylife.
Katee Williams says
Im so excited!! I just made this and plan to make tuna salad for lunch! Starting week 2 of the candida diet and you've given me hope!
Rachel Rivera says
Oh my word yay I'm so happy to hear that! 🙂 Good luck on week 2!
Freeman Sandra says
Dietary Need: candida diet, dairy-free, gluten-free, nut-free, paleo diet, soy-free, sugar-free, yeast-free While the blender is still going, slowly pour the oil in - making your oil stream no bigger than the width of a pencil. Smaller would be better. The slower you add it, the more emulsified it becomes and won't separate later in the fridge.