Super easy homemade mayo uses only a few ingredients, producing a thick, creamy mayonnaise that’s Whole30 compliant and more flavorful than store-bought.
Super Easy Homemade Mayo (Whole30)
My dad always wanted to know how to make things himself, especially when it came to food. If he could recreate a dish at home, he preferred making it so he could control the ingredients and adjust flavors to his liking. I inherited that curiosity. When I discovered how simple it is to make mayonnaise at home, I made several batches until I found the balance I like best.
Homemade mayo is surprisingly easy and, because you choose the ingredients, it can be Whole30 compliant and far tastier than many store-bought options.
Tips for Making Homemade Mayo
There are three key steps to ensure your mayo emulsifies properly and turns out thick and creamy:
- Use a light-tasting oil.
- Bring the ingredients to room temperature.
- Incorporate the oil very slowly (especially when using a food processor).
You can make mayonnaise with a food processor or an immersion blender. The immersion blender method is faster and very reliable; the food processor method often yields a lighter, airier mayo.
Choose a light-tasting oil.
I prefer avocado oil for its neutral flavor, but a light-colored, mild olive oil also works — avoid robust extra virgin olive oil, which can overpower the mayo.
Besides oil, you will need kosher salt, fresh lime juice, an egg, and grainy brown mustard. If you’re following Whole30, verify that your mustard is compliant.
Bring the egg and lime to room temperature.
If you’re short on time, place the egg in warm (not hot) water for about 10 minutes and do the same for a refrigerated lime. Using a room-temperature egg helps the emulsion form more easily.
Because this recipe uses a raw egg, use high-quality pasteurized eggs and store the mayo in the refrigerator, using it within four days. Many cooks prefer pasteurized organic eggs for extra safety.
How to Make Homemade Mayo
Food Processor Method
- Crack the room-temperature egg into the food processor. Add 1/4 cup oil, mustard, and salt. Pulse until combined.
- With the processor running, drizzle the remaining 1 cup of oil in extremely slowly. The slower you add the oil, the better the emulsion. Aim to drizzle the oil in over 2–3 minutes.
- Once the mayo has thickened, keep the processor running and add the juice from half a lime. Pulse just to combine and adjust seasoning to taste.
Immersion Blender Method
You can use the immersion blender cup that comes with the blender or any tall, narrow jar that fits the blender head.
In the cup or jar, combine:
- 1 room-temperature egg
- Kosher salt
- Grainy brown mustard
- Juice of half a lime
- 1 cup light-tasting oil
Place the immersion blender so the blade guard sits directly over the egg yolk. Turn the blender on at high speed and hold it steady near the bottom for a few seconds until the mixture begins to emulsify. Slowly move the blender up and down and around the jar while the oil incorporates. Continue until all the oil is blended in and the mayo is thick and smooth.
And it’s mayo!
Your homemade mayonnaise is ready. Store it in an airtight container in the refrigerator and use within four days.
This homemade mayo works the same way as store-bought mayo and makes a great base for dressings and dips. Use it in chicken salad, tuna salad, or any recipe that calls for mayonnaise. It also makes an excellent base for ranch or chipotle dressings.
I hope you enjoy this recipe!
Please leave a comment if you try this or tag @everydaylatina on Instagram.
Recipe
Super Easy Homemade Mayo (Whole30)
by Gemma Aguayo-Murphy
Ingredients
- 1 egg, at room temperature
- ½ lime, at room temperature
- 1 ¼ cups light-tasting oil, divided
- 1 teaspoon grainy brown mustard
- ½ teaspoon kosher salt
Instructions
Food Processor Method
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Add the room-temperature egg, ¼ cup oil, mustard, and salt to a food processor.
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Pulse to combine.
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With the processor running, very slowly drizzle in 1 cup of oil over 2–3 minutes to emulsify into a thick mayo.
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With the processor still running, add the juice of half a lime and blend briefly to combine.
Immersion Blender Method
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In a tall cup or jar, combine the egg, lime juice, kosher salt, mustard, and 1 cup oil.
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Place the immersion blender so the blade guard sits over the yolk. Turn on at high speed and hold near the bottom until the mixture emulsifies.
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Slowly move the blender up and down until all oil is incorporated and the mayo is thick and smooth.
Uses and Storage
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Use this mayo like store-bought mayo or as a base for dressings and dips.
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Store in an airtight container in the refrigerator and use within 4 days.
Notes
- If short on time, warm the egg in water for 10 minutes; do the same for a refrigerated lime.
- Because this recipe uses a raw egg, choose pasteurized eggs and consume the mayo within four days.
- Use a light-tasting oil such as avocado or a mild, light-colored olive oil—not strong extra virgin olive oil.
- The immersion blender often requires less oil than the food processor because it emulsifies more efficiently.
Did you try this recipe?
Leave a comment and rating below or mention @everydaylatina on Instagram!
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