With only a few ingredients and very little of your time you can create a great tasting homemade mayo. I promise that after making your own, you will never want to buy it at the store again. It’s that good.
One of the first things I set out to do when I started the Whole 30 in January was make my own mayo. I’d made it a few times before in the past but it didn’t always turn out. After testing many different recipes and discovering what works best I want to give you my NO FAIL recipe.
- 1 cup light olive oil
- 1 cold egg right out of the fridge
- 1/2 tsp sea salt
- 1 tsp ground mustard
- 1/2 lemon, juiced
- Dump all you ingredients into a wide mouth mason jar or bowl.
- Put your emersion blender at the bottom of the jar and blend. Slowly go up and down until emulsified.
- Store in an airtight container in refridgerator for up to 4 weeks.
Demo Video of me making a batch of homemade mayo:
I strongly suggest you purchase an emersion blender if you don’t already have one. This fairly cheap appliance will come in handy for mayo, dressings, soups, and more. I have NEVER had a batch of homemade mayo fail since I stared using an emersion blender. It can be done in a regular blender (with a blade on the bottom, low setting) or food processor but you must start with only 1/4 cup of olive oil and your egg. Very SLOWLY pour in the remaining oil. Do not over blend. Once emulsified stir in remaining ingredients.
For a printable version scroll to the bottom of page.
You may also like some of these Whole 30 compliant recipes: