One Minute Whole30 Mayo
Whole30 Mayo in 60 seconds! This homemade one minute mayo recipe is the perfect condiment to have on hand during a round of Whole30 to make sauces, dressings and so much more.
I grew up in the 80’s and 90’s -a time when the world was terrified of eating fat yet carbs and sugar dominated diet plans. Back then, just the though of fatty mayo grossed me out. I wouldn’t put it on anything.
That all changed when my food choices were mainly paleo and Whole30 focused and I needed to eat more healthy fats. I gave store-bought paleo mayo a go and my mind changed completely.
Then, I tried REAL mayo, made-from-scratch with just a few simple ingredients. That’s when I discovered what mayo is supposed to taste like. Rich, creamy, tangy and sweet. This mayo is a great base for Whole30 sauces, dips and dressings, but the trick to perfect mayo is all about using the right tools.
Making Mayo with an Immersion Blender
I’ve found the best way to make Whole30 mayo is with an immersion blender. I use this stick blender from Kitchen Aid. I simply blend all of the ingredients in a mason jar, which I can then seal and store in the fridge.
No immersion blender? That’s okay. You can also use a hand blender if you drip the oil in very slowly.
💗 Why You’ll Love this Recipe
One minute Whole30 mayo is so much better than store-bought.
Not to mention, it’s a lot more budget-friendly.
Once you have it on hand, it will make your paleo lifestyle or Whole30 reset a breeze.
Use it as the base to make delicious sauces and dressings.
🥚Ingredients You’ll Need
- Light Tasting Olive Oil (or avocado oil) – It is very important that you use a neutral tasting oil. Do NOT use extra virgin olive oil.
- Fresh Lemon Juice – adds subtle tangy flavor and helps thicken the mayo.
- Mustard Powder – enhances the taste.
- Dijon Mustard – enhances flavor and helps mayo emulsify.
- Egg – helps thicken the mayo creating a smooth, creamy texture.
- Salt & Pepper – to taste.
🥑 NOTE: Make sure you are using an oil that has the lightest taste as possible! Good oils for mayo are avocado oil, light tasting olive oil, canola oil, safflower oil and sunflower oil.
📖 How to Make Homemade Whole30 Mayo
1️⃣ Dump all ingredients into a wide mouth mason jar or a large glass container. Submerge the immersion blender until it reaches the bottom of the jar and turn it on.
2️⃣ Begin blending ingredients at the bottom of the jar until it begin to thicken. Slowly lift immersion blender up until the rest of the ingredients have emulsified.
Make sure all of your ingredients are room temperature when making mayo. Otherwise, the mayo will not thicken.
The slower you pull the immersion blender out of the mason jar, the thicker the mayo will be.
- This simple mayo serves as a great base for many different sauces and condiments. Check out these variations:
Spicy Mayo – add a blend of spices with heat like paprika, cayenne and chili powder.
- Roasted Garlic Mayo – Add a few gloves of soft-roasted garlic cloves to the mix before blending.
- Habanero Ranch Dressing
- Homemade Thousand Island Dressing
- Ranch Dressing – mix with my homemade ranch seasoning.
🔁 Storing & Freezing
Store mayonnaise in a glass container in the fridge for up to 3 – 4 days. Freezing is not recommended.
More Sauces & Condiments
Creamy Sesame Dressing
Whole30 Honey Mustard
Check Out this Whole30 Condiment Round Up!
Primal Kitchen, Tessemae’s and Sir Kensington’s each make a Whole30 compliant jarred mayo.
If your mayo is thin, whisk in two teaspoons of boiling water. The hot water will help the broken yolks reset so they can be re-emulsified with the oil.
Most store-bought brands contain non compliant ingredients. As long as you make your own using compliant ingredients, you’re good to go.
One Minute Mayo
- 1 cup Light tasting olive or avocado oil
- 1 tbsp Fresh Lemon Juice
- 1 tsp Mustard Powder or Dijon mustard
- 1 Egg
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 1 Immersion Blender
- 1 Wide Mouth Jar
- Add all ingredients to a large wide mouth jar or cup
- Place immersion blender blade on the bottom of the cup and turn on. Leave blender at the bottom until you see white mayo forming. Pull up with the blender to incorporate the rest of the oil and emulsify together.
- Seal in an airtight container. Lasts 7-10 days in fridge.
Please tell me what I did wrong or how I might be able to fix this recipe. I do not want to waste the expensive avocado oil.
I went right by the recipe,
Placed all the ingredients into a Mason jar.
1 cup light oil, I used avocado oil
1 T. fresh squeezed lemon juice
1 tsp. dry mustard because the dijon mustard i have has sugar as an ingredient
pinch of salt and pepper.
I put in the stick blender to bottom and after it turned white I started raising slightly. When done it is still just like oil. Not thick like yours in the picture.
Then I watched your video on making this recipe and noticed you said 2 T. of lemon juice and 2t. dry mustard. so I went back and added the extra and blended as before in hopes this would make mine like yours but sadly no change at all. What can I do besides start all over?
Oh no! It sounds like you followed the recipe precisely, so this might have been a matter of wonky eggs. Using a room temperature egg helps. -Krista (Team Thyme & JOY)