I’m giving you the play by play on How to Make Whole30 Mayo and it’s right out of the recipe book! All of my tips and tricks are here to make this homemade mayo experience right the first time for you. Guys, this is one of the BEST books out there for understanding the BASICS on how to cook at home with simple ingredients. It’s jam packed with recipes, how to’s and home cooked inspiration!

*Click on the pictures if your ready to shop 🙂 they are affiliate links to Amazon. A small commission may be awarded based on your purchase*

Buying mayo from the store with quality ingredients can be a little pricey and they can be hard to find if you don’t live in a big city. It’s really easy to make at home. There’s only five ingredients; avocado oil, egg, lemon, salt, and mustard powder, that’s it! Chosen Foods Avocado oil and Redmond Real Salt are my go- to’s for the perfect flavor mayo.

Need a visual? Here’s the VIDEO on the DLF YouTube Channel!

Tips & Tricks on How to Make Whole30 Mayo:

So, I do my best to use Vital Farms eggs. You’ll see it in the yolk. That dark gorgeous yellow orange, full of nutrients. That’s because they eat worms, grubs in all that dirt and soil. Outside, in the grass. They’re happy hens, pasture raised. 🙂
How do you know how long the mayo is good for? Per the special tips in the Whole30 book; look on the date of the eggs. Your mayo will be good for a week after that date. Keep it refrigerated!

Alternative for the Acid

If you don’t have a lemon, you can use one to two tablespoons of apple cider vinegar. If you have lemon juice, between one and two tablespoons of lemon juice will work as that’s about how much you’ll get from a fresh lemon. The taste will be a little bit different depending on how much you put in. I like the lemony forward mayo, so I’m cool with putting the juice of a big ol’ lemon in there!

Room temp for all the ingredients is KEY. If your eggs are in the fridge take one out and put it in a glass of warm water for 10 minutes.

Avocado oil or high-oleic sunflower oil makes more of a “mayo like I know it” flavor. You can use a light flavor olive oil but I haven’t found one I love yet. It’s been a bit of an expensive run of trial and error and I don’t want you to go through that!

Containers and Tools

Use a larger tall container with a wide mouth so you can use an immersion blender without the mayo splattering all over. Then pour into a smaller jar if needed with a sturdy lid that will seal well.

There’s different ways of making the mayo. Folks will use an immersion blender a little bit differently, use a food processor or they’ll add the oil slowly. Different methods, similar results. I put the egg in first, the lemon, salt and mustard powder next and add all the oil in on top. All together, layered and ready to mix.

Here’s the BIGGEST TIP! Start with the immersion blender on the bottom of the container, slowly work your way up. Super slow, once you start seeing a color change to a white emulsified typical mayo. Keep moving up from there. Once you’re at the top there may be oil that hasn’t blended in, pulse the blender over those areas and that’s a wrap. This is my tried and true method.

Ready, Set, GO!

It’s soooooooooo good, tastes absolutely delicious. We use it all the time! All that good fat get’s slathered on sammies, wraps, salads, dressings. Possibilities are endless with what you can add in from this basic recipe!

Here’s a link to the Whole30 website for the recipe! This is NOT a recipe I have developed so I don’t feel comfortable putting the ingredient list here. It’s a blogging ‘common courtesy’ and I really don’t want to piss anyone off. There are some additional great tips on their post for How to Make Whole30 Mayo or recover from a failed attempt!

Eventually I will be making and sharing some fantastic adaptations though- stay tuned 🙂