Published: Updated: By: Cassidy Stauffer May earn from affiliate links.
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This homemade, no-fail whole30 mayonnaise recipe will change your life! It is light & fluffy with a rich flavor - you will never buy store-bought again!
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Watch the YouTube video!
See how easy this recipe is to make on my YouTube channel!
Watch the full video here: YouTube Mayo Video
I never thought I would make homemade whole30 mayonnaise when I can just buy a jar at the store. After all, it's dairy-free and cheap. But let me tell you, after discovering just how easy it is to make my own I changed my mind.
Not even to mention how much better it tastes and the junk ingredients you can avoid when making your own.
It's perfect when making Homemade Chicken Salad and the sauce for Whole30 Fish Tacos!
Not all, but most commercial mayonnaise you can buy at the store - including Olive Oil mayonnaise - have other yuck oils in them as their main ingredient.
Vegetable oils such as canola, soybean, corn, and cottonseed are the oils most common in store-bought mayonnaise.
They are highly processed, contain trans fats, and/or are very high in omega-6 fatty acids. This can causes inflammation in the body.
This can lead to numerous health problems.Another problem is that they usually have added sugar and artificial ingredients.
But I'm here to tell you that making your own is REALLY EASY and the taste is beyond compare!
All you need is a food processor, a few simple ingredients, and 5 minutes - really, just 5 minutes!
While this isn't by any means a revolutionary recipe, I've learned a lot in my quest to make perfect mayonnaise.
So I want to share what I've learned so you don't have any "flops" like me. Here are some things you need to know:
Tips for perfect homemade mayonnaise
- All of your ingredients MUST be room temperature or it will not thicken. You can place your eggs in warm water for 5 to 10 minutes. You can also leave them at room temperature for about an hour.
- The kind of olive oil you use AND the brand you use matter!When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, some brands of extra light olive oil still have a strong taste! So I started using Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- The slower you pour, the thicker the mayonnaise.When the recipe says "slowly drizzle" take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.
- Don't use a copper or aluminum bowl.It can leave an aftertaste in your mayo.
- And finally,Homemade mayo is SO MUCH better than store-bought!Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It's amazing.
Frequently asked questions
Can I salavage runny mayo?
Yes, you can! In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it happens. So I'm going to tell you exactly how to salvage the mayo if it doesn't emulsify correctly. First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
Do I have to use a raw egg?
I didn't make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don't want to spend the money on pasteurized eggs, you can pasteurize them yourself - just google it 🙂 Or you can buy good quality cage-free eggs and wash the eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
Looking for more Whole30 recipes?
- One-Pot Lasagna Soup
- Meatball Soup
- Stuffed Bell Peppers
If you’ve tried this Whole30 Mayonaisse please let me know in the comments below!
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📖 Recipe
This homemade, no-fail whole30 mayonnaise recipe will change your life! It is light & fluffy with a rich flavor - you will never buy store-bought again!
*Please read through all the notes below before starting to ensure your mayo comes out exactly perfect! Also, if you have a large food processor, you will need to double the recipe for it to thicken.
4.69 from 70 votes
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Cuisine: American
Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30
Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
Servings: 8
CALORIES :308kcal
CARBS :1g
FIBER :1g
Author: Cassidy Stauffer
Ingredients
- 1 Whole Egg - room temperature (use pasteurized if worried about the raw egg)
- ½ tsp. Sea Salt
- ½ tsp. Ground Mustard
- 1 ¼ cup Extra Light Tasting Olive Oil - Filippo Berio brand (See notes below, the brand matters!)
- 1 Tbsp. Lemon Juice - room temperature
Instructions
Place the egg, salt, ground mustard, and ¼ cup of the olive oil into the bowl of a food processor.
Whirl on low until combined.
While the processor is still running, SLOWLY drizzle the remaining olive oil in, this should take you about 3 minutes. Resist the urge to dump it in at the end.
Add the lemon juice and pulse on low until combined.
Place in fridge for 30 minutes to an hour.
Store in a sealed container in the fridge. The mayonnaise will be good until one week past the egg's expiration date.
Add Your Own Notes
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Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the video here: YouTube Mayo Video
- If you have a large food processor (or the blades aren't close to the bottom of the bowl) you'll need to double the recipe, otherwise, it will turn out runny.
- All of your ingredients MUST be room temperature or it will not thicken. You can place your eggs in warm water for 5 to 10 minutes. You can also leave them at room temperature for about an hour. I set mine on the counter the night before - no need to worry, the egg won't go bad!
- The kind of olive oil you use AND the brand you use matter!When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same, some brands of extra light olive oil still have a strong taste! So I started using the Filippo Berio brand every time because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo. If it has any olive taste to it, your mayo will be bitter. I've heard of people using MCT oil also since it's a neutral-tasting oil with good results but haven't tried it myself.
- Buy pasteurizedeggs.I didn't make homemade mayo for a long time because I was worried about the raw egg. But then I discovered that you can buy pasteurized eggs, which are safe to eat raw! If you don't want to spend the money on pasteurized eggs, you can pasteurize them yourself - just google it! Or you can buy good quality cage-free eggs and wash the eggshell to remove any bacteria that might contaminate the egg when broken. However, it's not guaranteed like pasteurized eggs.
- The slower you pour, the thicker the mayonnaise.When the recipe says "slowly drizzle" take it seriously. If you dump the oil in all at once it will result in a runny mess. The recipe works best if you pour as thin a stream of oil as possible.
- Don't use a copper or aluminum bowl.It can leave an aftertaste in your mayo.
- What if the mayo doesn't emulsify and is runny?In all my years making homemade mayo, I've only had my mayo not turn out once. No matter how great a recipe is, sometimes it just doesn't turn out - it happens. To fix runny mayo: First, don't panic! Then, set the mayo aside and wash out your food processor. Then, follow the instructions again, but instead of using olive oil, use the runny failed mayo. It should thicken up nicely and salvage your mayo!
- And finally,Homemade mayo is SO MUCH better than store-bought!Seriously, this will change your life. Homemade mayo is light, fluffy, creamy, non-gloopy, and has a richer flavor. It's amazing.
- The recipe can be doubled, but start with only ¼ C of olive oil in the food processor still using a total of 2 ½ C in the entire doubled recipe.
Nutrition
Serving: 2tablespoon | Calories: 308kcal | Carbohydrates: 1g | Protein: 1g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 128mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.7mg | Calcium: 3mg | Iron: 0.3mg
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Keto Resources
Did You Try This Recipe?Mention @CassidysCraveableCreations so I can take a look!
More Whole30
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- Cheeseburger Bowl (Keto Big Mac Salad)
- Low-Carb Keto Chicken Tikka Masala
Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!
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Reader Interactions
Comments
Tori says
Ok thanks, it will be an interesting experiment!
Reply
Tori says
Thank you, this sounds so great! Do you know if this will freeze ok? If so, i will make a bigger batch.
Reply
Cassidy says
Hi tori! I'm sorry but I've never tried freeing it so I have no idea if it would work or not. If you try it let me know how it turns out!
Sorry I couldn't be of more help!
-CassidyReply
Mary says
It did not work for me! ?Reply
Cassidy says
I'm so sorry mary!!! I've made this many times and always had success! I wonder what happened, did you make any changes and was everything room temperature?
-Cassidy
Reply
Deb says
I, too, had everything at room temperature and it looks like liquid. I used a food processor and set my timer to ensure I was not adding the olive oil too quickly, I used all three minutes. I was pouring it from a measuring cup. Where did I go wrong?!
Cassidy says
Hi deb, I'm sorry it didn't work for you. I honestly am not sure why. So sorry!!!
Yvette Cortez says
Can you use regular mustard ? Instead of mustard powder
Reply
Cassidy says
Hi Yvette! While I don't like using regular mustard quite as much, I've tried it and it will work fine. It will very slightly change the flavor and maybe even add a yellow-ish tint but will work 🙂
-Cassidy
Reply
Travelgal1022 says
Thank you for the detailed instructions. Followed them to the letter and the product was beyond tasty! I don't know if I'll ever buy mayo again.Reply
Cassidy says
Thanks so much Travelgal1022! I don't think I can ever go back to buying store-bought mayo after making homemade, it's so much better and better for you!
-CassidyReply
Rynlynm says
Thank you for this recipe! We are doing whole 30 and this definitely makes it more bearable! Just an FYI that I was disappointed to find out is the lemon juice found in the little lemon shaped bottle or any other lemon juice I've found sold at stores are from concentrate and/or have nasty additives in them like sodium benzoate. When mixed with citrus/acid it makes a compound known to cause cancer. Blah! It's been banned from use in soda pop because of that. Annoying that it's still allowed in other foods. I just stick to fresh squeezed lemons. Or freeze ice cube trays full of lemon/lime juice. Works great! Thanks again!!Reply
Cassidy says
Thanks Rynlynm!!! I actually just noticed that lemon juice in bottles has sodium benzoate in it and was super disappointed too! I can't believe it, I'm so good at reading labels and for some reason I never even thought of the lemon juice until recently!!! That's a good idea to freeze ice cube trays of lemon/lime juice, I'll have to try that!
-Cassidy
Reply
Amber says
Lakewood doesn't add anything to its lemon juice or lime juice. It's organic and not from concentrate.
Brian says
It's good! ?Reply
Brian says
The ranch even better.
Reply
Linda says
Has anybody tried using flaxseed oil instead of olive oil?
Reply
Cassidy says
I haven't Linda, sorry. If you give it a try let me know how it turns out!!!
-Cassidy
Reply
Mom Loves Homemade says
This is the first time I made mayo. I knew it is an easy thing to do but never put any effort in doing it. I am so glad I did it. The flavor is neutral which means, you have endless possibilities to add flavor to your taste. Here are some options: garlic, dill, cayenne pepper, sriracha sauce, smoke paprika, roasted peppers, 1tbsp. white wine vinegar half way in the addition of the oil, chipotle pepper.Reply
Annie says
Oooooh! Love your options!!
Reply
Sherry says
Came out nice and thick, but very yellow in color..Tastes like I'm eating pure olive oil. I think I used the wrong kind of olive oil. Will try it again.Cassidy says
Yeah, the right kind of olive oil is crucial - I'm sure that's why it tasted like olive oil. I only use the Extra Light Fillippo Berio brand.
-Cassidy
Reply
MT says
I used the olive oil you recommended and it came out a little bitter tasting. Do you have any suggestions of what I can add to it?
Cassidy says
Hi MT! Humm, that brand of olive oil usually isn't bitter? While I haven't tried it and can't say for sure, you might be able to add some coconut cream to dilute the taste or a small amount of sour cream (if you eat dairy) but they might also slightly change the taste. Sorry I couldn't be of more help! If you try it, let me know how it turns out!!!
BYRON LORRIER says
I'M GOING TO TRY AND MAKE YOUR MAYO RECIPE ONE DAY NEXT WEEK. I'LL PROBABLY JUST STOE IT IN THE FOOD PROCESSOR BC I HARDLY EVER USE IT ANYWAYS. I THOUGHT THAT YOUR INSTRUCTIONS ARE EXCELLENT. I'M TRYING TO AVOID SUGAR AND STORE MAYO'S LABELS ARE VERY MISLEADING; FOR EXAMPLE, IT'LL SAY "0 SUGAR" ON THE FRONT AND THE NUTRITIONAL INFO (PER TABLESPOON IS THE PLOY), BUT THEN LIST SUGAR AS THE THIRD OR FOURTH INGREDIENT? I WAS SURPRISED THAT MAYO HAS SO MUCH OIL, WH IS OK, COMPARED TO SO FEW EGG, WH IS SURPRISING.
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suzi says
The first time I made this I used a good Safflower oil...it was great! This time I used Avocado oil and it's very bland. It's ok cause I can season it all sorts of ways....just wanted to let ppl know Avocado prob not a great sub.Thanks!
Reply
Cassidy says
Thanks for letting us know suzi!!!
Reply
Beth Browne says
Awesome recipe. I warmed the egg in my bra. Worked great!Reply
Cassidy says
LOL, Thanks, I'll have to try that next time!!!
-Cassidy
Reply
BYRON LORRIER says
lol
Munazza says
Hi,
I tried your recipe and not sure what I did wrong because the mayo didn't chime out smooth. It's separated from the oil. I made it in a blendern. Is that my mistake? Help is appreciated. ThanksReply
Cassidy says
Hi Munazza! Yes, I've made this in a blender and mine separated also. I have since figured out how to make it work in a blender but it is still tricky and mine sometimes still separates! Hope that helps!!!
-Cassidy
Reply
Mom Loves Homemade says
The trick here is to add 1tsp. lemon and 1tsp white wine vinegar at the beginning of the process and later on add the amount of lemon stated in this recipe once half of the oil has been incorporated. This will ensure separation will not occurred. But adding the oil it is the most important thing to do. Just add it very slowly. It should takes more than 3 minutes to add all the oil.
Jeff says
Does a food processor have to be used or could I use a hand blender? I've used a hand blender with another recipe and it worked out great but there was no slowly adding the olive oil. The hand blender would be at the bottom of the container and slowly work its way up.
Reply
Cassidy says
Hi Jeff, I have never tried a hand blender so I can't say for sure. I'd imagine it would work, but again I don't know. If you do try it, I would still slowly add the olive oil to make sure it emulsifies and you don't end up with a water-y mess 🙂 If you try it come back and let me know if it worked!!!
-Cassidy
Reply
Bill says
I make mayonnaise a couple of times a month and always use a stick blender. I even put all the oil at once and almost have a 98 percent success rate. I also use Trader Joe's Olive oil which is a light olive oil and again it always turns out well.
Elaine says
Hello!
I am so excited about this recipe! Except I have a teeny tiny food processor and the lid must be locked down in order for it to run. Can I use a blender?
Thank you!
ElaineReply
Cassidy says
Hi Elaine! I don't know what kind of blender you have but I have successfully made this in a high powered blender (I used a Vitamix) and I would imagine it would work in a regular blender too but I have not tried it. Hope this helps!!!
-Cassidy
Reply
Julie says
Works great in a blender! I'm 59 and grew up with mom's homemade mayo that she made in the blender, way before food processors!
Michelle Jones says
Cassidy, this mayo recipe is AH-MAZING! It's the third Whole30 one I've tried and by far the best! Thanks for the detailed instructions and notes at the beginning. I followed them exactly and have the best mayo I've ever tasted. You rock!Reply
Terese says
I made extra sure that everything was at room temp. I also bought a couple of small squeeze bottles, those used for cake icing, to make sure I had the easy "drizzle" of the oil. It took a few minutes longer but the consistency is perfect and it tastes great. I agree with what was previously stated that a processor is important. Not sure one can stir at enough of a consistent rate while trying to add oil at an easy constant rate.Reply
Terese says
Absolutely perfect. I bought a couple of small squeeze bottles used for cake icing and filled those to control the flow of oil. It took a few minutes longer but the mayo came out with the perfect consistency and great flavor.Reply
Annie says
Great idea! Cake icing tubes!!Reply
Sophia says
Hi! I've tried this twice and i cant seem to get it to thicken or even look remotely white...It ends up becoming a yellow runny mess! Im stirring slowly and using only room temperature ingredients. Why is it not thick?
Reply
Cassidy says
Are you stirring slowly or pouring slowly? If you are stirring slowly, it will definitely not thicken - you really need to use a food processor. However, if you're pouring VERY slowly, using a food processor on low, and all of your ingredients are room temperature I'm not sure, it should thicken? Are you doing all of those things?
Reply
Pete says
I don't have a food processor so I just used a small hand mixer I got from Walmart for a few bucks - worked great for this! Drizzled oil very slowly (I used a 1/4 cup four times so I don't get tempted to pour too fast).Mindy says
I've also coming up with a soupy mess. I've tried it twice all room temp ingredients and using a magic bullet blender which is a messy option but my food processor is to big for this. Help
Cassidy says
Hi Mindy, I'm so sorry it didn't turn out!!! I know some people have had success using a blender, but the few times I've tried it in my blender it either didn't turn out or I had to change up the recipe for it to thicken properly. Sorry!!
BTW- I use a full size food processor for this recipe and it seems too large at first but works well 🙂
-Cassidy
Patricia says
I also am having a problem with mayonnaise....runny mess. I tried an immersion stick at My sister's suggestion. But, there are two buttons that have to be pressed at the same time and I must not be CO ordinated enough to press both and drizzle so, I tried a blender. It started to thicken, then smoke, then there was a pop and it turned a water consistency. I will try a food processor. Mine seems like it will be too big but, I really want to get this.
Y
Katie says
Hello! I'm a culinary student trying to do dairy-free, gluten-free, etc foods. You can actually hand-make mayonnaise. However, I wouldn't recommend it. It is A LOT of effort. One needs to whisk the ingredients in a bowl VERY fast while VERY slowly adding in the oil. This is because mayonnaise is an emulsion and if it's not done fast enough it will never come together and will always try to separate. Thus, it is much easier to use a food processor. However, a blender also works fine too!Reply
Ashley says
I will never try another paleo/whole 30 mayo recipe... this is it! Before W30, my husband was very adamant that we only buy Best Foods (Hellman's) mayo. We both think this is great!Side note: we looked at a couple stores and could not find the same brand of light olive oil (they had the brand, but only offered it in extra virgin). We opted for 'Bertoli' brand light olive oil, which seems to work for us 🙂
Reply
Amy says
This is the first time I ever made my own mayo. I used safflower oil and an egg from the local Amish farm. It turned out fabulous!Reply
Kate says
Fillipo Berrio olive oil (along with just about every other olive oil in the general market) is found to be largely flavored soy oil. Definitely not W30 compliant. Fake oil is huge in the olive oil industry. I suggest doing some research on brands that are reliable. One brand I trust is California Olive Company, which is sold in my local big-box grocery store. This brand make a fine tasting mayo.Reply
Cassidy says
Thank you for the information Kate! I've heard about olive oil not being pure, but haven't looked into which brands are good- thanks again!!!
Reply
Portia P. says
California Ranch olive oil has also passed purity standards. It is only a dollar or two more than the cheaper brands, and they sell it even at Wal-Mart!
Audrey says
That rumor was unfounded. It referenced a study that find that 69% of EVOO did not meet the standards for extra virgin. There were no findings of additives or other oils
http://www.snopes.com/food/ingredient/oliveoil.aspReply
R says
Snopes is unreliable. I encourage you to read what Foodbabe has to say about EVOO. Google her, and/or like her FB page. Eye-opening, and a game changer. Here's to our health!!!
Jennifer says
Here's a reliable source...the horses mouth! Fillipo Beroli is authentic. http://www.aboutoliveoil.org/qualityseal.html
Marla says
Hi,
Just a FYi -- your twitter share button doesn't seem to be working. MarlaReply
Cassidy says
Thanks Marla, I hope you like my homemade version as much as we do 🙂 ...humm, I will look into the twitter button, thanks for letting me know!
-Cassidy
Reply
Marla says
Hi Cassidy,
I certainly agree with you about the store bought mayonnaise - the ingredients are mostly chemical engineered and I certainly wouldn't touch anything with soybean in. I printed this recipe out and might give it a try. Sounds so healthy and tasty. Thanks for sharing on Real Food Fridays. Pinned & twitted. .Reply
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