Whole30 No-Fail Homemade Mayo Recipe (2024)

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!

Whole30 No-Fail Homemade Mayo Recipe (1)

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  • Watch the YouTube video!
  • Tips for perfect homemade mayonnaise
  • Frequently asked questions
  • Looking for more Whole30 recipes?
  • 📖 Recipe
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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!

Craving more?FOLLOW MEonPinterest,Instagram,Facebook, YouTube, orE-Mailto find more delicious food!

📖 Recipe

Whole30 No-Fail Homemade Mayo Recipe (3)

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

Click here to add your own private notes.

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!

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Whole30 No-Fail Homemade Mayo Recipe (8)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

    Did you make this recipe? Let me know!

  1. Debbie says

    Whole30 No-Fail Homemade Mayo Recipe (9)
    I love this Mayo! Better than any store bought!

    Reply

    • Cassidy says

      Thank you, I'm SO happy you like it!!!

      XO,
      Cassidy

      Reply

  2. Lane says

    Could this be made without the lemon juice? I am on an acid free, dairy free diet and am looking for a mayo recipe.

    Reply

    • Cassidy says

      Yes, you can make it without the lemon juice, it will probably just be a bit bland 👍

      XO,
      Cassidy

      Reply

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