This creamy Paleo Whole30 Mayo comes together quickly and tastes so much better than store bought. This will become your new favorite.
*Pictures updated 1/18, content is the same. Mayo in pictures is a double batch.
I know this recipe is super simple and super basic, but it's such a good one to have. There are so many different variations you can do with it and I use it to make ranch dip (recipe coming soon). Now that I've made it, I'll never buy it again. Not only can I control the ingredients that way, but the flavor is no comparison. So fresh, thick, and creamy. I always have some on hand to make a quick chicken or tuna salad.
It comes together so fast. Like, less than two minutes. It is very important to have all your ingredients at room temperature. I usually set the egg out the night before I plan on making it. If you forget, a handy tip is to fill a bowl with hot tap water and place the egg in it for 5 minutes. It will become room temperature that way.
I like to use a wide mouth mason jar and immersion blender. Those things are so affordable and so useful. I have the most success with that opposed to a regular blender. It is possible that way too though if that's what you have.
Here are all the ingredients. So simple!
Put your egg, lemon juice, vinegar, salt and pepper in the jar.
Blend until combined. It will take just a few seconds.
Then slowly drizzle oil in with the blender on until all oil is poured in. I couldn't take a picture of that because I only have two hands. 🙂 Move the blender up and down in the jar until it starts to thicken. You will also hear the motor change from a fast high pitch to a low slower sound.
Perfect!! So there you have it. In just a couple minutes you can make the best mayo of your life.
Make it, love it, spread it on everything!
Also, check out my Chipotle Mayo , Paleo Whole30 Ranch Dressing, and Paleo Caesar Dressing. They are all so good!
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Paleo Whole30 Mayo
Ingredients
- 1 large egg, room temperature
- 1 tablespoon coconut vinegar
- 1 tablespoon lemon juice, fresh squeezed is best
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup avocado oil, or light olive oil
Instructions
- Place egg, vinegar, lemon juice, salt and pepper in a wide mouth mason jar or a blender. Blend until combined.
- With the blender on or with the immersion blender in the jar running, slowly drizzle the oil in until it emulsifies.
- Move the immersion blender up and down in the jar until think. This should take less than a minute.
- Store in fridge up to two weeks. Makes 1 ½ cups.
Sara says
is it possible to use only egg yolk in this recipe? I'm supposed to stay away from whites.
Jessica DeMay says
Hi Sara- yes! I have made it that way many times. Just use 2 yolks . Hope you enjoy! 🙂
Chelsea says
Would you be able to freeze this? Or should it be made fresh each time?
Jessica DeMay says
Hi Chelsea- unfortunately you can't freeze it so it's best to be made fresh each time. Enjoy!
Bon Farmer says
The flavor of this mayo is Great!!! mine came out a little thinner than I would like so I am going to add another egg (it's in the bowl of hot water now) and Im hoping that will thickin it up. I don't understand the negative comments. I do notice on most recipes the comments come from people who do not follow the recipe as written.
Jessica DeMay says
Thanks, Bon! I'm so glad you tried it and thanks for the kind feedback! It is so appreciated 🙂
Julia says
I cannot get over how rude some of these comments are! It's like people don't realize they are communicating with an actual human being. It's mayonnaise people!
Thank you for sharing this recipe! I can't wait to give it a try! I'm on the autoimmune protocal so haven't added back eggs yet, but soon... very soon ?
Jessica DeMay says
Thanks, Julia! You are so kind! I hope you enjoy this recipe once you reintroduce eggs 🙂
Fotini says
Hello Jessica,
I tried it in a regular blender and it never got thick, any thoughts on what I could be doing wrong?
Jessica DeMay says
Hi Fotini- I'm sorry that happened. Did you blend the egg, lemon juice, and vinegar first- then drizzle in the oil? Next time that happens, add another egg. That usually will thicken it back up.
Amanda says
I added another egg and it's still not thick. I'll admit my egg wasn't at room temp. Could that be the problem?
Jessica DeMay says
That could be! It does make a difference. If you've forgot to leave one out, a quick tip is to fill a bowl with hot tap water and place the egg in it for 5 minutes. This will bring the egg to room temperature and you should have better luck with that. I hope you try it again!
Wendy says
This was terrible. It tasted like salty appetizer vinegar. It went straight into the garbage.
Jessica DeMay says
I'm sorry it didn't turn out for you, Wendy! I've made it many times with these exact ingredients and have never had it too salty. I hope you try it again, adjusting the salt and vinegar to your taste.
Cee says
Mine turned out awful as well, I'm wondering if it was the extra virgin olive oil? I didn't use the light...wondering if there's anyway I can fix it so I don't have to trash it? I added a little honey, no help....still terrible. Before I tried I seen others that use extra virgin (it's all I had on hand) so I thought it should work...so bummed it didn't.
Jessica DeMay says
Hi Cee- I'm sorry to hear it didn't turn out. It definitely could be the extra virgin olive oil. I actually tried it with that once since that was all I had and it made the mayo so so rich. The flavor was overpowering. Maybe try using it to make my ranch dressing:http://www.jaysbakingmecrazy.com/2016/01/18/paleo-whole30-ranch/ Mixing it with coconut cream may help out. I hope you try it again with light oil.
Cee says
Major difference with type of oil! light tasting is imperative ☺️??
Judy says
This is WAY too salty. Are you sure you have the amounts correct?
Jessica DeMay says
Hi Judy- yes, I'm sure. I make it all the time. Feel free to reduce the salt to your taste next time. Sorry you felt it was too salty.
Karen says
In regard to the salt, you say to cut the salt in half if you are not using Real Salt. I use Himalayan pink salt. Would this be equivalent to your Real Salt? Thanks in advance.
Jessica DeMay says
Hi Karen- I think it would be equivalent to the Real Salt, but you can always start with less and add more if needed. Hope you enjoy!
Melissa says
Whoaaaa! I wish I had read the comments on this--SOOOOOO toooooo SALTY!!! Also pepper is listed in ingredients but instructions don't talk abt adding it in and it's not pictured. Was this a mistake? I had to trash mine as well. Bummer.
Jessica DeMay says
Hi Melissa- I'm sorry you had to throw it out. Did you use Real Salt? That's what I have pictured and always use. I've updated the recipe saying to use less if it's just table salt. I hope you try it again!
Melissa says
I used coarse sea salt--Maybe that was the problem?
Jessica DeMay says
Maybe!!
Cecilia says
How long does this last in our fridge?
Jessica DeMay says
Hi Cecilia! It will last 1-2 weeks in the fridge. I hope you try it and enjoy it!!
Kathy Howell says
Is there any concern with salmonella since the egg is raw? This sounds wonderful, but I was curious about that. Thank you!
Jessica DeMay says
Hi Kathy- I don't worry about it because the chance is so small and I feel comfortable with the eggs I buy. If you're concerned, they sell pasteurized eggs that are safe to eat raw. Check for those in your store. I hope that helps! 🙂
Karen says
Also, Kathy, keep in mind that in the US each egg must be washed. Salmonella is carried on the egg shell, not inside the egg as is commonly believed. In the UK, for example, they do not wash their eggs; they vaccinate each bird for salmonella. Thus, they are able to keep their eggs on their counter, not refrigerated. There is a protective coating on the shell that gets washed off when we here in the US wash our eggs which is the reason they must be refrigerated.
Jessica DeMay says
Thanks for that info, Karen!
Carole says
Hello,
I was wondering if you had any ideas for making an eggless mayo? Or if a egg substitute would work?
Jessica DeMay says
The only idea I have is avocado. I'm not totally sure it would work, but you could always try it. I haven't tried it myself so I can say for sure. I know avocado can be used as a replacement for eggs in baked goods. I hope that helps.
Shannon says
Just mayo brand doesn't have eggs it's delish
If you don't want to make it at home. I'm looking forward to trying this homemade version though also
Jessica DeMay says
Thanks for that tip, Shannon. That brand also uses canola oil, sugar and other undesirable ingredients unfortunately! I hope you enjoy the homemade version!