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.
Annie says
I’m sorry. This recipe is a fail in the ability to thicken up properly.
NEXT....
Btw, I enjoy your other recipes. This one, not so much.
Jessica DeMay says
Hi Annie- sorry this didn't turn out for you. Did you follow the recipe exactly, slowly drizzling the oil? This has worked for so many people so I do know it works. I'm glad you enjoy my other recipes.
Kristin Pettibon says
I have made this recipe 20+ times with no issue. But the last two times I've tried making this, it has failed. It has been very runny. I'm not sure what I'm doing wrong, I'm doing exactly what it says to do and exactly what I've done in the past.
Jessica DeMay says
Hi Kristin- I'm sorry about that. I'm not sure what it could be. Since you've had success in the past, I don't know why it wouldn't work. Was everything room temperature? Did you use the same kind of eggs and oil? I hope you try it again and have success.
India says
Thank you for sharing this recipe. I used apple cider vinegar because that's what I had in the cabinet. My mayo could stand to be a smidge thicker. Should I have blended it longer? The flavor is on point!
Jessica DeMay says
You're welcome, India! Yeah, it sounds like it could have been blended a little longer, but you also don't want to over blend it or it can separate. Once mines blended I usually do one more up and down in the jar just to make sure it's thick. Thanks for trying my recipe- I'm so glad you like it!
Sharon Record says
I love this mayo! I don’t like store bought mayo, but when I did my first Whole30 (2 years ago!) I tried your recipe! I make it weekly now and love it!!!!
The funny is...I pulled up the recipe one day and it was different! I kept refreshing thinking I had goofed up! Then I saw your post...that it had be re-edited! Lol
You also turned me on to Real Salt! OMG! I’m addicted, have shared with others and use nothing else! Seriously, the best! Thanks for sharing all your great recipes ?
Jessica DeMay says
You're welcome, Sharon! Thanks for trying them and for the kind feedback! Haha- that's funny. The pictures were long overdue for an update! So glad to hear you like Real Salt now, too. It is just the best! I'm so glad you like this mayo recipe- thanks!
Karen Von Allmen says
This recipe is absolutely fantastic!! I made mayo for the very first time and it turned out beautifully. I did cut the salt as we use the Himalayan but that is the ONLY change I made. FANTASTIC Thank you!!!
Karen
Jessica DeMay says
You're welcome, Karen! Thanks for trying my recipe- I'm so glad you like it! 🙂
Rhonda says
What would you recommend as a substitute for the coconut vinegar? Would apple cider vinegar work?
Jessica DeMay says
Hi Rhonda- yes, that will work! Enjoy!
Sharon Iribe says
Hi! In the recipe it says 1 egg, but in the pictures it shows 2 eggs.
Should I use 2 eggs??
Jessica DeMay says
Hi Sharon- just 1. I mention at the top of the text that I'm making a double batch in the pictures. Hope you enjoy!
Sariah Beus says
Thanks everyone for the comments now i know what or what not to do. I'm excited to try the recipe. Mayo is mayor ingredient at our table and my husband and kids love ranch which i don't get often because the bad stuff on it that's why I'm also excited for the ranch recipe, maybe I'll like ranch after all. Thanks everyone I'll let you know how it turn out.
Jessica DeMay says
I hope it came out great, Sariah! I think you'll enjoy the ranch 🙂
Nicole Symons says
Do you know how many calories would be in a serving, like 2 tablespoones of this?
Jessica DeMay says
Hi Nicole- I don't. Feel free to use an online calculator to figure it out if needed.
Kimberli says
Could this be made with sunflower oil?
Jessica DeMay says
Hi Kimberli- that may work, but isn't a very healthy oil. Whole30 definitely discourages use of it. Try to use avocado or light olive oil if you can.
Kimberli Theo says
Ok, I didn't realize that thanks
Jessica DeMay says
You're welcome!
Willow says
I used sunflower oil and it was wonderful. The second time I did back off the salt to suit my family’s preferences. No biggie. Here’s what the Whole30 website says about it when making mayo:
“Choose a light-tasting, light-colored oil; preferably one low in polyunsaturated fat.
First, make sure you use light olive oil, not extra-virgin. (The EVOO tastes way too heavy.) You can also use a high-oleic safflower or sunflower oil. The seeds used to make these oils have been bred to contain more healthy monounsaturated fats and less polyunsaturated fats, making their nutrition profile almost identical to olive oil. (Note, this is not the same as genetically modifying the seeds—these are not GMO products.) The flavor of all three of these oils is very mild, making it ideal for mayonnaise. You could use avocado oil, but we find the overall flavor too heavy, and don’t recommend it.”
Jessica DeMay says
Thanks for trying my recipe, Willow. That is just their opinion- I always find avocado oil to be very mild tasting and not too heavy. I did used to use light olive oil, but a lot of times it's mixed with cheap or filler oils and I don't want that. I know avocado oil is healthy. I dis use extra virgin olive oil once and THAT was too heavy!
Elisabeth says
Do you have to use an immersion blender? Can I just use my stand mixer?
Jessica DeMay says
Hi Elisabeth- I think that would work. Just drizzle the oil while it's on.