When I began Whole30 back in July, my friend Jen said "you make whole30 mayo - its divine."
This lady is nuts.
But whatever, I went to Target and picked up a new food processor and headed home... only to create the biggest mess of my life. I followed the instructions (I thought) but what I created was a bitter salad dressing type concoction only a little thicker than milk. I put it in the fridge and it solidified some, but there was no way anyone was eating it. We tossed it out and I just vowed to not eat mayo....
Two days later I pulled the food processor down again - determined to succeed. And I finally did. Since then I have been making Whole30 mayo like crazy - taking 16 jars to a local ladies networking meetup where everyone just loved it. (*waving to all of my SBL sisters*) I was asked for the "secret" and since I too had a couple "mayo fails" myself I decided to video the whole process so you can see it. YES it is a long video... making mayo is time consuming. But you will seen even in the video there is just this *moment* where it changes from a liquid to a solid... into pure mayo heaven.
I have to take back calling Jen nuts - because this stuff truly is divine. Between regular Whole30 Mayo and the Whole30 Baconnaise, I survived my first round and am three days in to my second round. I absolutely LOVE Whole30. Total game changer for me. Anyway, here it is - step by step - how to make Whole30 Mayo! Enjoy!
- one raw egg - room temperature
- 1 teaspoon lemon juice - room temperatire
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1 ½ cups light tasting oil
Start by putting the raw egg, mustard, salt and lemon juice in the food processor. Spin the blades just a time or two to mix the ingredients together and break the yolk. Set aside for 30 minutes. This part is really important - it will not work if you do this too soon. The acidity of the lemon juice has to have time to work with the egg. After 30 minutes, turn the blades on high and slowly drizzle the oil in. This part will take 5-10 minutes just keep drizzling. You will be more than half way through the oil before it emulsifies - keep going. Soon you will have thick, creamy deliciousness.
This mayo truly is divine - and we have used it in everything from chicken salad to tuna salad to egg salad - all without any guilt at all.
I've never made my own mayo, I don't care for it, but my husband and son enjoy it.
I could really use this recipe right now! I just tossed out some mayo last month before of all the unhealthy ingredients in it.
You had me sold with that baconnaise. I've never done Whole30, but knowing you can eat yummy things makes it more enticing.
I want to try this! I keep seeing you post about it on Facebook and it has my intrigued!
I have to admit, I am not a mayo fan at all, but I have been wanting to try Whole 30 for a while now. It is nice to know there are work arounds like this.
Thank you for sharing this recipe. I didn't realize how simple it was to make Mayo. We usually use Veganaise in our house (a vegan mayo alternative) but this is great!
Liz Mays says
I can't eat mayonnaise, but I'd love to let the boyfriend try this. He's a HUGE mayo guy!
Valerie Remy-Milora says
I grew up in France with home made mayo and it truly is the best! It's my dad's specialty! I love adding different herbs and spices for some truly scrumptious spreads!
I'm going to have to try and make this!
Kimberly Grabinski says
It's amazing how much better homemade stuff tastes, not to mention how much better it is FOR YOU.
I am afraid every attempt that I've ever made turned out like your first try - lol. I may have to try it again, since we are huge chicken salad lovers at my house.
Rachel @RunningRachel says
Many of my friends who are whole30 or even paleo use this (type) of recipe!! I haven't tried it yet... but I am ALMOST to the point where I will try making my own. 🙂 Thanks for sharing! I pinned for later 🙂
Megan @mnmspecial says
I used to make my own mayo too. Loved it, but now I'm allergic to eggs. I haven't tried to find a ingredient to replace that.
Chelle @ Oh Just Stop Already says
I haven't made mayo in for years it seems. I really should go back to it as it's so much cheaper!
valmg @ From Val's Kitchen says
I must admit I feel no guilt about using my favorite mayo from the jar. I've never made my own, how would it be without the mustard?
Tiff @ Babes and Kids says
I really want to try this mayo, it sounds delicious and it's nice that it's whole 30 friendly!
My food processor is dead. Can I use my blender for this? Would really like to try it!
Moscato Mom says
YES! I have heard people having great success with the little Magic Bullets and hand held blenders too 🙂
Hmm...With a magic bullet would you just add all the oil at once? There's no drizzling it in with that?
Yum! I just tried it. I think mine is a little salty, but I bet that turns out ok after I add chicken, eggs, etc. I will put less salt n the second batch though.
Dawn Gilmore says
How long do you think it will store in the fridge when you make a batch?
Moscato Mom says
I have read that it stays good for a week - I have yet to have mine last that long as I always eat it sooner than that lol
I have been making my own mayo, using a similar recipe that I developed, for years. I have never had any problem with it keeping for weeks and weeks. I do suggest that you not leave it out on the counter when you are using it - - that is, don't put the jar on the table for do-it-yourself sandwiches. Get it out of the fridge, use what you want and put it back. If you want some on the table, move it to a smaller container. That is true for store-bought mayo as well.
This looks so easy and I so want to try it now thanks for sharing this would save a lot of money.