This Whole30 coconut oil mayonnaise is a must for any Whole30. Made with fractionated coconut oil (also known as liquid coconut oil), this Whole30 condiment recipe makes an MCT oil mayonnaise that tastes creamy and delicious! This Whole30 coconut oil mayonnaise is always in our fridge, and it’s by far my favorite Whole30 condiment recipe.
If I could convince you to keep one thing on hand throughout your entire Whole30, it’d be, hands down, homemade mayo. With Whole30 mayonnaise in the fridge, you can make ranch dressing, Caesar dressing, creamy balsamic dressing (recipes for both coming soon!), creamy red chili sauce for my Whole30 egg roll in a bowl, or chipotle aioli for my Whole30 fish taco bowls.
You can live without coconut aminos (though I wouldn’t really want to), and you can skip the expensive bottled condiments altogether. With homemade Whole30 mayo on hand, you can elevate any basic meal idea with a rich dollop to dip, a quick sauce blended with any spices on hand, a delicious dressing drizzled on a loaded salad.
I make this Whole30 immersion blender mayo basically weekly, so often I’ve memorized the ingredients and don’t need to pull open my own site anymore. A spoonful of mustard powder, a few glugs of olive oil, a lemon half I squeeze over the jar, trying to catch the seeds between my fingers, an egg straight out of the fridge, and a couple cloves of garlic, blitz it up, five seconds, boom, done.
I even taught my husband to do it, but I noticed him actually licking the spoon when he was done. I’m taking that task back, man. This is getting weird.
But lately, I’ve been clinically obsessed with fractionated coconut oil. Fractionated coconut oil is, simply, coconut oil that is always liquid and typically tasteless. It’s been refined so that it’s neutral and light and as close to vegetable or canola oil in taste as I think you’re going to get, yet about as far from vegetable or canola oil in nutritional value as it gets.
Fractionated coconut oil is made by removing the long-chain triglycerides that give the non-fractionated coconut oil its stiffness at room temperature. I’m a big fan of long-chain triglycerides! They’re the most abundant fat found in nature, and I use regular coconut oil daily for so many other sources.
Fractionated coconut oil, on the other hand, is made up of medium-chain triglycerides (MCT), which are known to be easily digested and can actually contribute to weight loss, rather than the weight gain people correlated with fat consumption for way too long. And if you’re a Bulletproof coffe-er, have listened to a health podcast, or have visited a health foods store recently, you’ve certainly noticed MCT oil! Fractionated coconut oil is considered a brain health and focus supplement, and if you’re interested in learning more about the benefits, this article is great! Keep in mind that the article compares non-fractionated coconut oil, which has fewer relative medium-chain triglycerides than fractionated coconut oil, which is composed primarily of medium-chain triglycerides after the removal of the long-chain triglycerides.
Alright… class is over, y’all. Back to mayo.
All of that to say this: Whole30 coconut oil mayonnaise is freaking health food, y’all. It’s basically MCT oil mayo. Brain-food mayo. Is my obsession with mayo showing yet? I’m not ashamed. Not anymore. I’m not ashamed anymore.
This Whole30 coconut oil mayonnaise is super quick and easy to make with an immersion blender. If you don’t have one, I highly recommend that you pick one up! They’re relatively cheap and make weekly mayo-making no thang at all. And once you try this Whole30 coconut oil mayonnaise, you’ll be totally sold on it as your go-to Whole30 condiment.
Bonus points: my Whole30 coconut oil ranch is coming so soon, and I think you’re going to love it.
Oh, and if you’re super observational, you’ll notice that this Whole30 coconut oil mayonnaise recipe is basically identical to my one-minute mayo (Whole30 immersion blender mayonnaise) recipe that I posted a while back. You’re right! I was so taken with the Whole30 coconut oil mayonnaise that I felt it deserved its own post, its own information, and its own love. Love for the Whole30 coconut oil mayonnaise, y’all. So much love.
Whole30 Coconut Oil Mayonnaise 101
A few notes on making Whole30 coconut oil mayonnaise in the immersion blender:
You don’t need to bring the egg to room temperature.
I’ve tried it a million times, and it makes no difference whether or not the egg is cold or at room temperature. Thank goodness, because, damn y’all, I am not organized.
You need an immersion blender.
I love this immersion blender, and I think you will, too. (<< affiliate link!)
Don’t try this method with a regular blender! You can totally make Whole30 coconut oil mayonnaise with a regular blender, but you’ll need to follow the method in my recipe for Whole30 garlic mayo. Do not underrestimate how slowly you need to drizzle in the oil. You don’t want to waste that precious MCT oil on a broken mayo! And it will happen if you glop the oil in, rather than emulsifying it ever so slowly, drop by drop.
If you’re on a tighter budget, this affordable immersion blender is a great deal, but you’ll need a jar that’s not much wider than the head of the immersion blender. That’s important!
The jar you use cannot be much wider than the head of the immersion blender.
I have these, and they work beautifully for making Whole30 coconut oil mayonnaise. If you pick up an immersion blender with specific jars for blending, like the Kitchenaid above, just use that!
You must use fractionated coconut oil.
Regular coconut oil, liquified, will not work. You’ll end up with a strange, stiff mayonnaise after the mixture cools, and just… no. Pick up tasteless fractionated coconut oil instead, or use avocado oil or light-tasting olive oil (The “light-tasting” part is of the utmost importance! You will not like your mayo with regular olive oil… trust me on this.). When picking a brand for your fractionated coconut oil, I always love Carrington Farms. And if you’ve got a Sprouts near you, hit them up! We keep a bottle of the Sprouts brand “Coconut Liquid Cooking Oil” on hand at all times.
Try starting slow and increasing the speed.
I’ve heard from readers trying to troubleshoot their mayo-making experience that they have great luck starting their immersion blenders with the head at the very bottom of the jar at lower speed and increasing the speed as the mixture emulsifies. If you’ve had bad luck making mayonnaise in the past, try this method when you make this Whole30 coconut oil mayonnaise. I personally have never had any issue with starting the blender at high speed, and it takes only a few seconds to emulsify! But if you’re trying to play it safe, definitely try this slow-to-fast method first.
To make this Whole30 coconut oil mayonnaise, I used…
Whole30 Coconut Oil Mayonnaise
- Place all ingredients in the jar that just fits the head of your immersion blender - if your immersion blender came with a jar, that's perfect. The size of the jar is important, though: the circumference of the jar must be only slightly larger than the head of the blender (letting it fit at all) and the mixture must reach the blades. Let ingredients settle for a few seconds.
- Place head of immersion blender down into the mixture, at the bottom of the jar. Turn on high speed. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head - this will take a few seconds. Begin to slowly tilt and lift the immersion blender in order to emulsify all the oil; turn the blender off and use the head to push down the oil at the top if necessary. When all oil is emulsified, remove blender and season with salt to taste.