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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.
What You Need To Know
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.
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.
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.
More Whole30 Condiments You Need to Try
- One Minute Whole30 Mayo (Made with Immersion Blender)
- Whole30 Ketchup Recipe (No Dates, Paleo, Vegan)
- Whole30 Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)
- Best Chimichurri Recipe (From Texas de Brazil)
- Whole30 BBQ Sauce
- Creamy Sriracha Mayo (Whole30 Options)
- Whole30 Bearnaise Sauce (Paleo, Lactose-Free)
- Healthy Soy Sauce Substitute Recipe (Whole30, Paleo)
- Whole30 Taco Seasoning Recipe
Whole30 Coconut Oil Mayonnaise
Equipment
- immersion blender
- glass jar barely wider than head of immersion blender
Ingredients
- 1 large egg
- ½ tablespoon lemon juice
- 2 teaspoons mustard powder
- 2 cloves garlic peeled and smashed
- 1 cup fractionated coconut oil a.k.a. liquid coconut oil
- 1 teaspoon kosher salt plus more to taste
Instructions
- Add all ingredients to jar and let ingredients settle for 30 seconds or so.
- Place head of immersion blender in jar and push down until head of blender reaches bottom of jar. Turn blender to high speed and do not move blender head until white, thick mayo starts to form at bottom of jar, approximately 5 to 10 seconds.
- Once mayo begins to form at bottom of jar, slowly tilt and lift immersion blender to emulsify remaining oil. If needed, turn blender off and push down oil from top of jar, then turn blender on again and continue blending. Repeat this process of tilting, lifting, and pushing until all oil has emulsified.
- Once oil is fully emulsified, remove blender and taste mayo. Season with salt as needed, then serve immediately or refrigerate until ready to serve.
- The size of the jar is important: the circumference of the jar must be only slightly larger than the head of the blender and the mixture must reach the blades.
- Storage: Refrigerate any leftover mayo in an airtight container up to 2 weeks. If any separation occurs, reblend mixture as needed.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Well, my first attempt turned out very runny. I forgot to add the lemon juice so perhaps that was a factor. Is there any way to fix it afterwards, or if it doesn’t turn out on the first go is it just a waste of the oil?
– I used an immersion blender in a container a bit wider than the head. It has only one speed. I let everything settle for 30 seconds, and I kept the head of the blender at the bottom for the 5-10 seconds (and at first it looked like it was going to work, as everything began turning a creamy white, but it never thickened.)
We are supposed to use the whole egg and not just the yolk right? The recipe says whole egg, but I wonder if just the yolk would work better.
Hi Lacey! I’m so sorry that happened- I’d love to troubleshoot this with you! Was the container a lot wider than the head of the immersion blender? It needs to be only a small amount wider, too wide of a container won’t work. Once your mixture started turning creamy white, did you slowly tilt and lift the blender to emulsify the remaining oil? And, yes- you do use the whole egg!
Wow that’s was easy And fabulous! Thanks!!
Thanks, Marianne!