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This immersion blender Whole30 mayo is ready in just about one minute – totally life-changing for this Whole30 staple! It’s rich and so versatile and pretty darn fool-proof, made with only a few ingredients. Paleo and clean eating.
Why This Recipe Is a Condiment Game-Changer
Homemade mayo is truly nothing like packaged and jarred mayonnaise, though I have to admit I still love the premade stuff. But homemade mayo? There’s a creaminess there, a richness from the fresh ingredients that will turn you on your head and make you repent for all your mayo-shunning ways. You can blend in cloves of fresh garlic, add a bit more spicy mustard powder, more salt, more lemon juice… It’s quite possibly the most versatile thing you can keep in your fridge, functioning as about half of an entire dish when blended with plenty of fresh garlic and served alongside blanched veggies and salt cod for a traditional Niçoise gran aïoli.
Or as the creamy base for a quick creamy chipotle sauce, blitzed together with smoky chipotle peppers, rich adobo sauce, and bright lime juice.
Or you can just stir in a generous portion of smoked paprika, serving the neon orange dip alongside a seared steak and duckfat-roasted potatoes.
Why You’ll Love It
- It’s insanely creamy and rich, nothing at all like the stuff from the jar.
- The immersion blender lets this emulsion come together super quickly – in just about one minute!
- This Whole30 mayo is basically foolproof: mine has never, ever broken.
- You don’t need to use room temperature eggs – chilled is fine!
All of that to say this: homemade mayonnaise is amazing, and on a Whole30 mayo is a total must. It adds creaminess and flavor to so many dishes, elevating a simple meal of protein + veggies to a gourmet experience. The catch is… you have to make your own. Unless you buy Primal Kitchen Avocado Oil Mayonnaise (totally compliant!), there are really no compliant storebought brands out there. Luckily, it’s SUPER easy to make your own.
Tips
- Make absolutely positively sure that you do not use “regular” olive oil in this Whole30 mayo; this will result in a bitter mayo.
- You can use three compliant oils for this Whole30 mayo: light-tasting olive oil, avocado oil, or fractionated (liquid state, not melted) coconut oil. Costco has a great avocado oil, and we use this often for an economical Whole30 mayo!
- Use a jar that is not much wider than the head of your immersion blender; the jar that comes with the blender is great. Mason jars and silicone measuring cups work well, too. This is important, though!
- Start your Whole30 mayo with the head of the blender touching the bottom of the jar. Start blending and work your way up to high speed, making sure you see a creamy emulsion at the bottom before moving the blender around. Once you see that creamy emulsion, start lifting the blender up a bit and pressing it back down, essentially emulsifying the mixture above the mayo at the bottom, bit by bit. Follow this method and this Whole30 mayo is totally foolproof!
Variations
- Up the fresh garlic in this Whole30 mayo for a seriously delicious garlic aioli.
- Stir in some of my Whole30 sriracha for a spicy, creamy red chile sauce or sriracha mayo. This is exactly what is drizzled over my Whole30 egg roll in a bowl!
- Mix in a generous portion of smoked paprika to make a delicious side for steak and roasted fingerling potatoes, or swap the smoked paprika for chipotle pepper powder for a chipotle aioli! Great on everything, especially my Whole30 fish taco bowls.
- Use this Whole30 mayo as a base for my Whole30 ranch dressing. Even better, use the same method to make my favorite ever Whole30 dump ranch recipe.
Is mayo allowed on Whole30?
Yes! And no. Mayonnaise the condiment is definitely allowed, but “standard” mayonnaise like Hellman’s is not, since it almost always has sugar, canola oil, soybean oil, etc. This Whole30 mayo is absolutely compliant, but if you need to buy some in a pinch, check out Primal Kitchen Avocado Oil Mayo. I get this delivered to my door super cheap thanks to Thrive Market, so check that out, too!
How long can you keep fresh mayonnaise?
This Whole30 mayo will keep in an airtight container, like a glass mason jar, about 2 weeks.
Other recipes you’ll love:
- Whole30 Dump Ranch Recipe
- Whole30 Ranch Dressing (not made in immersion blender)
- Whole30 Chicken Bacon Ranch Poppers
- Whole30 Caesar Dressing
One Minute Whole30 Mayo Made in the Immersion Blender
Ingredients
- 1 large egg
- juice of ½ lemon about ½ tablespoon
- 2 teaspoons mustard powder
- 1-2 cloves garlic medium, peeled and smashed
- 1 cup light olive oil or avocado oil or fractionated coconut oil
- Kosher salt
Instructions
- 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 low 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. Increase the speed to medium and then to high. 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.
Video
- Store in an airtight container in the refrigerator for up to two weeks.
- Can be easily doubled.
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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So, before trying this recipe (after reading the comments) I’m wondering if the oil/room temperature had anything to do with it staying liquid for some. Besides not adding it slowly…?
Room temperature definitely could have played a part! We have a lot of helpful tips under the “Tips” section before the recipe card that are great to read before trying! Be sure to let us know how it turns out!
A suggestion to avoid the recipe remaining liquid is to use only about 1/4 cup of the oil with all the rest of the ingredients except (lemon juice) to blend until it emulsifies. Then slowely add the rest of the oil while blending continuously. Then at the end stir or briefly blend in the lemon juice. I use this method as I have been making homemade mayo for years. Never have had it remain liquid. Hope this helps!
Oh, great tip! Thank you so much, Cathy!
I was very intimidated by this but it was SO easy and turned out great. Why did I wait so long to try?!
We’re so glad you enjoyed it! Thanks for sharing, Megan!
Is there a version of this that I can make without an immersion blender? It sounds delicious and I want to get away from processed store bought mayo but sadly, I do not currently own an immersion blender. Thank you
Hi Roberta! Unfortunately, this recipe was developed to be used with an immersion blender.
Roberta, to make it with a regular blender or a food processor, follow the method we use for our Whole30 Garlic Mayo! https://40aprons.com/best-whole30-ranch-dressing-whole30-garlic-mayonnaise/
Stayed completely liquid, used immersion blender, right size jar, all ingredients, avocado oil. Big waste of my oil.
I’m so sorry, Christine! We haven’t had that happen before so I’m not sure exactly what might have gone wrong. I’m assuming you moved super slowly and worked from the bottom up? We’ll retest this one and see if we can recreate your results.
The first time I made it it was perfect. The 2nd time it was liquid. Same ingredients and process. No idea why this happened. Glad it wasn’t just me. And yeah, waste of oil. I don’t have enough right now to try another batch.
I’m so sorry, Nancy! That’s very odd. We’ll definitely retest this one ASAP and see if we can recreate the problem and find a solution!
This did not work. It was liquid and I tried it twice consecutively whilst ingredients 2 cups of oil and 2 eggs and my time.
Skip this one.
It doesn’t work.
I’m so sorry this one didn’t turn out for you, Tracy! We’ve had great success with it ourselves and several of our readers have as well. Without seeing your exact process, it’s hard to say what went wrong, but I’d love to help troubleshoot if I can.
– Were you using an immersion blender? Or did you try making it by hand or in a traditional blender? This was developed to be made with an immersion blender, and a different method may not yield the same results.
– Did you use a jar that’s just barely wider than the head of your immersion blender? If the jar is too large, the mixture won’t emulsify and will just stay liquidy.
– Does your immersion blender have multiple speeds or only one? If your immersion blender only has one speed, the process will take longer than with a multi-speed blender.
– Did the ingredients at the bottom of the jar thicken at all? If not, it’s possible you were moving too fast.
– How long did you blend the ingredients? Did you work from the bottom of the jar to the top once and then stop mixing, or did you push the immersion blender back down to the bottom and repeat until the mixture emulsified completely?
I hope you’ll give this one another try!
I have made this recipe at least 10 times and it’s perfect. Today I have had the same reaction… 2 failed attempts. I have no idea why it won’t thicken. For the second attempt, I even opened a new bottle of oil. Perplexed other than possibly my lemons wer bad? Eggs are fresh so confused
I’m so sorry to hear that, SBM! How odd that it worked fine until now. Did you make any other changes to your method? Making it in a new jar or anything seemingly small like that?
Like I mentioned to Tracy, it’s hard to troubleshoot exactly since we weren’t there with you, but we can definitely try!
– Did you use a jar that’s just barely wider than the head of your immersion blender? If the jar is too large, the mixture won’t emulsify and will just stay liquidy.
– Did the ingredients at the bottom of the jar thicken at all? If not, it’s possible you were moving too fast.
– How long did you blend the ingredients? Did you work from the bottom of the jar to the top once and then stop mixing, or did you push the immersion blender back down to the bottom and repeat until the mixture emulsified completely?
You probably know to check all of those points already, since this isn’t your first time making the mayo, but I like to double-check the basics just in case!
This tastes amazing and is super easy to make! Never going back to buying off the shelf, this is that good!
So glad you loved it! 🙂
Immersion blender does a super job. Much faster than the blender or electric mixer.
We love the immersion blender! It’s such a game-changer!
I’m not sure what I did wrong, but it turned out really liquid. I do have immerse blender, i even tried to switch later to the whisk, it still end up being like milk
Was the jar you used the right size? If it’s too big, the mayo won’t get the right consistency.