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.
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 potoates.
Why this one minute Whole30 mayo is so perfect:
- 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 to make one minute Whole30 mayo in the immersion blender:
Throw all your ingredients in a jar that fits pretty tight around the head of the immersion blender. You can add the garlic and salt in a bit later if you want to play it safe.
Press the head of the immersion blender down to the bottom of the jar and turn it on. Leave it at the bottom of the container until the mixture becomes thick and white, within truly only a few seconds. Work up to high speed in this time.
Then slowly pull up the immersion blender, working the remaining oil into the mayo mixture. I try to work the oil into the mayo by either taking my finger off the power button and pushing the oil down into the bottom of the jar while the immersion blender is off or by simply inching my way up above the mayo into the oil mixture with the blender head (still on).
When all the oil mixture is emulsified, add in garlic and salt to taste. Blend again until the garlic is totally blended.
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
To make this Whole30 mayo in the immersion blender I used (affiliate links!)…
One Minute Whole30 Mayo Made in the Immersion Blender
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.
Makes about 1 1/4 cup.
Ingredients
- 1 whole egg
- juice of 1/2 lemon about 1/2 tablespoon
- 2 teaspoon mustard powder
- 1-2 medium cloves garlic peeled and smashed
- 1 cup light-tasting olive oil or avocado oil or fractionated coconut oil
- Kosher salt
Equipment
- immersion blender , buy the one I recommend on Amazon
Instructions
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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.
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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.
Recipe Video
Recipe Notes
Store in an airtight container in the refrigerator for up to two weeks.
Can be easily doubled.
Adapted from the Serious Eats method.
This recipe was originally published July 2017 but was updated with video and tips July 2018.
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This is the first recipe for mayo that actually worked for me. So excited! Thank you.
Yay! I’m so glad it worked for you 🙂
Who would have thought that making mayo from scratch is so easy. Totally going to try this.
You really should! I still cannot believe how insanely easy it is 😀
hi can you make this in a ninja blender or food processor?
thanks
Hi Lissa! You can make the recipe using the same ingredients but a different technique if you’re using a blender or food processor. The method will NOT work with anything other than immersion blender (I don’t want you to taste that precious light olive oil!). Try my method here: https://40aprons.com/best-whole30-ranch-dressing-whole30-garlic-mayonnaise/
I recently tried another immersion blender mayo from another site, & was thrilled with this method! The mayo was just okay, but worked for tuna salad, etc., so I was happy. Finding THIS mayo recipe has rocked my world! I’m not even kidding! After making this (for your Fish Taco Bowls Recipe), I don’t believe I’ll ever use ‘regular’ mayo again. Seriously. I had to make myself stop ‘tasting’! Thank you.
That makes me so happy! My husband seriously eats it by the spoonful… ha!
Very disappointed!! You first say to put ALL the ingredients in, so I did including the salt. Then at the end you said ‘season with salt to taste’. Zizzed it up and nothing happened. I have almost identical blender to the one you recommend. What do I do with the organic mixture now?!
That’s correct, Terri: you put all the ingredients in, whizz them up, then season with more salt to taste. Did you make sure to use a jar that was only slightly wider than the mouth of the blender? And did you make sure to see the emulsion come together at the bottom before moving the head of the blender up and down?
If your mayonnaise broke, you can try this to salvage your mixture: blend an egg yolk in a blender, then very slowly add in the mixture, a tiny bit at a time, until the mixture is very thickened, after which you can add in the original, broken mayo by the tablespoon. I’m sorry this recipe didn’t work for you – it has been very very successful for so many others who have never been able to make homemade mayo!
Thank you so much for this post! I’m doing my first Whole30 and in the UK there are very few compliant products and no signposting to those that are. I have to admit I was sceptical about this method as I’d only seen the ones where you have to add the oil slowly and hope for the best.
I’d managed to make a mayonnaise previously with EVOO which was frankly unpleasant. I now realise I was using the wrong oil, and what a waste of an expensive product that was.
Tried your method and ingredients this morning, it worked first time and tasted delicious! I will never go back to buying mayo! The only confusion for me was the term ‘immersion blender’ – in the UK we call them stick or hand blenders.
I LOVE making immersion blender mayos! Finding and making this mayo was a gem…using the avocado oil. I have a cheap plastic blender and a slightly larger jar than I should have…and still the mayo turned out. I just had to play around a little bit. But using the basic technique truly is key. No more drizzling a slow stream. Excellent!
I am so glad it worked so well for you!! <3
I would avoid using any kind of olive oil in mayonnaise, as it becomes bitter when blended at high speed. Even when you only use 1/4 cup of light olive oil combined with other oils, such as canola, or safflower, you still end up with that bitterness from the olive oil. That’s my sensitive taste buds though. I see lots of mayo recipes on the net which call for some kind of olive oil. I say “nay-nay” to that!
That’s exactly why I recommend avocado oil as well 🙂
Didn’t work for me, never second It never thicked . Tried the fix with one egg yolk and adding mix slowly. Just didn’t work ☹️
I’m sorry it didn’t work for you! I’ve only heard good things from this recipe. Did you start the speed on low and increase to high?
So the first attempt was a bust. I used the right size jar and avocado oil. It started to emulsify and looked gorgeous and I was so excited. And then once I started to move the blender around, it turned into liquid. HOWEVER, the fix you mentioned in the above comment totally worked. I put an egg in my vitamin and blended and very slowly added my broken mixture and it emulsified and it is now a perfect texture. It is way too garlicky for me (I used two small cloves). And not quite as tangy as what I would think of mayo being. Do you have any suggestions to make it more tangy? I didn’t want to ruin it after I finally fixed it so I’m committed to using it as is, but would love to be able to make it a little sweeter or cut the garlic taste if possible. And also, your directions say to start on high speed. But in the above comment you ask if the user started low and worked to high? Wondering if this is why mine didn’t originally turn out? Should we start on high or low?
I always start on high speed but if you have troubles you may want to start at low. It sounds like you simply moved the blender around too soon, since the mixture was emulsified then broke. If you’d like it to be tangier, simply add more lemon!