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+ servings
hole30 coconut oil mayonnaise in a bowl with lemons, garlic, and coconut oil

Whole30 Coconut Oil Mayonnaise

This Whole30 mayo recipe makes an MCT oil mayonnaise that tastes creamy and delicious!
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Yield:8 servings

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.

Notes

  • 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.

Nutrition

Serving Size: 2tablespoons | Calories: 240kcal | Protein: 1g | Fat: 28g | Saturated Fat: 23g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 300mg | Potassium: 17mg | Total Carbs: 1g | Fiber: 0.1g | Sugar: 0.1g | Net Carbs: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.2mg
Recipe By:Cheryl Malik