Having a good Whole30 mayo recipe is key for getting through your Whole30 challenge. You'll need this mayo recipe to make Whole30 Ranch Dressing (yes, you can have Ranch) and Whole30 Caesar Dressing. This mayo is easy, quick to make and is the base for so many great dressings, flavored aiolis and sauces you'll need for your new journey!
Whole30 guidelines suggest that you use only certain oils during the 30 day cleanse. Approved oils that work well for this recipe include:
*Extra Light Olive Oil - Make sure you are using a light olive oil, like Bertolli, (for the light taste). Extra virgin olive oil is too strong for this mayo recipe and will make the mayo taste bitter. If you like a little EVOO flavor, you can stir in a few tablespoons after blending.
*Fractionated Coconut Oil (Flavorless)
*Sunflower Oil - This is my favorite to use. I find it has the mildest flavor of all the lighter oils and makes a better base for dressings as it allows any add-in flavors to shine.
During the Whole30 it is recommended that you limit your use of seed-based oils. However, using a sunflower oil in homemade mayo seems to be ok. You can read more about Whole30 rules vs recommendations here.
Tips And Tricks
*Use a light, flavorless oil. *See Compliant Oils above for recommendations.
*Use pasteurized eggs. Because we are making a product with raw egg, using pasteurized eggs ensures the mayo is safe to consume (even though the egg is raw).
*Let your egg come to room temperature (about 1 hour) before blending.
*Be sure to use the whole egg! Both the yolk and the whites are needed for the mayo thicken using this technique.
*Add salt to taste. Start with a ½ tsp of salt and taste after blending to see if more salt is needed. Add more, if needed and blend again until desired flavor is reached.
*Start blending with the immersion blender at the bottom of the jar. The mayo will start to thicken almost instantly. Then slowly lift the blender up until all the oil is combined.
Recipes Using Mayo
Flavor Add -Ins
I like to make a plain batch of mayonnaise as a base. Then, when making my meal, I like to add a few tablespoons of the mayo base to a bowl with some add-ins that will make my meal sing!
Lemon Zest - for an extra lemony mayo! Great for grilled, steamed or pan-fried fish recipes. I also like to use a lemon aioli as a sauce for Whole30 Prosciutto Wrapped Asparagus.
Chives - for a bit of fresh, onion flavor.
Tarragon - great for crab, tuna, chicken or lobster salads!
Garlic - roasted or fresh! For all the garlic lovers out there! Great on The Best, Crispy Smashed Potatoes Ever.
Hot Sauce - Make your mayo a spicy aioli! Be sure the hot sauce you are using is compliant if you're doing Whole30.
Storage + Shelf Life
Keep covered in a jar in the refrigerator for up to 4 days.
Freezing is not recommend.
Whole 30 Mayo
- Immersion Blender
- 16oz Wide Mouth Mason Jar
- 1 Large Egg pasteurized, room temperature
- 1 Cup Oil Avocado or Extra Light Olive Oil *see notes*
- ½ Tsp Mustard Powder
- ½ - 1 Tsp Salt to taste
- 2 Tsp Lemon Juice
- Combine all ingredients in a mason jar.
- Using an immersion blender, starting at the bottom of the jar and working your way to the top, blend until incorporated and thick.
- Cover with a lid and store in the refrigerator. Use within 4 days.