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Whole30 Mayo

Whole 30 Mayo

This mayo is easy to make and super yummy! You'll never want to buy store-bought mayo again with this recipe in your arsenal.
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Prep Time 5 minutes
Total Time 5 minutes
Course Condiments
Cuisine American
Servings 16 tablespoon
Calories 172 kcal

Equipment

  • Immersion Blender
  • 16oz Wide Mouth Mason Jar

Ingredients
  

  • 1 Large Egg pasteurized, room temperature
  • 1 Cup Oil Avocado or Extra Light Olive Oil *see notes*
  • ½ teaspoon Mustard Powder
  • ½ - 1 Tsp Salt to taste
  • 2 teaspoon Lemon Juice

Instructions
 

  • 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.

Notes

*Be sure to use Extra Light Olive Oil, Avocado Oil or Sunflower Oil for this recipe.
*Extra Virgin Olive Oil is too bitter to use for mayo.
*Bring your egg to room temperature before blending to ensure mayo thickens properly.
*Use this mayo as a base for dressings and sauces!

Nutrition

Serving: 1tablespoonCalories: 172kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 297mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 23IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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