This creamy Paleo Whole30 mayo comes together quickly and tastes far better than store-bought versions. Once you try it, it may become your new favorite condiment.
*Pictures updated 1/18, content is the same. Mayo in pictures is a double batch.
This recipe is straightforward but incredibly useful. It’s a great base to customize—use it for chicken or tuna salad, or transform it into dips like ranch or chipotle mayo. Homemade mayo lets you control the ingredients and produces a fresher, thicker, creamier result than most store-bought options.
The whole process is fast—usually under two minutes. For best results, make sure all ingredients are at room temperature. I often leave the egg out the night before. If you forget, place the egg in a bowl of hot tap water for about five minutes to bring it to room temperature.
I prefer using a wide-mouth mason jar and an immersion blender for reliable results. An immersion blender is affordable and effective; a standard blender can work too, but I find the immersion method easiest.
All you need are a few simple ingredients. Start by putting the egg, lemon juice, vinegar, salt, and pepper into your jar or blender.
Blend these ingredients until combined—only a few seconds. With the blender running, slowly drizzle in the oil until the mixture emulsifies. If using an immersion blender, move it up and down in the jar while adding the oil; you’ll notice the motor sound change and the mixture begin to thicken.
Perfect—creamy, smooth mayo in just a couple of minutes. Use it immediately or store it in the refrigerator for later. Spread it on sandwiches, mix into salads, or use as a base for dressings and dips.
Make it, enjoy it, and spread it on everything.
Paleo Whole30 Mayo
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Ingredients
- 1 large egg, room temperature
- 1 tablespoon coconut vinegar
- 1 tablespoon lemon juice, fresh squeezed is best
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup avocado oil, or light olive oil
Instructions
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Place egg, vinegar, lemon juice, salt and pepper in a wide-mouth mason jar or blender. Blend until combined.
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With the blender running or the immersion blender in the jar, slowly drizzle in the oil until it emulsifies.
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Move the immersion blender up and down in the jar until thick. This should take less than a minute.
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Store in the refrigerator up to two weeks. Makes about 1 ½ cups.
Nutrition Information
