Homemade Whole30 Mayo Recipe {Whole30} - My Natural Family (2024)

January 16, 2018 Rebecca Baron 26 Comments

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This Whole30 Mayo recipe is easy to make and the required ingredients are usually found in most kitchens. It is so nice to have a real Mayo recipe. It is great for salads and sandwiches. This recipe is can be combined with a lot of things and adds flavor and moistness. Since raw egg yolks are used, it is important to use pasteurized eggs and take extra care with the handling and storage of the mayo.

My world was transformed when I discovered Paleo homemade mayo. I don't know how I ate Paleo for years without knowing about it. It's so versatile. I use it like ranch dressing on so many things. It's good for coleslaw and other mayo-type salads. It's good for salmon patties or chicken salad. It really helps me to not miss dairy so much.

I actually make two different versions of Paleo homemade mayo. The recipe below results in thicker, perfect mayo. every time. But I'm lazy - and I thought you may be too. Plus, lots of times I use my mayo. as a Paleo salad dressing, and I want it to be thinner and quicker. So I made a video to show you this different way to make it since it's mostly just a different technique.

Recipe

Homemade Whole30 mayo Recipe

★★★★★5 from 6 reviews

Author: Rebecca Baron
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 24 1x
Category: Condiment
Cuisine: Paleo
Diet: Gluten Free

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Description

This mayo is easy to make and the required ingredients are usually found in most kitchens. Since raw egg yolks are used, it is important to use pasteurized eggs and take extra care with the handling and storage of the mayo.

Ingredients

Scale

4 Egg Yolks
3 Tbl White Wine Vinegar (divided, or apple cider vinegar *)
1 tsp Real Salt *
1 tsp Ground Mustard
3 Cups Light Olive Oil (do not use extra virgin because it's flavor is too strong)
1.5 Tbl Lemon Juice

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Instructions

Place the egg yolks in a large mixing bowl. Beat with an electric mixeruntil well beaten.
Add 1 T. of the vinegar and beat well.
Add the salt and ground mustard to the eggs and beat well.
Turn the mixer to high speed. Very slowly, pour the oil in in a slow stream.
Once the mixture has emulsified, you can add the oil a little faster, butstart with just a little bit.
After you've added about half of the oil, add another T. of the vinegar tothe mayo and mix in. Continue to add another ¾ C. of oil slowly to themayo as you mix it in on high speed. Add the last T. of vinegar to the mayoand slowly mix in the remaining oil. The mixture should be thick and creamy.
Add the lemon juice and thoroughly mix in.
Place the mayo in an airtight container and store in the refrigerator.

Notes

People concerned with food safety will tell you to use pasteurized eggs, so if you are worried about eating raw eggs, you should use them. However, I normally use my cage-free, pasture-raised eggs and have made homemade mayo hundreds of times and have never had an issue.

I think vinegar and lemon juice provide enough acidity to solve any problems and that to be truly Paleo, you would want to use eggs from cage-free chickens.

I'll leave that judgment totally up to you though!

Keywords: easy, healthy, Paleo, homemade

Reader Interactions

Comments

Rachael Hebblewhite
May 11, 2019 at 12:10 pm
Made chicken salad with this
★★★★★
See Also
Vegan Worcestershire Sauce Recipe The Best Vegan Pesto Recipe • Happy Kitchen 19 Delicious Homemade Salad Dressing Recipes Vegan Mayo Recipe (Egg-Free Substitute) - Elavegan

Reply
Kelsey Wartman
October 11, 2018 at 12:11 pm
Nice and thick!
★★★★★

Reply
Gina Hernandez
August 02, 2018 at 12:12 pm
My favorite mayo. I used apple cider vinegar last time and it turned to soup. Use the white vinegar. Keeps for a long time in the fridge.
★★★★★

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- Dawn
  April 02, 2020 at 6:03 am
  I am allergic to mustard, is it possible to leave that out and it still turn out good??
  Reply
  - Rebecca Baron
    April 03, 2020 at 11:11 am
    Totally! I forget it all the time.
    Reply
Keilah
July 18, 2018 at 9:09 pm
My mayo never got thick or creamy. It stayed liquidy. The only thing I changed was using avocado oil. What did I do wrong?
Reply
- Rebecca
  July 19, 2018 at 11:10 am
  So hard to say. There are so many variables. I've used avocado oil many times, so that's not it. Sometimes if I pour the oil too fast that can happen. Like once every 100 times it just doesn't work and I don't know why. Here's a post though on how you can use the liquid to make a batch of mayo and try again though - https://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-mayo/
  Reply
Carla Braud
June 23, 2018 at 12:12 pm
Love it! I used 1/2 avocado oil and 1/2 olive oil
★★★★★

See Also
Plant-Based Ranch Dressing Recipe
Reply
Becky
May 22, 2018 at 10:20 am
This mayo recipe saved my life!
★★★★★
Reply
Alice
July 28, 2017 at 3:58 pm
I was so happy to find a homemade mayonnaise recipe. I can't eat store bought mayo because of allergies.
★★★★★
Reply
Kristin
January 25, 2016 at 9:39 am
Why cant you use extra virgin olive oil in mayo recipe?
Reply
- Rebecca
  February 29, 2016 at 9:50 am
  You can. It just has a stronger flavor, so usually it's best to use a mild oil when making mayo. I like coconut oil and avocado oil or a mixture of these as well. Just experiment until you find what you like.
  Reply
Carlie
September 03, 2015 at 4:41 pm
this looks like any other mayo recipe-- not sure how it qualifies as paleo though. Did the cavemen eat a lot of mayo???
Reply
- Rebecca
  September 16, 2015 at 4:17 pm
  It contains all Paleo ingredients and isn't a processed food. 🙂
  Reply
Adelina Priddis
March 04, 2015 at 2:19 pm
This is great you've found a homemade mayo!
Reply
- Cindy
  November 05, 2016 at 8:09 am
  This is NOT Paleo if you use vegetable oil!!!
  Reply
Kyla @HouseOfHipsters
February 27, 2015 at 10:39 am
This sounds quite delicious and I love that it is Paleo!
Reply
Shannon
February 21, 2015 at 6:40 pm
Wondering how long the mayo will generally keep in the fridge.
Reply
- Rebecca
  February 25, 2015 at 10:44 pm
  Oh, a week or two. I usually eat it before it has a chance to go bad but sometimes it does. If you're worried about it, just make a smaller batch.
  Reply
Barbara
February 14, 2015 at 12:53 pm
Looking forward to trying this mayo recipe. thank you so much
Reply
Carly W
January 17, 2015 at 2:25 pm
YES!!! Finally a recipe .. thank you so much ... I'm so glad you posted this.
Yum can't wait to make it .. I already know I'm going to love it.
Reply
- Rebecca
  January 21, 2015 at 11:30 am
  You are welcome, I hope that you enjoy the recipe. Let us know what you think when you try it.
  Reply
Julia
December 15, 2014 at 9:02 pm
Looks like a great recipe. Pasteurised eggs are kind of the antithesis of paleo though - find free range organic and you should be okay. Also - can I suggest you put all your ingredients at once into a glass preserving jar or similar, put your stick mixer in there and give it a whirl and you'll have mayo in about 5 seconds. Mayo is so much easier since I learned that trick! plus you can just pop a lid on and straight into the fridge for storage.
Reply
- Rebecca
  December 17, 2014 at 3:20 pm
  Yes, I should have put that I said pasteurized for those of you out there that are worried about diseases, etc. Personally, I use eggs from chickens that roam freely and I've made mayo hundreds of times and never had a problem.
  Reply
Melinda Lea Williams
November 21, 2014 at 4:35 pm
Where do you find pasteurized eggs?
Reply
- Rebecca
  November 24, 2014 at 10:09 pm
  It really depends on where you live and the stores around you. Personally, I use regular eggs to make mayo, as pasteurized can be hard to find. Having the statement to use pasteurized eggs in the blog post is a general guideline for food safety, so I don't have anyone upset about food safety issues in using eggs. But, like I said, they can be really hard to find. People would need to call around stores in their specific area if they were really concerned about using them. Most of us will use regular eggs in dishes calling for raw eggs...and just be very sanitary in our prep.
  Reply

Homemade Whole30 Mayo Recipe {Whole30} - My Natural Family (2024)

FAQs

Why can't you have mayo 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.

Learn More ›

How long does Whole30 Mayo last? ›

I have eaten homemade mayo that was 2 weeks old. I usually finish a batch within one week, but have eaten two week old may several times. Not a problem at all.

Tell Me More ›

How long does homemade mayo last? ›

How Long Does Homemade Mayo Last? Made with raw eggs, homemade mayo lasts only one to two weeks. But thanks to its pasteurized eggs, my homemade mayonnaise can last an entire month in the fridge.

What is the best oil for homemade mayo? ›

Use a neutral, refined oil for mayonnaise, such as avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). Do not use unrefined, extra-virgin olive oil, which has a strong flavor and may cause mayonnaise to separate, alone.

Find Out More ›

Is homemade mayo healthier than store-bought? ›

While it does have about 90 calories per tablespoon, it can be made with healthy fats. Additionally, some store-bought mayo includes unnecessary sugar. Making your own takes about five minutes and as a result, you won't need to worry about what may be hiding inside!

Discover More Details ›

What condiments can you have on Whole30? ›

Store-bought yellow mustard, hot sauce and vinegar are normally free of all sweeteners and are thus fair game on Whole30. Not all condiments are created equal though, so it's important to continue checking your labels.