Written By: Jessica DeMay
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This creamy Paleo Whole30 Mayo comes together quickly and tastes so much better than store bought. This will become your new favorite.
*Pictures updated 1/18, content is the same. Mayo in pictures is a double batch.
I know this recipe is super simple and super basic, but it's such a good one to have. There are so many different variations you can do with it and I use it to make ranch dip (recipe coming soon). Now that I've made it, I'll never buy it again. Not only can I control the ingredients that way, but the flavor is no comparison. So fresh, thick, and creamy. I always have some on hand to make a quick chicken or tuna salad.
It comes together so fast. Like, less than twominutes. It is very important to have all your ingredients at room temperature. I usually set the egg out the night before I plan on making it. If you forget, a handy tip is to fill a bowl with hot tap water and place the egg in it for 5 minutes. It will become room temperature that way.
I like to use a wide mouth mason jar and immersion blender. Those things are so affordable and so useful. I have the most success with that opposed to a regular blender. It is possible that way too though if that's what you have.
Here are all the ingredients. So simple!
Put your egg, lemon juice, vinegar, salt and pepper in the jar.
Blend until combined. It will take just a few seconds.
Then slowly drizzle oil in with the blender on until all oil is poured in. I couldn't take a picture of that because I only have two hands. 🙂 Move the blender up and down in the jar until it starts to thicken. You will also hear the motor change from a fast high pitch to a low slower sound.
Perfect!! So there you have it. In just a couple minutes you can make the best mayo of your life.
Make it, love it, spread it on everything!
Also, check out my Chipotle Mayo, Paleo Whole30 Ranch Dressing, and Paleo Caesar Dressing. They are all so good!
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Paleo Whole30 Mayo
Author:Jessica DeMay
Prep Time:5 minutes minutes
Servings:20 servings
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
Place egg, vinegar, lemon juice, salt and pepper in a wide mouth mason jar or a blender. Blend until combined.
With the blender on or with the immersion blender in the jar running, slowly drizzle the oil in until it emulsifies.
Move the immersion blender up and down in the jar until think. This should take less than a minute.
Store in fridge up to two weeks. Makes 1 ½ cups.
Nutrition Information
Calories: 100kcal (5%)Carbohydrates: 0.03gProtein: 0.3g (1%)Fat: 11g (17%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.001gCholesterol: 9mg (3%)Sodium: 62mg (3%)Potassium: 4mgFiber: 0.01gSugar: 0.01gVitamin A: 14IUCalcium: 2mgIron: 0.05mg
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79 Comments
Brooke says
I only have regular olive oil. Will that work? Or will it be bitter?
Reply
Jessica DeMay says
You just don't want to use extra virgin so the flavor will be so strong and not good. A regular olive oil should be okay.
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Mic says
Why quantities are not specified??
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Angie says
Can I use apple cider vinegar instead of coconut vinegar? If so, do I still use the lemon juice?
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Jessica DeMay says
Hi Angie- yes, apple cider vinegar will work and I would still use the lemon juice if you have it. Enjoy!
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Donna says
Can I use a normal egg... I’ve seen other places that it needs to be pasteurized. Is that not an issue?
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Jessica DeMay says
I use a normal egg, if you're pregnant then I would make sure it's pasteurized, but it's not different than eating your eggs runny. Same small chance of getting sick.
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Kathy says
Mine did not thicken either. Everything was at room temp. I added an extra egg to see if that would thicken it but it's watery
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Candice Shavalia says
How long does the mayo last?
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Jessica DeMay says
For as long as the eggs are good for- usually up to 3 weeks, but check your eggs to be sure.
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Aysia says
Mine did not thicken....
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Jessica DeMay says
Hi Aysia- I'm sorry about that. Did you make sure all the ingredients were room temperature? That can make a big difference.
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margaux says
can one use normal vinegar? i’ve never seen coconut vinegar in south africa before
Reply
Jessica DeMay says
Yes! Any vinegar will work. Enjoy!
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Marissa says
Can I get the macros for this? *if possible* Thank you!
Reply
Jessica DeMay says
Hi Marissa- I don't calculate macros, but you can use a site like My Fitness Pal to figure that out if needed.
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Daneille says
This worked great! And it does taste better than store-bought...not that I usually taste mayo by itself. Thanks for the recipe
Reply
Jessica DeMay says
You're welcome, Daneille! Thanks for trying it and for the great feedback! So glad you like it!
Reply
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