• Mara Shanahan

Homemade Mayonnaise - The Quick & Easy Way (Whole30, Paleo, Keto)

Updated: Feb 3, 2021

When I did my first round of Whole30 in 2016, my sister-in-law insisted that I had to try the mayonnaise recipe from the book. She said it was essential. Not being a mayo lover, I was dubious, but gave it a go. She was right - it was delicious! Essential! Dare I say life changing... With that said, the recipe in the book is kind of a pain to make. It requires you to pour the oil veeerrrrrryyyyy slllooooooowwwwlllyyyyy to get the emulsification just right. It also says to have everything at room temperature, which made it difficult if I needed to make the mayonnaise quickly. It became a chore to keep making my now-essential Whole30 mayo this way. Enter the immersion blender! Oh, yes, this simple gadget is now my new essential. Life changing, even. My recipe is almost exactly the one from the book, with a few tweeks.


I don't always eat the Whole30 way, but I do always use this mayo. Store-bought is gross, comparatively, even the "good" ones. If you think you don't care for mayonnaise, give this one a go. It's so easy and so yummy! This mayo makes a great base for other sauces and dressings, or for flavored mayo as well.

 

Ingredients:

  • Extra Light Tasting Olive Oil - 10 fluid ounces (1 1/2 cups)

  • One large egg

  • Juice of one lemon

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon dry mustard

Necessities:

  • Wide-mouth jar of at least 2-cup size

  • Immersion Blender




Instructions:

  1. Wash your egg in warm water (just to make sure there aren't any nasties on it)

  2. Pour the extra light olive oil into the mason jar to 10 oz line (or 1 1/2 cups)

  3. Crack egg into jar and let it settle to the bottom

  4. Add the lemon juice, salt, and dry mustard

  5. Place the head of your immersion blender on the bottom of the jar, then turn on. Let it blend for about 10 seconds, then slowly pull the blender upwards, letting it emulsify the oil and egg as it goes. This happens fairly quickly - less than 30 seconds. You may have to go down and back up a couple times, if you see any oil that didn't emulsify, but not too much. Try to just pull it up slowly.

  6. That's it! Your mayo is ready to use. Keep in a lidded jar in the refrigerator for up to 2 weeks past the date on your egg carton. You might want to put a piece of tape on the lid with that date on it. But you'll likely finish it before you even have to worry about that! Enjoy!




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