Make your own mayonnaise at home, with good, Whole30 compliant ingredients – it’s so simple!

I have to admit, I have taken my time in trying to make my own mayonnaise.  Don’t know quite why, maybe I got scared when I read all the horror stories about other people failing miserably.  Or maybe it was just because when we moved to the US, we couldn’t take our immersion blender (AKA s lender blender, stab mixer – you know, the appliance you hold upright and it blends down the bottom!) with us due to the changes in electricity requirements.  Or maybe it was just because I was lazy.  Who knows?

But when I was going through my two rounds (and counting) of Whole30, I realized that even though most mayonnaises are gluten and dairy-free, they can still contain some pretty ugly ingredients.  Especially the fat-free versions.  Now I have a constant battle in my head when it comes to fat and calories.  I know that the natural types of fat are good for your body, but they do still pack a punch in calorific value.  But I have to keep telling myself, that as long as I’m not sculling the mayo and slathering it on every single thing I eat, this version is much better for me than the store-bought stuff full of artificial ingredients.

I actually first tried making the mayo recipe from the Whole30 cookbook but then branched out on my own a little, and made this concoction myself.  Which I have to say, I enjoy very much.  Especially with potatoes in my ridiculously easy potato salad, the more ‘classy’ Spanish version of potato salad instead of sour cream, or on my homemade burgers, or turkey and avocado burgers, or even on my omelettata … the list goes on!  And I’ve found it’s not as scary as I thought.  Just make sure all your ingredients are at room temperature.  And drizzle in the oil very slowly.  That’s it.  Give it a go and let me know what you think!

Homemade mayonnaise
Yields 25
Print
Prep Time
10 min
Prep Time
10 min
99 calories
0 g
7 g
11 g
0 g
2 g
14 g
55 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
14g
Yields
25
Amount Per Serving
Calories 99
Calories from Fat 97
% Daily Value *
Total Fat 11g
17%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 7mg
2%
Sodium 55mg
2%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/4 cups light olive oil, divided
  2. 1 large egg
  3. 2 tsp coarse-grained mustard
  4. 1/2 tsp salt
  5. 2 tsp lemon juice
Instructions
  1. Place 1/4 cup olive oil, the egg, mustard and salt together in a blender or food processor and mix thoroughly.
  2. While the blender or processor is running, very slowly drizzle in the remaining 1 cup of oil - the slower you add the oil, the thicker and creamier the emulsion will be.
  3. After all the oil has been added and the mixture has emulsified, add the lemon juice and blend on low to incorporate.
Notes
  1. - Make sure all ingredients are at room temperature prior to making this mayonnaise.
  2. - If using a food processor, make sure there is the ability to drizzle in oil while the processor is running.
beta
calories
99
fat
11g
protein
0g
carbs
0g
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