May 13

Whole30 Mayo

Today is day 13 of Whole30. Incase you’re wondering, I’m still here 😉


What’s this, you ask? Why, it’s mayonnaise. Whole30 compliant mayonnaise. And it tasted great in my coleslaw yesterday.

I may never go back to the real thing (which, by the way, is far from “real”). All of the ingredients can be found in just about every kitchen. It takes less than 10 minutes to make. It’s good for you. And it tastes delicious.


Obviously you can use this as you would regular mayo. Yesterday, I used it to dress coleslaw (I’d say this recipe makes about a cup. I’m making more this week to keep in the fridge for other uses. We loved it!


Whole30 Mayo
from Choice Fare

1 egg (the original source says to bring it to room temp, but I didn’t and it was fine)
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon yellow mustard
3/4 cup light olive oil
salt and pepper to taste

Combine egg, garlic, lemon juice and mustard in food processor. Blend until smooth. Slowly stream oil in while blending. Take your time with this step…pour in a slow, thin stream. The mayo will emulsify and thicken as it’s added. Refrigerate.

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34 Responses to Whole30 Mayo

  1. Laura says:

    Mayo is something I haven’t tried DIYing yet – which is super lame. Need to give it a try soon!

  2. Biz says:

    I actually don’t like mayo at all, but this sounds really good! 😀

  3. Tina says:

    How long will it last in the fridge?

    • IWasBornToCook says:

      about a week…

      • Alicia says:

        It has raw egg so you should not eat it after 2-3 days. It’s such a common thing to make in Spain (mayo is Spanish) that I find it really funny that you call the processed store-bought one ‘the real thing’.

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  5. Ricki says:

    I was skeptical but in need of mayo without sugar for my whole 30 and WOW – it’s fantastic. I won’t ever buy store bought mayonnaise again! Thank you!

  6. Kristi says:

    This tastes really good but mine is thin!!!! I’m still gonna use in my chicken salad 🙂

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  9. Chalene says:

    I made this mayo and it turned out but it was really tangy. Why did I do wrong. How can I fix it?

    • IWasBornToCook says:

      Sorry for the late reply…maybe try a little bit of salt or a little less mustard? It does have a bit of a tang to it.

  10. Lynn says:

    Can you get good results if you don’t use a food processor?

    • IWasBornToCook says:

      Maybe a blender, depending on what kind you have.

    • Alicia says:

      You can use a hand mixer. We use a hand blender at home all the time and you could also do it by hand, but it will take time. Grandma says don’t ever change direction mixing when making mayo (clock-wise or anti for the whole time)!

  11. Jennifer says:

    So the egg is the whole thing, yolk and all? I get so scared doing stuff with raw eggs. I can’t eat mayo with out getting sick but really love stuff that needs mayo. BLT’s, potato salad, deviled eggs, chicken salads…..etc…. I would love to try this because then I could use the farm fresh eggs without the hormones that make me sick.

  12. ang says:

    Can I use EVOO?

  13. Chelsey vuyk says:

    I love making my own mayo. I find my immersion hand mixer does it best. My tip- Avocado oil tastes the best-it’s very mild- and is SO good for you! EVOO is such a strong flavor, I don’t like to make mayo with it. I did half avocado and half evoo one time and it was decent.

  14. Kristy says:

    How long do you need to let it spin in the processor? Mine doesn’t seem to get as thick as your picture. Should it be on high or low?

  15. Cori says:

    Can I get away with using a magic bullet or ninja ?
    I still need to get my hands on a food processor

  16. Anna says:

    Great recipe! Mine got nice and thick fairly easy in the food processor– I made sure to pour in the light olive oil very slowly. Thanks for the tip!

    My only complaint is that it tastes and smells very garlicky, so I think next time (and there WILL be a next time!) I will try leaving out the garlic and seeing how that works.

    Also, I used this as a base for Whole30 ranch and that turned out delicious too!

    • IWasBornToCook says:

      Glad you enjoyed it! Yes, it’s important to add the water slowly. And I LOVE garlic…but it’s also good without 🙂

  17. Lizz says:

    Mine turned out kind of a yellow color, instead of white. Is this usual?

  18. Ursula says:

    What brand of extra light olive oil do you use? I’m having trouble finding it.

  19. Corinne Beyer says:

    I am going to make this but I would think it would last longer than 2 or 3 days. Has anyone kept it longer.

  20. Karen C. says:

    Sounds delicious, but I’m a little skeptical of the RAW egg ???

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