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Whole 30 Mayonnaise

A creamy and versatile homemade mayonnaise recipe that fits within Whole 30 guidelines.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 servings
Course: Condiment
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large egg room temperature for better emulsification
  • 1 tablespoon Dijon mustard for flavor and stability
  • 1 tablespoon white wine vinegar adds acidity
  • 1 cup light olive oil the base fat for creaminess
  • Salt to taste

Equipment

  • Immersion blender or regular blender
  • Measuring cups
  • Measuring spoons
  • Glass jar or airtight container

Method
 

  1. Start by gathering all your ingredients and equipment.
  2. Place the room temperature egg in your blender or jar.
  3. Add the Dijon mustard and white wine vinegar to the egg.
  4. Blend the egg mixture for about 10 seconds until well combined.
  5. With the blender running, slowly drizzle in the olive oil.
  6. Continue blending until the mayonnaise thickens and turns a creamy white color.
  7. Taste the mayo and add salt as needed.
  8. Transfer your homemade mayonnaise to a glass jar or airtight container.
  9. Store it in the refrigerator for up to one week.

Notes

Great for use in salads, dips, or sandwiches.