Healthy Whole Food Mayo

This Keto mayonnaise is rich, creamy, fool-proof - and perfect for a whole food, Whole30 diet. You can prepare it in just about a minute using an immersion blender and a jar. This paleo mayo is tastier and healthier than store-bought; you won’t have to repurchase another jar. The great thing is that you can use this recipe to make many other Whole30 recipes like Caesar dressing, ranch dressing, and other dips and sauces.

Is mayo allowed on the Whole30 diet?

Generally, yes. Depending on the quality and type of ingredients used, mayonnaise can be Whole30. For example, most store-bought brands are not Whole30 compliant because they are prepared using canola oil or soybean oil and contain sugar and additives. This Whole30 mayo is absolutely compliant because it is made using avocado oil and contains no sugar or additives.

What variations can you make using this recipe?

You can use this easy mayo recipe to create any condiments. You can use fresh garlic for a delicious garlic aioli. Add Whole30 hot sauce for spicy mayo, or smoked paprika for a tasty dip. You can also use this recipe as a base for Whole30 ranch dressing.

Do you have to use an immersion blender for this Keto Whole30 mayo recipe?

Yes, an immersion blender is essential for this 1-minute mayo recipe. The traditional method for making mayonnaise doesn’t use an immersion blender, but it also takes way more than a minute and is very tricky. Using a hand-blender emulsifies the oil at the perfect rate without splitting it.

How long will this Keto mayonnaise last in the fridge?

Unlike store-bought mayo, this version contains no preservatives, cutting back on its shelf-life. Since this Whole30 mayonnaise is made with fresh eggs, it will keep in the fridge for 7-10 days. Store it in an airtight container or glass jar.

Disclaimer: This recipe contains raw eggs. We must warn you that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have increased susceptibility (i.e., elderly, children, pregnant women, immunocompromised individuals).

Whole30® and the Whole30 logo are registered trademarks of Thirty & Co, LLC

Net Carbs

0 g
Fiber

0 g
Total Carbs

0 g
Protein

0.4 g
Fats

12.4 g

112 cals

Quantity

Serving Size

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Avocado oil

1 cup
Raw egg

1 large
Vinegar

2 tsp
Mustard

1 tsp
Salt

0.5 tsp

Step 1

Place the oil, vinegar, mustard, and salt in a jar slightly bigger than the head of the immersion blender. You can use the jar or pitcher that came with the blender. Crack the egg into a bowl and carefully slide it into the jar without breaking the yolk.
Step 2

Insert the immersion blender into the jar and place the head of the blender over the yolk. Blend on low/medium speed and keep the blender still until you see white streaks forming.
Step 3

Keep the blender still until about half the mixture turns white. Increase the speed to medium/high and slowly tilt the blender to the sides to emulsify more oil. Finally, lift the blender slowly and blend as the oil transforms into mayo.
Step 4

Turn off the blender and remove it from the jar. Give it a quick mix to ensure that no oil remains. Taste the mayo and season with more salt if desired.
Step 5

Transfer it to an airtight container or a jar with a lid. Keep it in the fridge for up to 10 days. You can use it as a spread or a base for dressings and sauces.