This quick and easy Paleo & Whole30 Homemade Mayo is made with just a few simple ingredients you probably already have on hand! It’s a great cost efficient way to make your own mayo at home and it tastes so good that you may never need to grab some from the store again!
Paleo & Whole30 Homemade Mayo
When making Whole30 and Paleo compliant recipes, I often grab for a jar of compliant mayo to make things creamy without adding dairy or to whip up a sauce to add some flavor. If you’re like me and rely on these mayos, you know that they are a bit pricey when bought pre-made from the store! Rightfully so, because they are made with clean and high quality ingredients, but it made me wonder… could I make this on my own for cheaper? The answer is yes and it couldn’t be easier.
Is it safe to eat?
While it is your decision to eat it or not, be aware that this recipe uses raw eggs. Note that homemade mayo can be safely made if you use raw, in-shell pasteurized eggs or pasteurized egg products. That being said, be sure to use the freshest and highest quality eggs possible and keep refrigerated in an air tight container for one-two weeks once made.
What You’ll Need
- eggs
- avocado oil
- salt
- lemon
- dijon mustard
Egg-Free Version!
If you don’t include eggs in your diet for any reason (maybe you’re vegan, intolerant or doing the Plant-Based Whole30, for example), you don’t have to miss out on homemade mayo! Click here for my Egg-Free Homemade Mayo Recipe! It is just as easy and delicious as this one, I promise.
Sauces to whip up
I love to use this mayo in a handful of fun sauces to add to my meals. Some of my favorites are:
I also love to make this Garlic and Chive Aioli. Scroll to the bottom of this page for the recipe along side the base (aka the Paleo & Whole30 Homemade Mayo)! It is so delicious with oven roasted french fries. Click here for my recipe!
Hungry for more?
If you’re looking for recipes that use a cleaned up version of mayo, such as this one, you’ll love these:
- Classic Chicken Salad Lettuce Wraps
- Spinach Artichoke Chicken
- Spinach Artichoke Spaghetti Squash Boats
- Buffalo Chicken Dip
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Paleo & Whole30 Homemade Mayo
Equipment
- Immersion Blender
Ingredients
- 2 eggs
- 1 cup avocado oil (must be light in color!)
- ½ tsp salt
- 1 small lemon, juiced
- ½ tsp dijon mustard
Instructions
- Add all of the ingredients to a wide rimmed jar (I use the mason jar pictured in this recipe) and place your immersion blender at the bottom of the glass.
- Begin blending the ingredients and watch it turn to a light and fluffy mixture. Blend on the bottom for 30 seconds to 1 minute.
- Start to slowly raise the immersion blender towards the top while continuing to blend. The mayo should form and thicken.
- Blend additionally if needed until thickened and completely combined.
- Store in an air tight container for 1-2 weeks in the fridge.
Garlic & Chive Aioli
Equipment
- Immersion Blender
Ingredients
Mayo
- 2 eggs
- 1 cup avocado oil (must be light in color!)
- ½ tsp salt
- 1 small lemon, juiced
- ½ tsp dijon mustard
Seasonings
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tbsp fresh chives, chopped
Instructions
- Add all of the ingredients to a wide rimmed jar (I use the mason jar pictured in this recipe) and place your immersion blender at the bottom of the glass.
- Begin blending the ingredients and watch it turn to a light and fluffy mixture. Blend on the bottom for 30 seconds to 1 minute.
- Start to slowly raise the immersion blender towards the top while continuing to blend. The mayo should form and thicken.
- Blend additionally if needed until thickened and completely combined.
- Stir in garlic powder, onion powder and chives until combined.
- Store in an air tight container for 1-2 weeks in the fridge.
Best sauce I’ve EVER had! I put it on everything!
So glad you love it! Definitely adds a little something to any meal 🙂