This easy homemade Whole30 Mayo recipe is too easy not to make at home! Ditch the store-bought mayonnaise full of seed oil and additives and make your own at home. Bonus, its customizable! All you need is a good olive oil, an egg, and some flavorings like salt, garlic, and lemon. Turn your homemade mayo into spicy sriracha mayo chipotle mayo, or a flavorful herb and garlic mayo.
Perfect on burgers, turkey sandwiches, in dips, or for dipping! Looking for more homemade versions of store-bought items? Try this Peach & Poblano Salsa or my Homemade Almond Butter!
Find all of my from scratch dips and condiments here for more recipe inspiration!
Why You’ll Love it
Because it’s delicious! Kidding, of course it is delicious and much better for you, but it is also:
- Whole30 Compliant & Clean Ingredients: No added sugars, preservatives, or mystery seed oils— plus you can chose the quality of your ingredients and adjust flavors as desired.
- Ultra Creamy & Fresh – Unlike store-bought versions which can be clumpy and thick, this mayo is rich, smooth, and has the perfect tang from the fresh lemon juice and mustard.
- Easy & Foolproof – Takes only 5 minutes with an immersion blender, and you control the flavor and consistency. You’ll see a mayo consistency in just seconds of blending.
- Versatile & Customizable – Use this from scratch mayonnaise for homemade salad dressings, dips, spreads, or turn it into into flavored mayonnaise.
Easy Homemade Mayo
Mayo might seem intimidating to make at home, but know it is seriously so easy! An immersion blender does all the work and turns out an ultra smooth, creamy mayo. I made my Chipotle Turkey Burgers and added a smear of homemade mayo, it completed the sandwich!
I love keeping a jar of this in the fridge so I can have condiment on hand I can feel good about. If you make your mayo in a large mason jar, you can store it directly in the same container. Homemade mayo may separate over time since it is preservative free, so make sure to give it a stir before using.
Mayo Flavor Variations
(Note: these may not all be Whole30 compliant)
- Sriracha Mayo – Blend in your favorite sriracha or chili crunch oil for a spicy sauce.
- Garlic Aioli – Mix in an extra minced garlic clove or garlic powder.
- Dill Pickle Mayo – Add in finely chopped pickles + a splash of pickle juice for a tangy twist.
- Basil Pesto Mayo – Stir in homemade or store-bought basil pesto for a colorful herb mayo!
Grocery Store List & Substitutions
This mayo is made with simple ingredients, many you probably already have on hand. If there is a substitution for an ingredient, you’ll find it below:
- Garlic: add as many fresh garlic cloves as desired, I use upwards of around 5 or 6 cloves. Jarred minced garlic can be used as well, just watch for extra preservatives.
- Extra Virgin Olive oil: extra virgin/light olive oil, avocado oil, and ghee are all acceptable on Whole30 and will work for this recipe.
- Lemon: fresh lemon juice adds the perfect tang and bit of flavor to the mayo, this can be optional.
- Salt: I prefer a Celtic salt or pink Himalayan salt.
- Raw Egg: a whole eggs helps to emulsify the oil and create the mayo base. If you are sensitive to egg whites, you can use the egg yolk. Pasteurized eggs and safe to eat raw due to the high heat of pasteurization.
- Dijon mustard: adds the perfect touch of tang and extra flavor, other mustards may be used but might change the Whole30 compliancy and the texture of the mayo. Mustard powder is a good substitute.
How to Make The Whole30 Mayo
Let’s talk a little about how to make the Easy Homemade Whole30 Mayo (Immersion Blender Recipe) (The printable instructions are in the recipe card below.)
Quick Overview:
- Combine part of the oil, egg, garlic, salt, and mayo. Blend until combined.
- While blending, drizzle in the remaining oil. Season with additional salt and lemon juice.
- Enjoy on sandwiches, burgers, or for dipping.
- In a wide mouth quart mason jar or similar sized container combine 1/2 cup of the olive oil, egg, garlic, salt, and mustard. Blend with an immersion blender for 15-20 seconds the begin mixing the mayo, mixture should start to emulsify immediately.
- With the immersion blender on low speed, drizzle in the remaining 1 cup of olive oil. Once all the oil is mixed in, blend in the lemon juice and adjust salt as needed.
- Use immediately or store leftover mayo in the fridge for up to two weeks, stir before using.
Ways To Use Homemade Mayo
- Spread on lettuce-wrapped burgers or Whole30 sandwiches.
- Use as a dip for roasted veggies, French fries, or sweet potato fries.
- Mix into chicken salad or tuna salad for a creamy texture.
- Toss with coleslaw for a Whole30-friendly dressing.
- Drizzle over grilled meats, shrimp, or grain-free tacos.
Tools I Recommend Using
- Immersion Blender – this is a must for quickly making homemade condiments like this mayo, blending soups directly in the pot, or quickly pulsing ingredients. I like the fact that I don;t have to drag out my blender or dirty the container.
- Weck Canning Jars – I use these jars for so many different things, storing ingredients, holding leftovers, or making sauces and dressings. I like the fact that I can make the dressing in the jar and also store it in the same container, and wide rimmed jar will work.
Storage
This homemade mayo can be stored in an airtight container for up to two weeks, make sure to give it a stir before serving. Since this has no preservatives or additives it is natural for separation to occur.
Recipe FAQs
Why did my mayo turn out too thin?
The oil and egg may not have emulsified properly. Make sure the egg is room temperature and use an immersion blender without moving it for the first 10–15 seconds. Check the texture before adding in all of the oil.
Can I use a regular blender or food processor?
An immersion blender works best and is the most efficient way as it emulsifies quickly so the mixture doesn’t break. But you can use a food processor or high-speed blender by slowly drizzling in the oil while blending. Note, it might be hard for the blender to catch ingredients at the bottom depending on the make. In a pinch, mayo can be made by hand using a whisk but that can be a tiresome and time consuming method.
Can I make it egg-free?
Homemade mayo relies on eggs for emulsification. For an egg-free version, try a Whole30-compliant aquafaba mayo using chickpea liquid instead of eggs.
Can I freeze homemade mayo?
No, mayo doesn’t freeze well—it will separate and lose its creamy texture.
Recipe Serving Suggestions
- Dip these Homemade Potato Wedges in mayo.
- Use in hot dips like spinach artichoke or crab dip.
- Smear on an Air Fryer Chicken Burger.
- Make sriracha mayo and serve over these Banh Mi Inspired Honey Chicken Bowls!
- Use to make ranch dressing.
Easy Homemade Whole30 Mayo (Immersion Blender Recipe)
Equipment
Ingredients
- 1 1/2 cups Extra virgin olive oil
- 1 whole Pasteurized Egg
- 1 tsp Dijon mustard
- 1-2 cloves Garlic
- 1 tsp Kosher salt
- 1 tsp Fresh lemon juice, optional
Instructions
- In a wide mouth quart mason jar or similar sized container combine 1/2 cup of the olive oil, egg, garlic, salt, and mustard. Blend with an immersion blender for 15-20 seconds the begin mixing the mayo, mixture should start to emulsify immediately.1 1/2 cups Extra virgin olive oil, 1 whole Pasteurized Egg, 1-2 cloves Garlic , 1 tsp Kosher salt, 1 tsp Dijon mustard
- With the immersion blender on low speed, drizzle in the remaining 1 cup of olive oil. Once all the oil is mixed in, blend in the lemon juice and adjust salt as needed.1 tsp Fresh lemon juice
- Use immediately or store leftover mayo in the fridge for up to two weeks, stir before using.
Notes
Nutrition
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