You’ll be spreading this deliciously creamy Whole30 Mayo on everything!
Despite my diverse tastes, I didn’t like mayo until my 30s. I thought mayo was this nondescript white goo that looked more like Elmer’s glue than anything I’d like to spread on my sandwich. So, for decades, I avoided tuna salad, potato salad, turkey clubs—all the delicious eats I now love. You know what changed my mind? One of my buddies made his own mayo, and without my knowledge, he slathered a healthy portion of it on my BLT. I took a bite and was like, “Wow—what’s this creamy sauce you put on here?”
Mayo. It was mayo.
I can’t believe it took me so long, but these days, I can’t live without the stuff. But let’s face it—store-bought mayo is hit or miss when it comes to taste, not to mention its long list of questionable ingredients. That’s what I like about this Whole30 mayo recipe. Unlike your store-bought junk with added sugars, unhealthy oils, and whatever calcium disodium EDTA is, Whole30 mayo uses just five simple ingredients. Plus, making your own is surprisingly easy and rewarding.
This mayo has the perfect balance of tart lemon juice, a bit of mustard for a tangy kick, and just the right touch of salt. And, of course, the egg gives the mayo a creamy texture. But the real game-changer here is avocado oil, my favorite neutral oil. Unlike the highly processed soybean oil used in store-bought mayo, avocado oil is packed with healthy fats. All this to say, once you try it, you might never go back to the Hellmann’s again!
Is Whole30 Mayo Healthy?
If you’re on a Whole30 diet, then absolutely. This Whole30 mayo is made with clean, simple ingredients that jive perfectly with the Whole30 guidelines. There’s no sugar, excess salt, or unhealthy oils—just wholesome ingredients you can feel good about. I wouldn’t change a thing about this recipe.
Mod your Mayo
This mayo is great as is, but my taste buds get bored easily—I love keeping things fresh and exciting. If you’re the same, feel free to take it up a notch. One of my faves is adding some garlic—just enough to keep the vampires at bay. Powdered garlic works, but mincing a clove or three is even better! I like to toss the garlic in the food processor with lemon juice and spicy brown mustard to give this mayo an extra punch.
Another easy flavor mod is paprika. Smoked paprika, in particular, adds a subtle, smoky depth that complements the creaminess of the mayo, giving it an almost BBQ-like flavor. And if you’re someone who craves a bit of heat, sprinkle in some ground cayenne pepper. Better yet, squirt a few drops of your favorite hot sauce!
How to Make Ahead and store
I recommend storing this mayonnaise in the fridge in an airtight container. Stored properly, this tasty homemade mayo will last well and remain fresh for up to 1 week, so there is no rush to finish it all up right away.
Serving Suggestions
With the mayo done, it’s time to think about where to spread this liquid gold. Let’s start with the obvious pick—the classic chicken salad. All you need is some potato chips and a cup of soup, and you have a diner-worthy lunch.
But if you’re feeling adventurous, try it in this cottage cheese sandwich for a creamy twist. For a heartier option, add it to your pulled pork sandwich. You really can enjoy this Whole30 mayo on so many things, even as a decadent dip for French fries!
Ingredients
- 1 egg
- 1 tablespoon fresh lemon juice
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1 cup avocado oil
Instructions
- Place the egg in a large food processor and process for 30 seconds.
- Add the lemon juice, mustard and salt and process for 30 seconds.
- With the food processor running, drop ONE DROP OF OIL in at a time until you've used 1/4 cup of the oil. You HAVE to go super slow or the mayo won't thicken.
- Once you've used 1/4 cup of the oil you can stream the rest of the oil in a slow, thin, steady stream.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment