Whole Mayonnaise

You really can't have a Whole30 food blog without a recipe for Mayonnaise! It's a staple for doing the Whole30. Good for tuna salad, egg salad, chicken salad, broccoli salad, potato salad, coleslaw...not to mention the sauces & dips you can make...the list could go on and on. It's also a plated fat...so perfect for rounding out a meal with a healthy fat. 

Just a few notes before we get started...you will need an immersion/stick blender, and a jar that the blender just fits into...mason jars are perfect for the task! It is also important to use light tasting olive oil or avocado oil to make it taste like mayonnaise...if you use regular olive oil the flavor of the oil will be overpowering.


1 Egg
1 cup of light tasting Olive Oil 
1/2 tsp Dijon Mustard or Mustard Powder*
1 tsp Red Wine Vinegar or juice of half a lemon*
Salt & Pepper to taste


1. Crack the egg into the mason jar, pour in half of the olive oil, and the dijon mustard.

2. Place the immersion blender directly onto the egg yolk and turn the blender on. Hold the blender in place for 10-15 seconds...then slowly pull up...pour the rest of the olive oil into the jar at a slow steady pace.

3. Remove the immersion blender, add in the red wine vinegar, salt and pepper to taste. Blend again and you have made mayonnaise!

4. Store in an airtight container in the fridge for up to a week...but don't worry...it goes fast, and you will be making another batch in no time!

*Notes...I've given you some options in the ingredients...I have used every combination of vinegar, lemon juice, prepared and powdered mustard I can think of...pretty much with the same results...you will figure out what flavors you like more.

I also used a farm fresh egg with a really orange yolk...so my mayonnaise has a light orange tinge to it.

If you make one of my recipes please tag me in your Instagram photos. I would love to see your Whole Gourmet creations! @TheWholeGourmet #TheWholeGourmet


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