Whole30 Mayo Recipe! It’s super easy to make Paleo mayonnaise once you get the hang of it. Just a few ingredients and a few minutes and you’ll have fresh, delicious mayonnaise that will spoil you against store-bought brands. Grain-free, gluten-free and dairy-free!
Whole30 Approved Mayo:
I must say homemade mayonnaise is much easier to make that I ever thought it would be. And the taste, in my opinion, is so much better than store-bought.
Many store-bought brands are not Whole30 because of the ingredients (oil that is used, like soybean and the sugar added).
Related: Paleo Mayo Recipe
Is Mayonnaise Whole30?
Yes, if made with compliant ingredients.
Here’s the thing – I have been seeing a nutritionist since last spring. The reason is that I just wanted to get healthier overall, look at my habits, see where there could be an improvement.
It was determined that the ingredients in store-bought mayonnaise were not going to work, even the vegan mayos due to some food sensitivities I have.
Related: Easy Whole30 Meatballs!
How Long Can You Keep Egg Mayonnaise In The Fridge?
About a week refrigerated.
Whole30 Mayo Tips:
- Have all ingredients room temperature.
- Use an immersion blender.
- Use a light oil (Extra Virgin Olive Oil is too heavy and the taste too strong.)
- Add lemon juice at the end.
Related: The Best Whole30 Sausage
What I love about Paleo homemade mayo:
1. The creaminess is absolutely decadent
2. The taste is so fresh and delish.
3. You can control the ingredients.
4. It lasts about a week in the fridge.
6. Is easy and takes very little time to make. I would say the blending part was about 5 minutes.
Spice up your Whole30 Mayo with these recipes.
Related: The Best Paleo Meatloaf
Whole30 Mayo Recipe is so easy! This Paleo mayonnaise is creamy, delicious and grain, gluten and dairy-free! Use in your favorite recipes!
- 2 large egg yolks
- 1 teaspoon dijon mustard
- 1/2 tbsp fresh lemon juice
- 1 cup Walnut oil (can sub light olive oil)
- salt and pepper to taste
Place the egg yolks, mustard in a blender or food processor and combine. I used an immersion hand stick blender.
Next, slowly add the oil (very slowly, just drops at a time) and blend with the egg mixture. You will see the mixture start to emulsify (it's like magic, very cool). Do not be tempted to start adding the oil faster, stay at drops until all incorporated.
Stir in the lemon juice. Add salt to taste (pepper if you choose).
Store in an airtight container in the fridge. Should last about one week. I estimate it made about 1 1/4 cups.