We just finished our first round of Whole30. It was fantastic! My body felt amazing, and we had fun venturing into more exotic fruits and vegetables than normal. I love chicken salad. What’s a basic component of chicken salad? Mayonnaise. Whole30 compliant mayo was hard to find at our local grocery stores. When we did find compliant mayonnaise, it was $7 a jar. This recipe is light in texture, tastes amazing, and is Whole30, Paleo and Low Carb! I was shocked when we were done with our 30 days and tried Duke’s again. Duke’s was our favorite mayo, but it was super heavy. We will be making Homemade Mayonnaise more frequently now.
Homemade Mayonnaise – What’s the Trick?
Many years ago, the hubs and I tried to make a homemade olive oil mayonnaise. We grabbed whatever extra virgin olive oil we had in the fridge and whipped up a batch. It. Was. Awful. The mayo was bitter and overwhelmingly flavored like straight olive oil. It was a long time before we would attempt another homemade mayo.
What’s the trick? For olive oil based mayonnaise, it’s picking an extra light olive oil. We used Bertolli Extra Light Olive Oil, which you an find here. The extra light olive oils have a gentle flavor palette and whip up nicely.
The other trick. Room temperature egg. For this recipe, you only need one whole egg. If you need to whip up the mayo in a hurry, you can place a whole refrigerated egg in a bowl of warm water for 15 minutes.
The final trick. Incorporate the oil SLOWLY. I can’t emphasize this enough. If you incorporate the oil to quickly, your mayonnaise will break/separate. To help this issue, I use a mini food processor. The lid has a hole in the top that is the perfect size to stream in your oil. Just pour it slowly into the spout of the lid and you’re all set!
The recipe yields about a cup of homemade mayonnaise. Use it for sandwiches, chicken salad (like my Cashew Raisin Curry Chicken Salad), or for homemade dressings. You’ll never go back to store-bought after this!
Whole30 Homemade Mayonnaise
This is the best light and fluffy Whole30, Paleo and Low Carb mayonnaise you will ever make. You'll never go back to store bought after trying this homemade mayonnaise recipe.
- 1 cup extra light olive oil Bertolli recommended
- 1 whole egg room temperature
- 1 tbsp lemon juice room temperature
- 1 tsp mustard powder Coleman's recommended
- 1 tsp salt add more/less to taste
- 1/2 tsp paprika
Let all ingredients get to room temperature. If you are in a hurry, place a whole refrigerated egg in a bowl of warm water for 15 minutes.
Place the whole egg, lemon juice, mustard powder, salt, paprika and 2 tbsp of olive oil in the bottom of a mini food processor. Blend on the lower setting until combined.
Pour the remaining 7/8 cup of olive oil into a measuring cup with a pour spout. SLOWLY pour the olive oil into the food processor. If you are using a Kitchen Aid mini food processor, the lid has a hole that's the perfect size for this. Otherwise, stream in very slowly (about 3 to 4 minutes of pouring). Continue pouring until all ingredients are combined.
The mayonnaise should be light and fluffy. Transfer to a bowl or jar. Cover and refrigerate for 1 hour before using.
Nutrition Facts: Calories: 125; Total Fat: 14 g; Saturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 12 mg; Sodium: 147 mg; Potassium: 5 mg; Total Carbohydrates: 0 g, Sugars: 0 g; Protein: 0 g