The Best Homemade Mayonnaise

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.

Course Condiments
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tbsp
Calories 125 kcal


  • 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


  1. 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. 

  2. 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. 

  3. 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. 

  4. The mayonnaise should be light and fluffy. Transfer to a bowl or jar. Cover and refrigerate for 1 hour before using. 

Recipe Notes

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