Gluten-Free/ Paleo/ Staples/ Whole30/ Whole30 Plated Fat

Whole30 Homemade Mayo

This comes straight from the Whole30 cookbook and is a great homemade mayo! I didn’t know mayo could taste so good. I’ve experiemented with several different oils and I think that the extra light olive oil is the way to go. Avocado oil was too overwhelming and gave the mayo a strange greenish tint, while good EVOO also overpowered the delicate flavor. Light olive oil was fine, but I really prefered the extra light.

 

Whole30 Homemade Mayo

Print Recipe
Serves: 1.5 cups Cooking Time: 5 minutes

Ingredients

  • 1 and 1/4 cups extra light olive oil, divided into 1/4 cup & 1 cup
  • 1 egg (room temperature)
  • 1/2 tsp mustard powder
  • 1/2 tsp salt
  • 1/2-1 lemon, juiced (room temperature)

Instructions

1

Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a 4 cup liquid measuring cup, blender, or small food processor. Mix thoroughly. If using the 4 cup liquid measuring cup, use an immersion blender to combine.

2

While the immersion blender, food processor, or blender is running , slowly (very slowly to aid in emulsification process) drizzle in the remaining cup of olive oil.

3

After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

Notes

Super important to the emulsification process that the ingredients are at room temperature. This can store in the fridge up to 5 days

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