Whole 30 Approved Homemade Mayo

by Alli

Several members of my family are living the Whole 30 lifestyle. It simply means they eat whole foods – natural, non-processed foods. So I set out to make Whole 30 Approved Homemade Mayo.

Before my foray into the business of making my own mayo, I had never, ever done it before. I’ve always purchased store-bought mayo. Most of the mayonnaise sold in grocery stores have added sugar and other stuff that is not compliant with Whole 30.

Whole 30 Approved Homemade Mayo - Easy and Delicious!

The one virtue you need when making your own mayo is patience. If you rush the process, you’ll have salad dressing instead of mayo. You’ll also need a blender.

I don’t like to make a big batch at once and homemade mayo will last about two weeks in the fridge. Mine never lasts that long because I use it to make coleslaw and as a dipping sauce. That means I make a batch about once a week.

When I was growing up, I didn’t like mayo or ketchup. The only condiment I ate was mustard.

When my husband was growing up, he detested mustard and mayo was his favorite. After we married, I started eating a little mayo and he grew to enjoy the taste of mustard.

You only need 5 ingredients to make homemade mayo – one egg at room temperature, 2 tablespoons lemon juice at room temperature, 1/4 tsp. salt, 1/2 tsp. dry mustard and 1-1/4 cups light olive oil.

Helpful Hint:  Don’t use expensive extra-virgin olive oil. It will overpower the taste of the mayo. Also, make sure the egg and lemon juice are at room temperature. I included the photo of the olive oil I use in the photo below.

Whole 30 Approved Homemade Mayo

Yield: 12 servings

Homemade Mayo

Homemade Mayo

Homemade Mayo is easy to make and the taste is amazing.

Prep Time 5 minutes
Total Time 5 minutes


  • 1 egg (at room temperature)
  • 1/2 tsp. dry mustard
  • 1/4 tsp. salt
  • 2 Tablespoons lemon juice
  • 1-1/4 cups light olive oil


  1. Place the egg, dry mustard, salt and lemon juice in a blender. Add 1/4 cup of the oil and blend until combined (about 30 seconds).
  2. While the blender is running, pour the remainder 1 cup oil in a continuous thin stream. It's important not to rush this part of the process. It should take about 2-1/2 minutes.

Did you make this recipe?

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Homemade mayo is thick, pretty and really white. Plus, it tastes so fresh and delicious. I never thought I’d be that person who makes my own mayo, but here I am. My mayo comes out perfectly every single time.

Homemade Mayo

Store your mayo in a jar with a lid. Or, just put it in a pretty bowl as I did and cover with plastic wrap or foil.

When it comes to making mayo, slow and steady wins the race. Have you ever made homemade mayo?

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