If you haven’t tried making your own Whole30 mayo, now is the time! It’s easier than you think and once you get the hang of it, I guarantee you’ll be making a fresh batch and finding new uses for it each WEEK!
Here’s my own recipe, which never fails! Pro tip: if you want your mayo to emulsify every time, be sure ALL ingredients are at room temperature. In a pinch, if I’ve forgotten to pull my egg from the fridge beforehand, I’ll crack the egg into the food processor, add the salt, mayo, and oil and wait about ten minutes.
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1-1/4 light tasting olive oil or avocado oil (do not make the mistake of using extra virgin olive oil!)
2 teaspoons lemon juice
2 teaspoons white vinegar
Be sure all ingredients are at room temperature (see pro tip above). Add egg, mustard, salt and 1/4 cup oil to a bowl or jar if using an immersion blender, or to your food processor. Blend on low until all ingredients are combined (this takes seconds), then continue to blend on low as you slowly add the remaining cup of oil [visit me @erins.whole.life on Instagram and search the hashtag #erinmakesherownmayo to find my mayo posts, including one where I shared a video of the sloooooooooow pour]. The mayo will begin to emulsify and your mind will officially be BLOWN! Once you’ve finished pouring all of the oil, add your lemon juice and vinegar and blend once more to combine.
I keep my mayo until the egg’s expiration date. As long as your ingredients are room temperature and you remember to pour the oil in super slowly, you should be all set! Enjoy!