Low FODMAP Whole30 Homemade Mayo

Total time5 min

Prep time5 min

Cook time0 min

This creamy, tangy mayo comes together right in the jar with just an immersion blender, no fussy whisking or double-boiler needed. A whole egg emulsifies with fresh lemon juice, apple cider vinegar, and a pinch of dry mustard into a thick, glossy base, while light olive oil gets slowly incorporated for that classic rich, pale texture. The whole process takes under a minute once the emulsion sets, and you control exactly what goes in, which makes it easy to keep the ingredient list simple and clean. It's a great homemade staple for a low FODMAP kitchen, ready to spread on sandwiches, stir into slaws, or thin out into a quick dressing. Store it in a sealed jar in the fridge and use it up within the week for the best flavor and texture.

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Ingredients

16 servings

1 pasteurized egg, at room temperature
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1 tbsp fresh lemon juice
1 tsp apple cider vinegar
½ tsp dry mustard
¼ tsp fine sea salt
1 cup light olive oil

Instructions

1
Add the pasteurized egg, lemon juice, apple cider vinegar, dry mustard, and salt to a wide-mouth jar or tall blending cup. Pour the light olive oil on top — do not stir.
2
Place the immersion blender head all the way to the bottom of the jar, pressing it flat against the base. Blend on high without moving the blender for 10–15 seconds, until a thick, white emulsion forms at the bottom.

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