Pregnancy Friendly Whole30 Homemade Mayo
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
- 1 pasteurized egg, at room temperature
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!