Whole 30 Whole30 Homemade Mayo
Creamy, tangy, and ready in under a minute, this homemade mayo is the kind of condiment that makes you wonder why you ever bought the store-bought stuff. Most commercial mayonnaises sneak in added sugars, soybean oil, or other off-plan ingredients that make them a no-go during a Whole30 reset — but this version uses just a handful of clean, compliant ingredients you can feel good about. A pasteurized egg, fresh lemon juice, apple cider vinegar, dry mustard, and light olive oil are all it takes to build a thick, glossy emulsion that rivals anything in a squeeze bottle. The immersion blender technique is genuinely foolproof: hold it steady at the bottom of the jar, let the emulsion form, then slowly lift — the whole thing comes together in seconds. Because it makes 16 servings, you'll have a full jar ready to slather on lettuce-wrapped burgers, stir into tuna salad, or use as a base for dressings and dipping sauces all week long. Store it in a sealed jar in the fridge and use it within seven days — though honestly, it rarely lasts that long.
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
- 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!