This Whole30 Mayo made with an immersion blender takes less than a minute to make and is a complete game-changer for this Whole30 staple!
Made with only a few ingredients, it’s rich, versatile, and pretty darn fool-proof. Clean eating and Paleo are two terms that come to mind when eating.
Why Is This Recipe a Game-Changer for Condiments?
Homemade mayonnaise is nothing like store-bought or jarred mayonnaise, though I must say that I still prefer it. But mayonnaise prepared from scratch?
There’s a creaminess to it, richness from the fresh ingredients that will turn your world upside down and make you regret your mayo aversion.
You can add fresh garlic cloves, a pinch of spicy mustard powder, extra salt, and more lemon juice.
When combined with plenty of fresh garlic and served over blanched vegetables and salt fish for a traditional Niçoise gran aoli, it’s quite likely the most adaptable foodstuff you can have in your refrigerator.
Why Will You Enjoy It?
- It’s unbelievably creamy and delicious, unlike anything you’d get out of a jar.
- This emulsion comes together in less than a minute thanks to the immersion blender!
- This Whole30 mayo is practically indestructible: mine has never failed me.
- It’s not necessary to use room temperature eggs; cold would suffice!
All of this is to say that homemade mayonnaise is fantastic, and it’s a must-have on the Whole30.
It adds creaminess and richness to a wide range of foods, turning a simple protein-and-vegetable supper into a gourmet experience. The catch is that you must create your own.
There are no compliant storebought brands out there unless you buy Primal Kitchen Avocado Oil Mayonnaise (completely compliant!). Fortunately, making your own is a breeze.
- Make sure you don’t use “normal” olive oil in this Whole30 mayo; else, you’ll end up with a bitter mayo.
- Light-tasting olive oil, avocado oil, or fractionated (liquid form, not melted) coconut oil are all suitable oils for this Whole30 mayo. We frequently use avocado oil from Costco for a cost-effective Whole30 mayo!
- Use a jar that is not much broader than the immersion blender’s head; the jar that comes with the blender is ideal. Also, work nicely are mason jars and silicone measuring cups. However, this is critical!
- Start your Whole30 mayo by placing the blender’s head on the jar’s bottom. Start blending on low and gradually increase to high, checking for a creamy emulsion at the bottom before moving the blender around. Once you see that creamy emulsion, slowly lift the blender up and down, emulsifying the mixture above the mayo at the bottom. This Whole30 mayo is completely foolproof if you follow this procedure.
- Increase the amount of fresh garlic in this Whole30 mayo for a truly delectable garlic aioli.
|5 minutes to prepare
0 minutes to cook
5 minutes in total
This Whole30 mayo made with an immersion blender takes less than a minute to make and is a complete game-changer for this Whole30 staple! Made with only a few ingredients, it’s rich, versatile, and pretty darn fool-proof.
Clean eating and Paleo are two terms that come to mind when eating.
1 14 cups (about).
- 1 large egg
- juice of ½ lemon about ½ tablespoon
- 2 teaspoons mustard powder
- 1-2 cloves garlic medium, peeled and smashed
- 1 cup light olive oil or avocado oil or fractionated coconut oil
- Kosher salt
Instructions For Whole30 Mayo
- Place all ingredients in a container that fits snugly over the head of your immersion blender — if your immersion blender came with one, that’s ideal. However, the jar’s circumference must be only slightly larger than the blender’s head (allowing it to fit at all), and the mixture must reach the blades. Allow for a few moments for the ingredients to settle.
- In the bottom of the jar, place the immersion blender’s head down into the mixture. Reduce the speed to a minimum. Wait a few seconds for a white, creamy, thick mayo to form at the bottom by the head. Gradually increase the speed to medium, then high. To emulsify all of the oil, carefully tilt and lift the immersion blender; if required, turn the blender off and use the head to press down the oil at the top. Remove the blender once all of the oil has been emulsified and season with salt to taste.
- Refrigerate for up to two weeks if stored in an airtight container.
- It’s simple to double this recipe.
The recipe makes around 114 cups of mayonnaise. The nutritional values indicated are for one serving (eighth cup or two teaspoons) out of ten.
Serving: 2tablespoons, Calories: 200kcal, Carbohydrates: 1g, Protein: 1g, Fat: 22g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 7mg, Potassium: 11mg, Fiber: 1g, Sugar: 1g, Vitamin A: 24IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg