RECIPE
Whole30 Mayo {Immersion Blender Mayonnaise}
Prep Time
2 minutes
Cook Time
0 minutes
Total Time
2 minutes
This Whole30 Mayo is easy to make and the perfect condiment whether you are on a round or just trying to eat healthier. All you need is 4 everyday ingredients, a jar and an immersion blender. Making your own homemade whole30 mayonnaise is foolproof using this immersion blender method.
4.75 Stars (33 Reviews)
servings
1
Scale
Ingredients
Instructions
Crack egg into the base of a jar that's mouth is wide enough to fit your immersion blender, or alternatively into the cup attachment for your blender, making sure the yolk doesn't break.
Add dijon, a pinch of salt and lemon juice. Gently pour in the cup of oil, taking care not to break the yolk. Insert the immersion blender so it's touching the bottom of the jar, making sure the blades completely cover the yolk.
Blend for 20 seconds without moving, until the majority of the jars contents now resemble mayonnaise - white and thick. There will be some oil not incorporated at the top and that's ok. Move the stick blender up and down to incorporate it. Taste, then season with more lemon juice or salt if required. Push the blender back through the mayo to ensure all is incorporated.
Serve immediately or store in a sealed glass jar in the fridge.
Notes
- MUSTARD - Make sure your dijon mustard is compliant. If not, just sub for ground mustard / mustard powder.
- RAW EGG CONCERNS - If you're worried about using raw egg be sure to purchase eggs marked as "pasteurised". These eggs are heated at a temperature to remove harmful bacteria.
- MAKE IT IN A JAR - The easiest way to make this mayo is to do it in the jar you intend to store the mayo in. The jar will need to have a mouth that is just wide enough to fit your immersion blender. Avoid a jar that is overly large for what you need it for (e.g. a 1L / 1qt jar would be far too large). If you don't have a jar that would fit your immersion blender, just use the cup attachment that came with your immersion blender and transfer the mayo to a jar once it's ready.
- USE A NEUTRAL OR LIGHT TASTING OIL - I can't stress this enough. If you use a strong flavoured olive oil your mayo may turn out bitter and no one wants that. Use a very light tasting olive oil (you can even give the olive oil a taste first to confirm) or opt for more neutral flavoured oils like avocado oil. Grapeseed oil would be another great option for homemade mayo if you aren't doing a whole30 round, as it isn't compliant.
- MAKE SURE YOUR IMMERSION BLENDER IS ON HIGH - Using a lower setting may cause the egg not to emulsify.
- DON'T BREAK THE YOLK - Don't break the egg yolk until you are blending. Be careful when you are pouring in the rest of the ingredients that it doesn't break.
- DON'T MOVE THE BLENDER - When you start blending, be sure not to move the blender for 20 seconds, or until the majority of the jars contents resemble mayonnaise - thick and white. Then you can slowly move it up and down to incorporate the remaining oil.
- TASTE TEST - Give it a taste and if it needs more lemon or salt, add it in then give it a quick blend.
- MIX IT UP - Try adding some of your favourite hot sauce in with this mayo for an easy spicy mayo.
- STORING - store in a sealed glass jar in the fridge for up to a week.
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Nutrition Facts
Amount Per Serving:
calories
192kcalfat
22gsaturated fat
3gpolyunsaturated fat
18gsodium
27mg
