Keto Paleo Recipes Whole30

60 Second Mayo

Whole30 + Paleo + Keto Homemade Mayo

A creamy homemade mayo that is better than store bought. This recipe is Whole30, Paleo, Keto and Dairy-Free.

Homemade mayo is something you will always find in my fridge. Store bought mayo has nothing on this recipe. We go through a lot of mayo at my house and I wouldn’t have it any other way. I use it in a lot of recipes and also as the main base for all 4 of my Majestic Sauces that bring life to boring food.

If you are living the Paleo and Keto lifestyle or are completing a Whole30, then mayo is a must have item that is in your fridge at all times.  There are so many great ways to use mayo that really adds a lot of flavor and texture to recipes and dishes.

What about the raw egg in the mayo?

I know where my eggs are coming from so using a raw egg does not bother me. However, I don’t let my 4-year old daughter eat my sauce unless I am using a pasteurized egg. You can buy pasteurized eggs, or you can google pasteurizing eggs for ways to do it yourself. CAUTION: If you are pregnant, this is your choice to make, but I would advise steering clear from eating raw eggs during pregnancy.

I can’t get my to thicken?

This seems to be a common problem when you first start making mayo. I always say practice makes perfect, but I do have one tip that usually works every single time. When using an immersion blender, it is important to keep the blender on the egg yolk and count to 10 Mississippi until the mayo starts to thicken. If you are using a regular blender, it is important to have it on medium speed and slowly pour in the olive oil.

Can I use an immersion blender or regular blender to make mayo?

You can use either. I personally like using an immersion blender because I don’t have to transfer my sauce once it is made. I will make it in a wide mouth mason jar and put a lid on it and store in the fridge. You can make homemade mayo with either though.

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  • Author: Ashley McCrary
  • Prep Time: 1 minute
  • Cook Time: 3 minutes
  • Total Time: 4 minutes
  • Yield: 1 cup 1x


A creamy homemade mayo that is better than store bought. This recipe is Whole30, Paleo, Keto and Dairy-Free.



  • 1 cup light olive oil
  • 1 large egg
  • 1/2 tsp ground mustard
  • 1/2 tsp salt
  • 1/2 tsp lemon juice


  1. Add all the ingredients to a wide mouth mason jar. The jar needs to be wide enough to fit the immersion blender.
  2. Place the immersion blender over the top of the egg and turn the blender to low speed. Leave the immersion blender here and don’t move it until the mixture begins to turn white.
  3. Increase the speed of the immersion blender and begin to slowly lift the blender up. Blend, taking the immersion blender up, down and to the side until all the oil is completely emulsified. This process can take up to 1 minute.
  4. When creamy and the oil is completely emulsifies, remove the blender.
  5. Serve immediately or store in an air-tight jar and store up to 7 days.
  6. Note: If you are using a blender, add everything in except for the light olive oil. Turn the blender on medium speed and slowly add in the olive oil and blend until thick and creamy.


Must use LIGHT olive oil, EXTRA LIGHT olive oil or Avocado oil.

  • Category: Sauce

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