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Whole30 60 Second Homemade Mayo

April 21, 2022 | Author: Ashley McCrary

This homemade mayo takes less than 60-seconds to make and is a hundred times better than store-bought. It’s creamy and delectable and is great as a base for sauces, dressing, or adding plain to a sandwich or lettuce wrap. Whole30, Paleo, Keto, Dairy-Free, and Gluten-Free.

Homemade Mayo is a must-have item in my fridge every single week. There are so many different ways you can use mayo; in dressing, sauces, casseroles, or even as a base for my delicious homemade ranch dressing. This Whole30 homemade mayo can be whipped up in 60 seconds and is a hundred times better than any store-bought version. If this is your first time making homemade mayo, you’re in for a real treat!

Paleo Homemade Mayo

Let’s Talk Ingredients

  • Light Olive Oil
  • Lemon Juice
  • Ground Mustard
  • Salt
  • Egg
Homemade Mayo Ingredients

Homemade Mayo Ingredient Notes:

Egg: I use a raw egg for this recipe. If you are concerned, feel free to buy pasteurized eggs. These eggs have been gently heated. It’s not heated high enough to cook the egg, but just enough to kill bacteria.

Ground Mustard: Mustard adds a bite of a bitter bite that is key to making mayo taste good. I use ground mustard powder, but some even opt to use Dijon mustard.

Light Olive Oil: Make sure not to buy extra virgin olive oil. It has to be a neutral oil such as LIGHT olive oil, grapeseed, safflower, or avocado oil to make this recipe work.

Salt: I like adding a 1/2 teaspoon but feel free to add more or less to taste.

Lemon Juice: Lemon juice adds a little acid and gives a ton of flavor to the finished mayo. It also helps stabilize the ingredients.

Homemade Mayo Equipment

Immersion Blender: My personal preference is using an immersion blender. This is my favorite to use because I don’t have to transfer my mayo once it is made. I will make it in a wide-mouth mason jar and put a lid on it and store it in the fridge. Easy peasy!

Blender or Food Processor: For the blender and food processor method, add everything to the blender or processor and turn it on medium speed. Slowly being to add the light olive oil. Keep adding until it becomes thick and the olive oil is gone.

Step By Step Guide

60 Second Homemade Mayo


Mayo is great as is, however, it is even better when you add your own spin. I love adding spices and herbs to brighten it up a bit. I also use this mayo as a base for most of my sauces below.

What’s The Best Oil To Use?

I love using light olive oil. Make sure not to confuse this with extra virgin olive oil. LIGHT tasting olive is my all-time favorite oil to use when making the perfect mayo.

Other Neutral Tasting Oils:

Whole30 Homemade Mayo

Why Can’t I Get My Mayo 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 top of 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 Fix Broken Mayo?

If you are in the beginning stages of learning how to make mayo, broken mayo will certainly happen. It is a total bummer, but there are a couple of ways you can fix it.

  • Add Another Yolk: Place a fresh egg yolk in a bowl and slowly whisk in the broken mayo. “Slowly” is key here. The extra yolk will re-emulsify the ingredients, making it smooth and creamy again.
  • Warm Water: Whisk in two teaspoons of boiling water. The hot water will re-emulsify the ingredients. If the broken mayo doesn’t thicken right away, add another teaspoon and go from there until it thickens.

Whole30 60 Second Homemade Mayo: FAQs

How to store homemade mayo properly?

Store in an airtight jar or container for up to one week.

Is homemade mayo safe to eat?

In my opinion, yes homemade mayo is safe to eat. However, if you are ever concerned about using a raw egg, buy pasteurized eggs. Another tip is to only buy eggs from stores and suppliers that you trust and keep refrigerated properly. Many articles state that the risk is estimated that about 1 in 20,000 eggs has salmonella. Learn more about how to pasteurize your egg here if you are concerned about consuming raw eggs and want to kill all bacteria.

Why is homemade mayo better?

It is creamy, thick, and tastes a hundred times better than the store-bought version. You also know exactly what is in it and there are no hidden ingredients.

How long does homemade mayo last in the fridge?

Homemade mayo will last as long as the seal date on your eggs. However, I only keep mine in the fridge for 7 days. I don’t like going past that. But the good news is, most of the time it’s gone by then.

More Sauce Recipes:

Jalapeno Bacon Aioli

BBQ Ranch

24 Amazing Whole30 Sauces

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60 Second Homemade Mayo

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


This homemade mayo takes less than 60-seconds to make and is a hundred times better than store-bought. It’s creamy and delectable and is great as a base for sauces, dressing, or adding plain to a sandwich or lettuce wrap. Whole30, Paleo, Keto, Dairy-Free, and Gluten-Free.



  • 1 cup light olive oil
  • 1 large egg, room temperature
  • 1/2 tsp ground mustard
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice, room temperature


  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 slowly lifting 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 emulsified, remove the blender.
  5. Serve immediately or store in an air-tight jar and store for 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.


  • Room Temperature: To prevent broken mayo, make sure that all ingredients are at room temperature. 
  • Oil: Light olive oil, avocado oil, grapeseed, or safflower oil. 
  • Storage: This will last up to 1 week in the fridge
  • Egg: This recipe contains raw eggs. If you have a concern, buy pasteurized eggs. 
  • Category: Sauce
  • Method: No Cook
  • Cuisine: American

Keywords: Mayo, Immersion Blender, Homemade

48 thoughts on "Whole30 60 Second Homemade Mayo"

  1. Bonnie says:

    This is the first time I’ve been able to make homemade mayo successfully! And in a blender! Thanks for finally getting’ me to ace the whole Mayo game.


    1. Kenn says:

      I’ve tried a couple times to follow this recipe (using light olive oil and then avocado oil) and it never thickens.

      1. Ashley McCrary says:

        So sorry you are having trouble. It for sure works and may just take practice. I would also make sure you are making it in a mason jar and not a bowl. It works way better by blending in a wide mouth mason jar. Make sure to count to 10 with the blender over the top of the egg. and it will thicken.

      2. Nadia Bermea says:

        I added a second egg and my thickened to a good consistency.

        1. Ashley McCrary says:


  2. Lindsay says:

    The best mayo on the PLANET!

    1. Ashley McCrary says:

      This makes me so happy. Thank you Lindsay!

  3. Alex says:

    I’m not really a mayo person, but while doing my second round of whole30 have needed it for some recipes and this is the best! Honestly it’s delicious and it’s encouraged me to try even more recipes with mayo or sauces. This was my first time making it and it was perfect!

    1. Ashley McCrary says:

      So happy to hear! Mayo is for sure a game-changer during a Whole30!

  4. Katie Meyer says:

    Making mayo in my food processor continuously left me with quite the cleanup project. I was unable to successfully make mayo with an immersion blender until I read your egg trick! Thank you for making my favorite Whole30 staple so simple!

  5. Emily says:

    THE BEST!! No more paying $7 a jar of whole 30 mayo.. literally 30 seconds and so versatile! I used it in buffalo chicken dip last week and chicken salad this week!

    1. Ashley McCrary says:

      Oh how fun to know this!!!! Thanks Emily for your kind review. Blessings your way;-)

  6. Kim says:

    The best Whole30 mayo recipe, and I’ve tried several! Thanks for finally making it easy for me to make my own mayo!

    1. Ashley McCrary says:

      You are SO WELCOME Kim!!!!!! Your kind words are so appreciated. Enjoy that MAYO;-)

      1. Ashley H says:

        Mac’s mayo recipe and her tutorial on Instagram are the best out there. I have tried other mayo recipes and could never get it to work. I make this almost weekly. 🙂

        1. Ashley McCrary says:

          Awww Thanks Ashley for shouting me out. Love the recipes are working for you. Have a blessed weekend!

  7. Julie Byrd says:

    Pro tip!!! Count saying Mississippi! Thank you and delicious!!!!

    1. Ashley McCrary says:

      Haha! It really does work every single time!

  8. Heather Butler says:

    Easy Mayo recipe, perfect for Whole30!

    1. Ashley McCrary says:

      Thanks Heather!!

  9. Alden says:

    The easiest mayo recipe – this is our go-to!!!

    1. Ashley McCrary says:

      Its so so easy isn’t it??? So glad its working for you. Have a blessed weekend!

  10. Dani says:

    This recipe is the absolute best! Works perfectly every time and tastes like the real deal. I use this for everything! Thank you!

    1. Ashley McCrary says:

      Thanks so much Dani.

  11. Sarah says:

    This was the ONLY recipe that worked for me and tastes soooo good! Love your blog and insta!

    1. Ashley McCrary says:

      Thanks Sarah…….so thrilled that your taste buds loved the recipe. Isn’t it just so easy? Thank you for your kind words:-)

  12. Heather says:

    Love this recipe and use it all the time! So simple and delicious.

    1. Ashley McCrary says:

      Thank you so much.

  13. Carey says:

    Easiest and quickest mayo ever! Worked perfect for my whole30

    1. Ashley McCrary says:

      So happy to hear. Thank you

  14. Alexis Currie says:

    I used extra virgin olive oil(evoo). It tastes like evoo… Is that why you say use light or avocado? Really great recipe though! Really easy! I used my kitchen aid food processor. Makes doing whole30 tasty! Thanks

    1. Ashley McCrary says:

      Yes! You for sure have to use EXTRA LIGHT OLIVE OIL or Avocado Oil. Be sure to check back at the blog post. I do explain the difference. Thank you!

  15. Kelsey Czerwinski says:

    My mayo is really liquidy. What did I do wrong? What can I do to fix it?

    1. Ashley McCrary says:

      So sorry you are having trouble. Be sure to check out all the tips I give in the blog post. I’ve written a ton to help. Also, make sure your egg is room temp and hold your immersion blender over the egg and count to 10 Mississippi. Sometimes it takes practice but it for sure works.

  16. Terra Beverley says:

    I’m so frustrated. I’ve made this twice and it was perfect. Now after having to throw away 4 cups of Olive Oil it will NOT thicken. I’ve tried everything. So sad to loose this recipe but it’s such a punch to the budget when you have to dump those ingredients. Any suggestions would be welcomed.

    1. Ashley McCrary says:

      I’m so sorry to hear. But most all homemade mayo is made this exact way. I have a ton of tips in the blog post if you need additional help. If you have made it twice and it was perfect, that’s great news. The recipe absolutely works. You have to make sure it’s LIGHT olive oil. Be sure to read the blog post. I always try to add tips throughout all my posts to help you.

  17. Eliza B says:

    I just made this with avocado oil. It was so easy and turned out great. Thank you!

    1. Ashley McCrary says:

      So happy to hear! Thank you

  18. Sam Walker says:

    Haven’t tried yet, but see it calls for salt. I thought salt was a no-no on Whole30

    1. Ashley McCrary says:

      You can 100% have salt on Whole30

  19. Jen says:

    What are the macro numbers for this recipe? Excited to try it!

    1. Ashley McCrary says:

      I currently don’t have macros for this recipe. All of my recipes will have nutritional info by the end of the year.

  20. Fran says:

    This is an excellent mayo recipe…no vinegar tart flavor like most store bought brands. This is as close to Hellmans mayo flavor that you will find. A word of warning though…the directions say to place the emersion blender directly over the egg until it starts to turn white…if you don’t you will have a liquid mess and have to start over…I learned the hard way! Enjoy!

    1. Ashley McCrary says:

      Thank you Fran. This is such a nice comment. I appreciate you taking time to leave a review.

  21. Cassandra says:

    If at first you don’t succeed try again! The mason jar method didn’t work for me. I wasn’t sure if i was even using the right attachment on my immersion blender! So my first batch didn’t thicken so I tried the blender method and like magic I had MAYO!!! It was amazing and super easy, just follow the directions exactly as written above! Clean up was a little messy but heck this Mayo is amazing 🙌 so worth it!

    1. Ashley McCrary says:

      Thanks for your message Cassandra.

  22. Donna says:

    Absolutely love – love – love this Mayo and have made batch after batch with success. Now, all of the sudden it’s not thickening – 4 batches down the drain 🙁 – I can’t seem to find the blog post are you able to direct me please? I cannot figure out why, all of the sudden it’s failing after so many successes! Thank you so much for the recipe and your direction to the blog!

    1. Ashley McCrary says:

      I find that a tall jar works the best. You will find many tips on making the mayo on my blog. There maybe something else you’re doing that I am not aware. The tips may solve the problem quickly. Hope this helps!! Thanks Donna for your message.


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About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

About Me

Welcome to Healthy Little Peach. I’m Mac, the lady behind the recipes. I believe in living a healthy lifestyle that consists of a mix of healthy whole foods, and full-fat comfort meals. Life is too short not to enjoy good food while maintaining a healthy body and mind. Here you will find gluten-free, dairy-free, paleo, keto, and even full-fat comfort recipes. Let’s have fun in the kitchen together!

Hope everyone had a Happy St. Patrick’s Day. I was planning to take off posting today, but I found this gem and had to share. Vegan Vanilla Cake with Buttercream Frosting. 

If you are looking for a yummy vegan cake and buttercream, be sure to check out this recipe. It’s seriously incredible. 

Grab the full recipe over in the link in bio 
or at
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The perfect cozy soup for this weekend. This Salsa Verde Chicken Soup is so easy to make and requires simple ingredients. Throw it in the crockpot, instant pot, or stovetop. 

Low Carb, Paleo, Whole30, and Dairy-Free

Click the link in my bio and tap the photo to be directed to the recipe.
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Life is so easy with you!❤️ Happy Valentine’s Day, Sweet Thang.
✨Creamy Crab Dip✨ SAVE THIS RECIPE

This dip is the perfect appetizer for The Super Bowl this weekend. 

It’s Whole30, Keto, Paleo, Gluten & Dairy-Free!!

✨Crab Dip (Dairy-Free)✨

1 pound jumbo lump crabmeat, picked and drained 
8 ounces dairy-free cream cheese Kite Hill (or regular cream cheese will work)
1/2 cup mayonnaise 
1 tbsp Franks hot sauce
1 tbsp. lemon juice
⅓ cup chopped onions
3 garlic cloves, minced
1 tbsp vegan butter (or regular if not DF)
1 tsp salt
¼ tsp pepper
½ tsp onion powder
1 ½ tbsp nutritional yeast (or sub shredded cheese)
½ tsp paprika
½ tsp black pepper
2 tsp Old Bay seasoning
½ tsp ground mustard

1 tbsp chopped fresh parsley


1. Preheat the oven to 350F. Heat a small skillet over medium-high heat and add the butter along with the minced garlic and onions. Cook for 2-3 minutes.
2. In a large bowl mix together the crab meat, dairy-free cream cheese, mayo, lemon juice, hot sauce, seasonings (except for nutritional yeast) along with the cooked onions and garlic. Mix together until combined.
3. Grease a 2-quart baking dish and add the crab mixture evenly. Sprinkle the top with nutritional yeast or you can sub cheese here.
4. Bake for 25-30 minutes. Enjoy!
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Needing a healthier Valentine’s Day dessert? Be sure to give this Keto Blueberry Cobbler a try. 

It is the perfect sweet treat without all the sugar. The filling consists of  fresh blueberries, all-natural sweeteners, lemon juice and xanthan gum and is topped with a nutty crumble and baked to perfection. Keto, Paleo, Gluten Free, and Dairy Free

➡️Grab the full recipe at or over in the link in bio 
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This Creamy Chicken Fajita Soup is Mexican-inspired and is sure to hit the spot. It’s exploding with creamy flavor and just the right amount of kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love. 

Low Carb, Paleo, Whole30, and Dairy-Free

➡️Google Healthy Little Peach Chicken Fajita Soup or grab the link in my bio

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