Whole30 Mayo

You will realize that Whole30 Mayo will be the base of many recipes such as Whole30 Burger Sauce and Whole30 Ranch.

The first time I made it, it was an epic disaster. I didn’t realize that light olive oil was different than extra virgin light olive oil. In an attempt to salvage the ingredients, I tried to make it into a cream sauce over spaghetti noodles, but it turned out awful and got tossed after two bites. That night was a scrambled egg dinner night after one disaster.

The second time, I made Whole30 Mayo, it turned out fantastic. If you follow the recipe below and use light olive oil, you will be just fine. Whole30 Mayo is the best mayonnaise I have ever had. I now find ways to incorporate the base into spiced up condiments such as Whole30 Ranch and Whole30 Burger Sauce.

Whole30 Mayo Ingredients

• 1-1/4 cup of light olive oil, divided
• 1 egg
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/2 to 1 lemon, juiced

Instructions for Whole30 Mayo 

1. Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
2. While the food processor or blender is running (or while mixing in a bowl with a stick blender),  slowly drizzle in the remaining cup of olive oil.
3. After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.

*An emulsion is a mixture of two liquids that would ordinarily not mix together, like eggs and oil. By slowly whisking the oil into the eggs, you create an end product that is thicker than the two original liquids.

Thanks to Whole30 for this recipe.