Whole30 Mayo MAGIC ELIXIRS (TM)
Whole30 mayo is the best Whole30 hack and an absolute game changer! It’s the perfect base for all of your Whole30 compliant dressings and dips. You will be amazed at how easy it is to make. If you haven’t already started making your own, now is the time!
Whole30 Mayo MAGIC ELIXIRS (TM)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Diet: Gluten Free
Whole30 mayo is the best Whole30 hack! It’s the perfect base for all of your Whole30 compliant dressings and dips.
1 1/2 cups light olive oil
1/2 tsp dry mustard
1/2 teaspoon pepper
1 teaspoon kosher salt
2 tablespoons apple cider vinegar
1-2 tablespoons freshly squeezed lemon juice
- Place your eggs in a wide-mouth, quart mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.
- Add the salt, pepper, dry mustard, and apple cider vinegar blending until combined.
- Once combined, add the lemon juice to taste and blend again to mix well.
Keywords: homemade whole30 mayo, whole30 dips, whole30 dressings
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How long can you keep this for in your fridge?
I label it (with the date) and make a new jar each Monday… So basically, every 7 days.
I’ve also heard it’ll keep a week past the expiration date on the eggs you use.
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Have absolutely loved your takeover this week. I just made this mayo and it’s a very runny consistency compared to normal mayo, is that how it should be?
I made it last night and mine was runny, too. After looking at other mayo recipes, I think all ingredients have to be room temp. I also read that it’s best to slowly drizzle the olive oil in while you are blending the egg and spices. I’ll try that next time!
I just made it and mine was runny, too. I added another egg and that made it better, but still not mayo consistency. Help?!
Simone, Mary and Beth H…it’s been my experience that if you donâ€™t follow this exactly, itâ€™s not going to work. For this recipe, it has to be Extra Light Olive Oil, 2 eggs and an immersion blender. So if what youâ€™re saying is it didnâ€™t emulsify or that itâ€™s not as thick as youâ€™d like it…definitely message me on Instagram. Iâ€™ve been known to get on the phone to help people figure this out because once you get it, you feel like a rock star and it beats anything you could buy in a store!
I put a room temp egg and everything else in mason jar. Then 1/4 of the olive oil and blend. You may not be blending enough. At this point you should see it come together. Then slowly pour the rest of the olive oil and blend until it comes together in the consistency you desire.
Thanks for this. I never make mine room temp. When you re making an aioli with a heavy olive oil you have to do it slow. But with this light olive oil it is not necessary. My feeling is that you might have used a different olive oil than I have in the recipe and if so, that might be the issue. always add the lemon at the end. Feel free to DM me on Instagram if you have more questions.
They donâ€™t need to be room temperature. Itâ€™s very important that you use the light olive oil. It makes a difference. It may not be quite as thick as regular mayonnaise but be sure to be using a cup and a half of light olive oil and two eggsâ€¦ If you have more issues with that direct message me and Iâ€™ll talk you through it
It tends to be not quite as thick and I would let it sit in the fridge for a couple of hours. It is also important that you use these exact proportions.
Would you happen to have the macros on this mayo?
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First time Mayo maker here and I followed the directions, but itâ€™s very runny. Does anyone have any suggestions? Thanks so much!
From my experience, if you donâ€™t follow this exactly, itâ€™s not going to work. For this recipe, it has to be Bertolli Extra Light Olive Oil, 2eggs and an immersion blender. So if what youâ€™re saying is it didnâ€™t emulsify or that itâ€™s not as thick as youâ€™d like it? Absolutely message me on Instagram. Iâ€™ve been known to get on the phone to help people figure this out because once you get it, you feel like a rock star!
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First time using an immersion blender and first time making homemade mayo. My batch came out fine; it’s the consistency of regular mayo. I start blending directly over the egg yolks and slowly move the blender up as it incorporates. I learned this method from Teri or another Whole 30’ers Instagram stories.
Oh thanks for sharing!
You are fantastic
Thank you for the tip! Made this for the first time with my very first immersion blender and itâ€™s perfect!!
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I made this for the first time and it turned out to the perfect consistency. Super yummy too!
Thanks so much! Glad you enjoyed it!
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Made the mayo this morning and it turned out perfect. It was so easy I thought I was doing it wrong. But, wammo its delish and perfect consistency. Thanks Terri!!
That absolutely makes my dayâ€¦ Are you following on Instagram?
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I have to differ hereâ€¦ You absolutely cannot compare homemade mayo with anybodyâ€™sâ€¦ Itâ€™s absolutely essential to make homemade with that stash or you wonâ€™t have a magic elixir
Hi Teri! Should we be concerned about ingesting the raw egg?
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does this work with avocado oil?
I prefer it with light olive oil but many people do use avocado oil.
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