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Whipped mayo in a food processor on a white board
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4.93 from 13 votes

Whole30 Mayonnaise

From the Whole30 website but adapted to be HYH Diet compliant
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt
Servings: 12
Calories: 165kcal
Author: Alicia

Ingredients

  • 1 cup light olive oil or safflower oil
  • 1 egg at ROOM TEMPERATURE wash your egg under warm water or buy pasturized
  • 1 tablespoon distilled white vinegar
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Place the egg, ¼ cup of oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly till thick. I find this is best done in a high speed blender (like Vitamix) or food processor.
  • While the food processor or blender is running (or while you're whisking), SLOWLY drizzle in the remaining cup of oil in a steady stream. If you dump this in all at once it will be a gloopy disaster. The slower you can do this, the thicker the mayo will be. 
  • Once you've added the oil and the mixture has emulsified, slowly add in the distilled white vinegar to taste. Stir gently to incorporate.

Video

Nutrition

Serving: 1tablespoon | Calories: 165kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 102mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg