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Commercial mayo is as authentic to real mayonnaise as instant coffee is to espresso!  But is it easy to make PALEO & WHOLE30 compliant homemade mayo? The answer is YES!

As a columnist and cookbook author specializing in food and wine for over 2 decades, I have learned to make a few dishes in my time.  I love making cheese.  I like the challenge of learning new techniques.

Homemade mayo was, for me, one of the most difficult foods to master even though famous chefs touted about how easy it is.  Gordon Ramsey and Jamie Oliver make the technique look so simple.  That made me feel worse.  I would watch YouTube videos on how to make this condiment, but my version never turned out to be as thick and creamy. 

The technique sounds so simple. You start by whisking the egg yolks.  Adding the mustard and lemon juice or vinegar. Then you pour in the oil in a thin stream as you continue to beat rapidly. If you pour in the oil too fast you will end up with a curdled, oily mixture.  Or you end up with a thinner sauce instead of a thick mayo.

After several tries and lots of reading, I learned a few secrets that make the process super simple.

Secret 1:  Add all ingredients at the beginning:  Before whisking, add the yolks, mustard, lemon juice, and pepper together in the bowl.  It makes the whole process a lot easier.  Once these ingredients are mixed, you can start to add drops of oil.  

Secret 2: Use one egg yolk and one heaping tablespoon of mustard for every 1/2 cup of oil:   If making a larger batch, use 2 egg yolks, 2 heaping tablespoons of mustard to one cup of oil. 

Secret 3: Use a food processer, mixer, or hand mixer:  Unless you are super strong, it’s difficult to get the speed and strength required with a balloon whisk.  So use whatever utensil works for you.  

Secret 4: Take heed of the 30-second rule:  Know that the first 30 seconds of mayo making are crucial.  In this time it is important that the mixture is emulsified so as not to split.

Secret 5:  Make sure eggs are at room temperature:  Take the eggs out of the refrigerator and let them sit for 15 minutes before you start.  It’s important that the eggs are the same room temperature as the oil.

Secret 6: Make sure your eggs are fresh: This can be difficult since an expiry date is often not on the egg container.  But you an ensure freshness once your eggs are home.   Put the egg in a glass of water.  A fresh egg will lie on the bottom of a glass of water, while an older egg will start to rise up on one end and eventually float.

Secret 7:  If the oil mayo splits:  If your mayo remains a bit thin after the initial whisking, or if it’s broken and separated, whisk in two teaspoons of boiling water. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again

Secret 8: Be generous with the mustard.  Be generous with the amount of mustard you use for flavour and thickness.

Secret 9: Make sure the oil is at room temperature.  The eggs and the oil should be at the same temperature for better results.

Secret 10:  Vinegar or lemon juice?  Acidity is required to aid as a preservative so the mayo lasts longer in the refrigerator.  It also adds freshness to the mayo.  Therefore I suggest fresh lemon juice.  For me it makes the mayo taste more lively. 

Secret 11: Choose Paleo and Whole30 oils: Avocado and olive oils are Paleo and Whole30 compliant.  Stay away from corn oil, grape seed, canola, rice bran oil, soybean oil, and peanut oil.  You might also like to add a couple of tablespoons of MCT oil!

Secret 12: Choose the oil according to the mayo use.  When making the mayo consider the reason.  If you are going to enjoy a plain mayo then olive oil is a good choice as it adds that light, olive oil flavour.  If you plan on adding seasonings to the mayo for a recipe purpose use a flavourless oil like avocado.  For example, if you’re making a Thai inspired mayo, using olive oil would interfere with the Thai flavours. 


The predominant taste sensation of your mayo will depend on the type of oil you use.  If you use olive oil, the mayo will have a more olive oil taste.  The mustard and lemon juice adds some bite and tanginess.  This is a good choice for comfort food recipes like cold salads and salad sandwiches.  If you are making an ethnic-inspired mayo like Japanese or Thai, the predominant taste sensations will change.  Adding coconut aminos gives the mayo a saltier taste.   The most predominant flavour sensation is chemo-sensory.  Said in layman terms, texture.  Homemade mayo is made mostly of oil and therefore has fattiness. 


As stated above, the most predominant flavour sensation in homemade mayo is fattiness.   Adding homemade mayo to a recipe obviously adds that extra level of fattiness to the resulting dish.  So choose a wine with some weight to math.  Look for a white or red wine with at least 14% alcohol.   Higher alcohol adds viscosity to the wine, making it fuller-bodied.  Make sure the wine also has some acidity to match the tanginess of the fresh lemon.


Homemade mayo is preservative-free and can be made with a healthy fat like avocado oil high in Omega 3.  It is meant to be consumed within the first 5 days and so you can benefit from the nutrition of the raw eggs in the recipe.

Raw eggs are rich in choline, a heat-sensitive B vitamin that is critical to several biological functions.  Choline is also found in leafy greens and organ meats. I was pleased to learn that women who eat foods high in Choline are less likely to suffer from breast cancer.  (Choline deficiency is linked to liver disease, atherosclerosis as well as neurological disorders.

Olive oil and avocado oil are monounsaturated fats.  Scientific evidence shows that monounsaturated fats are super healthy for us.  They can support us in weight loss, reduce the risk of heart disease and decrease inflammation.

Here is a video to show you how to make Paleo and Whole30 homemade mayo from scratch.

  • Author: FRESHDOH
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1.5 cups 1x
  • Category: PALEO & WHOLE30
  • Method: PREP
  • Cuisine: ALL
  • Diet: Gluten Free


Yolks from 2 to 3 eggs

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1 cup olive oil or avocado oil 

1 teaspoon fresh lemon juice (optional)


Make sure eggs and oil are at room temperature.   n the small bowl add yolks, mustard, lemon juice, and season with freshly ground black pepper.  Use an immersion blender or balloon whisk for 30 seconds until the yolks are thick.  Whisk or blend for another 20 seconds.  While whisking or blending, add tiny drops of the oil into the mixture.  Just drops.  Keep whisking or blending.  Do this until you’ve added 1/4 cup of the oil.  This is important for proper emulsification.  Otherwise, the oil will split from the other ingredients.  When the mixture begins to thicken and emulsify, continue to add the rest of the oil now at a steady pace in a stream.  When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds.  Cover and set in the refrigerator until needed.

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