Full-proof Homemade Mayo {Whole30, Paleo, Keto}

Recipes, Whole30

This is hands down the easiest, thickest mayonnaise recipe ever! Everything you love about store-bought mayo, but with the added benefit of controlling the quality of the ingredients.

When I was first getting started in the Whole30 community, everyone had a mayo recipe they swore they were the best. By looking at the texture, I knew each and every one of them wasn’t for me. They were all thin and already looked like a dressing. I wanted a mayonnaise that was thick!

The more mayo recipes I saw, the more I heard how finicky it was to make mayonnaise. So now, you’re telling me I’m going to be stressed out making, runny mayo? No thank you! I bought all the big name-brand mayos out there. They were good, but expensive! I also had no control over the quality of the ingredients.

A friend shared their recipe with me, all the ingredients looked like what I had seen before. This recipe came with the promise of being thick. I’ve heard that before. But, after much convincing, I tried it. My life was forever changed. It was thick. I like food that packs a flavor punch, so I adapted it to be a little more punchy. I invite you to try it and let me know what you think.

Phil’s Phaves

My go-to eggs are Happy Egg Co’s Heritage Breed eggs. Their yolks are a deep amber color that gives the mayo a rich color. They are also pasture-raised on family farms. The beautiful green, blue, and brown shells make cooking more fun. Who doesn’t love more color in the kitchen!

My everyday salt is Redmond Real Salt Kosher. I do a lot of my cooking by eye, and the Kosher consistency allows me to get a perfect pinch every time. I love that it’s mined in America and unrefined. It has all the trace minerals you need. I find it’s less ‘salty’ than many salts, so if you switch over, you may need to adjust your seasoning.

Homemade Mayo

This is hands down the easiest, thickest mayonnaise recipe ever! Everything you love about store-bought mayo, but with the added benefit of controlling the quality of the ingredients.
Prep Time5 minutes
Course: Condiments
Keyword: Whole30
Servings: 2 cups


  • Immersion Blender


  • 2 eggs
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/4 cups light tasting olive oil


  • Add eggs to the blending cup.
  • Add lemon juice, salt, mustard powder, garlic, pepper to the same container.
  • Slowly pour olive oil into the same container.
  • Put the immersion blender to the bottom of the container, taking care to ensure the eggs are in the base on the immersion blender.
  • Turn on and slowly pull up until combined.


It’s recommended to use room-temperature eggs. I rarely do and never have an issue.
Adjust the seasoning to taste. I tend to add more seasoning to punch up the flavor. 
Refrigerate for at least 30 minutes, it will thicken as it cools.
If you want to make it extra fancy, use white pepper. You’ll avoid having black flecks your mayo. 

How do you make mayo?

What oil can I use to make mayo?

It’s important to use an oil that tastes great! Oils that are dark in color, like extra virgin olive oil, do not make a good option. Some people like to use avocado oil, like Primal Kitchen Avocado Oil. I prefer the taste of olive oil, so my go-to is Filippo-Berio Extra Light Olive Oil, which perfectly makes two batches of mayo.

Some options for homemade mayo include: avocado oil, light olive oil, or sunflower oil

What tools do I need to make mayo?

  1. I use this stick blender from Breville. I am a fan of Breville appliances because they are built to last. This immersion blender comes with several attachments. My favorite is the chopping blade so it doubles as a small food processor. I use it constantly!
  2. I like to use a jar just slightly bigger than the base of the stick blender. Weck 742 Mold Jars are perfect! I use them to store dry goods in my pantry as well.


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