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Recipe: whole30 bsic mayo

Wow! This recipe is AMAZING! I first learnt to make homemade mayonnaise with one of my best-friend's Mum and it was a brilliant experience. She had lived in Spain for many years so added garlic to her mayo which made it oh-so-dreamy (and is perfect for a garlic obsessive like me!). Sadly she died a few years later so I glad I have this memory of her. Anywho, I have't made mayo since then so I thought I would give this a go, and it is so good!

This took me all of 10 minutes to make and now I have delicious, homemade mayo without chemical, additives or preservatives.

This can be made in a blender or food processor, or even a bowl using a hand blender, but not something like a Nutri-Bullet as you have to add oil while blending.

The key to making a good mayo, is to make sure that all the ingredients are at room temperature including the eggs.


  • 300ml olive oil (light olive oil, avocado oil, high-oleic safflower oil or sunflower oil would also be good alternatives, just not extra virgin olive oil as the taste is too strong)

  • 1 large egg

  • ½ teaspoon Mustard powder

  • ½ teaspoon salt

  • Juice of a lemon*

*they recommend juice of half a lemon but I used the juice of a whole lemon


  1. Place 4 tablespoons of the olive oil, the eggs, mustard powder and salt in a blender / food processor or mixing bowl. Mix thoroughly.

  2. While the blender / food processor or hand blender is running, slowly drizzle in the remaining olive oil.

  3. After you've added the oil and the mixture has emulsified, add the lemon juice, blending on a low setting or stirring it in with a spoon to incorporate.

Melissa and Dallas Hartwig who wrote Whole30 state that this should last in the fridge a week after the use-by date of your eggs, so make sure your eggs have a good shelf-life

Printable version here

Gary Vee
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