Four Whole30 Mayo Recipes!

If it’s your first time doing the Whole30 you might be thinking, “What’s the deal with mayo and Whole30?”  I asked the same thing!  Before Whole30 I actually didn’t like mayo or ranch.  In my mind they were fat/calorie filled condiments to avoid/limit.  Whole30 taught me fat is good and is an important part of my balanced plate (see the meal template)!  

Once I started experimenting with these fresh homemade mayos and dressings, our meals became more interesting!  Not to mention, kids (and adults!) are more apt to eat their veggies and protein if they have something yummy to dip them in.  

Really, it’s all about the sauce!  Mayo and Ranch are now staples in our house.  Last year I did a post about ranch, so a post devoted to mayo was overdue…

Today I’m sharing the basic recipe I use for Whole30 Mayo and 3 other Whole30 compliant, flavor-packed mayo/aioli variations to try at home (all recipes below).  Make the basic mayo first then it’s ea sy to make any of the flavored varieties! The Whole30 has a basic and egg-free mayo recipe on p. 179, and for more details instructions check out by video below and this post. 

• Whole30 Basic Mayo– It’s the base, the OG Whole30 condiment, the ultimate multi-tasker to create flavored mayos, sauces, and dressings…
• Kalamata Mayo– inspired by the kalamata olive aioli served at Nordstrom!  I adapted the recipe, and I think it tastes exactly the same!  
• Green Chile Mayo– Being from Northern New Mexico (Taos), I love Green Chile, so of course I had to create a version that included it!  
• Garlic Basil Mayo– One of my favorite flavor profiles to amp up chicken, fish, and shrimp!

I did my first Whole30 in 2013, “back in the day” when there weren’t store bought mayo options.  

If you wanted mayo or dressings you had to make them!  I wasn’t very confident in the kitchen, hesitant to attempt DIY.  The immersion blender seemed less intimidating than other fancy blenders so I gave it a shot and it became my go-to!  

I realized creating sauces this way is easy, allowing me to add flavor to the simple meals and leftovers!    They can be made with ingredients found at most grocery stores, at a fraction of the cost of store bought.  On average, it costs $4 or less to make a 16 oz jar of mayo at home!  I buy mayo and dressings at the store occasionally for convenience, but these can be whipped up quickly if you have all the ingredients on hand…

(More) Reasons to Love the Immersion Blender:

• It takes up little space in my kitchen, fits easily in a drawer.
• It’s affordable!  You can get one under $50…
• It’s easy to use, even for novices (like me!) and is older kid/ teenager friendly. Recruit some help in the kitchen and let them be creative with ingredients/recipes!
• It’s easy to clean!  No one wants more dishes to do…

Mayo Tips & Tricks, and FAQ!

• For best results, use extra light tasting olive oil or safflower oil.  They have a mild flavor that is best for mayo and dressings.  
• Be sure immersion blender is placed over over the egg before you start the blender, press the start button and hold over the egg for a few seconds until you see it start to emulsify.  Then, slowly pull up and allow the rest of ingredients to integrate/mix.
• If you end up with a mayo fail (didn’t emulsify) try adding another egg.
• To clean the immersion blender, place a drop of dish soap in an empty jar and fill halfway with warm water.  Run the immersion blender and let the soapy water do it’s job on the blade.  You can wash the wand again if needed, but this really helps get the mayo off the blade area safely!  
• For freshness and food safety, mark your mayo jar with the expiration date on the carton of eggs you’re using. It usually does not last that long though! Always store homemade mayo in refrigerator. 

Four Whole30 Mayo Recipes!

Whole30 Mayo

Ingredients

1 1/4 cup extra light tasting olive oil, safflower oil, or avocado oil
1 egg
2 tbsp fresh lemon juice
1/2 tsp salt
1/2 tsp mustard powder 

Instructions 

Pour the oil into a measuring cup or wide mouth mason jar.
Add egg, lemon juice, salt, and mustard.  Be sure immersion blender is placed over over the egg before you start the blender, press the start button and hold over the egg for a few seconds until you see it start to emulsify.  Then, slowly pull up and allow the rest of ingredients to integrate/mix.  Makes approx 12 oz mayo. 

For basic and egg-free mayo recipes and instructions if you’re using a regular blender/food processor, check out p. 179 of The Whole30 and this post. 

Kalamata Olive Mayo

Ingredients

Full batch of Whole30 Mayo above (or compliant store bought brand) 
1 clove garlic, minced
1/3 cup Kalamata olives, pitted and chopped 
1 1/2 – 2 tbsp roasted garlic
1 1/2 tbsp fresh lemon juice
1/8 teaspoon salt

Instructions

Start with the mayo in a jar or measuring cup.  Add all ingredients and blend until well combined and you achieve a light purple shade.  

Green Chile Mayo

Ingredients

Full batch of Whole30 Mayo above (or compliant store bought brand) 
1/4 – 1/3 cup chopped green chile (We love jarred Zia Hatch Chile and frozen Bueno Autumn Roast Green Chile!  Can be found in Dallas area at Central Market, and online)
1 clove garlic, minced
1 tbsp fresh lime juice 

Instructions

Start with the mayo in a jar or measuring cup.  Add all ingredients and blend until well combined.

Garlic Basil Mayo

Ingredients

1 cup Whole30 Mayo above (or compliant store bought brand) 
1 clove garlic, minced
1 cup chopped fresh basil leaves (I pulled them off the stems, rolled, and chopped for desired size)
1/4 tsp salt 
1/8 teaspoon cayenne pepper 

Instructions

Place basil, garlic, salt, cayenne pepper in a jar or measuring cup and pulse with blender until finely chopped.  Add 1 cup Whole30 mayo and blend until smooth.  The flavors will develop as time passes, I recommend waiting at least an hour before serving.  

Mayo Pairings!  (Once I make it, how do I use it?)

• Top your protein with a dollop (about a tablespoon) of mayo…great on beef, chicken, or fish!  
• Dip veggies (cooked or raw), roasted potatoes, or meat in it.
• Spread on a lettuce wrap with thinly sliced turkey, tomatoes, and cucumbers, then fold or roll it up.  Crisp and refreshing!    
• In a protein salad as the “binder” to create tuna or chicken salads with your favorite mix-ins.

Post Details

Kitchenaid 2 Speed Immersion Blender / Ball 16 oz Jars  / Chalkboard Sticker Tags and Markers / Joy Creative Shop Kitchen Gift Tags / Dallas Duo Mayo Muscle Tank (also in avocado, ranch, food freedom, and #nsv prints!) / Ultracor Star Leggings (also love this style, and this style under $100)

Thanks for stopping by!  Let me know if you try any of these recipes and please tag me in your creations on instagram!  And, don’t forget to enter our giveaway…have a wonderful day!  xx  

Photography:  Stephanie Drenka 

Whole30 Hatch Green Chile Mayo by loubiesandlulu on Jumprope.