Homemade Mayo for Whole30 or Paleo Eating Plans
2 mins read

Homemade Mayo for Whole30 or Paleo Eating Plans

You need to learn Whole30 changed my mind and body. Today I want to share with you one of my must-haves when I am following Whole30 – homemade mayo.

After you read the book, It All Starts With Food, you learn about the meal template. Every time you sit down and eat, your plate should look like this:Whole30 Plate Portions

Eating Fat with Every Meal

Notice that there is a space for fat. Yes, on Whole30 and Paleo, followers must eat a fat with every meal. I have learned that if I do not eat a fat I tend to get hungrier sooner. Fat does something to keep us full longer.

Nuts, olives, avocados and some oils are appropriate fats to add to your meal on Whole30. I often choose to add a tablespoon or so of my homemade mayo to my plate. It works so well with many dishes.

I recently did a Facebook LIVE session to demonstrate how easily I make homemade mayo using my KitchenAid Stand Mixer. I try to make enough to last the week. Sometimes I make enough for my husband to keep at work for his lunch.

How to Make Homemade Mayo Video



Homemade Mayo for Whole30 or Paleo Plans


  • 2 – 2 1/2 cups of Extra Light TASTING Olive Oil
  • 1 tablespoon of ground mustard
  • 2 eggs
  • Salt to taste
  • Juice of 1 lemon


  1. Add 1/2 cup of olive oil and eggs to the stand mixer bowl.
  2. Using the whisk attachment, whisk the ingredients at speed 10.
  3. Add the ground mustard.
  4. Drizzle the remaining olive oil to the mixer. This will take several minutes as you must DRIZZLE. Do not pour the olive oil in as it will cause the mayo to separate. 
  5. Add the lemon juice and salt.
  6. Store in a resealable container and store in refrigerator for up to 7 days. 

Homemade Mayo Tools

If you are going to venture, like me, and make this incredible homemade mayo, besides the ingredients you’ll need a few tools.


Homemade Mayo Stand Mixer

5 thoughts on “Homemade Mayo for Whole30 or Paleo Eating Plans

  1. Ok this did not work for me at all, I used room temperature eggs like my mother in law recommended, and i added the oil VERY very slowly and it totally separated and the final result is a sad liquid. What went wrong?

  2. Mayo should only use YOLKS no whites. Also, WAY too much acid in there. Only need a teaspoon of lemon juice or vinegar, not a whole lemon.

  3. This recipe does NOT work. I did everything exactly the way the recipe called for TWICE and it did not work. I’m a bit frustrated as I now wasted all of those (pricey) ingredients!

    1. I wish you hadn’t encountered problems with the recipe. I have made it dozens of times. I have learned that the speed at which you add the oil must be very, very slow. If not, it will cause the mayo to separate.

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