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Are you a “mayo person”? If you’re like my little brother was and ate nothing but mayonnaise on bread, you can probably relate.

Or perhaps you’re more like me. I’m not really a mayo person but I do like it on certain things and use it in certain recipes from time to time.

When I eliminated dairy from my diet, mayo also went out the door too. I tried a few dairy-free store-bought options, but they just tasted weird to me.

Then I made and tried this recipe from ‘The Whole 30’ book and I was honestly shocked at how good it was! So without further ado, I’ve taken the liberty of sharing that same homemade mayo recipe here for you!

P.S. In addition to just making plain ol’ mayo, you can also use this as the base for my favorite ranch dressing ever! (also dairy-free)

Make Your Own Mayo | Homemade Mayo Recipe | Total Health and Home Wellness with Beth Perry

Homemade Mayo

Beth Perry
This dairy-free homemade mayo tastes EVEN BETTER than store bought, and is so much more healthy!
Print Recipe Pin Recipe
Cook Time 10 minutes
Cuisine American

Equipment

  • immersion blender or food processor

Ingredients
  

  • 1 1/4 Cup Light Tasting Olive Oil Make sure it's light tasting or use Avocado Oil
  • 1 Egg Room Temp
  • 1 tsp Salt
  • 1 tsp Dry Mustard

Instructions
 

  • Pour 1/4 of the olive oil into a food processor (or immersion blender/blender) and add the mustard powder, egg, salt & mustard powder.
  • Once combined then SLOWLY add the remaining olive oil until a nice thick paste is created.
    Then simply enjoy on your favorite lettuce wrap!

Notes

Melissa notes that to get the egg to room temp, leave out for an hour before using or place in warm water for 5 minutes.  This step does matter, otherwise you’re mayo will not property emulsify and you’ll end up with Eff’d up mayo.  Also, you must use light tasting Olive Oil or Avocado oil as they will not impart their taste into the recipe.  Trust me on this one! 
Keyword Dairy Free, Dressing, Ranch

I hope you love this homemade mayo as much as I do!

Feel free to share your thoughts with me (here and here), and what foods you paired it with.

Live with intention,

Beth