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Whole Mayo

This Whole Mayo is by far our favorite recipe for mayonnaise. We have tried about every paleo mayo recipe out there and finally decided to take the parts we loved and combine them to come up with our own recipe. You should of seen how many batches we threw away until we got it right.  We think it’s the best one around and so easy to make.

We thought every recipe out there we tried would use way too much mustard and it gave it a bitter taste. Also, don’t forget the necessity to use “light” olive oil to give it a lighter flavor. When followers use regular olive oil, they always complain that the taste is just off and we agree! We have found that Costco carries light olive oil in bulk and is a great bang for your buck.

One day Nan was making lunch for her boys and their teenage friends. When the boys noticed that she was out of mayonnaise for their sandwiches, she told them she would hurry and make them some. They gave that look of how do you make mayo? She got out her immersion blender and started adding the simple ingredients. As they watched, they couldn’t believe their eyes that they had Whole Mayo within a minute. We laugh at this story all the time.

3/4 cup extra light olive oil

1 egg

1 teaspoon lemon juice

1/2 teaspoon Dijon mustard

pinch of salt

Now remember to use a slender jar or container to mix the mayo in. Start at bottom of  the container and slowly work your way up the jar until the mayo thickens up. It takes about one minute using your immersion blender to emulsify it properly. Store your Whole Mayo in your refrigerator for up to a week. Never again will you have to buy mayonnaise with all those preservatives!

5 from 3 votes

Whole Mayo

Author Whole Sisters


  • 3/4 cup extra light olive oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dijon mustard
  • pinch of salt


  1. Place all ingredients into a slender glass container or mason jar.
  2. Using immersion blender on high, start at bottom of container and work your way up until the mayo thickens up.
  3. Stores up to one week in the refrigerator.


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26 thoughts on “Whole Mayo

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  1. Hi, Wholesisters,
    Ive been trying to make the Whole Mayo recipe for several tries. It all just ends up very runny. I saw a tutorial and it said to do the mayo with egg yolk only. When I did that, it worked. Is there a trick to doimg your recipe? Id like to use the whole egg and have a higher yield of mayo. I tried dumping all ingredients in and using immersion blender, then stripped down to just an egg then an egg yolk before slowly adding ingredients. Any tips/advice?

    1. Sometimes that helps it emulsify better. We alway use a whole egg and have never had it not turn out, good luck! Are you using a slender enough container?

    2. I am so so happy! I have tried making homemade mayo twice before and it never thickened. Tried your recipe tonight and…success! Can’t believe how easy it was. Will continue to use this recipe! Thank you so much.

  2. Love it! Soooo much easier than any other mayo I’ve tried to make. They have always broken and had to be thrown away. Thank you for this easy-peasy recipe!

  3. Hi!
    I make your dump ranch every single week and have for a very long time! We just LOVE it! I used to use my immersion blender but now just make it in my vitamix and it turns out awesome and thick every time in there!
    Do you think the mayo will work in there too? I’ve tried so many homemade mayo recipes (both with immersion blender and vitamix) and they’re ALWAYS runny! Help what am I doing wrong!

  4. Hi! I have loved your dump ranch recipe and never had problems with it thickening up. Tried the mayo today but it’s just liquid. I don’t know what I did wrong or how to fix it. Any tips? I hate to dump it all out.

  5. Hello, I made the whole mayo and it didn’t turn out. Any tips. I used the same brand ingredients that were listed and used my immersion blender. The taste is good but it is a liquid and and not solid. What could I have done wrong?

    1. Its not too late, just add another egg. Sometimes things just go wrong for no reason, but you can still save it!

    1. Just make a “flax egg” substitute. 1 tablespoon ground flax & 1 tblsp warm water mixed. Your ranch won’t be as think butt the flavors remain!