You don’t have to be doing a Whole30 to enjoy this deliciously healthy mayo. All you need are a few simple ingredients, a jar, and an immersion blender. It tastes incredible and you’ll never want buy store-bought mayo again.
There’s one simple trick to getting through a Whole30—mayo. I know; I know. I was skeptical too. How can a highly criticized condiment be the key to a successful Whole30? But you’ll see in a minute how easy it is to make and how many flavorful doors it’ll open for you.
I decided to do my first Whole30 when I lived in South Texas. I wanted to prove to myself I could say no to donuts, ice cream, and cheesecake. I didn’t want to say no, but I wanted to know I could.
The first time I had to turn down a box of kolaches from S&J Bakery was rough, but after 30 days I felt strong. I knew I had the will to say no, my body felt great, and I was ready for some ice cream.
I don’t know if I’d do a Whole30 again, but it was a fantastic self-control experience. I learned it’s okay to turn down dessert when everyone else is having it. It’s okay to bring your own dinner to a softball game. It’s okay to dig into the discomfort of craving food your body shouldn’t have and focusing on nourishing it instead.
The part I struggled with the most was the social aspect because food brings people together. I felt bad turning down opportunities to build relationships because I didn’t want to be tempted to break my Whole30. It felt like I was making up excuses not to grab dinner with the neighbors or go out to lunch with my coworkers. So much growth happens when people share a meal around the dinner table, circle up on the living room floor with a cheeseboard and wine, or pass the bag of popcorn at the movie theater. Life happens around the table, and it’s up to us to put the right stuff on the table.
Let’s get started
Grab you immersion blender, and let’s get to work.
- 1 egg
- 3/4 cup light olive oil
- 1 tsp mustard
- 1 tbsp lemon juice
- garlic salt
- black pepper
- In a jar/container with an opening just large enough for your immersion blender, crack an egg.
- Add the olive oil, mustard, lemon juice and sprinkle in some garlic salt and pepper.
- Put your immersion blender all the way to the bottom of the jar, turn it on, and hold it there for 20 slow seconds. The mixture will start to turn cloudy and that’s the mayo!
- After 20 seconds, very slowly move the blender up and down to mix in the excess oil at the top. Continue blending until it’s all mixed. It should turn an opaque cream color.
- Enjoy with sweet potato fries, burgers, BLTs, or tuna salad. I’ve even used it as a salad dressing.