Okay so to be honest I never even really liked mayo. Up until a year or two ago I had hardly ever used it [other than mixed into delicious casseroles with lots of cream of chicken soup and sharp cheddar cheese…I told you I was new to this eating healthy thing, didn’t I?]
Anyhow, you WILL need ( and want!) homemade mayo during your Whole30 adventure. I used it almost daily. It’s the base for your ranch and other sauces. I regularly mixed it in with baked chicken, salmon, or hard boiled eggs & avocado. It’s a great addition to a burger (minus the bun) or for chicken salad. It’s just good to have. Trust me. I made a new batch at least once a week.
I initially started with the Whole30 mayo recipe from the cookbook. That recipe calls for light olive oil. I tried that once and then ended up using chosen foods avocado oil from then on and that was my favorite for sure. So the following recipe is essentially the whole30 basic mayo recipe, only with avocado oil instead of light olive oil.
1 1/4 cups avocado oil (I like Chosen Foods better than the Sprouts brand)
1 large egg (must be room temperate, not straight out of the fridge!)
Mustard powder (I just wing it, but I think the actual recipe calls for 1/4 teaspoon)
Salt (Again, I just wing it)
Juice from about half a lemon (I usually use a little more)
How I Make It:
- So, make sure your egg is at room temperature. I would always throw mine in a cup of hot water for a few minutes to speed up the process. Start with 1/4 cup of avocado oil, your egg, mustard powder, and salt in a bowl.
- USE AN IMMERSION BLENDER! Before I ever attempted this I read so many different recipes online for various homemade mayos and over and over again the comments came back to how much better an immersion blender works in creating the desired consistency. Because of this, I just bought a cheap immersion blender from the get go. ( Btw, if you’re like I was and have no clue what an immersion blender even is, it’s basically a hand held blender “wand”…just google it). I had a few different friends doing W30 who tried to use their Vitamix, regular old blender, or bullet and they all had really runny, gross results that they ended up throwing out. So, just do yourself a favor and buy the $20 immersion blender before you start. It’s worth it. Plus, you’ll end up using it for the homemade ranch and other dressings!
- So, all you do is mix everything (except the lemon juice at this point) together with the immersion blender, SLOWLY adding in the remaining cup of avocado oil until it’s all incorporated. By slowly, I mean extremely slow. You’ll want to achieve that mayo-like consistency each time before you add another little drizzle of oil. [One time I was making this, everything was going great, and then I got impatient about halfway through and just dumped the remaining oil in all at once (probably the last 1/3 cup) and it was instantly ruined. It became super runny and despite blending it a ton, it never turned out and I had to throw it all away.] So…it always feels like it takes forever to make, and it kind of does. Just accept it. I put a timer on last time I made it (anyone else have an Amazon Alexa in their kitchen?? I love mine!) and it took about 10 solid minutes of blending from start to finish. Your arm will be tired, but I promise it’s worth the work! It will last you all week and be an easy, healthy addition to a ton of meals.
- Once you’ve mixed in all of the oil, don’t forget to squeeze your lemon in at the end. I often use more than half a lemon, and end up adding a little bit more salt too. The Whole30 cookbook also offers a ton of variations like garlic aioli, wasabi mayo, cilantro lime, avocado mayo, and others.
Unlike mayo, I have always been a ranch snob. I LOVE ranch. I would eat it with burgers, french fries, pizza, chicken tenders, wings, tator tots – you name it. I literally didn’t even really crave foods, I craved condiments. So, if I was craving ranch, I was just order or make something that could serve as a vehicle for getting ranch into my mouth. Truly. (Again, I am new to this squeaky clean eating thing).
So…I was nervous about what a dairy-free ranch would taste like. Well, GOOD NEWS friends, this stuff is delicious. I honestly can’t even imagine going back to the old stuff now. I looked at a ton of different ranch recipes and basically chose what sounded good from each. (I tell you that because you can do the same! If you hate parsley, don’t use it! If you don’t have any green onions, no problem. If you like paprika, add some. Do what works for you. As long as you have the mayo, coconut milk, and some herbs/spices it should turn out)
Here’s what is usually in mine:
1/4 cup of homemade mayo
1/4 cup of canned coconut milk
Fresh green onion
Salt & Pepper
- You can totally sub dried dill/parsley if you don’t have fresh
Mix it all together in a bowl with your immersion blender for like 30 seconds and you’re done!
I used ranch on my salads, to dip veggies in, drizzled over my W30 Chili, on my baked chicken, to dip homemade sweet potato fries in…you get the point. You’ll want ranch in your fridge.
One more thing…work smart! Whenever you carve out the time to make mayo, just make a batch of ranch immediately after. You can use all the same dishes and you’ll knock them both out in one sitting.