If you're from the South you use mayo.
We use it in dips, sauces, dressings, casseroles, you name it and we use it. One of the hardest parts about Whole30 is the pesky non-compliant ingredients that sneak into a lot of sauces and condiments so I’ve found the best way to play it safe is to make my own (plus I think it tastes better too!) Keep this recipe handy as you’ll see it again in some additional recipes throughout the week. It particularly comes in handy with my homemade Chicken Salad, Turkey Salad or Broccoli Salad.
Whole30 Mayonnaise (makes 1 batch):
- 1 Egg
- 1 Fresh Lemon
- 1 cup Avocado Oil
- 1t salt
- 1t white pepper
Crack the egg into your food processor then add squeezed and strained lemon juice with salt and pepper.
Add 1/4 cup avocado oil.
Start the food processor on high and whip the lemon, egg and oil together.
As they mix together slowly drizzle the remaining 3/4 cup avocado oil in until your mayo looks light and fluffy (usually 2-3 min depending on the speed of your processor).
Store in the fridge until use.
I make a small batch as needed but feel free to increase the recipe and keep a jar on hand to add to your favorite Whole30 meals!