The first trick is ensuring that ALL of your ingredients are at room temperature.
The second trick is making sure that you use an olive oil you like the taste of- by itself. If it has a strong scent to it, you won't like your end product.
If you prefer the flavor you could use avocado oil instead, but it's a bit more pricey.
This delicious do it yourself recipe is whole30 compliant.
2/3 cup of Virgin Olive Oil
3/4 tsp salt
1 raw egg
1 tsp lemon juice
1 tsp dry mustard (powder)
In a mason jar or other container combine half of the oil and the egg. Blend with an immersion blender until fully combined and frothy. Add the remaining oil by drizzling it down the side as you continue blending with the immersion blender. At this point, the homemade mayo should resemble store-bought mayo. Add the dry mustard powder, salt, and lemon juice and blend for another 15-20 seconds.
Transfer the homemade mayonnaise to a covered container and refrigerate until needed.
Here are a few shots I snapped as I whipped up a batch!
Here's just the room temp egg...
Then I added half the oil and started blending... If you don't have an immersion blender you could just use your blender! I like the immersion blender because it doesn't take up much room, it's simple to clean and it does a really great job! (Besides, my sweet hubby got me this little beauty for Christmas one year).
Then I added the remaining ingredients and blended again!
This thickens up a bit once it's refrigerated as well!