9
Jan

Paleo Mayonnaise Recipe

 

Making this homemade, paleo and Whole30 compliant mayonnaise recipe at home is super easy and incredibly tasty. A lot of commercial mayo has sugar and seed oils in it, so making it at home ensures that you can control the type of oil and omit sweeteners.

A small blender or mini food processor is essential for this method. But mayonnaise can also be made by hand. Combine the egg yolk, lemon juice, vinegar, salt, and mustard in a medium bowl and whisk to combine. Add 1⁄4 cup of the oil, 1⁄2 teaspoon at a time, whisking vigorously. Gradually add the remaining 1⁄2 cup oil in a slow, steady stream, whisking constantly, for 5 to 7 minutes until thick. Alternatively, many find that using an immersion blender in a tall, slender container works well.

Ever tried making homemade mayo and had it fail or be too runny? See this video on how to save it! 

 

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Paleo Mayonnaise Recipe



AUTHOR:

SERVES: 3/4 cup

Ingredients:

  • 1 egg yolk
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon white vinegar
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon Dijon mustard
  • 3/4 cup avocado oil, or macadamia nut

Instructions:

  1. Combine the egg yolk, lemon juice, vinegar, salt, and mustard in a small blender or mini food processor and blend on low until combined. With the blender on low, begin adding the oil 1 drop at a time. When the mixture begins to thicken, add the remaining oil in a slow, steady stream with the blender still running, until all of the oil has been incorporated. Refrigerate for 2 hours before use, or store in the refrigerator, tightly covered, for up to 5 days.

tidbits Macadamia nut oil is used for its slightly sweet and mild flavor, but other oils, such as olive, avocado, or almond, can be substituted.

A small blender or mini food processor is essential for this method. But mayonnaise can also be made by hand. Combine the egg yolk, lemon juice, vinegar, salt, and mustard in a medium bowl and whisk to combine. Add 1⁄4
cup of the oil, 1⁄2 teaspoon at a time, whisking vigorously. Gradually add the remaining 1⁄2 cup oil in a slow, steady stream, whisking constantly, for 5 to 7 minutes until thick. Alternatively, many find that using an immersion blender in a tall, slender container works well.



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