9
Jan

Paleo Mayonnaise

Jar of homemade Whole30 compliant paleo mayonnaise.

 

Making this homemade Paleo Mayonnaise at home is super easy and incredibly tasty. The mayonnaise is Whole30 compliant and Keto Friendly. 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! 

  Making this homemade Paleo Mayonnaise at home is super easy and incredibly tasty. The mayonnaise is Whole30 compliant and Keto Friendly. 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 blend

 

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Paleo Mayonnaise



AUTHOR:

SERVES: 3/4 cup

Cuisine: American

Category: Sauces and Condiments

PREP TIME: 10 mins

TOTAL TIME: 10 mins

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.



Keywords: dairy free, gluten free, keto friendly, nut free, paleo, sauces and condiments, scd, vegetarian, whole30


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