I’ve got the best paleo mayo made in just 1 minute with an immersion blender. With the right ingredients and tools in hand, you’ll be well on your way to creating thick, creamy and delicious paleo mayo. It is dairy free, soy free, paleo and Whole30!
Immersion blenders are AMAZING- I always use them when I’m making soups and stews, too- so convenient. Plus the cleanup is minimal: all you will need to wash is the blade of the blender (which detaches from the stick part!)
Why am I even making this paleo mayo recipe? Well, I started a Whole30 on Monday, and I have taken over the Whole30 Recipes Instagram page for the week.
There, I am sharing my best practices while Whole30’ing, recipes, and tips and tricks I have while grocery shopping, prepping food, etc.
One of my biggest secrets/tips would be to have a jar of this stuff in the refrigerator at all times. It’s so dang versatile, and you’re going to need all of those healthy fats during your journey!
Why you should make paleo mayonnaise at home
Sure, you can buy some awesome brands that are Whole30 compliant like Chosen Foods or Primal Kitchen Foods, but homemade paleo mayo is really quick and easy to whip up when you’re pressed for time.
Besides, who has time to run to the store or wait for an order to be shipped to you nowadays? If I want paleo mayo, I want it here and now! 😉
You don’t need much and chances are, you’ll have the majority if not all of these ingredients already in your pantry.
I love mixing in different spices like: curry powder, some cayenne, garlic powder or turmeric into my homemade mayos! The possibilities and flavor combinations are endless. Pair it with your breakfast scramble, grilled meat & vegetables or use it as a dip!
What’s awesome about this paleo mayo is that it can be used as the base in so many different recipes.
What’s the deal with paleo mayo? Why is it all the rage? Before trying this mayo, I was unsold on ever being able to like mayonnaise.
Kraft mayo from the store- no, thank you. The taste comparison is incredibly different, and I’d never find myself dipping vegetables and homemade roasted potatoes in a bottle of Kraft mayonnaise.
However, I find myself slathering this goodness all over everything: I’m talking about scrambled eggs, roasted vegetables, chicken, etc.
The customization options are truly endless and you get to control how acidic or salty your mayonnaise tastes! Make it your own.
Troubleshooting and frequently asked questions
Do I need to use mustard? You can make paleo mayonnaise without mustard, but it’s important to note that mustard is one of the fail-safes I have added to this recipe to ensure proper emulsification.
Is it safe to consume raw eggs? I highly recommend purchasing from a farm or buying a brand at the market that you trust. Try to purchase organic, pastured eggs if at all possible. Be sure to keep your eggs refrigerated at all times.
Can I use olive oil instead? I would encourage you not to unless you can find a light-tasting olive oil. Otherwise, the pungent flavor will take over and you most likely will really not like the taste of the mayo.
What if I don’t own an immersion blender? If it is in the budget to purchase one, please do yourself and go for it. If you don’t want to buy one or don’t own one, I’ve provided a tutorial for you to use a food processor or blender instead right here.
How to make homemade mayonnaise
In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
Add mustard and water to the mixture.
Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
You can alternatively use safflower oil or a light-tasting olive oil. Also, feel free to use 1 1/2 tablespoons of apple cider vinegar instead of the lemon juice.
If your mayo does break, here is an incredible tutorial that will get it emulsified and creamy!
More recipes that use paleo mayo as the base:
Dairy Free Whole30 Potato Salad
Paleo Whole30 Chicken Salad Boats
Delicious ways to use homemade paleo mayo
- Use it to make the creamy base of any salad dressing. It’s my favorite thing to use in potato salad!
- Have you tried my egg salad yet? There is nothing tastier than soft-boiled eggs mixed with creamy mayo.
- Use it as a dip for roasted veggies and potatoes
I can nearly guarantee that you will never head to the store to buy mayonnaise ever again once you realize how much better it tastes homemade.
I gave Sophie some last night on her chickpea pasta, and she literally started licking it off each individual noodle.
How awesome is she? 🙂 She’s definitely my daughter.
Well, I think it’s safe to say it’s time.
If you are having ANY issues making this mayo work, please don’t hesitate to reach out.
I’m here to help you troubleshoot, and I absolutely cannot wait for you to try this creamy, yummy goodness!
The Best Paleo Mayo
Ingredients
- 1 cup avocado oil see notes
- 1 egg
- 1/2 teaspoon Dijon mustard
- 1 teaspoon water
- 1/2 teaspoon sea salt
- 1/2 lemon juiced, see notes
Instructions
- In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
- Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
- Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
- VERY SLOWLY lift it up to continue emulsifying. This process should take anywhere between 30 seconds to 1 minute. Continue blending until the mixture has thickened to your desired amount.
- Add mustard and water to the mixture.
- Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.
Notes
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
I made this recipe and it was great! I had to use my immersion blender for about 1 1/2 minutes. I made a batch with garlic and 1 batch with jalapeños.
Hands down, best Mayo recipe out there! It goes great with wings, ribs, grilled veggies and even as base for salad dressing.
ITS SAYS THE CALORIES ARE 273 CALORIES PER SERVING, BUT DOESN’T SHOW WHAT A SERVING IS. IS THE SERVING 1 TABLESPOON?
Oopsie- I just fixed it. The nutrition listed now is for 2 tablespoons!
What about carbs.?
I mean, it’s all oil 🙂 so for the whole jar, I would imagine very few if any carbs.
Hi this worked perfectly for me; I looked at a few other recipes and put all the ingredients in and then blended…beautiful texture and consistency. I used all olive oil as I didn’t have any avo oil and it is a bit strong as you alluded to. I did find it a bit salty tho and will likely just use a pinch next time. All in all a definite keeper, thank you!
Horrible recipe. Doesn’t respect any of the basic principle of mayo making. Tried it by curiosity and it was a flop. Egg yolk should be beaten with mustard first and then oil should be added slowly. Please don’t attempt this recipe. There hundreds of legit ones elsewhere.
Hi there. So sorry you feel this way. I have made this recipe hundreds of times with wonderful success, as have others. If you use the proper jar width + immersion blender, you should be all set. I’ve actually never heard of the egg yolk being beaten with mustard first, and I’ve seen SO many other recipes that are great. Sounds like you have a go-to that’s your favorite… best of luck to you!
Could you please tell me what measurement is 1 cup in UK please. Everywhere I look there appears to be different cup ratios according to where you live in the world!!!
Sorry, can only give this 1 star. I made the recipe EXACTLY according to directions and it didn’t thicken. After I dumped it out, I read the comments and a few people mentioned using room-temperature ingredients. I read the recipe again, and nowhere was “room temperature” mentioned. Was it soupy because my egg was cold?
I have always used an egg straight out of the refrigerator, and I’ve been making it for years. Hmm, I’d really like to troubleshoot with you, and I’m sorry you rated it 1 star. You used all of the ingredients I listed, exactly? And you use a jar that was just wide enough to fit the immersion blender inside and you move it up EXTREMELY slowly only after it had thickened at the base & turned white?
I just tried this method myself. I had the exact poor outcome as Linda.
I’m wondering if my “BELLA” immersion blender was too powerful for the amount of time I blended it???
It seemed to be working after just a few seconds of blending on the bottom but, as I tried to slowly raise the blender from the bottom it seemed to instantly become liquidly again.
I hate the thought of wasting all this Avocado oil, any ideas on “repurposing” my flop into a sauce or dressing?
Hi! So bizarre. Could you try fixing it like this? https://www.youtube.com/watch?v=GZBB607qNOU
YES! It worked! Thanks for the link! I love that she calls it “broken mayo” lol
I’m pretty sure my blender had too much power for this recipe so I’ll modify it a bit next time.
Thanks again 🙂
Have you checked out this tutorial on how to fix “broken” mayo? https://www.youtube.com/watch?v=GZBB607qNOU
This is delicious and easy! I love the taste and I couldn’t believe it would actually work.
It’s a great recipe… I’m happy you love it, too!
Hi! I’m on the AIP diet for thyroid issues, is there a good substitution for the egg? I can’t do any Soy or chickpeas either. Thanks so much for the help!
Hi. I do not know of an alternative for emulsification purposes. The only other way I’ve seen it done is with aquafaba (chickpea water) 🙁 I’m so sorry!!!
Love this recipe. I even made it wrong the first time by pouring all ingredients in in the beginning and not letting them come to room temp. It worked perfectly so that’s how I do it every time. I use a 4 cup measuring cup and a breville immulsion blender set at the highest speed. Folks, the recipe is solid. If it doesn’t work for you, keep trying!
Andrea, this makes me so happy to hear. I’ve made it about 300 times, and I love it too 🙂 Be sure to rate the recipe using the star system on the recipe card if you can. It helps me out tremendously!