The best paleo mayo in 1 minute- say what? With the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect paleo mayo ever!
A paleo mayonnaise recipe that’s a real winner!
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 is this paleo mayo recipe so awesome?
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.
Sure, you can buy some awesome brands that are Whole30 compliant like Primal Kitchen Foods, but homemade paleo mayo is really quick and easy to whip up when you’re pressed for time and can’t run to the store or wait for your order to be shipped to you.
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 many other dips and aiolis.
Check out some recipes you can use it for below:
Dairy Free Whole30 Potato Salad
Paleo Whole30 Chicken Salad Boats
Low Carb Cauliflower ‘Potato’ Salad
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Paleo MayoThe best paleo mayo in 1 minute- say what? With the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect paleo mayo ever! |
- 1 cup avocado oil or light-tasting olive oil
- 1 egg at room temperature
- 1/2 teaspoon Dijon mustard at room temperature
- 1 teaspoon water
- 1/2 teaspoon sea salt
- 1/2 lemon juiced
| Info |
| Prep Time | 1 minutes |
| Servings |
cup
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Ingredients
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It's very important for the egg to be at room temperature in order to help with emulsification!
Make sure your glass jar / container is narrow.
The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
- In a tall and NARROW glass jar, pour in the avocado oil.
- Add egg to the oil. Add mustard and water to the mixture.
- Let all of 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 whit 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.
- Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 10 days. The mayonnaise will continue to thicken as it sets in the refrigerator overnight!
My husband and I started the Whole30 this week too, and I’ve been looking for a recipe like this. I’m excited to try it out!
Ah, that is so awesome to hear. Please let me know what you think and/or if you have any questions!
Hi,
My husband is allergic to lemon juice, what would you recommend in its place.
Thanks,
Lisa
Hi there! You could use the same amount of apple cider vinegar in its place!
Very excited to try this recipe!!! My husband and I started the whole30 this week and it will be nice to have this on hand!
That’s so wonderful. Please let me know how it turns out and what you think!
I’m a senior, and I learned to make mayo this way some time ago, but it used an Osterizer. I’m glad to see this method getting internet coverage. It’s so much easier than the old method. It’s practically no-fail. And makes great mayo. I added paprika, cider vinegar and cayenne to my recipe. Whatever did we do before immersion blenders?
Thanks for your recipe. I don’t have an immersion blender and tried it with my ninja – and couldn’t get it to emulsify. I made a second batch, but used a hand mixer and followed your second set of instructions and it worked. I then pulled a little of the emulgied stuff out (as a starter) and slowly added the unemulsified batch to it (using the hand mixer) and got it to work. Both batches were thinner than I expected, but still tasty, and will work for what I intend to use it for. Thanks!
Hi there. I’m happy to hear it finally worked, but I’m sorry to hear it didn’t thicken up 🙁 The immersion blender is a game changer. I use it for soups / stews all the time, and there is nothing that makes better mayo!
This does not taste good. I used olive oil. I didn’t have avocado oil. I wish I knew how to make it taste better.
Hi there. I’m so sorry to hear that. The olive oil has to be very light or it will taste a bit funny. Avocado oil is the best. Do you have access to it?
I just tried making this mayo with my new Immersion blender on its lowest speed and the consistency is still liquid. Could it be that my lowest speed is not slow enough. I am so upset because I bought it specifically to make mayonnaise. Ugh? What type do you use?
Hi there. Did the mayo emulsify and it was just liquidy? Can you provide me with more details and the exact ingredients you used? I have a Cuisinart mixer.
Where has this mayo recipe been all my life!
Made no changes, used the immersion blender….easy, easy to whip up.
To die for! A million hugs to you❣️
A million hugs back at you. Happy to hear it turned out for you… it always turns out for me, but I’ve been getting complaints that it isn’t emulsifying 🙁
Do you know how long this last in the fridge?
I would say up to one week, to be safe.
This is awesome I just made this and it worked perfect. I have been wanting to make homemade mayo for years I tried it once about 10 yrs ago with my food processor and it didn’t work. I am on a special diet and love mayo so this homemade is perfect, easy and delicious!! Thank you
You’re SO welcome. I’m really happy to hear that because it’s been getting some bad reviews, and I’ve been wondering why. I’ve never had an issue with it emulsifying when using an immersion blender. Anyway, I’m so thrilled you love it. Enjoy!
Used blender and it’s like dressing not thick like mayo. What should I add
Hi there. I’m so sorry to hear that. It sounds like it did not emulsify properly. The immersion blender is what I have found to work best. Is there any way you can get your hands on one?
It was so easy and worked perfectly…I can’t believe I’ve been buying expensive mayo! No more!
I’m so happy to hear that! Did you use an immersion blender? I love how creamy it is!
mine turned out very liquidy – help
Hi there! Did you use an immersion blender? Also, what kind of oil?
I’d be happy to help you troubleshoot! 1 out of 10 times, mine doesn’t emulsify and I have to redo it. But let’s try and figure this out! 🙂
OMG!! I’ve made paleo mayo before but this is by far the best recipe! Thank you!!
Thank you SO much. I’m so happy to hear that!
Is there any risk from eating raw eggs?
I have never heard of any issues, personally. I buy my eggs from a local farmer who I know keeps good practices. Just make sure you’re purchasing good quality, organic eggs 🙂
I am so disappoInted. I used the exact ingridients and method, after two failed attempts i tried it several other ways and no luck 🙁 so much wasTed food… what am i doing wrong??
Hi Rebekah, this makes me so incredibly sad to hear. Maybe I can help you troubleshoot somehow? Can you send me an email? Monica@themovementmenu.com
I used exact ingredients and immersion blender and it’s liquid. Also the recipe above calls for salt but doesn’t say when to add it
Hi Kelly, I sometimes receive comments like these and it breaks my heart. Sometimes, it just doesn’t emulsify, but this only happens to me about 1 in 8 times. I wonder if we can troubleshoot somehow. I’d be willing to walk through it with you or send you a video. Did you see my video? Also, sorry about the salt. My mistake!
Hi there! Gonna try to make this in a vitamix blender. What is the blending speed I need it on to make the mayo? Fast or slow?? Thanks so much!!
Hi there. This is a good question, I would try it on medium speed and very slowly drizzle the oil in. Can you let me know how it turns out?
Did exactly as you said and liquid. Room temp egg, avacado oul, bought cuisinart immersion blender, started from bottom up on low speed. Held at bottom for 20 seconds before moving up and soup
https://whole30.com/2014/05/mayo/
This is a great place to look at if it’s not emulsifying properly. It’s a process, and I hope we can get to the bottom of it. Can you let me know how it turns out?
Making sure the egg is at room temperature when you start will help it emulsify, if you’re having problems. I’ve used olive oil and avocado oil for this recipe and I like them both! Just different. I also added about a tablespoon of apple cider vinegar, and omitted the mustard because I didn’t have any Whole30 compliant mustard on hand.
Hi Rachel, thank you SO much for sending this over. I will be sure to include this in my notes so people have a bit more success. I love using avocado oil and light tasting extra virgin olive oil, too. I will need to try your method with the ACV. Yum!!! Have you already left a review towards the bottom of the recipe? That helps me out a ton!
This mayo is great and I’ve made it twice in my food processor. You just have to pour in the oil very very slowly while motor is running….super slowly….But ya know, my mom made this in the fifties with just a Sunbeam mixer….so use what you have and just realize emulsification is a process not a dump everything in kind of recipe.
Thank you for this. It makes me so sad to hear that it doesn’t work out for some people, but yes emulsification is a pretty steady science 🙂
I just made this. It has a beautiful consistency!! I cannot find avocado oil, so I used extra light olive oil. I added just a wee bit of garlic powder….not enough to measure. At room temp, it does taste a bit odd, but, I think it will be better when it gets cold. I didn’t have an immersion blender, and I used my mini food processor. I just kept hitting pulse, ever so quickly. Pretty sure I will make it again.
Hi there, any updates on the taste? An immersion blender helps IMMENSELY!
This looks like a great recipe!
https://whole30.com/2014/05/mayo/
This is the link to the official whole 30 mayo recipe- it talks all about the different reasons why a mayo won’t turn out and gives tips/tricks. Maybe check it out if this recipe isn’t turning out for some people?
Hope this helps!
Thank you so, so much for sending this over. I do get frustrated when I hear that it isn’t working out for some people, and I’ll absolutely send them this link. Thank you, thank you!!!!
I gently fold in the lemon juice after the Mayo is done. I’ve read in other places putting it in ahead can sometimes cause issues with the immulsification. Just wanted to share this tip. It works for me…and I absolutely LOVE this recipe. Thanks for sharing it!
Thank you SO much for sharing this. I will be sure to edit the instructions right away!
This just doesn’t work!!! I’m so tired of throwing away eggs and oil. I’ve tried every way imaginable to get this right. I fricking give up!!
Hi Anita, I’m very, very sorry to hear this. I’ve made this mayo about 20 times and have never had an issue. Did you follow the instructions exactly and look at the video tip I included? Can you share with me your exact ingredients? I’d love to troubleshoot with you.
That looks perfect
Can I use a food processor or blender to make this mayo?
Absolutely, although it’s going to be trickier. Do follow the tutorial exactly and be patient 🙂 I highly recommend investing in an immersion blender. It’s so amazing!
I made a batch and it turned out perfectly! Used 2/3 of it in a chicken salad so decided to whip up another batch. It’s did not turn out right and was liquidy. So tried again. Liquid again!! After using almost all of my avocado oil I was mad. Let the last batch of liquid mayo to sit while I ran an errand. Probably an hour later I put the immersion blender in my liquid mayo, turned it on and voila!! It whipped up instantly! So if yours doesn’t turn out right let it sit for a while and try again! Maybe you will be lucky like me!
this recipe is a disaster and i would absolutely NOT RECOMMEND. i used the exact proportions and followed the recipe perfectly, including using the immersion blender, and i ended up with something liquid and not like mayonnaise in the slightest. extremely disappointed and angry that i wasted a cup of avocado oil on this recipe. thanks for nothing!
Hi there. I’m so sorry to hear that it didn’t turn out for you. Emulsification can be a tricky process, but I have done everything I can to list tips, tricks and provide a link to a helpful video. I’ve never had a problem with the recipe, and I’ve received hundreds of reports of it coming out just lovely. Again, I’m so sorry you feel disappointed and angry.
Thanks so much for this recipe! I tried a different recipe in the blender and it was a total fail! This was so easy and turned out perfectly 🙂
SO happy to hear that!
This recipe did not work for me. The only way I’m able to make homemade mayo is by slowly adding the oil to the egg. Kinda disappointed :/
Hi there. Did you make sure the blade of the immersion blender had completely covered the egg yolk? You need to blend at the very bottom and once you start seeing some creaminess form, that’s when you VERY slowly start moving up and down. I’ve been making this mayo for years and have never had issues. I would LOVE to help you troubleshoot though. That’s what I am here for!
I tried and it didn’t work. I have made paleo mayo 100 times. When I saw this easy recipe I thought I would give it a shot. Wish I would have read the comments first. I think a much more fool proof way would be starting with 1/4 cup of oil blend till thickened then slowly add oil. The problem is some blenders like mine mix all the oil in too fast. Also it needs to be a narrow container. If its to big you will have the same problem to much oil will be at bottom to emulsify. I have been to culinary school I had a feeling it wasn’t going to work because their are to many things that can go wrong with this method.
Hi John. Thank you so much for these tips. I have added the importance of having a narrow jar. I have made it this way so many times and have never had an issue… must be the speed of my immersion blender!
I think I used a too large of a lemon. I used 1/2 of it but it tastes really lemony. And Suggestions?
Hmm, I’m sorry! I’d make more mayonnaise and mix the two if you can! Try adding other spices like more pepper, salt, dill/garlic!
Made this tonight and it turned out PERFECT! Emersion blender is the key, and I did it in a quart mason jar. Thanks!
I love hearing responses like this. It’s so sad for me to hear of failed tries… thanks for sharing and enjoy!
Tried this and I love the Mayo. It is a little loose. Just put it in the refrigerator and next day it is perfect. After it is mixed up I add the salt, garlic, and dillweed. I use it mostly as a base for sauces and dips. Perfect!
I love this idea. Yes, it tastes even better the next day after sitting in the refrigerator to set 🙂
Absolutely awesome!!
Thanks so much. I hope you loved it!!
OUTSTANDING! I normally HATE mayo and use it in as small quantities as possible. I dislike most store bought paleo mayos as well. This, however, was easy and great. I note however: I used to make lotions and hand creams. Emulsification absolutely requires not only that the two things you are mixing are at the same temp but also that they are at a slightly warm temp. I used body temp as my guide when making lotions and did the same here, and it worked like a charm (literally stick your finger in the oil and the egg until they feel the same as your body temp). I also halved this recipe by mixing the egg ahead of time and giving half to the ever grateful dog. I did use olive oil and recommend using avocado oil or lighter because the flavor is strong (which I like but others might not). I subbed apple cider vinegar for the lemon juice and it worked well.
Mine tastes a bit bitter! What can I do to fix that?!
Hi Kate. Unfortunately, I have never received this feedback before. It could be the oil you used… what kind was it?
Hi I tried this recipe for the first time yesterday. I was impressed with the consistancy and it looked like store bought mayo… The taste left something to be desired. It has like this card board after taste that I can barely stomach. I used avocado oil too which is sad beause it’s so expensive. How do I remedy the after taste?
Hi Christina. Hmph, I feel a bit stumped by this? I’ve never been given this feedback before. If you aren’t loving the taste, I’d play around with more acid, salt/pepper or add some dried drill/garlic to the mixture. Can you let me know what you think?
Ok, I’m old school. This is how I learned to make mayo in culinary arts school. Start with the egg yolk in the bowl. Make sure you have no white whatsoever. Add a teaspoon of lemon juice and whip your yolk until it is the palest shade of yellow. I was taught to do this with a hand whisk but an immersion blender or a regular blender works just as well. Once the egg yolk is beaten to pale yellow start adding your oil literally one drop at a time, then progress to the thinnest stream. I can’t emphasize enough go really, really slow when adding the oil. The key to getting it to emulsify is adding your oil slowly. Then when all your oil is added you can adjust the taste. If you go too fast and your mayo starts to break/separate add another egg yolk and beat the Heck out of it before you continue adding oil.
Hope this helps
-Kristie
This is so, so helpful. I will add your tips to the recipe itself. Thank you SO much!
Hi….can you freeze this mayo? Is the consistency ok after thawing? It makes way more then I can use in a week.
This will be my second try and both times it worked great! But this time I would like to freeze some so I don’t have so much waste.
Hi there. I have NEVER tried to freeze mayo, but I don’t see why you couldn’t. Can you let me know how it turns out after being thawed? I’m so curious and would love to share with the rest of my readers! 🙂
Yay! It worked for me, and I’m so excited to have some yummy mayo! I followed the instructions in the Whole 30 cookbooks, and it turned out completely liquidy, so I’m very glad I found your recipe on Pinterest! Thank you!
Hi Jody. That makes me so happy to hear. Paleo mayonnaise can be super finicky, so I’m relieved this recipe is working for you. You’ll have to try it incorporated in my chicken and tuna salad recipes, too. So delicious!
I have made it three times now and perfect every time! Love it! I never knew making my own mayo would be so easy. And it’s been a life saver while doing Whole30! I have used it to make chicken or tuna salad. Thanks for sharing!
I am so happy to hear that! I feel like it’s a game changer, too. Have you tried the chicken and tuna salad recipes on my site yet?
Thank you for the Mayo recipe!! I have never been a fan of mayo, I have always preferred miracle whip instead. But, since starting the whole 30 I am really trying to expand and try new foods. I did read that sometimes if your olive oil has an aftertaste it will affect the taste of your mayo and that may be some peoples issues with taste. A recommendation that I had seen somewhere is if you don’t care for the olive oil taste on your finger alone, then you will not like it in your mayo. I was also starting to wonder if maybe some people’s half of a lemon may be larger than others. When I juiced my half I had over 6 Tbsp. I thought that if I added all of that I was certain it would make it to runny. So I only added about 3 Tbsp. and if seemed a little loose so I went at it with the blender again and it thickened right up. It’s too bad there are so many critical comments. I think we all need to understand that sometimes it is trial and error and also need to understand that the store bought mayo is full of unhealthy preservatives which affect taste and we have become accustomed to the take of all that garbage. I do thank you for the recipe as I know that I will make it again and I can already imagine dipping my sweet potato fries in this. Yum!
So after reading a slew of comments I am ready to post my failure. Followed the recipe using olive oil and some mustard powder as I have no mustard. I was using a magic bullet and it was rather liquid. Thoughts? (Aside from buying an immulsion blender. I live in the middle of nowhere and running out to grab one is not an option.) Alos at the end I “folded” in the lemon juice and now it just seems to have curdled it?
I’ve never heard of the curdling… and I’ve never used a magic bullet. Have you tried using YouTube to find a how-to video with that method? I want to troubleshoot with you 🙂
Is that 1 WHOLE egg or 1 egg YOLK?
Hi there. It is 1 whole egg!
Total fail for me too. I did use my mixer because don’t have immersion….but thought it would still work. ☹️ Disappointed.
I just made the mayo in a coffee mug since my small jar mouth was too small for my immersion blender. I was nervous due to previous failure but counted to 30 as I turned on the blender sitting in the bottom of the cup, I watched as pillows started billowing up and I held it down to the 30 second count, then slowly raised it to about the half way mark and counted another 15 then to the top another 15. It was perfect. Sad news .. it tasted rank, almost rancid.
my only mistake was a big one. I used extra virgin olive oil, not light. I had no idea it would make that big a difference. For those complaining of hating on your recipe and trying to advise you to do differently please don’t listen! Thanks, I’ll be making again when I get the right oil.👍
Tina
Hi! I absolutely love this recipe! I am counting calories. With the recipe exact how many calories would I count for like a tablespoon or so?
Wow, thank you. I followed the intructions exactly, it turned out great.
(after we each tried the Whole 30 cookbook recipe, and failed earlier today)
I swear this is the same recipe I used recently and it was so easy but I did it just now and it’s soupy. I can’t figure out what’s different. I tried using two extra egg yolks but it’s still liquid. We are using a vitamix (no immersion blender).
Hi there! That’s so bizarre. Sometimes, it can be difficult to emulsify properly without an immersion blender. Are you able to purchase one?
I made this today and it worked wonderfully. I added a splash of cider vinegar for a bit of punch. It emulsified just as it should and is sitting pretty in the fridge. I also use a cuisinart. I found it a little bitter, but I accidentally used a portion of lime. Not the same. My fault. 🙂
Thank you!
You’re so welcome. Yes, surprisingly lime vs lemon makes a big difference! I’m glad it emulsified well for you!
Mixture never thickened. Not too surprised though. Traditionally you add oil slowly to an egg YOLK as it emulsifies. I’ve never seen someone dump all the oil in at once. Even used an all clad immersion blender. Plenty powerful.
Hi Brian. I’m sorry you were having trouble with this recipe. The importance of using a narrow jar is crucial… that is how the mixture emulsifies without having to pour in the oil slowly. If you feel up for trying it again, I welcome your feedback.
Made this tonight in preparation of starting paleo on Monday. Instead of dijon mustard, I subbed for onion powder and mustard powder- amazing!!! I have to say the importance of using a narrow jar is extremely important, with the emulsification of the egg at the bottom, with the blender. Your instructions were pretty explicit, which I really appreciated.
As a side note, your responses to some of these commenters has been very graceful and constructive. It can be difficult when not everyone gets the same result with a singular recipe. Thank you for this! It worked for me!
Hi Amanda. Thank you so, so much for your sweet words. I have never had an issue with the mixture emulsifying when using a narrow jar- as you said. I understand why / how people have allowed themselves to get so frustrated, as the ingredients are NOT cheap. However, I am so happy the mayo turned out fo you. It’s one of my favorite staple recipes on and off a Whole30!
I have just made it and I love the taste and simplicity of the method! Thank you