The Best Paleo Mayo

Last updated on August 12th, 2019

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:

Paleo Chicken Salad Wraps

Dairy Free Whole30 Potato Salad

Whole30 Greek Salmon

Paleo Whole30 Chicken Salad Boats

Patatas Bravas Recipe

Paleo One Pan Breakfast

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!

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The Best Paleo Mayo Servings 1 cup Prep Time 1 minute Prep Time 1 minute 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!

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

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

1. In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
2. Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
3. 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.
4. 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.
5. Add mustard and water to the mixture.
6. Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 7 days.

Recipe Notes

You can alternatively use safflower oil or a light-tasting olive oil.

You can use 1.5 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!

Author: Monica Stevens Le

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Monica Stevens Le

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.