Homemade Paleo Mayonnaise
Homemade paleo mayonnaise in 1 minute- say what? Did I think it was possible to create such a delicious masterpiece with such little effort? Absolutely not! Luckily, with the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect homemade paleo mayonnaise ever!
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!)
Hey, I have a favor to ask you. Go easy on me with the video critique, as this is my very first one. I have absolutely no idea what I’m doing, which I’m sure is quite apparent.
Why am I even making homemade paleo mayonnaise? 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!
What’s the deal with homemade paleo mayonnaise? Why is it all the rage? Unfortunately before trying this mayo or any mayo made with avocado or light tasting olive oil, 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 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!
Like I said, I’ve listed TWO different methods below. I prefer using an immersion blender and a jar because it’s quicker and there is less to clean. However, either method will work very well… !
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 homemade paleo mayonnaise 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:
- 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 lemon juiced
- 1/2 teaspoon sea salt
| Info |
| Prep Time | 1 minutes |
| Servings |
cup
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It's very important for the egg to be at room temperature in order to help with emulsification!
Recipe Notes
It's very important for the egg to be at room temperature in order to help with emulsification! |
Ingredients
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- In a large jar, pour in the avocado oil.
- Add egg to the oil.
- Add mustard, water and lemon juice 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.
- Turn the immersion blender on and VERY, VERY slowly (this is key!) move the blender up to the top of the mixture and down, until all of the oil has emulsified. This will take anywhere between 15-30 seconds! Stir in the salt.
- Store in an airtight container in the refrigerator for up to 10 days.
- If you do not own an immersion blender, I recommend using the method below.
- Place the egg, ¼ cup of avocado oil, mustard, water and salt in a blender or food processor. Mix very well.
- While the food processor/blender is running, very slowly drizzle in the remaining ¾ cup of oil.
- After the oil has been added and the mixture has emulsified, add the lemon juice to taste.
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There is no Nutrition Label for this recipe yet. |
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37 comments
MacEventLife
May 27, 2016 at 8:40 am
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!
The Movement Menu
May 27, 2016 at 10:58 am
Ah, that is so awesome to hear. Please let me know what you think and/or if you have any questions!
MacEventLife
May 27, 2016 at 8:44 am
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!
Monica Stevens Le
June 14, 2016 at 11:29 am
That’s so wonderful. Please let me know how it turns out and what you think!
Linda Adsit
July 6, 2016 at 6:49 pm
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?
Footballmomma
April 2, 2017 at 11:52 am
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!
The Movement Menu
April 2, 2017 at 4:47 pm
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!
Rachel Zillmann
April 18, 2017 at 12:34 pm
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.
The Movement Menu
April 18, 2017 at 6:10 pm
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?
Linda Adams
May 3, 2017 at 12:48 pm
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?
The Movement Menu
May 8, 2017 at 9:58 pm
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.
LJ
May 9, 2017 at 2:45 pm
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❣️
The Movement Menu
May 9, 2017 at 5:54 pm
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 🙁
Hope
May 12, 2017 at 8:07 am
Do you know how long this last in the fridge?
The Movement Menu
May 14, 2017 at 4:25 pm
I would say up to one week, to be safe.
Beth
May 24, 2017 at 7:35 am
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
The Movement Menu
May 24, 2017 at 12:08 pm
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!
Robert Foster
May 29, 2017 at 5:48 pm
Used blender and it’s like dressing not thick like mayo. What should I add
The Movement Menu
May 30, 2017 at 12:48 pm
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?
Debra
June 1, 2017 at 7:22 am
It was so easy and worked perfectly…I can’t believe I’ve been buying expensive mayo! No more!
The Movement Menu
June 1, 2017 at 1:42 pm
I’m so happy to hear that! Did you use an immersion blender? I love how creamy it is!
KAren Fallows
June 13, 2017 at 1:25 pm
mine turned out very liquidy – help
The Movement Menu
June 13, 2017 at 7:07 pm
Hi there! Did you use an immersion blender? Also, what kind of oil?
The Movement Menu
June 13, 2017 at 7:07 pm
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! 🙂
Amy Blackburn
June 20, 2017 at 9:31 pm
OMG!! I’ve made paleo mayo before but this is by far the best recipe! Thank you!!
The Movement Menu
June 24, 2017 at 1:04 pm
Thank you SO much. I’m so happy to hear that!
K. Belanger
July 5, 2017 at 5:42 pm
Is there any risk from eating raw eggs?
The Movement Menu
July 8, 2017 at 1:40 pm
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 🙂
Rebekah
July 12, 2017 at 5:43 pm
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??
The Movement Menu
July 12, 2017 at 11:22 pm
Hi Rebekah, this makes me so incredibly sad to hear. Maybe I can help you troubleshoot somehow? Can you send me an email? [email protected]
Kelly
August 7, 2017 at 2:22 am
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
The Movement Menu
August 7, 2017 at 12:59 pm
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!
Finding a Food Processor for a Large Family
August 11, 2017 at 3:14 pm
[…] When I took these photos, I was making Whole30 Mayo using this recipe from The Movement Menu. […]
Leanna U
August 26, 2017 at 2:28 pm
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!!
The Movement Menu
August 26, 2017 at 2:34 pm
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?
Rachel
September 5, 2017 at 10:35 am
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.
The Movement Menu
September 5, 2017 at 12:13 pm
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!