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 ½ 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
- ½ teaspoon Dijon mustard
- 1 teaspoon water
- ½ teaspoon sea salt
- ½ 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.
Danijela says
That looks perfect
Anita says
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.
Lynn says
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!
Joy says
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!!!!
Lee Ann says
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!
Susan says
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 🙂
Rachel says
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!
Leanna U says
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?
nancy says
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?
Kelly says
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!
Rebekah says
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? [email protected]
K. Belanger says
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 🙂
Krista Atkinson says
Also for anyone else with the question, the acid from the lemon juice or vinegar essentially "cooks" the eggs. So there isnt truly anything raw in it. Similar to the way ceviche is "cooked" in citrus.
Amy Blackburn says
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!