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.
Kristie says
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!
Barb says
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! 🙂
Christina Smith says
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?
Kate says
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?
julianomaggie says
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.
Alyssa says
Absolutely awesome!!
Thanks so much. I hope you loved it!!
Patricia Boyette says
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 🙂
Clare says
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!
Denae says
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!
John David Geither says
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!
Donna says
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!
Debbie says
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!
angry says
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.
Tiffany says
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!
Ruth Wilkes says
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!