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.
Daire says
So delicious! I've been making this for over a year now and haven't bought premade mayo since. I follow the ingredients, method exactly and have never had any issues. Thanks for the awesome recipe. It gets my mayo loving hubby's approval!
I love it, too. Thanks for saying that!!! 🙂 I get so sad when people have issues when I never have. Feel free to rate it as that helps me out tremendously 😉
David Leo says
Hey... everything is pretty clear cut. The only question is, What the heck does it mean FOLD IN the lemon juice? help a brotha out.
Haha, I love this question so much. Gently stir it in with a spatula / spoon! 🙂 No need to blend it.
Cooking fairy says
Awesome recipe! I made sure that the egg, mustard, and water were at room temperature. It came out perfectly! Thanks!
That makes me so happy to hear- I've never had issues either. Feel free to rate the recipe using the star system within the recipe card. That helps my readers and I out tremendously. Thank youuuu!! 🙂
Sarah says
Hi, I am eliminating all high-histamine foods for a few weeks to test for sensitivity, so I cannot use lemon or lime juice, vinegars, aminos, mustard, etc. Any recommendations for substitutions during this time? Thanks in advance?
Hi there. That is so wonderful you are doing this... I am doing the same thing with my 6-month old daughter as I begin introducing solid foods. I'm not sure how the mayo would turn out without mustard and lemon juice... no apple cider vinegar either, correct?
Jason says
I followed your recipe as in the instructions, and I'm so god damn happy I can make my own Mayo now.
Thank you, thank you.
Kelsie says
This was my first time making homemade mayo for a buffalo chicken salad, and it turned out great! I used safflower oil instead of avocado oil, a tall & narrow glass and followed the instructions exactly. My egg wasn't quite at room temp, so I ran it under some warm water for a few seconds and that brought it to room temp! This is now a staple in our kitchen!
Terriann Vitti says
I have tried to make this twice. The first time in the Bullet as I didn't have an emulsifier- did not work. I bought an emulsifier, still didn't work. I wasted an entire bottle of avocado oil. I followed the directions to the T. A couple of my friends were not successful either. It's very upsetting.
Hi there, I'm so sorry to hear this. I have made this recipe a hundred times and never had any issues. Did you use a mason jar / glass jar that was just a smidgen bigger than the immersion blender base / blade? Did you wait for several seconds blending at the bottom until you saw it emulsify and turn white before moving it up slowly? I'd like to help you troubleshoot! I'm also sorry I didn't respond quicker, I was in Hawaii until yesterday!
Emily Montgomery says
Hi! This is the first and only mayo i have ever been able to successfully make on my own! And it’s delicious. Thank you so much for the recipe, and for all of your help! I really appreciated it and will definitely steer any friends that ask to this recipe!
You are so sweet. You are SOOOOOOOO welcome!
Melissa says
I tried making mayo about a year ago, and didn’t like the taste. I decided to try again, and this time I love it! I’m wondering if maybe the brand of avocado oil makes a difference. This time I used Primal Kitchen. I liked the flavor so much after adding the salt, I didn’t add the lemon juice for fear of messing it up. My egg and mustard were straight out of the fridge and I had no problems emulsifying. I used an empty ghee jar and my trusty immersion blender. Just wanted to thank you for your recipe and let others know to keep trying with different oils if they aren’t happy with their first batch.
I'm so happy to hear that. You've gotta try it in my potato salad recipes! And EGG SALAD- so yummy!
Nancy says
I tried this recipe for the first time today, and it was so easy! I can’t believe I’ve waited this long to make my own paleo mayo!
Asun says
I have just made it and I love the taste and simplicity of the method! Thank you
Amanda K Elisala says
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!