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Paleo Mayo

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The best paleo mayo in 1 minute- say what? With the right ingredients and tools in hand, you’ll be well on your way to creating the most perfect paleo mayo ever!

This paleo mayo recipe is equal parts delicious and easy to make! Make it in a pinch with common pantry ingredients... follow along with the video tutorial here!

A paleo mayonnaise recipe that’s a real winner!

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 is this paleo mayo recipe so awesome?

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.

This paleo mayo recipe is equal parts delicious and easy to make! Make it in a pinch with common pantry ingredients... follow along with the video tutorial here!

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 paleo 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!

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!

This paleo mayo recipe is equal parts delicious and easy to make! Make it in a pinch with common pantry ingredients... follow along with the video tutorial here!

What’s awesome about this paleo mayo 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:


Print Recipe

Paleo Mayo

Ingredients
  • 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 teaspoon sea salt
  • 1/2 lemon juiced
Info
Prep Time 1 minutes
Servings
cup
Votes: 100
Rating: 3.35
You:
Rate this recipe!
Recipe Notes

It's very important for the egg to be at room temperature in order to help with emulsification!

Info
Prep Time 1 minutes
Servings
cup
Votes: 100
Rating: 3.35
You:
Rate this recipe!
Recipe Notes

It's very important for the egg to be at room temperature in order to help with emulsification!

Ingredients
  • 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 teaspoon sea salt
  • 1/2 lemon juiced
Instructions
  1. In a tall jar, pour in the avocado oil.
  2. Add egg to the oil.
  3. Add mustard and water to the mixture.
  4. Let all of the ingredients settle for 1 minute.
  5. Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk.
  6. 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 and gently fold in the lemon juice.
  7. Store in an airtight container in the refrigerator for up to 10 days.
There is no Nutrition Label for this recipe yet.

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50 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!

    1. 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!

    1. 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!

    1. 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.

    1. 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?

    1. 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❣️

    1. 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?

    1. 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

    1. 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

    1. 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!

    1. 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

    1. The Movement Menu

      June 13, 2017 at 7:07 pm

      Hi there! Did you use an immersion blender? Also, what kind of oil?

    2. 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!!

    1. 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?

    1. 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??

    1. 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

    1. 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!!

    1. 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?

      1. nancy

        September 17, 2017 at 4:21 pm

        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

        1. The Movement Menu

          September 24, 2017 at 2:04 pm

          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?

  • 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.

    1. 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!

  • Susan

    September 8, 2017 at 5:31 pm

    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.

    1. The Movement Menu

      September 24, 2017 at 2:04 pm

      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 🙂

  • Lee Ann

    September 13, 2017 at 6:21 am

    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.

    1. The Movement Menu

      September 24, 2017 at 10:47 am

      Hi there, any updates on the taste? An immersion blender helps IMMENSELY!

  • Joy

    September 13, 2017 at 6:15 pm

    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!

    1. The Movement Menu

      September 24, 2017 at 2:05 pm

      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!!!!

  • 200 Cheap & Easy Paleo Recipes – Health Advice 365

    September 16, 2017 at 1:57 pm

    […] 1 Minute Homemade Paleo Mayonnaise from The Movement Menu […]

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    September 22, 2017 at 7:07 am

    […] Source […]

  • Lynn

    September 24, 2017 at 12:08 pm

    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!

    1. The Movement Menu

      September 24, 2017 at 3:06 pm

      Thank you SO much for sharing this. I will be sure to edit the instructions right away!

  • HOMEMADE PALEO MAYONNAISE – BEST RECIPES

    October 3, 2017 at 5:03 pm

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