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Paleo Mayo
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!
Servings Prep Time
1cup 1minutes
Servings Prep Time
1cup 1minutes
  • 1cup avocado oil or light-tasting olive oil
  • 1 eggat room temperature
  • 1/2teaspoon Dijon mustardat room temperature
  • 1teaspoon water
  • 1/2teaspoon sea salt
  • 1/2 lemonjuiced
  1. In a tall glass jar, pour in the avocado oil.
  2. Add egg to the oil. Add mustard and water to the mixture.
  3. Let all of the ingredients settle for 1 minute.
  4. Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
  5. Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned whit in color.
  6. 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.
  7. Stir in the salt and gently fold in the lemon juice. Store in an airtight container in the refrigerator for up to 10 days.
Recipe Notes

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