The Best Paleo Mayo

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!

Course Side Dish

Cuisine American

Prep Time 1

Total Time 1

Servings cup

Calories 273kcal

Author Monica Stevens Le

Ingredients

1 cup avocado oil see notes
1 egg
1/2 teaspoon Dijon mustard
1 teaspoon water
1/2 teaspoon sea salt
1/2 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.

Notes

You can alternatively use safflower oil or a light-tasting olive oil.

You can use 1.5 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!

Nutrition