Paleo Mayonnaise

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There are some wonderful recipes on the interwebs for making Paleo mayonnaise. In particular, Melissa Joulwan has a fantastic one as do the lovely folks at Food Lovers Primal Palate. Why am I adding another recipe to the mix? Well, this one you can make without a blender…and I didn’t have enough oil in my pantry to replicate their recipes.

Here’s what I assembled:

  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 3/4 cup macadamia nut oil or avocado oil

**All ingredients should be at room temperature**

Here’s how I made it:

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I put all the ingredients except the oil in a large bowl and whisked until the yolk thickened and the color brightened (around 30 seconds).

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I added 1/4 cup of the oil in a slow steady stream while I whisked vigorously (~1 minute). To keep my bowl in place, I put it on a rubber mat and tied a towel around the base. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.

After the oil is incorporated, I slowly added the second 1/4 cup of oil and incorporated it the same way as the first (~30 seconds). I added the last 1/4 cup of oil all at once (per the instructions) and whisked it to emulsify the mayo completely.

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This version requires some elbow grease but it’s quick and tasty.

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Yay for homemade Paleo mayonnaise!

(Need more tips? Check out this post!)