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 Whole30 mayonnaise 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.
Time to make Paleo Mayonnaise!
Makes 1 cup
Ingredients:
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon Dijon mustard
- 1 ½ teaspoon lemon juice
- 1 teaspoon white vinegar
- ¾ cup macadamia nut oil or avocado oil
All ingredients should be at room temperature
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
Add ¼ cup of the oil in a slow steady stream while I whisking vigorously (~1 minute). To keep the bowl in place, place the bowl on a rubber mat and tie 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, slowly added the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Pour in the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely.
This version requires some elbow grease but it’s quick and tasty.
Yay for homemade Paleo mayonnaise!
(Need more tips? Check out this post for the latest way that I make mayo! Use an immersion blender like I do in this Periscope video!)
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Paleo Mayonnaise
Ingredients
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon Dijon mustard
- 1 ½ teaspoon lemon juice
- 1 teaspoon white vinegar
- ¾ cup macadamia nut oil or avocado oil
Instructions
- Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
- Add ¼ cup of the oil in a slow steady stream while I whisking vigorously (~1 minute). To keep the bowl in place, place the bowl on a rubber mat and tie 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, slowly added the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Pour in the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely.
Notes
- All the ingredients should be at room temperature!
- Making homemade mayonnaise isn’t easy! Click here for more tips and tricks!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe for the lemon AND the vinegar. I usually add a tad more of both. It gives it the right tartness I like. Using just one or the other leaves the mayo unbalanced for me. This is the recipe for me.
This is great! So easy and so much cheaper than buying paleo mayo! How long do you usually keep it in the fridge?
About a week!
How long will it keep refrigerated?
About a week or so.
I do mayo with a whole egg. And it’s MUCH easier if you use the stick blender method. Takes seconds!
Making Mayo is easy if you use an immersion blender to mix and emulsify.
I’m concerned about the raw egg and getting sick. Can you substitute a cooked yolk and get the same effect or does the agitation from mixing the mayo “cook” the egg enough? Thank you!!!
You need raw yolks for pepper Mayo emulsion. You can buy pasteurized raw eggs.