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:

Picture of a raw egg yolk in a bowl with salt on top.

Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).

Pouring oil into a bowl with a whisk moving inside.

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.

Closeup of thick and creamy mayonnaise on a whisk and in the bowl.

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

Closeup of thick mayonnaise stored in a glass container.

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

5 from 7 votes
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings 16 tablespoons
This simple paleo mayonnaise recipe is made without a blender. Just grab a whisk and follow the directions for fab Whole30 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

Calories: 94kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating




11 Comments

  1. 5 stars
    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.

  2. This is great! So easy and so much cheaper than buying paleo mayo! How long do you usually keep it in the fridge?

  3. I do mayo with a whole egg. And it’s MUCH easier if you use the stick blender method. Takes seconds!

  4. 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!!!

  5. 5 stars
    I’ve tried many different recipes, but use this one as my base recipe as it’s tasted the best. I use a whole egg and light tasting olive oil as avocado had too strong of a taste for me. I sometimes add some onion and/or garlic powder for extra flavor.

  6. 5 stars
    I love this mayo recipe! it’s not too thick or too sour! I am using this as an aioli and added garlic powder and dill to it and wow! I’ve made mayo using several different recipes and I keep searching for one that I’m truly in love with and this is it!!!