• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

24 Carrot Kitchen

  • Home
  • About
    • Meet Christine
    • Contact
    • FAQ
    • Work With Me!
  • Recipes
    • Beverages
    • Breakfast
    • Dairy Free
    • Dessert
      • Brownies
      • Cake
      • Cookies
    • Dinner
    • Gluten Free
    • Dressings/Sauces
    • Grain Free
      • Bread
    • Seasonal and Holidays
    • Side Dish
    • Salad
    • Smoothie
    • Snack
      • Trail Mix
    • Slow Cooker
    • Soup Recipes
    • Vegan
    • Vegetarian
    • Uncategorized
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
    • Instagram
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About
    • FAQ
    • Meet Christine
    • Thank You for Your Comment!
    • Work With Me!
    • Disclaimer & Privacy Policy
  • Contact
  • Instagram
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
  • Recipe Index
  • Simple Social Icons

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Paleo Mayo

    Published: Dated: August 18, 2015 Modified: Last Modified: July 8, 2021 Christine Galvani 17 Comments This post may contain affiliate links ·

    Home » Dressings/Sauces » Paleo Mayo

    7337 shares
    • Facebook42
    • Twitter
    Jump to Recipe

    Paleo Mayo is creamy with ever-so-slight hints of lemon.  It’s divine in your favorite chicken or tuna salad, elevates all salad dressings and let’s not forget about a BLT with summer tomatoes.  Make this homemade Whole30 mayonnaise part of your life and you’ll be in heaven!

    The step-by-step photos show just how easy it is to master!

    homemade mayonnaise in jar.

    Have you ever wanted to learn how to make homemade mayonnaise? It’s fairly easy!

    You’ll love that this mayo has no preservatives or chemical additives.  Just fresh and simple ingredients.  

    Mayonnaise is an emulsion typically made of neutral oil, eggs or egg yolks, vinegar or lemon juice, and salt and/or seasonings.

    Fun fact:  my husband Ben hates mayonnaise.  Can you even believe it?  I love it!!

    Ingredients:

    • Large Egg
    •  Dry mustard
    •  Fine sea salt (or to taste)
    •  Freshly squeezed lemon juice (add 2-3 tablespoons to your taste)
    •  Extra light tasting olive oil

     

    ingredients for homemade paleo mayo

    How to make Paleo mayo:

    1. Place egg, mustard, salt, and oil in a jar. Using an immersion blender blend until combined. You may also make this recipe in a food processor or blender.
    2. Slowly add additional olive oil until the mixture is emulsified and becomes mayonnaise (takes a few minutes). Check consistency to see if you need to add more oil to get the desired texture.
    3. Once you have reached the desired consistency, add lemon juice to taste and blend or mix in.

    ingredients in jar with immersion blender.

    After about a minute of blending, you’ll see the ingredients start to emulsify and the magic starts to happen.

    blending ingredients in glass jar.

    Then before you know it, you’ll have white creamy silky mayonnaise.  Taste it to see if you need to adjust the salt or lemon juice.

    blended mayo in glass jar.

    This homemade mayonnaise will store up to a week in an airtight container in the refrigerator.

    Note: This recipe can also be made in a food processor or blender, but is so easy with the immersion blender. 

    mayo in glass jar with spoon.

     

    Variations of Paleo Mayo:

    • Making mayo is so simple and can be made in about 10 minutes. There are a few variations you can make to this paleo mayonnaise recipe and still have awesome flavors.
    • You can exchange the dry mustard powder for fresh dijon mustard for a little more depth and bite.
    • If you don’t have any lemon juice on hand, you can use apple cider vinegar or white distilled vinegar instead.
    • Light olive oil or avocado oil is the best for a light texture and flavor.

    How to store this homemade mayonnaise:

    Once you’ve made mayo, keep it in a jar covered by an air-tight lid in the refrigerator for up to one week. 

    It is best not to freeze mayonnaise as while it is frozen it would look okay, however, once thawed the ingredients will separate and lose the emulsion.

    5 from 9 votes
    paleo mayonnaise in glass jar.
    Print
    Paleo Mayo
    Prep Time
    3 mins
    Total Time
    8 mins
     

    Paleo Mayo is creamy with ever-so-slight hints of lemon.  It's divine in your favorite chicken or tuna salad, elevates all salad dressings and let's not forget about a BLT with summer tomatoes.  Make this homemade Whole30 mayonnaise part of your life and you'll be in heaven!

    Course: Mayonnaise, Sauce
    Cuisine: American
    Servings: 6
    Calories: 89 kcal
    Author: Christine Galvani
    Ingredients
    • 1 egg (I used extra-large size)
    • 1/2 teaspoon dry mustard
    • 1/2 teaspoon fine sea salt (or to taste)
    • 2 tablespoons freshly squeezed lemon juice (add 2-3 tablespoons to your taste.)
    • 1 cup extra light tasting olive oil (may use up to an additional 1/4 cup oil to get the desired consistency.)
    Instructions
    1. Place egg, mustard, salt, and 1/4 cup oil in a jar. Using an immersion blender blend until combined. You may also make this recipe in a food processor or blender.

    2. Slowly add additional 3/4 cup olive oil until mixture is emulsified and becomes mayonnaise (takes a few minutes). Check consistency to see if you need to add more oil to get the desired texture.

    3. Once you have reached the desired consistency, add lemon juice to taste and blend or mix in.

    4. For best results and freshness - store in a glass jar in the fridge for up to a week.

    Recipe Notes

    Variations of Paleo Mayo:

    • Making mayo is so simple and can be made in about 10 minutes. There are a few variations you can make to this paleo mayonnaise recipe and still have awesome flavors.
    • You can exchange the dry mustard powder for fresh dijon mustard for a little more depth and bite.
    • If you don't have any lemon juice on hand, you can use apple cider vinegar or white distilled vinegar instead.
    • Light olive oil or avocado oil is the best for a light texture and flavor.

    How to store this homemade mayonnaise:

    Once you've made mayo, keep it in a jar covered by an air-tight lid in the refrigerator for up to one week. 

    It is best not to freeze mayonnaise as while it is frozen it would look okay, however, once thawed the ingredients will separate and lose the emulsion.

     

    Nutrition Facts
    Paleo Mayo
    Amount Per Serving
    Calories 89 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Cholesterol 150mg50%
    Sodium 251mg10%
    Potassium 55mg2%
    Protein 5g10%
    Vitamin A 220IU4%
    Calcium 23mg2%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    This recipe was originally published on August 18, 2015, and was updated with new photos and directions in July 2021.

     

     

    « How to Roast Pumpkin Seeds
    How To Make Awesome Paleo Brownies! »

    Filed Under: Dairy Free, Dressings, Dressings/Sauces, Gluten Free, Grain Free, How to, Whole30 Recipes Tagged With: condiment, dairy free, dressing, egg, extra light extra virgin olive oil, gluten free, grain free, mayonnaise, mustard, olive oil, paleo, sauce

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    Subscribe To Newsletter!

    Subscribe to our newsletter! You may opt-out at any time.

    Reader Interactions

    Comments

    1. Kingwood Cook

      February 12, 2020 at 3:02 pm

      5 stars
      Great recipe. Have made several times. Today, added about 1/8 tsp garlic powder. Really, really like it. Nor more store bought.

      Reply
    2. Donna

      September 30, 2017 at 10:50 pm

      5 stars
      I doubled recipe and modified it by adding 1 tsp. sugar, 1 TBSP lemon juice and 1 TBSP vinegar. Taste as good or better than best foods, lol!
      I love this recipe!

      Reply
      • Christine

        October 3, 2017 at 10:42 am

        Hi Donna – Your modifications sound great!

        Reply
    3. sue | theviewfromgreatisland

      April 6, 2017 at 10:52 am

      5 stars
      Love this, I’ve been making mayo with my immersion blender for years…it’s like magic!

      Reply
      • Christine

        April 9, 2017 at 9:52 am

        Thanks Sue!

        Reply
    4. Bintu - Recipes From A Pantry

      April 6, 2017 at 10:22 am

      5 stars
      Such a simple but perfect mayonnaise recipe. I find making it in the food processor easy to do as long as you drip in the oil slowly

      Reply
      • Christine

        April 9, 2017 at 9:53 am

        Thanks Bintu!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    Hello

    Here you'll find traditional and allergy-friendly recipes and tips. The emphasis is seasonal, real food, and tasty!

    Categories

    Archives

    Footer

    About Christine Galvani

    Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

    Read more about me here!

    My Favorites

    blended blueberry smoothie in the blender.
    coconut flour cupcakes with frosting.
    Tortilla chips on a platter with salsa.
    Copyright © 2023 · 24 Carrot Kitchen Privacy Policy. All Rights Reserved.