All that is needed for this fresh Paleo May Recipe (Whole30) is a few ingredients, a blender and a couple of minutes. That’s it? Yes! I particularly love this spread on grain free focaccia bread!
Best Oil For Mayonnaise-
One recipe on the blog uses walnut oil and the other olive oil, so my choice may depend on what I have on hand. The main thing is that both oils work equally well. When using olive oil, I prefer light olive oil for its mild flavor.
Related: Another Version To Try
How Long Can You Keep Homemade Mayonnaise In The Refrigerator?
“Making a batch also requires very little forethought and the mayo will keep refrigerated for two weeks. Depending on how much mayo you go through in your house, whipping up a 1/2 cup of mayo could be a daily event or it could last you its entire 2-week shelf life.”
Paleo Mayo Recipe How-To-
Although it can sometimes be intimidating, after you have made it a few times successfully, you get the whole thing down and conquered. The main concept with mayonnaise is that the whole mixture blends emulsifies and thickens. Pouring the oil in slowly, or as a drizzle will help the egg and oil come together smoothly.
Before I started making homemade mayonnaise, I had concerns about it coming out okay; but, now I am very glad I learned how to make it. Using the right tools is imperative. I like using a food processor, this blender or this blender. (Affiliate Links) I would say use whatever appliance you are most comfortable with.
There is a distinct taste to fresh, homemade, basic recipe. It just tastes better than store-bought, in my opinion. It can be used in all your favorite recipes where mayonnaise is called for. My recommendation is store in the fridge for about a week or so. I try to make this recipe right as I need it, or knowing I will be using within a few days. It is not like the store bought spread that can be left in the fridge for a while!
Questions? Feel free to leave me a comment. 🙂
Once you get the swing of it, I hope this will become your everyday Paleo Mayo Recipe!
This is an easy, Paleo Mayo Recipe. Can be used alone or enhanced with other flavors, spices and/or ingredients.
- One egg (I used extra large size)
- 1/2 teaspoon dry mustard
- 1/2 teaspoon fine sea salt (or to taste)
- tablespoons Lemon juice to taste (I usually use 2)
- 1 cup extra light tasting olive oil (may use up to an additional 1/4 cup oil to get desired consistency.)
Place egg, mustard, salt and 1/4 cup oil in food processor. Blend until combined.
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. If yes, add slowly and blend in food processor.
Once you have reached desired consistency, add lemon juice to taste.
For best results and freshness - store in a glass jar in the fridge for up to a week.
Easy to Pin It Strip: