Paleo Mayo

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!

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

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.

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

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.

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. 

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

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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.