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