Paleo Mayo

Clean and easy paleo friendly mayo recipe.

by on Sat, Apr 13 2013 12:58:00

Paleo Mayo

Store-bought mayo is far from paleo. I managed to find one that was hiding in the back of my fridge and survived the paleo challenge onset refrigerator cleanse. Curious, I took a look at the ingredients list. I'm not sure exactly what I expected, but I definitely didn't expect it to be as bad as it was...

Store-bought Mayo

Water, soybean oil, modified starch (corn, potato), eggs, sugar, salt, vinegar, lemon juice, sorbic acid and calcium disodium edta (used to preserve quality), natural flavor, vitamin e.

**ingredient not in mayonnaise

Considering that the following recipe uses only FIVE ingredients that are unarguably whole, the ingredients on the back of this jar seem pretty outrageous. I even heard that the so-called "olive oil" mayos use soybean oil primarily and the olive oil just so happens to be included. 

All-in-all this is surprisingly easy, but it does require a good amount of patience... SO WORTH IT. You can use either a blender, a food processor or if you want to turn this recipe into a WOD you can hand whisk it! I used a blender ;)


  • 1 egg or two egg yolks
  • 2 Tbsp lemon juice
  • 1/4 tsp mustard powder
  • 1/4 tsp sea salt
  • 1 cup paleo approved oil or fat (light olive oil and macadamia oil are best options, bacon fat... mmmmm - baconnaise, EVOO is apparently bitter and too strong)

Start by adding your egg or egg yolks to the blender with the lemon juice. LET IT SIT for 30-60 min until they both reach room temperature. This will make the mayo more likely to emulsify properly and less likely to separate.

Paleo Mayo

Once your patience has been completely used up, add the mustard powder, salt and a small drizzle of the oil - between 1/8 and 1/4 cup. Give it about a 30 second whirl in the blender on low until frothy.

Paleo Mayo

Okay, now comes the true test of patience. Turn the blender on low and SLOWLY drizzle in the oil while the blender is running. This should take at least 3 minutes to drizzle in all of the oil. I would say to keep the stream of oil smaller than the width of spaghetti.

I must be honest... I was starting to get very discouraged at about 2 minutes and 30 seconds. It seemed like nothing had changed! All of a sudden, I could literally hear the difference. It no longer sounded gurgly and liquid, it now sounded whirry and thickened and smooth. I know that's not exactly the most specific description, but you'll know it when you hear it.

Paleo Mayo

Refrain from dumping any remaining oil in, and continue drizzling it in as you have been. When all your oil is gone, stop the blender, and your mayo should look like this:

Paleo Mayo

Pour it into a storage container and take pretty pictures of it.

(Don't worry if it is thinner than you expected - it will thicken in the refrigerator.)

Paleo Mayo

Let it chill for at least an hour before serving. Mine wasn't completely set until a few hours later.

Paleo Mayo

Here are some tips and facts about homemade mayo:

  • The oil determines thickness - seems counter-intuitive but more oil=thicker mayo.
  • If you are hand-whisking, do not use a metal bowl.
  • You can use apple cider vinegar instead of lemon juice.
  • The expiration date on your egg carton is the expiration date for your mayo - make a note on your container!
  • Even if your mayo "breaks" place it in the fridge and it will still be usable for dressings, tuna/chicken salad mix-ins and even drizzled on some grilled meat.

Have fun using this in SO MANY WAYS. Tuna and chicken salads, creamy salad dressing, on BLT lettuce wraps (Xochi), aioli (Hannah), etc.

Let me know how you like it!

FYI - paleo lasagna coming soon as requested by Maida. If you have requests/suggestions, I really will take them into account!

Until next time - happy paleo eating!

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