There are about a million recipes out there for Paleo Mayo, so I’ve refrained from posting one myself. But, I use mayo all the time in my recipes, so a few of you have asked for a recipe. I figured it would be so much easier if I can link other recipes to the mayo recipe I use myself (and you don’t have to go hunting the interwebs for another recipe…your welcome!). If you’re doing a round of Whole30, DIY mayo is the way to go. It’s the only type of mayo that I’m aware of that is Whole30 compliant.
Here’s the deal…DIY mayo can be tricky. Heaven knows I have had enough failed batches, I almost gave up. But once you have it down it is so ridiculously easy and SO delicious you’re going to wonder why you ever bothered with the store bought junk in the first place. Mayo haters you MUST try homemade mayo. It’s a completely different taste.
This recipe you can use with whatever kitchen appliance you already have at home, blender, Blendtec, immersion blender, food processor, etc. I’ve used my Blendtec, food processor, hand beater and mini food processor. The mini food processor is my favorite and works every time. The reason why? The secret is all in the first step where you whip the egg yolks.
The key here is make sure whatever tool you’re using is immersed in the egg yolk so it is whipped really good.
If the blades don’t reach the yolks, find a different tool, or add an extra yolk. From there, slowly add the oil 1-2 Tbsp at a time and this should come out perfectly.
Get creative with the taste! Use lemon juice instead of vinegar, use hot Dijon for the mustard. Add spices. You can use other oils (I don’t recommend olive oil), but I’ve always used avocado. The flavor is mild, and you can find it at Costco. Mixing up the flavors is where this gets fun and things get really really tasty. Hope you enjoy!
- 1 egg yolk
- 1Tbsp vinegar
- ½ tsp salt
- 1 tsp mustard
- 1 cup avocado oil
- Combine egg yolk, vinegar, salt and mustard with kitchen appliance, allow to whip for ~1 min.
- Add 1 Tbsp oil to the mixture and whip until fully combined. Continue adding small amounts of oil to the mixture, combining very well.
- Mayo will start to thicken when about ½ C of oil has been added. Continue to slowly add oil until it is all combined.
- Taste and add more salt if necessary.
- Mayo will store refrigerated for about 1 week.