Paleo Mayo is a key recipe to have down. To be honest, I was intimidated by making mayonnaise for a long time. And the first time I made it, of course it didn’t work. I added the oil in way too quickly.
Now that I figured out how easy it is to make, I use it all the time to spruce up simple meals, as you can transform it into a variety of sauces. I use it as the base to my Curried Chicken Salad and my Paleo Caesar Salad Dressing.
And if for some reason, you really don’t want to make it yourself, you can find a Primal Kitchen Paleo mayo HERE.
I find THIS avocado oil to work best for Paleo mayo. The flavor is really light. Check your local Costco. I buy large bottles there, making it much more affordable to use a cup at a time in this recipe.
Homemade Paleo Mayo
One large egg yolk, at room temperature (preferably pasture raised)
1 teaspoon dijon or stone ground mustard (I use this kind)
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup avocado oil (I use this brand)
- Into the bowl of a food processor fitted with the blade, place the egg yolk, mustard, lemon juice, salt, and pepper.
- While it’s running, add the oil to the insert. The insert should have a tiny little whole in it that will slowly drip the oil into the food processor.
- Leave the food processor running until all of the oil has completely dripped through. This emulsification process is key when making mayo. Trust me, the first time I ever made homemade mayo, I just poured the cup of right in with the ingredients and it just made a liquid-y mess and not a mayo.
- Adjust salt and pepper to taste.
To Fix Broken Mayo:
Remove the mayo mixture from your food processor. Add another egg yolk to the bowl of your food processor, while it is running, slowly add the curdled/liquid-y mayo mess until it is all blended and creamy.
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