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You are here: Home / Recipes / Homemade Paleo Mayo

Homemade Paleo Mayo

14 Sep

HEYO! Who wants some MAYO?! I could eat it all DAY-O!

The yummiest, easiest homemade paleo mayo ever!

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I’m not snobby about much, but there are a few things in life that will turn my nose up in disgust: 1. shoes on the carpet 2. hotel comforters 3. condiments. Yes, I am a condiment snob. Let me explain…

Once I started really paying attention to ingredient lists on packaged food, I changed my mindset about consuming junk I couldn’t pronounce. Although things like malto-emer-elixor-grennentide-alto-xytiol were scary enough (ok I totally made that up, but I’m really not that far off), the addition of refined sugar and sketchy cooking oils completely turned me off.

I love me some mayonnaise, but when loaded with things like beta carotene, maltodextrin, modified food starch, potassium sorbet, canola oil, soybean oil, and sugar, I think I’ll pass. Hence why I make my own mayo. Not only is it easy to create, it’s made with things I can pronounce!

Here is my easy, homemade paleo mayonnaise recipe. I keep a stash of it on hand at all times to make easy lunches like tuna salad, chicken salad, deli meat wraps, and my smoked salmon avocado deviled eggs.

Check out the recipe below for mayo that will blow your mind!

Easy paleo mayo made in the blender

You'll never miss your old mayo with this homemade, paleo may recipe

Drizzle the olive oil very slowly while blending or mixing in order for the egg to emulsify. The end product will be a thick cream which will thicken over time in the refrigerator.

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Homemade Paleo Mayo

The yummiest, easiest homemade paleo mayo ever!

★★★★

3.5 from 2 reviews

  • Author: Physical Kitchness
  • Yield: 1 cup 1x
Scale

Ingredients

  • 1 egg at room temperature
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoon white vinegar
  • 1 cup light olive oil (light is KEY)
  • 1 1/2 teaspoons mustard powder
  • 1/8 teaspoon garlic powder

Instructions

  1. Place the egg, salt, mustard, and garlic powder in a blender (or in a glass jar if using an immersion blender)
  2. Turn blender on high and SLOWLY incorporate the olive oil. The oil will start to emulsify with the egg after a few minutes, making a thick cream
  3. Once you reach desired consistency, add the lemon juice and vinegar, blending a few more seconds
  4. Store in an airtight container or glass jar in the refrigerator for up to 2 weeks.

 

Step by step guide on how to make homemade Paleo mayonnaise
Chrissa
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15 Comments Filed Under: Recipes, Whole30 Tagged With: mayonnaise, paleo, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Jennifer says

    September 15, 2015 at 9:49 am

    Thanks for sharing, I’ll have to try this!

    Reply
    • Chrissa says

      September 16, 2015 at 8:26 pm

      You are welcome Jennifer!

      Reply
  2. Debbie Denny says

    September 15, 2015 at 7:04 pm

    Oh my. I had no idea it was this easy to make. I will be trying this.

    Reply
    • Chrissa says

      September 16, 2015 at 8:26 pm

      Super easy Debbie! As long as you incorporate the olive oil slowly. Thanks for stopping by!

      Reply
  3. Tirralan - Tinseltown Mom says

    September 15, 2015 at 10:25 pm

    I was so curious about what Paleo mayonnaise looks like and it looks like a tasty recipe! Much healthier ingredients than regular Mayo!

    ★★★★★

    Reply
    • Chrissa says

      September 16, 2015 at 8:28 pm

      Totally! Thanks you Tirralan. I hope you love this may recipe at first taste!

      Reply
  4. Matt @ Plating Pixels says

    September 17, 2015 at 6:05 pm

    I don’t know much (ok anything) about paleo. I assume a homemade mayo would be since its natural, unprocessed ingredients. Never made it so will try it out!

    Reply
    • Chrissa says

      September 19, 2015 at 10:28 pm

      Exactly Matt! Definitely give it a whirl – it’s great to be able to make your own condiments like this, and know exactly what you are consuming!

      Reply
  5. Aleshia says

    September 19, 2015 at 3:31 pm

    My husband has issues with vinegar in condiments and what not. Do I have to add vinegar to this mayo?

    Reply
    • Chrissa says

      September 19, 2015 at 10:30 pm

      Hi Aleshia – I have never made it without the vinegar. However, you might be able to sub the vinegar with pickle juice or extra lemon juice. It just might give a different flavor that traditional mayo. Let me know if you try it!

      Reply
  6. Jackie says

    June 28, 2016 at 7:51 am

    Are you able to use coconut oil, and apple cider vinegar instead of white vinegar and olive oil? I have made some but saw your recipe and it looks much more yummy!

    Reply
    • Chrissa says

      June 29, 2016 at 8:06 pm

      I would not suggest coconut oil, because it will get hard in the refrigerator. But you could use avocado oil (which I’ve heard works great too). And yes you could sub white vinegar for apple cider vinegar! It may have a slightly sweeter taste, but I don’t think that’s a bad thing 😉 Thanks Jackie!

      Reply
  7. Jessi Hill says

    March 14, 2017 at 2:30 pm

    Hi there, I tried this twice. This first time it didn’t emulsify. I thought maybe I poured the EVOO too quickly. Just tried again. Halfway through it was emulsified but after adding the rest of the oil it’s all runny. Are the ingredients correct? Olive oil isn’t cheap so I’m bummed.

    ★★

    Reply
    • Chrissa says

      March 14, 2017 at 2:34 pm

      Hey Jessi – sorry to hear that. I KNOW how frustrating it is!! Ok a few things- 1. you definitely have to pour in the EVOO extremely slow. Like the slowest drizzle of your life 2. make sure you are blending long enough – it make take a few minutes 3. are you using an immersion or high-powered blender? Sometimes if you use the cheapy mini chopper food processor it won’t work 4. it will thicken as it’s refrigerated. Let me know if any of this helps!!

      Reply
  8. Gary Bayer says

    February 23, 2018 at 9:27 am

    Garlic mayonnaise. How is this different from an Aoli?

    Reply

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