Paleo homemade mayo that tastes amazing, takes under 5 minutes, and has no added fillers or additives like store bought??!! Yes!!
Mayonnaise is one thing that is so ridiculously easy to make, and so delicious, you’ll wonder why you’ve never attempted it before!
Even better, there are so few ingredients in homemade mayo, it is easy to control the allergens, and there are no weird unpronounceable mystery ingredients are lurking within.
Plus, no GMO oils like the vast majority of store bought brands out there! It took us awhile, but we finally figured out my son is super sensitive to Round Up residue in foods, so GMO’s are a big no in our house.
Trust me, try it just once and see! It takes under 5 minutes, promise!
Recipes suggestions using homemade mayonnaise
- Warm Chicken BLT Salad
- Dairy Free Scalloped Potatoes
- Homemade Tuna Casserole
- Paleo Hot Artichoke Dip
- Instant Pot Whole30 Chicken Thighs
- Keto Spicy Tuna Salad @ Two Sleevers
Food processor homemade mayo
I use my beloved Cuisenart 14 Cup Food Processor for this…an absolutely invaluable tool in a real foodie’s kitchen!
The food processor does all the work for you! This is my preferred method
Immersion blender Whole30 mayonnaise
You can also do this with an immersion blender. Place all ingredients, in order listed in a cup or mason jar. Start the immersion blender at the bottom, holding it at the bottom until you see the emulsion happening, then slowly lift up until all oil is incorporated. I use this method most frequently now…easier clean up, AND quick!
Whole30 mayonnaise success tips:
- Below is a picture so you know how slowly to pour the oil…it gives the eggs time to ‘grab’ the oil and emulsify the mixture. Most people lament how tricky mayo is…but if you pour the oil slowly into room temperature ingredients, you should have success! And once the emulsion starts (meaning it looks like real mayo), you can pour a bit faster.
- It is also worth noting that using ROOM TEMPERATURE ingredients allows you emulsify quickly! I sometimes hasten this process my heating my vinegar and mustard a tad to compensate for the cold egg yolks. Or I will put my eggs (before cracking them) in a bowl of very warm water for a couple of minutes to warm them gently before separating.
Whole30 Mayonnaise Recipe:
If you try this versatile spread, let me know in the comment below!
Paleo Homemade Mayonnaise
Ingredients
- 2 egg yolks fresh, and organic if possible, and room temperature (you can do this quickly by submerging the eggs in a bowl of hot water for a couple of minutes....this helps the emulsion happen quicker!)
- 2 teaspoons Dijon mustard or yellow mustard
- 2 tablespoons lemon juice
- 1 tablespoon vinegar
- 1/4 teaspoon sea salt to taste
- 1.5 cups avocado oil or I like LIGHT olive oil (NOT extra virgin!)
Instructions
- Place all ingredients except for oil into the food processor bowl.
- Turn the machine on, and get ready to drizzle your oil.
- Here's the key, you MUST ADD THE OIL VERY SLOWLY!! Notice the thin stream in the picture above.. Do it too fast and you will have a gross, thin, yellow mixture that has not emulsified. As soon as the emulsification starts, you can double the speed you're pouring at! If you end up with a 'broken mayo that did not emulsify, you can fix it!! Add another room temp egg yolk and a splash of lemon or vinegar and re-pour the whole mixture slowly through the tube again.
- Store in an airtight container in the fridge.
Notes
Nutrition
Love this mayo! Thank you!
Me too! I’ve turned my family into mayo snobs with it!!!
Love this recipe!
Thanks for sharing.
Good tips. Who doesn’t love home-made mayo?
I make similar.. and of course.. lol.. There are herbs in it..
We buy an avocado oil mayo at the store, but it’s so expensive! I’ve thought about making it homemade, but didn’t want to waste ingredients trying to figure it out. So excited to make this!
and this is WAY better than avocado oil I have tried in the store…I only use that n a pinch while traveling!
Thanks for the several tips for making this a success. I love the dijon and lemon in your recipe!!
As much as I love mayo, I’ve never made it at home. This recipe sounds so easy that I might have to give it a try!
Isn’t homemade everything the best? This looks waaaay better than store bought, and healthier too!
Yes! Homemade mayo is the BEST. I stopped buying mayo a long time ago after learning how easy it is to make at home.
I just love mayo. It is so empowering to learn how to make some of these simple staple condiments!
I seriously can’t eat store-bought mayo after having made my own. It’s SOOO much better!
There’s nothing like homemade! I love that you use a little bit of Dijon mustard in yours plus avocado oil, that’s the best oil for it.
Wow! That looks so creamy delicious. Love how dreamy the color is. Hmm… delicious!
Love making mayo! Great recipe. Will try it with avocado oil next time!!
I’ve always wanted to make my own homemade mayo. This post definitely makes it sound so easy, will give it a try!
Omg Tessa, I was tired and not paying attention and I used the whole egg instead of just the yolk!! It’s super runny … I tried to fix it by adding an extra yolk and a splash of lemon juice , but it’s still really thin. I used the mason jar immersion blender technique and it did emulsify though …. I hate to toss it because I used a cup and a half of precious avocado oil … Any suggestions for how I can salvage this?!?! Thank you.
I would move to the food processor, add another yolk and some lemon juice…..everything room temp! Then slowly pour the existing mixture through the tube. When you see it emulsify, you can pour more quickly….just slow in the beginning! I watched a lot of various videos on YouTube in the beginning to get the hang of it.
If it still doesn’t work, don’t throw it away! It still tastes good and can
Be used in a mayo based dressing or casserole!
I am brand new to paleo and loving it so far. This is my first time making something like this and thankfully i think it turned out well enough. I was a little worried for the first half but once it stopped splashing about so much I felt like it was working. I was pouring achingly slow more like dribbling it. It turned out to be the consistency of a thick sauce. Its slow moving and spreadable but not as thick as what you pictured. Are there any more tips? Would stopping and allowing it to just run for a min about half way through do anything for it?
sounds like either your emulsion broke, or it didn’t quite take. You could add an additional egg yolk and splash of lemon, then dribble you current mixture to try and fix it. I have to do that sometimes too….but only when I use my immersion blender version. Also, watch a video on youtube, that way you can visually see, I alwasy learn best that way myself!
I have used the immersion blender technique for a couple of years now–it removes the tedious slow drizzle part. Goes really fast and easy. You have to put the ingredients in the blender cup in the RIGHT ORDER (egg yolk on bottom, oil next followed quickly by the acid/salt/sweetener mix). You also MUST lower the blender clear to the very bottom BEFORE you press the button then lift it slowly. Zip presto; mayo!
so glad you liked it Cyn!!
i bet the immersion blender works perfectly!! Then you are double handing it though…I adore my immersion blender, so easy to clean up!
I use my immersion blender for an easy-peasy way to mix it all up. I tried it this week with a mix of olive oil and grape seed oil…delish!
Can't wait to try this! Thanks so much for sharing at Mix it up Monday 🙂
Hmm..that is good to know…wonder if there is a dairy free whey to ferment it a bit? Probiotics?
@ cookie crumbles: if you add a tablespoon of whey and leave it out on the counter for seven hours you will have lacto-fermented mayo which radically increases it's life of freshness.
I remember my grandma making homemade mayonnaise by hand! This looks super easy!
I have a batch that is still going strong at 2.5 weeks!
Do you know how long this will stay good?
Amazing! I can't believe how easy it looks.
Great idea Tessa and so easy like you say. I used to make my own years ago to keep the sugar out of it. I bet you could add a couple drops of Stevia to your recipe and make more of a salad dressing too. Great post, thanks!
It seriously shocks me that I have only made my own mayo a few times, especially considering how simple it is! I think I will make some this weekend to go into my favorite salad dressing!! This is a great recipe, Tessa. Thanks for the reminder that it can be so easy to make. 😀
Looks amazing! I happen to be out of mayo 🙂
Wow Tessa. Great recipe. I LOVE Mayo! I was looking over the ingredients and it's also SCD friendly! So awesome. I will definitely be incorporating this one into my food regimen when I start the SCD. 🙂
Hugs,
–Amber