Paleo Homemade Mayonnaise

Course Side Dish
Cuisine American
Keyword homemade mayo, paleo mayo, paleo mayonnaise recipe, whole30 mayo, whole30 mayonnaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 32 tablespoons
Calories 97 kcal
Author Tessa the Domestic Diva


  • 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!)


  1. Place all ingredients except for oil into the food processor bowl.
  2. Turn the machine on, and get ready to drizzle your oil.
  3. 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.
  4. Store in an airtight container in the fridge.

Recipe Notes

tips for success included in the post above

Nutrition Facts
Paleo Homemade Mayonnaise
Amount Per Serving
Calories 97 Calories from Fat 90
% Daily Value*
Fat 10g15%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 12mg4%
Sodium 4mg0%
Potassium 1mg0%
Vitamin A 15IU0%
Vitamin C 0.3mg0%
Calcium 1mg0%
* Percent Daily Values are based on a 2000 calorie diet.