In Recipes on September 6, 2011 at 8:56 AM

So, I love mayo and I love most salads made with it – chicken, egg, tuna, and sweet potato. Just not ham because that’s gross.

Admission – I love a fried egg sandwich with mayo. My Nana used to make me that. Don’t knock it ’til you try it.

Anyway, the problem is that REAL mayo does not come in a jar. By real, I mean, it’s made with eggs and good oil. So, we make our own. Yes, our own mayo. If you make your own salad dressing you’re just about there already. If you don’t make either, the recipe below will show you just how easy it is. I know the sound of making your own mayonnaise is as scary as trying to spell the word but I promise it only take about a minute!

Homemade Mayonnaise with Olive Oil

The truth is that most store-bought mayo is made from a base of either soybean oil or canola oil, and nearly all varieties contain either sugar, cane juice, or HFCS. Even that nicely packed olive oil mayo is a farce – the first ingredient in soybean oil.

The difference between what you buy at the market and make at home makes mayo either an unhealthy condiment or a good source of healthy fats.

It’s also a great base for dressings and sauces – I like to make a batch on Sunday and a batch of the creamy mustard vinaigrette and I’m all ready for the week. Replace for raw egg in any dressing you like!

Paleo Mayo

  • 1 egg yolk (works best if egg is allowed to come to room temperature – tip! put the cold egg in a bowl of tepid/lukewarm water)
  • 1/2 tsp mustard powder (we like Coleman’s) or Dijon mustard
  • 1 tsp lemon juice (fresh squeezed works best)
  • 1/2 cup olive oil (look for the lighter tasting variety that will say for cooking on the label)
  • 1/2 cup walnut oil (or another nut oil, or grape seed – otherwise the live oil flavor can be strong)
  • Salt and pepper to taste

Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency. Slowly blend oil into egg mixture. S-L-O-W-L-Y Add salt and pepper as desired. Store in a glass jar (perfect way to reuse a jar!) in the fridge. Mayo will thicken over the next few hours.

* You can also use an electric mixer with a whisk attachment or your immersion blender (BEST kitchen tool ever!)

Sometimes it won’t work. I know! I told you it was easy. It is but sometimes the egg and oil just don’t catch. It’s usually when we’re rushing the oil or the heat from the machine gets too high. One night I was so annoyed I just kept adding more and more yolks and more and more oil – and I got soup. I could not bring myself to waste all those yummy ingredients though – so I started the process all over again with just 1 new yolk in a big stainless steel bowl and my whisk. I started to add that soup mixture a few drops at a time and it caught and I ended up with a ton of mayo and a tired arm. Don’t worry! Have fun!

In partnership with one of France's most prestigious nut oil mills, Les Huileries de la Croix Verte et la Tourangelle, the California Oil Corporation is producing some fab nut oils. Using traditional iron roasters, this walnut oil achieves a deep rich flavor that is light in texture. It pairs best with winter cuisine, and is particularly good on salads of bitter greens, with blood oranges, apples, pears, or persimmons.

Here’s a demo video for ya from Everyday Paleo too

Once you’ve got the mayo part down, why not mix it up try adding fresh herbs to your mayonnaise or other spices you love, like curry. Some proven winners include:

Lemon with Dill: Add lemon zest and a generous amount of fresh dill. Hello, salmon.

Spicy Chipotle: Throw a few chipotle peppers and the adobo sauce they’re packed in into the food processor. Great for crab cakes.

Roasted Garlic: Add 1-2 cloves of roasted garlic and freshly ground black pepper.

  1. we made potato salad from “art of simple food” last night, and thought it was missing something- something to hold it all together. bryan vetoed mayo, he thinks it’s gross. he also vetoed the eggs, which i think would have added some body to it.

    i have a feeling he might be into this.

  2. Yessssssss! I tried to make this from a paleo book I have and it tasted way too strongly of olive oil. I will use a lighter kind and see how that goes!

  3. Heather how long will it keep?

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