In recent days I have been working on a recipe for Paleo Beer Battered Fish. But it occurs to me I should first post my recipe for Basic Paleo Mayonnaise because the sauce for that fish includes mayo. This mayo recipe is also important in its own right because it can be used to make all sorts of paleo-friendly dishes like egg, chicken and tuna salads as well as other sauces. One of the main reasons I like to make my own mayo is it is almost impossible to find a brand in the grocery store that is not made with soybean oil (yuck!). And any food made with soybean oil is, by definition, a low quality food. Olive oil is a much more healthful choice. The problem with olive oil is the flavor can sometimes be too strong to work well in mayonnaise. My recipe recommends you use regular olive oil, sometimes called “light” or “extra light” olive oil, instead of the usual Extra Virgin Olive Oils.

Here’s the one I used this time.extra light olive oil

One of the fears people have in making their own mayo is the use of raw eggs*. The risk of getting salmonella is fairly low. The risk is even lower if you use farm fresh eggs and, as it says on the carton, you CAN taste the difference.

Check out these beautiful, farm fresh eggs from one of my neighbors.

The first four ingredients in this paleo mayo recipe will give you a very basic tasting condiment. The addition of the mustard and cayenne give the mayonnaise a little extra flavor without turning it into a “flavored” mayo.

Basic Paleo Mayo Recipe


  • 2 farm fresh pastured** eggs
  • 2 cups light olive oil
  • 2 tablespoons apple cider vinegar (or fresh lemon juice)
  • 1 teaspoon fine celtic sea salt
Optional additions to basic paleo mayo recipe:
  • 1 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  1. Combine the eggs, vinegar, salt, mustard (if using) and cayenne (if using) in a blender*** and pulse a few times until frothy.
  2. With the blender running, add the olive oil a little at a time – almost drop by drop at first – until an emulsion starts to form.
  3. Continue adding the rest of the oil in a slow, steady stream.
  4. Add more salt or other ingredients to taste.
  5. Store, tightly covered, in the refrigerator for up to 7 days.

*Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. To pasteurize your own eggs check out this link.

** “Pastured”, which is often confused with “pasteurized”, means the chickens have had the chance to roam around and forage for weeds, worms and other bugs. Chickens are not vegetarians and the more little critters they eat the higher their eggs are in Omega-3 fatty acid. The yolks of pastured chickens are often darken yellow/orange as a result of their superior diet.

***You may also choose to use a bowl and a balloon whisk OR the best way to do this, IMHO, is with an immersion blender in a narrow container.

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