Basic Mayonnaise Recipe for Your Paleo Diet

10.06.2304.11.12 by Lea

My husband abhors mayonnaise with a passion. Despite this, both of our boys ended up being fans of mayonnaise just like their mom. If you find yourself on the pro-mayonnaise side, and want to avoid inflammatory oils, this recipe for Basic Paleo Mayonnaise is for you.

Why Make Your Own Paleo Mayonnaise at Home?

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. And it’s not just soybean oil we should try to avoid, it’s any highly (high temperature and pressure) processed vegetable or seed oil. Sadly, these oils are in virtually all commercial mayonnaise and salad dressing products.

What Type of Oil Should Be Used in Paleo Mayonnaise?

Rather than soybean, canola or grapeseed, using extra virgin olive oil is a much more healthful choice. The challenge with olive oil (besides making sure it really IS 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.

Another option is to use something like avocado oil which has a mild to neutral flavor but, unfortunately, without the same level of health benefits as good olive oil.

What are Some of the Challenges with Making Mayo at Home?

One of the fears people have in making their own mayo is the use of raw eggs*. In reality, 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.

Another challenge with making mayonnaise at home is kitchen tools. I personally use an immersion blender with a container that came with the appliance. But you can also use a whisk if you have the skill to whisk briskly for a bit of extended time while pouring oil slowly. To get the best out of the immersion blender, you have to make a fairly large amount of mayonnaise. I recommend you think about your weekly menu and plan to incorporate some tuna or chicken salad.

What About Flavored Mayonnaise?

As I mentioned, my husband hates mayonnaise. The funny thing is he will eat “aioli”. I haven’t had the heart to tell him it’s basically mayonnaise with some additional flavoring added. In this recipe for basic paleo mayonnaise, the first four ingredients 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. Beyond that, you can get creative and make your own “aioli” with a few tweaks.

Basic Paleo Mayonnaise Recipe

Ingredients:

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

Instructions:

Combine the eggs, vinegar, salt, mustard (if using) and cayenne (if using) in a blender*** and pulse a few times until frothy.
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.
Continue adding the rest of the oil in a slow, steady stream.
Add more salt or other ingredients to taste.
Store, tightly covered, in the refrigerator for up to 7 days.

Notes and Tips for Paleo Mayonnaise:

*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.

For best results, make sure your ingredients are room temperature.