Homemade Paleo Mayo

Homemade Paleo Mayo

Homemade Paleo Mayo

Paleo, Gluten-Free, Minimal Ingredients, Allergy-Friendly


Hi, Mama! As you know, most mayonnaise products lining your supermarket shelves are full of chemically altered and partially hydrogenated oils. The oil {whether soy, corn, or peanut, etc.} contained within these products are problematic to your health and wellness as they are easily oxidized and reactive upon ingestion.


Not only are the oils used in these products unnecessary, then contain high amounts of trans fats {which should be avoided with any heart condition}, preservatives, sugars, and excessive amounts of salt. {EW}


Avoid the condiment aisle and make a homemade {PALEO} mayo – only four ingredients and ready in five minutes. {YES!} It’s a lot easier to make yourself, than loading the kids up for a trip to the health food store for an expensive compliant alternative.


This simple method is not only practical, but it will save you money, your health {and your sanity}.


Happy Eating!




This recipe will yield about one cup of mayonnaise and last up to two weeks in the fridge.

Avocado oil works and tastes just as good as the extra light olive oil.

Make sure your egg is at room temperature. In a rush? Place egg in warm water.





Homemade Paleo Mayo

Prep Time 5 minutes
Servings 1 Cup
Author Angela Blanchard


  • 1 Egg Room Temp
  • 1 Cup Extra Light Olive Oil Divided
  • 1 TSP Ground Mustard
  • 1/2 Juiced Lemon
  • 1/2 TSP Salt


  1. Using a good processor combine egg, ground mustard, salt, and 1/4 cup extra light olive oil.

  2. Slowly trickle the rest of the olive oil into food processor.

  3. Once mayo is thick, fold in lemon juice.

Recipe Notes

Note: This recipe will yield about one cup of mayonnaise and last up to two weeks in the fridge.




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