**UPDATED** Paleo, Keto, Gluten-Free, Soy-Free, Minimal Ingredients, Easy
Ditch the store-bought mayo and opt to make this avocado oil-based homemade Paleo mayo for your next wrap, dressing, and dip base.
As you know, most mayonnaise products lining your supermarket shelves are full of chemically altered and partially hydrogenated oils (soy, corn, or peanut, etc.). These oils can cause distress to your digestive system and cause systemic and sometimes chronic inflammation when consumed in large amounts.
This simple method of making a homemade Paleo mayo is not only practical, but it will save you money, your health (and your sanity). Avoid the condiment aisle and opt to make this homemade mayo. With only four ingredients and ready in five minutes, there is no reason ever to purchase store-bought mayo again.
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. 😉
You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your homemade mayo turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Mayo
1. In a food processor, blend egg, ground mustard, salt, and 1/4 cup of avocado oil on high for 30 seconds or until pale yellow.
2. Slowly drizzle in the remaining 3/4 cup avocado oil until the mayo becomes emulsified and thick.
3. Fold in the lemon juice. Mayo can be used right away or chilled in the refrigerator.
How to Store Paleo Mayo
Mayo can be stored in an airtight glass container for up to 2 weeks in the refrigerator. Best if eaten within 1 week for optimal freshness.
Essential Equipment for Making Paleo Mayo
Juicer – While this tool isn’t necessary, it makes juicing lemons much easier without having to strong-arm it!
Recipe Featuring Paleo Mayo
Tuna Salad – Sustainably source tuna combined with fresh vegetables, and this homemade mayo makes a delicious nutrient-dense lunch.
Deviled Eggs – The one appetizer you can find at just about any American get together, but made with this homemade mayo and not those nasty soy-based store-bought mayos!
Egg Salad – Use any leftover boiled eggs to make this Paleo egg salad, featuring this homemade mayo for a quick and easy lunch!
Basic Staples for Making Paleo Mayo
Egg – Eggs from pasture-raised chickens in your local area are optimal but organic, and free-range eggs are better than conventional.
Avocado Oil – Avocado oil is not only the best oil to use for high-temperature cooking, but it also makes the perfect base for dressings, marinades, and this mayo recipe because of its light flavor.
Ground Mustard – Ground mustard elevates the taste and color of your homemade mayo.
Sea Salt – When it comes to sea salt, use your favorite brand for this recipe. I prefer finely grind salt.
Lemon – The lemon acts as a natural preservative while also giving it the tart flavor store-bought mayos have.
- Food Processor
- In a food processor, blend egg, ground mustard, salt, and 1/4 cup of avocado oil on high for 30 seconds or until pale yellow.
- Slowly drizzle in the remaining 3/4 cup avocado oil until the mayo becomes emulsified and thick.
- Fold in the lemon juice. Mayo can be used right away or chilled in the refrigerator.
Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.