This creamy Paleo Whole30 mayo is quick to make and far better than store-bought. Fresh, thick, and silky, it will likely become your go-to condiment.
*Pictures updated 1/18, content is the same. Mayo in pictures is a double batch.
This recipe is simple but indispensable. With a few basic ingredients you get a versatile mayo that tastes fresher and richer than anything from a jar. I use it for quick chicken or tuna salad and as the base for other dressings and dips. Once you try this, you may never buy commercial mayo again.
The whole process takes under two minutes. For best results, make sure the egg and other ingredients are at room temperature. If you forget to set the egg out, place it in a bowl of hot tap water for about five minutes to bring it to room temperature safely.
I prefer making this in a wide-mouth mason jar with an immersion blender — it’s fast, easy, and gives reliable results. A regular blender works too, but I find the immersion blender offers the best texture and control.
All ingredients are straightforward and easy to source. Combine them and emulsify for a smooth, stable mayo.
Start by placing the egg, lemon juice, vinegar, salt, and pepper in the jar.
Blend briefly to combine the liquids and egg—this takes just a few seconds. With the blender running, slowly drizzle the oil into the jar. Move the immersion blender up and down as the mixture thickens; you’ll notice the motor sound change as the emulsion forms.
Perfect! In minutes you’ll have rich, homemade mayo ready to use. Make it, enjoy it, and spread it on everything.
Paleo Whole30 Mayo
Ingredients
- 1 large egg, room temperature
- 1 tablespoon coconut vinegar
- 1 tablespoon lemon juice, fresh squeezed is best
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup avocado oil or light olive oil
Instructions
-
Place the egg, vinegar, lemon juice, salt, and pepper in a wide-mouth mason jar or blender. Blend until combined.
-
With the blender running (or with an immersion blender in the jar), slowly drizzle in the oil until the mixture emulsifies.
-
Move the immersion blender up and down until thick. This should take less than a minute.
-
Store in the refrigerator for up to two weeks. Makes about 1 ½ cups.
Nutrition Information
Carbohydrates: 0.03 g
Protein: 0.3 g (1%)
Fat: 11 g (17%)
Saturated Fat: 1 g (6%)
Cholesterol: 9 mg (3%)
Sodium: 62 mg (3%)
