Whether you follow a paleo, keto, or Whole30 way of eating, I think we can all agree that there’s nothing more frustrating than going into the kitchen to make some tuna or egg salad and discovering that you’re out of mayonnaise!
Before our household went paleo, this would mean a special trip to the grocery store, with a last minute glance in the pantry to see if anything else was needed. And 9 times out of 10, it really was a trip just for mayo.
Even more frustrating was discovering that typical store bought mayonnaise was not paleo compliant (although, we suspected as much). As we became label readers, we found that our favorite brand contained soybean oil, sugar, preservatives, and the mysterious “natural flavors”. What are those natural flavors, anyway? And why don’t you want to tell me? Then, let’s not forget the paleo compliant products that you can find in some stores, on occasion. While they are good; fantastic in fact; paying $6+ for a small jar of mayonnaise is not financially sustainable for me.
Having grown up in “the heart of Amish country” I wasn’t unfamiliar with the idea of homemade mayonnaise, either. Yet, there was that small consumer-conditioned part of my brain that screamed out against it because…hello…raw eggs! I didn’t want to risk salmonella poisoning!
I laugh at that ridiculousness, now. Why? Because I educated myself. I learned that the acidic content, the vinegar or lemon juice, that’s in mayonnaise actually reduces the risk of salmonella. So, there’s really no worry…unless you leave your mayonnaise out on the counter overnight and still decide to use it in the morning!
I am sharing with you my favorite way to make mayonnaise that is completely paleo, keto, and Whole30 compliant, but I do have a few small notes:
- The recipe uses all lemon juice however, you can substitute apple cider vinegar, white vinegar (yes, it’s paleo), or a mix. While I prefer lemon, I’ve also used a mix of lemon and ACV….and even lime!
- Adjust the acid you use to your preference. I would use the minimum recommended in the recipe, just for safety reasons, but I like my mayo just a bit tangy, so I always add a splash more.
- I highly recommend using an immersion blender, although a high speed food processor or blender will also work. Just be sure to scrape the sides.
- Dijon mustard is completely optional! As I said, I like a little excitement in my mayo. But try it; you just might like it!
- Finally, if your mayo won’t leave its liquid form, don’t frett! Just add another egg and blend some more!
Simple Homemade Mayonnaise
A delicious alternative to store bought mayonnaise
- 1 cup avocado or extra virgin olive oil
- 1 whole egg
- 1/2 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/4 tsp. sea salt
If you are using an immersion blender, place all of your ingredients in a medium sized jar. Place the whisk the whole way into the bottom of the jar and blend on high speed. As the mayonnaise thickens, slowly raise the whisk to get all of the ingredients from the top of the jar blended in.
If you are using a blender or food processor, you can again place all of your ingredients in the bowl and blend on high, scraping down the sides as necessary. Transfer mayonnaise to a jar and keep in the refrigerator up to 3 weeks.