Easy paleo mayo you can make in just 3 minutes and with only 5 ingredients! You can use an immersion blender or a traditional blender for this recipe and when you’re finished you can add it to sandwiches, make a healthy ranch or stir up chicken salad. This homemade mayo is best with avocado oil or light tasting olive oil and is something we make weekly.
I’ve been making my own homemade paleo mayo since high school. My friend’s mom would make it all the time and she taught me how to make the blender version in just a few minutes. If you make a large batch on Sundays you’ll have paleo mayo for recipes and sandwiches throughout the week.
This mayo is paleo because it only includes 5 ingredients that all fit into the paleo diet! Not to mention it’s whole30 approved too! It’s full of good fat and is added to so many different recipes like homemade paleo ranch, whole30 buffalo chicken dip and chicken salad.
Ingredients for Homemade Paleo Mayo:
1 large egg: try to buy it as fresh as possible and organic and cage free if you can. It’s totally safe to eat this recipe even though there’s a raw egg!
Mild oil: I prefer avocado oil because it’s very mild in taste but you can definitely use light tasting olive oil (it will say that on the package!)
Lemon juice: this adds acid and helps in the emulsifying process.
Spicy brown mustard: this is for flavor so if you want to leave this out you can.
Salt: this is for flavor too! After you make it and if you feel like you need more you can add a pinch more.
Paleo Mayo Q&A
Is avocado mayo paleo?
Yes! In fact, avocado mayo is my favorite kind of paleo mayo. It’s the exact same as olive oil mayo except you use avocado oil instead. Avocado oil has a really mild flavor so it ends up being a really milk paleo mayo recipe.
How do you thicken paleo mayo?
Paleo mayo is thickened through an emulsifying process. Emulsifying technically means mixing two liquids that are not supposed to mix well together (think oil and water). You need an ingredient that has an emulsifying agent in it, which in this case is the egg yolk. The egg holds the rest of the ingredients together and it all becomes a a thick mayo texture.
What happens if my mayonnaise doesn’t thicken? if it doesn’t emulsify right for some reason or it’s too thin, add 2 teaspoons of boiling water and continue to blend slowly.
Can you buy paleo mayo?
Yes you can buy paleo mayo! My two favorite brands of paleo mayo are Chosen Foods and Primal Kitchen. Buying paleo mayo will cost you about $8 a jar depending on the brand and where you buy it. Because of the price tag I opt to make my own because you can buy all of the ingredients and make this recipe several times which makes it much more cost effective.
I love paleo mayo because not only does it add a ton of flavor to recipes, but it’s also great for you and fits in to so many healthy diets. Whether you’re following a keto diet, paleo diet, or whole30 diet, this recipe is for you!
It fits really well into my anti-inflammatory diet and love to use it to make dips creamy or make chicken salad.
If you’ve got these 5 simple ingredients and a few extra minutes you can have your own homemade paleo mayo recipe. Bonus: if you make it in the same jar you store it in then you only have the immersion blender to clean!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
Recipes to make with this paleo mayo:
- Chicken salad stuffed avocado
- Crock pot healthy buffalo chicken dip [whole30]
- Healthy spinach artichoke dip [dairy free]
- Paleo ranch dressing
- 1 large egg preferably cage free
- 2 teaspoons lemon juice
- 1 teaspoon spicy brown mustard
- ½ teaspoon salt
- ¾ cup avocado oil or light tasting olive oil
- Add the egg and the lemon juice to the tall and narrow glass or jar then add the mustard, salt and oil. Let all of the ingredients settle for 1 minute.
- Press your immersion blender all the way to the bottom of the glass until it pierces the egg yolk and turn it on, leaving it on the bottom for 10-15 seconds until it gets thick and turns white in color. With the blender still on, slowly lift it up to continue emulsifying the rest of the ingredients. The entire process should take about 1 minute.
- Store in a covered jar for up to two weeks.
- If you don’t own an immersion blender you can make this recipe your traditional blender. Add all of the ingredients but the olive oil to the blender and turn on very low. Slowly drizzle the olive oil into the blender while it’s running until it’s all incorporated and starts to emulsify with the egg. Stop the blender when it’s reached your desired consistency.