Go Back
–+ servings
paleo mayo in a jar with a spoon

Paleo Mayonnaise

5 from 2 votes
Make the creamiest paleo mayonnaise in just 5 minutes! This easy homemade mayo is Whole30-approved, keto-friendly, and made with clean ingredients.
PRINT RECIPE PIN RECIPE
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Servings: 1 cup
Author: Molly Thompson

INGREDIENTS

  • 1 large egg room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon spicy brown mustard
  • ½ teaspoon kosher salt
  • ¾ cup avocado oil or light olive oil

INSTRUCTIONS

  • 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.
    1 large egg, 2 teaspoons lemon juice, 1 teaspoon spicy brown mustard, ½ teaspoon kosher salt, ¾ cup avocado oil
  • 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.

Notes

Oil. Avocado oil is the best choice, but you can also use light tasting olive oil. Make sure to get light or the mayo will be very strong tasting.
No Blender. A simple whisk does the trick! Start by whisking the egg, mustard, lemon juice, and salt together in a bowl until combined. Then, very slowly drizzle in the oil while whisking continuously, which allows the mayo to emulsify and thicken naturally into a creamy, smooth texture.
Raw egg? It's safe to use a raw egg in this recipe. The acidity from the lemon juice helps kill bacteria, and using pasteurized eggs further reduces any risk. If you're still concerned, you can briefly coddle the egg by submerging it in hot (but not boiling) water for 1 minute before using.

Nutrition

Serving: 2tablespoons | Calories: 195kcal | Carbohydrates: 0g | Protein: 1g | Fat: 22g | Sodium: 19mg | Sugar: 0g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!