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.
Servings: 1 cup
- 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.
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.
This is safe to consume even though it has a raw egg. Check with your doctor if you are pregnant!
Use the freshest egg possible and try to buy it organic and cage free whenever possible.
Serving: 2tablespoons | Calories: 195kcal | Protein: 1g | Fat: 22g | Sodium: 19mg