Paleo Mayo

This homemade mayonnaise is foolproof! It’s made with only four ingredients and can be whipped up in under 10 minutes.

The key to homemade mayo is ensuring the egg and oil emulsify. One trick is to make sure you use room-temperature ingredients. You’ll also need a high-quality oil. You can use walnut, avocado, or olive oil, but keep in mind that olive oil will give the mayo a distinct flavor. If you want something milder, stick with either walnut or avocado oil.

Unlike some mayo recipes, we use the full egg so you don’t need to hassle with separating the yolk. If you are concerned about eating raw eggs though, use organic, pasteurized (or free-range) eggs. You can find pasteurized eggs at the grocery store or make them yourself. To pasteurize eggs, heat water in a medium saucepan to 140°F – any hotter and you’ll cook the eggs! Submerge your eggs in water, making sure there’s about one inch of water above them. Heat the eggs for about 3 ½ minutes. Once warm, transfer eggs into a bowl of cold water to stop the heating process. They’re now ready to use right away or you can store them in the fridge for later.

To help stabilize the mayo and for a bit of zippy flavor, we used a bit of dry mustard and fresh lemon juice.

We used an immersion blender to bring the mayo together, but if you’re up for the challenge, you can hand whisk them instead. Either way, start by cracking the egg into a jar or wide-mouthed bowl. Then add the lemon juice and dry mustard and whisk until frothy. If hand-mixing, slowly add the oil, stirring in between each pour. If you are using a blender, pour in the oil at once and let the egg settle beneath it, then blend on high for 20 seconds.

The mayonnaise can be stored in the refrigerator for up to a week.

*Makes 3 1/2 cups

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.