This Whole30 Mayo recipe is easy to make and the required ingredients are usually found in most kitchens. It is so nice to have a real Mayo recipe. It is great for salads and sandwiches. This recipe is can be combined with a lot of things and adds flavor and moistness. Since raw egg yolks are used, it is important to use pasteurized eggs and take extra care with the handling and storage of the mayo.
My world was transformed when I discovered Paleo homemade mayo. I don't know how I ate Paleo for years without knowing about it. It's so versatile. I use it like ranch dressing on so many things. It's good for coleslaw and other mayo-type salads. It's good for salmon patties or chicken salad. It really helps me to not miss dairy so much.
I actually make two different versions of Paleo homemade mayo. The recipe below results in thicker, perfect mayo. every time. But I'm lazy - and I thought you may be too. Plus, lots of times I use my mayo. as a Paleo salad dressing, and I want it to be thinner and quicker. So I made a video to show you this different way to make it since it's mostly just a different technique.
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Homemade Whole30 mayo Recipe
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 24 1x
- Category: Condiment
- Cuisine: Paleo
- Diet: Gluten Free
Description
This mayo is easy to make and the required ingredients are usually found in most kitchens. Since raw egg yolks are used, it is important to use pasteurized eggs and take extra care with the handling and storage of the mayo.
Ingredients
- 4 Egg Yolks
- 3 Tbl White Wine Vinegar (divided, or apple cider vinegar *)
- 1 tsp Real Salt *
- 1 tsp Ground Mustard
- 3 Cups Light Olive Oil (do not use extra virgin because it's flavor is too strong)
- 1.5 Tbl Lemon Juice
Instructions
- Place the egg yolks in a large mixing bowl. Beat with an electric mixer until well beaten.
- Add 1 T. of the vinegar and beat well.
- Add the salt and ground mustard to the eggs and beat well.
- Turn the mixer to high speed. Very slowly, pour the oil in in a slow stream.
- Once the mixture has emulsified, you can add the oil a little faster, but start with just a little bit.
- After you've added about half of the oil, add another T. of the vinegar to the mayo and mix in. Continue to add another ¾ C. of oil slowly to the mayo as you mix it in on high speed. Add the last T. of vinegar to the mayo and slowly mix in the remaining oil. The mixture should be thick and creamy.
- Add the lemon juice and thoroughly mix in.
- Place the mayo in an airtight container and store in the refrigerator.
Notes
People concerned with food safety will tell you to use pasteurized eggs, so if you are worried about eating raw eggs, you should use them. However, I normally use my cage-free, pasture-raised eggs and have made homemade mayo hundreds of times and have never had an issue.
I think vinegar and lemon juice provide enough acidity to solve any problems and that to be truly Paleo, you would want to use eggs from cage-free chickens.
I'll leave that judgment totally up to you though!
Rachael Hebblewhite
Made chicken salad with this
Kelsey Wartman
Nice and thick!
Gina Hernandez
My favorite mayo. I used apple cider vinegar last time and it turned to soup. Use the white vinegar. Keeps for a long time in the fridge.
Dawn
I am allergic to mustard, is it possible to leave that out and it still turn out good??
Rebecca Baron
Totally! I forget it all the time.
Keilah
My mayo never got thick or creamy. It stayed liquidy. The only thing I changed was using avocado oil. What did I do wrong?
Rebecca
So hard to say. There are so many variables. I've used avocado oil many times, so that's not it. Sometimes if I pour the oil too fast that can happen. Like once every 100 times it just doesn't work and I don't know why. Here's a post though on how you can use the liquid to make a batch of mayo and try again though - https://kellythekitchenkop.com/what-to-do-when-your-mayonnaise-wont-set-how-to-thicken-mayo/
Carla Braud
Love it! I used 1/2 avocado oil and 1/2 olive oil
Becky
This mayo recipe saved my life!
Alice
I was so happy to find a homemade mayonnaise recipe. I can't eat store bought mayo because of allergies.
Kristin
Why cant you use extra virgin olive oil in mayo recipe?
Rebecca
You can. It just has a stronger flavor, so usually it's best to use a mild oil when making mayo. I like coconut oil and avocado oil or a mixture of these as well. Just experiment until you find what you like.
Carlie
this looks like any other mayo recipe-- not sure how it qualifies as paleo though. Did the cavemen eat a lot of mayo???
Rebecca
It contains all Paleo ingredients and isn't a processed food. 🙂
Adelina Priddis
This is great you've found a homemade mayo!
Cindy
This is NOT Paleo if you use vegetable oil!!!
Kyla @HouseOfHipsters
This sounds quite delicious and I love that it is Paleo!
Shannon
Wondering how long the mayo will generally keep in the fridge.
Rebecca
Oh, a week or two. I usually eat it before it has a chance to go bad but sometimes it does. If you're worried about it, just make a smaller batch.
Barbara
Looking forward to trying this mayo recipe. thank you so much
Carly W
YES!!! Finally a recipe .. thank you so much ... I'm so glad you posted this.
Yum can't wait to make it .. I already know I'm going to love it.
Rebecca
You are welcome, I hope that you enjoy the recipe. Let us know what you think when you try it.
Julia
Looks like a great recipe. Pasteurised eggs are kind of the antithesis of paleo though - find free range organic and you should be okay. Also - can I suggest you put all your ingredients at once into a glass preserving jar or similar, put your stick mixer in there and give it a whirl and you'll have mayo in about 5 seconds. Mayo is so much easier since I learned that trick! plus you can just pop a lid on and straight into the fridge for storage.
Rebecca
Yes, I should have put that I said pasteurized for those of you out there that are worried about diseases, etc. Personally, I use eggs from chickens that roam freely and I've made mayo hundreds of times and never had a problem.
Melinda Lea Williams
Where do you find pasteurized eggs?
Rebecca
It really depends on where you live and the stores around you. Personally, I use regular eggs to make mayo, as pasteurized can be hard to find. Having the statement to use pasteurized eggs in the blog post is a general guideline for food safety, so I don't have anyone upset about food safety issues in using eggs. But, like I said, they can be really hard to find. People would need to call around stores in their specific area if they were really concerned about using them. Most of us will use regular eggs in dishes calling for raw eggs...and just be very sanitary in our prep.