This Paleo Mayo recipe is easy to make and the required ingredients are usually found in most kitchens. It is so nice to have a truly Paleo 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 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 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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Paleo Mayonnaise Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 0 mins
- Total Time: 20 minutes
- Yield: 24 1x
- Category: Condiment
- Cuisine: Paleo
- 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 3/4 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.
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 Paleo 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 judgement totally up to you though!
Keywords: egg yolks, lemon juice, white wine vinegar, olive oil, Paleo mayonnaise