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 mayonnaise. 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.
Watch on Youtube – https://youtu.be/LWK6toKMhyo
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- 4 Egg Yolks (pasteurized)
- 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 1/2 Tbl Lemon Juice
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.
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White Wine Vinegar
Napa Valley Naturals
Coarse Real Salt - Amazon