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.
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