Ever since I switched over to Paleo, I have wanted to make two things myself. Oven dried Tomatoes was one. Homemade Mayonnaise was the other.
What makes this a Paleo Mayonnaise is the oil. A lot of store bought mayo use the cheapest oil they can find. Even the best mayo I can find here is based on Corn oil. The next time you buy Mayo, have a look at the ingredients, there should be nothing more than Eggs, an Oil and maybe Mustard.
This is the basic mayo recipe.
- 2 Egg Yolks – These have to be at room temperature. I cannot stress this enough. If the yolks are too cold, your emulsion won’t form. Take a couple of eggs our of the refrigerator and keep them out for about four hours before you make the mayo.
- 2 Cups Light Olive Oil – This has to be light or normal olive oil, extra virgin has too strong a flavor that you might not like in your mayo.
- 2 Tablespoons Fresh Lemon juice – You can substitute with White Wine Vinegar (that’s what I use) or Apple Cider Vinegar.
- 1/2 to 1 teaspoon Sea salt – Even table salt will do, its just a lot more salty so be careful. With table salt I limit myself to half a teaspoon.
- 1 Teaspoon Dry Mustard Powder – You could even use Dijon mustard if you like. Please note that you can use mustard seeds. If that is all you have, then pop them in the grinder.
1. Combine the two egg yolks, half the Lemon Juice (or Vinegar), half the Salt and the Mustard in a blender/mixer/bowl and mix it till it gets frothy. You can whisk it if you prefer, but its a lot more work.
2. Start the blender (or start whisking) and drip the oil little by little and watch as the emulsion forms. I usually just drip the oil in little by little with a spoon. The more you drip in the thicker and thicker the mayo will become.
3. When all of the Oil has been incorporated and your mayo has thickened, taste and then decide if you want to add the remaining salt and vinegar.
4. Let it sit for an hour an then refrigerate for up to a week. There you have it, your own Homemade Paleo Mayonnaise.
Things to note
Sometimes for a variety of reasons you might be left with a slightly more liquid mayo than you’re used to. It will be more like a salad cream. In situations like that, don’t panic, let it sit, then put it in the fridge and let it cool for a few hours. Then pull it out again and give it another whisk/blend until it thickens up. It won’t be as thick as commercial mayo but it will taste a hell of a lot better. I can proudly say that most of my attempts have resulted in the more salad cream like texture, but I use it for coleslaw all the time.