Paleo Mayonnaise Recipe
When my husband and I switched over to a mostly Paleo diet nearly two weeks ago, the one thing I knew we would miss the most would be our Mayonnaise. All of the popular well known store bought brands contained chemicals and additives in them that was just a no-go for us. While healthy Paleo Mayonnaise options can be found in the store, some of them are a little on the pricey side. Yikes! I don’t know how it is in your household, but around the Speedy Spatula house, we absolutely cannot find ourselves experiencing a mayonnaise shortage! We use it in almost everything! My solution to this dilemma was to make my own Homemade Mayonnaise Recipe. Whether you’re clean eating or you’re not, this Homemade Mayonnaise Recipe is still for you! This recipe is fast, easy, and delicious – not to mention much healthier for you than any store bought Mayo you’ll find! Oh, and it also qualifies as being both Paleo and Whole 30 compliant since the ingredients are clean. Need I say more? I think not.
The Basics of Homemade Mayo
Let me start off by saying that it is extremely important for you to follow every single instruction to the letter. I know that sounds a little overbearing, but trust me, I’ve tried this mayonnaise recipe different ways and it only works if you follow every instruction. Start out by grabbing a 32 ounce wide mouth (the “wide mouth” part is key here!) and add in 1/2 cup avocado oil and both eggs (make sure they’re room temp!) along with the salt, pepper, and mustard powder.
How to Get Thick and Creamy Homemade Mayo
Use an immersion blender to begin blending the contents of the mason jar until it becomes thick and white. Make sure your mayonnaise is completely emulsified before moving on to the next step, which is adding the remaining avocado oil. You’ll want to do this SLOWLY and in very small amounts at a time – just a drizzle. Continue blending the entire time you add in the avocado oil – this could take up to 5-7 minutes but just stick with it. If you get impatient and add too much oil at once, your mayo will be greasy and watery. Yuck!
The Perfect Easy Whole 30 Mayo Recipe (Hey! It’s Keto friendly too!)
Now that your mayo is completely blended and thick and all of your avocado oil has been added in, let’s talk about the lemon. If you’re like me and you store your citrus in the fridge, you’ll need to make sure your lemon has been warmed to room temperature. I can’t stress enough how vitally important it is for every single ingredient to be room temperature for this to work properly!
The Main Squeeze on Healthy Homemade Mayonnaise
Now that we have that out of the way, squeeze the juice of 1 lemon (make sure you don’t add seeds too) into your Homemade Mayonnaise Recipe. Stir the lemon juice in with a spoon or knife until completely mixed in with the other ingredients.
Thick and Creamy Paleo Mayo
Now that your Paleo Mayo is made to perfection, it’s time to use it or store it in the fridge. I love using this mayo in many different recipes including my Southern Style Chunky Chicken Salad, and my Low Carb Tuna Salad.
Homemade Mayo and Expiration Dates
Here’s a good rule for making sure your Homemade Mayonnaise isn’t outdated or expired (since it does contain raw eggs) – LABEL your mayo right away! Mayonnaise will last in the fridge for about one week after your eggs expire, so check the date on your egg carton, add one week, and write that date on your mayonnaise jar. We go through mayonnaise pretty quickly in my house so using 32 ounces of mayo in a few weeks isn’t a problem for us, however if you don’t use as much mayonnaise and are worried about it ruining, just cut the recipe in half.
Did I Mention This Recipe Qualifies as Keto Mayo too?
As if being Paleo and Whole 30 compliant along with good and healthy wasn’t enough, this Homemade Mayonnaise Recipe is also Keto compliant! While I’m not eating a Keto diet, I know a lot of people who are and would benefit from having a mayonnaise that was compliant with their lifestyle. Thanks so much for hanging out with me today and learning how to make this super simple and delicious Homemade Mayonnaise Recipe! I sure enjoy and appreciate having you here and I look forward to sharing more healthy and wholesome recipes with you all. I also look forward to sharing more of my health journey with you all here. It has been a process but I’m learning so much!
Homemade Mayonnaise Recipe
A fast and easy Homemade Mayonnaise Recipe that features clean ingredients that are both Paleo and Whole 30 compliant!
- 2 eggs ROOM TEMP
- 2 1/2 cups Avocado Oil
- 1 tsp mustard powder
- 1 tsp ground Pink Himalayan Salt
- 1/4 tsp ground black pepper
- 1 Juice of 1 lemon ROOM TEMP
Set both eggs out 1 hour before making the mayonnaise to warm to room temperature - OR cover them in hot tap water for 6 minutes.
Place 1/2 cup of Avocado oil, both eggs, the mustard powder, salt, and ground black pepper in a wide mouth, 32 ounce mason jar.
Use an immersion blender to begin blending these ingredients thoroughly until it thickens and becomes white and creamy.
While the blender is still running, very slowly drizzle in the remaining 2 cups of avocado oil. I suggest doing this in small spurts until it's all gone.
Continue blending throughout this process and add the oil SLOWLY. This is what will give you super thick and creamy mayo! It may take up to 5 -7 minutes just to blend it all in.
Once the oil is blended in and the mayo is thick and creamy, add the juice of 1 lemon and stir well to incorporate.
It is absolutely VITAL that ALL of your ingredients are at room temperature for this recipe. That's the ONLY way you will get super thick and creamy mayonnaise like what you would purchase at the store.
It is also 100% necessary to add your avocado oil SLOWLY and continue blending as you add it in.
This Homemade Mayonnaise will last in the fridge for about 1 week after your eggs expire, so check the date on your egg carton, add 1 week, and write that date on your mayonnaise jar.
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