Paleo Mayonnaise

My niece Cameron asked me to make my pulled pork recipe today and of course I had to make Paleo Cole Slaw as well. I didn’t have any Paleo Mayonnaise so I had to make a batch. I realized I haven’t posted my Paleo Mayonnaise yet so here it is. The ingredients in store-bought mayonnaise are not very good for you. Most mayonnaise either has canola oil or soybean oil. If you have a food processor or a blender, mayonnaise is really easy to make. My recipe is inspired by Sarah Fragaso at Everyday Paleo. She has a really cute video of her young son making the mayonnaise. I like her recipe because it uses whole eggs and most mayonnaise recipes use just the yolk. I hate wasting part of an egg, so I look for whole egg recipes. Watching the video is a good idea because making mayonnaise is a chemistry experiment. You are making an emulsion which requires the ingredients to open their ions and meld together. The other thing you need to make delicious mayonnaise is second or third press olive oil. Extra Virgin Oil has the strongest flavor. You want your mayonnaise to taste like mayonnaise not olive oil so look for just plain virgin olive oil (which will be much less expensive). The first four times I made mayonnaise it did not emulsify, despite the fact I had read umpteen blogs and watched many videos about it. This is how I make mayonnaise the fool proof way.


2 room temperature eggs
2 Tablespoons apple cider vinegar
1 teaspoon of dijon (or homemade) mustard

2 cups of mild olive oil

1 teaspoon of sea salt
1/3 teaspoon of cayenne pepper

Place the first three ingredients, eggs, vinegar and mustard into your food processor or blender. Mix for a few seconds. Place the olive oil in an easily pourable container (I use a pyrex glass 4 cup mixing cup). Now turn on your food processor or blender and add the olive oil ONE DROP AT A TIME! This drop can go into a stream but make sure it is a one drop stream. Pour one cup of the olive oil into the food processor or blender as slow as you can. If you do not the mixture will not emulsify. Once you have poured 1 cup of olive oil into the mixture you can speed up your pouring time. Watch the magic as your mayonnaise starts to form. I can tell when it has emulsified when the sound of the blade changes.


I love variations and mention them in almost every recipe. Instead of all olive oil, I replaced some of the olive oil with bacon grease or coconut oil. You can add any number of spices to the mayonnaise such as dill, cilantro, mustard, horseradish, curry, etc. You can make a sweet mayonnaise by adding orange juice and fruit. Mayonnaise is a great base for a salad dressing as you will see in my Paleo Coleslaw recipe.

Everyone says mayonnaise has a short shelf life. I have never found this to be true. I have never had Paleo Mayonnaise go bad on me. Is it the vinegar, a anti-bacterial agent? Is it the cayenne pepper? Is it the olive oil, which also takes a long time to go rancid and I have never seen olive oil grow mold? Nevertheless, keep it in a sterilized glass jar in the refrigerator and enjoy!

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