Finally, a post about food!! Hurray hurray, jump up and down but don’t get too excited because this post is a lesson – a very important paleo mayonnaise lesson and one that is worth learning for those folks who figured that their creamy white blissful days of mayo were over after hopping on the paleo wagon. Most decent tasting mayonnaise options that you’ll find in the market are made with soybean oil and really should be avoided because soybean oil is only good for, well, nothing that I can think of… But I promise, if you follow my mayonnaise making directions very carefully you’ll be back to loving the creamy condiment for dips, sauces, spreads, and salad dressings for several of your paleo creations included but not limited to tuna salad, chicken salad, sauce for fish, or to spread on your mushroom sandwiches.
Ok, here we go! I’ll list ingredients and directions below and feel free to watch paleo mayo making in action on the video as I add a twist at the end so it might be worth the few minutes it takes to get through it.
Also, as mentioned in the video, one concern that people have about making mayonnaise is the fact that you have to use raw eggs. The reality is that getting sick from raw eggs is extremely rare, especially if you are using farm fresh pasture raised eggs, click here for more information. If you are still concerned or if you are pregnant or breastfeeding, I would recommend pasteurizing your eggs. Click here to learn the process of pasteurizing eggs which is a whole lot easier than you might think!
Paleo Mayo
Secret for better tasting mayo, do not use extra virgin olive oil but instead use a light tasting olive oil, or a mild tasting oil such as walnut oil. Also, try using a hand held mixer instead of a blender if you blender gets hot quickly which can mess up the emulsification process.
2 eggs
2 cups light tasting olive oil or walnut oil
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil. BE PATIENT!! Do not dump all the oil in quickly and give up!! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.
Now for the fun part – variations!!! Always wait until after your mayonnaise is thick before you add seasoning but here is when you can get creative. Add dried of fresh dill, fresh basil, or cilantro, garlic and onion, hot sauce, or even curry powder to make your own spreads, sauces and dips for just about everything as mentioned earlier in the post. Now, watch my video to see the fun twist that I put on our homemade mayonnaise!
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How to disinfect eggs?
I followed the instructions to a tee, using 1/2 of everything for the first time in my Vitamix 5200. Kept speed at 5-5.5 and it was perfect! So happy to know I can do this! I did the basic recipe with yellow mustand, cayanne and salt. Love IT!
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Re: eggs. The eggs to worry about are the caged, any company, hen eggs. Their living conditions are filthy and the hens are not able to move around making them very unhealthy. Those eggs have been recalled several times for salmonella. Personally when using cage free, free roaming, organic eggs I don’t worry about disease. I do prefer buying local or homegrown eggs.
how long will this homemade mayo keep in the refrigerator? thanks!
oops, just saw the answer in an older post
Hi,
I made the mayo variation with lemon juice instead of vinegar and am curious if you think the lemon juice will be able to preserve the mayo for as long as the vinegar? Following your instructions was the firs ttime my mayo worked out, petience is deffinitely key. I’m gonna get one strong arm from handwhisking. : D
How long does the type with the apple cider vinegar last in the fridge?
This is a great question. I’d say a week at least, maybe two. But in my opinion, the keys are: 1) store in an airtight container 2) make sure your fridge temp is dialed in just right and 3) after several days, be sure to sniff and/or finger test it each time, just to be sure! There are all kinds of answers to this question on Google – I say, have fun experimenting for yourself!
This is undoubtedly my fave mayo recipe. IMHO, the easiest way for foolproof emulsion is to use the food processor with the feeder tube “dribbler” insert. I have a very powerful blender and it smoked by the time I was getting to the end of the process. Now, I get perfect mayo every time and can post this as the dribbler does the work for me!
One change I make is to use dry Chinese hot mustard. Adds a lift without making it a spicy or hot mayo. When I want to jack it up pretty, I add chipotle in adobo, lime juice and cilantro at the end. YUM! Thanks for such a great base recipe!
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This is the best homemade mayo ever! I absolutely love it! Note… if you have a vitamix leave it around 6 or 7 and don’t put it on high speed…. it got too hot before it emulsified on my first attempt … the heat made it liquidy. But my second time was perfection and I am so excited! Amazing flavor and consistency
Great video! I’ve made my own mayo before but it was runny, so I really like the tips you gave.
Since I’m breastfeeding can I use egg whites from a carton? Are those already pasteurized? or a whites and yolks carton combination?
Holy moley that is good!!! Just made my first batch. Then I added some to a batch of kale pesto I made the other day. What an awesome combo. Love this, thank you!
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Thanks to your demo I was successful! This is the best homemade mayo!
First time ever making paleo mayo – SUPER EASY AND DELICIOUS.
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Why does it taste like I am eating straight up olive oil…? No one in my house like it.. Whig is a bummer because I just used 2 cups of expensive olive oil! Any one have any ideas of hat I can do with it to get it eaten?
What kind of olive oil did you use?? As stated in the recipe, I do NOT suggest using extra virgin olive oil. Use regular olive oil or light tasting olive oil or yes, it will taste very much like olive oil!! Or you can use a mild tasting oil like walnut or avocado oil.
To make the batch that you made taste better, try adding some garlic or minced sun dried tomatoes to it and you can use it for fish or chicken.
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Just put the baby down, it’s time to make some mayo!!!
Not sure if I like the cooking aspect of the demo or watching the interaction between you and your boys better – thanks for sharing! Making crab cakes tonight – will try this out.
Awesome! I can’t wait to try this out. My mom has been playing around with mayo recipes and this one looks awesome. I’ll have to try it. And thanks for the tips about the oil… Disaster avoided!
I use egglands best organic cage free. Are these a good choice??
thanks
awesome and easy! thank you! and your kiddo is so cute!
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“extra virgin” olive oil is the only type of olive oil to use. the other option is “pure” olive oil which is processed chemically. there are various types of EV olive oil; those who want a lighter taste to their homemade mayo need to find a lighter oil. most of those that range around $10/bottle should do; the brands sold at Trader Joe’s, Newman’s Own, Napa Valley, etc. the kinds sold in bulk, too.
the best thing is to find a good store (not supermarket) that sells a variety & ask the staff. it’s worth paying a bit extra for the quality, not just for the mayo but for any use. cheap olive oil (even EV) can be bitter & ruin your food. a good olive oil is a simple garnish that can make boring food delicious.