Paleo Mayo 2.0

Tuesday March 13, 2012
By

When I began the paleo challenge at my gym, I quickly realized a whole lot more food choices would be open to me, if I could learn to make “paleo mayo”.

What is “paleo mayo”, you ask?  Basically regular grocery store mayonnaise is made from processed oils that are not beneficial to the body and contain other weird and icky ingredients.   I won’t get into all of that, but you can certainly google the science of it for yourself.

There are TONS of recipes out there to make your own mayo.   You can do it with a blender, a food processor, a hand-held blender, or even the old-fashioned way — with a whisk.

I have read and experimented with several different recipes and had varying degrees of success.   Finally, I think I have perfected a version that works great for us, that I now share with you.  Credit certainly goes to the following sources for helping me find my mayo-wayo:

Everyday Paleo — good video demonstration with a blender.

Clothes Make the Girl — really helpful, emphasizes the importance of bringing ingredients to room temperature.   She also took time to respond to her readers, which is super nice.   In those comments, I found a link to…

Serious Eats – great video demonstrating how easy and quick it is to make with an immersion blender.

I have made mayo with the blender and it works, but the problem is it takes FOREVER and it’s not hard to screw it up.   Once I tried the immersion (stick) blender method, I was blown away at how quick and easy it is.  I will never go back to the blender.

IMG_5339.JPGIMG_5337.JPG

Super Simple Paleo Mayo

Tools:

  • Immersion/Stick/Hand-held Blender (e.g., this one)
  • Narrow mouth 2 cup container (came with our blender)

Ingredients:

  • 1 extra large egg, pasteurization recommended*
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice (or apple cider vinegar)
  • ~1 cup regular or “light tasting” olive oil
  • 1/2 tsp sea salt (to taste)
  • pinch of cayenne pepper (optional)

Things to Note:

First — bring your ingredients to room temperature.  This is IMPORTANT — especially if you go the blender route.

*Re: the egg.   I’ve never had any ill effects using a raw egg, but anyone who has had food poisoning will be quick to tell you it’s not worth the risk.   I learned it is easy to pasteurize eggs at home, and you get the added bonus of working with a warm egg, so you don’t have to waste hours letting your egg get to room temperature.  For a great demonstration on how to pasteurize your own eggs, check out HowToBaker.com.

One more thing about eggs — we happen to buy extra large eggs, but a large egg should also be just fine.

Regarding the oil:  if you use EVOO, it will have a very strong olive-oily taste, which is fine if that’s what you are going for, but will not taste like the mayo you are used to.   Others have used other variations, including one part EVOO + something like macadamia oil (yummy, but expensive), avocado oil, coconut oil, etc.   I am pretty happy  just using plain old Bertolli’s Extra Light Tasting Olive Oil.

Process:

Add your egg, mustard, and lemon juice to your mixing container.  Then add enough olive oil to fill the container to 1 cup, or slightly more.

IMPORTANT:  Wait 15 seconds to make sure the oil has had a chance to settle above the egg.  The whole key to this technique is to not let too much oil get added to fast.  If the oil sits on top, it will workout fine, but if too much gets introduced while blending, it can go kaput

Insert your stick mixer and blend — it will magically change to mayo in mere seconds.  The link above from Serious Eats contains a video that shows the magic.   When you blend, keep your blender vertical and sitting on the bottom.  Once the oil begins to emulsify, then you can tilt and/or raise the blender to incorporate the remaining oil.  But if you do this before the mayo magic happens, you will be sorry (trust me, I speak from experience).

Once the mixture looks like mayo, add your salt and seasoning(s) and voila, you are done!

I like to make 2 cups at at time, one cup doesn’t last long enough.  But, the beauty of doing it in one cup bathes is that if you do screw something up, you haven’t wasted as much food.

Note: the picture above shows 2 cups worth of mayo, not one.

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28 Responses to Paleo Mayo 2.0

  1. 1
    tommy says:

    hi Kendra! thanks for the round-up of the different mayo recipes. How long can you keep the mayo in the fridge?

    • 1.1
      Kendra says:

      Hi Tommy,

      I’m no expert, but most folks say it’s good for up to two weeks. I like making the smaller batches, with a specific food in mind so mine never sticks around that long.

      Thanks for stopping by!

  2. 2

    [...] check label) 3 tbsp greek yogurt 3 tbsp mayo (Hellman’s is gluten-free, or you can make your own) 1 tbsp curry powder (we used hot!) 1/2 tsp Lea & Perrins Worcestershire sauce small handful [...]

  3. 3

    [...] you have an immersion blender, I can’t recommend this recipe enough! Just remember to start with all ingredients at room temperature and it’s pretty much [...]

  4. 4
    Amanda says:

    Your recipe calls for one egg. Is that the whole egg or the egg yolk only? Most recipies I have seen say just the yolk, but I want to make sure I get this correct as I have never made it with an immersion blender before. Thanks!

    • 4.1
      Kendra says:

      Amanda,

      I use the whole egg — in my case it’s usually an extra-large egg, but a regular egg should be fine too. The recipe I followed from Serious Eats uses water instead of egg yolk, but after reading one of the comments on that post, I decided to just skip the water and use the whole egg and it has always worked fine for me.

      The main keys, IMO are:

      * narrow container (so too much oil is not introduced at once)
      * room temp ingredients
      * giving the egg & oil time to settle and separate before blending.

      HTH,

      Let me know how it goes!

      Kendra

  5. 5
    Janet says:

    OMG! Do you know how many times I’ve tried and failed at making mayo? I tried this tonight and shazam! Perfect mayo in under 2 minutes! I’m completely jazzed. I was beginning to despair that I would ever successfully make my own mayo until I followed your instructions (and BTW, I already had the stick blender in your link). Thank you, thank you, thank you!

    • 5.1
      Denise Baxter says:

      This recipe is unbelievable! I make it with 1/3 coconut oil, 1/3 light olive oil and (just in the last few seconds) 1/3 extra virgin olive oil. It tastes great.

      I had tried some times in the past to make my own mayo, with a lot of time, mess, and some failures. Now I make it every week. It is so much healthier and tastier!

      Yesterday, I wanted to demonstrate the technique to a friend and ended up with an initial failure. How could that be? I realized later that, while talking, I had forgotten to add the lemon juice. So I took the ‘sauce’ out of the fridge, added the lemon juice, and allowed it to come back to room temperature. The oils rose to the top. Using an immersion blender, it became mayonnaise in less than a minute and was as good as ever!
      So this is truly a bomb proof recipe! Many thanks.

  6. 6

    [...] it just didn’t work (I don’t think I waited long enough), I kept searching and came across this recipe using an immersion blender, it worked like a dream and in seconds I had mayo! Since I was making [...]

  7. 7
  8. 8

    [...] did not know what Paleo mayo was or else I could have used that, but if you’ve got Mayo fans in your house you know they [...]

  9. 9
    Irene says:

    I had my doubts, but this recipe and technique worked like magic. Thank you!

  10. 10
    Summer says:

    Of all the years I have made mayo I cannot believe I have never heard of using the immersion blender!! Well SERIOUSLY I just made the best, not to mention easiest, mayo I have ever made and I just love that there’s practically no clean up!! Heaps of thanks to you! You are my hero of the day. :)

  11. 11
    Lindsay says:

    Made the mayo today with 1/2 coconut oil and 1/2 olive oil – love this recipe! I could not believe how quickly everything went with the immersion blender! Thank you for sharing this.

  12. 12
    Anne says:

    Tried it tonight twice, once as is and another with herbs a la ranch dressing. Yum! Thank you! I’m going to make hollandaise in a few days and think I will try it this way–my 4 y-o loved watching it “magically” turn into mayo!

  13. 13
    Jenna says:

    YUM!! First of all this truly is the easiest mayo recipe EVER. Here is how I did it, and it turned out fabulous!

    I cracked a cold egg (forgot about room temp!) into the bottom of a wide-mouthed (another rule broken!), pint sized mason jar. Then I mixed together 1/2 cup of some still liquid yet room temperature ghee that i just made, and and 1/2 cup of the bertolli extra light olive oil. Then I dumped that mixture on top of the egg in the jar, waited about two minutes, stuck in the immersion blender, waited another minute, then turned it on and within two mins – PERFECT MAYO!! Then I remembered I forot the lemon juice! :-( So then I added in the lemon juice along with onion powder, salt, garlic powder and pepper and mixed it up a bit more…and it is so good I cannot believe it. Better than regular mayo, IMO!

    Thanks so so much for sharing this recipe…with this to put on foods, my chances of living paleo forever are far greater! Love!

  14. 14

    [...] boiled eggs, peeled 4 slices of bacon, cooked and crumbled nice and small 1 avocado, diced 3 Tbsp Paleo Mayo 2 tsp  lemon juice 1/4 tsp garlic powder 1/8 tsp cayenne pepper or paprika 1/4 cup fresh chopped [...]

  15. 15
    Sharon says:

    Wow, this is delicious and so easy. Thanks!

  16. 16
    Melissa says:

    OH MY Goodness Gracious….was that easy! Thank You! I have ruined several attempts before, wish I had read this post first! Now to figure out the fat/oil…mac nut was too something but not horrible. Perhaps avocado oil next time…Thanks again.

    • 16.1
      Kendra says:

      Glad you liked! I’ve heard of people doing a blend of oils. For us, extra light OO is the right taste and the most economical cost (I buy it at Costco). Have fun experimenting! (BTW, I saw avocado oil at Costco recently…)

  17. 17
    kasie says:

    If you use a pasturized egg, how long will the mayo last? Your comment about the mayo lasting 2 weeks in the fridge, is that using a pasturized egg or raw egg? Thank you!

    • 17.1
      Kendra says:

      Kasie,

      I usually don’t pasteurize my egg and we usually consume our mayo within 2 weeks so I can’t really say for sure how long it would last. I usually give it the old sniff test, and if I’m unsure, I toss it. Sorry I’m not more help!

  18. 18
    Mary M. says:

    I made a batch this week, and strangely, after taking it out of the fridge and putting a dallop into a ramekin, it immdiately started to ……. melt! What did I do wrong??

  19. 19
    Nolwenn says:

    Just a quick question: while the whole egg instead of the usual «yolk only» ? I thought that olive oil was to be avoided because of its processing ?
    thanks

  20. 20
    Toni says:

    You are my hero!

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About TMM

The Meanest Momma
A mom of three, living in Northern Virginia, who loves her kids and enjoys chronicling their semi-frugal adventures.

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