You may find there are many different recipes for homemade mayo. For ease of use people typically use a blender, food processor or some type of tool however I’m going to show you how to make Paleo mayo without a blender. Aside from how it’s made, the most basic recipe truly comes down to a single ratio.
The basic recipe for Mayo consists of 20 parts oil: 1 part liquid (plus an egg yolk). That’s it. That’s the basics of it.
If you don’t feel like reading, you can watch the video! Take a wild guess at how many unplanned, inappropriate comments I made while making Paleo mayo! I guess you’ll have to watch and count to find out. :p Plus, guest appearance by Mr. Alpha! He was curious, actually he’s always curious. :)
How to Make Paleo Mayo
I present to you the first ever Paleo Porn Recipe video! (Transcript)
Now what type of oil you use and what you add to it to change the flavor, or shelf life, or consistency – that’s where all the variety comes into play.
I prefer to use extra light olive oil. I’ve tried using extra virgin olive oil and avocado oil and combinations of the like but extra virgin olive oil has too strong of a flavor and same goes for avocado oil. If you enjoy the taste of avocado (and I totally fall into that camp!) then you may enjoy using avocado oil, but for me it was just too much. The equal combination of extra light olive oil and avocado oil takes much longer to create the emulsion and never fully gets that mayo-y consistency while you’re whisking but it does firm up to be quite thick in the fridge.
For perfect consistency and flavor and also for immediate use, before and after refrigeration, I only use extra light olive oil.
How NOT to use mayo in a Recipe
That heading may sound counter productive to publishing this recipe for Paleo Mayo but mayonnaise is not really a necessary condiment so I wanted to quickly address that point. There are other real foods that can be used in place of mayo if you’re looking for that creamy texture.
Since Jeff & I removed store-bought mayo from our diet, we’ve never had a real need for it. I used to really enjoy homemade Thousand Island dressing, which is created by using a combination of mayonnaise and ketchup, but when we stopped buying ketchup and mayo, I didn’t really miss the creamy dressings all that much. Plus, I realized I didn’t use ketchup and mayo all that often in the first place. Olive oil is all I really need to dress my salads.
Whenever I made tuna salad or something that would require mayo, I would replace it with an avocado and call it a day. A ripe avocado provides the exact same creamy texture as mayonnaise and when you replace an avocado for mayo and combine it together with the ingredients in your tuna salad recipe, you also add quite a healthy dose of fat.
But for those few times when I felt I wanted mayonnaise, I would turn to Melissa Joulwan’s video and my kitchen would become a disaster. The first time I used the blender to make Paleo mayo I got it on the cabinets, in my hair and all over the counter. The lowest setting on my blender just wasn’t low enough, or I didn’t take the proper amount of care to stir and cover the hole while it was processing.
Needless to say I was put off by making my own mayo because it was so stressful having to watch for splatter and then clean up afterwards! There had to be another way. And there is!
Paleo Mayo Recipe
This very basic Paleo Mayo recipe uses a few simple ingredients, a few basic kitchen items and also builds muscle. You can see what I mean about that last bit in the video above, where I show you exactly what it takes to make Paleo Mayo without a blender. :)
You may have heard me make reference to needing a sweat towel. The history behind that comment comes from our wedding. The day we got married it was supposed to be close to 100 degrees, so we actually had Bride & Groom sweat towels to use on the day of our wedding (and that’s no joke…they actually do exist, and even have our names on them). :) We decided to film this video in our kitchen on a 90 degree summer day. Not sure who’s idea that was, but I needed to stop a few times so there wasn’t any extra salt added to the bowl from my sweat lol
Back to making the mayo…by using a large bowl (with a rubber bottom, if you’ve got it) and a whisk (or fork, although in this case I would definitely choose a whisk), you’ll give your biceps a good workout while whisking away as your emulsion is created and mayo forms right in front of your eyes, with no splatter actually getting in your eyes. ;)
You can use this as your base mayo recipe to create your own varieties and flavors of Paleo mayo or other creamy dressings with whatever you choose to mix in. When you add garlic, you’ve got yourself a Garlic Aioli. Try adding some cayenne pepper or paprika to make it a tad spicy, or turmeric for a yellow tint and flavor boost. Or stir in some bacon for some bacon mayo…mmmm….bacon :p
Paleo Thousand Island Dressing
If you happen to have some Paleo ketchup on hand, mix equal parts mayo and ketchup, add a sprinkle of garlic powder and stir together to make some Paleo Thousand Island Dressing.
Shelf Life of Homemade Mayo
I’m not worried that you’ll find all sorts of ways to use it once it’s made, just be sure to use it all up within a week or so because without preservatives this homemade mayo won’t have an extremely long shelf life, like the store-bought kind.
How Store Bought Mayo is Made
Store bought mayonnaise such as Hellmann’s or Kraft are made using soybean oil or canola oil. Miracle Whip, created as a dressing and now used by some in place of mayonnaise, is made using soybean oil, high fructose corn syrup and modified cornstarch. Low fat mayonnaise products contain starches, cellulose gel, or other thickeners to simulate the texture of real mayonnaise. (Source)
Sadly, the U.S. Food and Drug Administration requires that anything labeled “mayonnaise” contains a minimum of 65 percent vegetable oil by weight. (Source) If you’re questioning what is included when I say vegetable oil, vegetable oils are oils extracted from plants and seeds such as canola oil, soybean oil, corn oil, sunflower oil, etc. Wikipedia actually has an impressive list of Vegetable oils, if you want to take a look at them all, and how they’re used.
For an in depth look at the science and history behind vegetable oils read this article by Loren Cordain. For an overall primer with charts, graphs and even recommendations for how to use those vegetable oils you no longer want to consume, read Katie from WellnessMama’s appropriately titled article, Why You Should NEVER Eat Vegetable Oil or Margarine!
AIP Paleo Mayonnaise
I realize some people can’t have eggs and making this basic Paleo Mayo would be quite the task without using the egg yolk. Luckily Mickey Trescott’s The Autoimmune Paleo Cookbook has a recipe for AIP Paleo Mayo, although I’m not sure how mayo-y it is or how it tastes, since I’ve not tried it and it’s coconut based, but regardless of whether you can have eggs or not, you too can have homemade Paleo mayo.
One more eggless option
If you’re Vegan and following a Paleo diet, you can try using a flax egg in place of an organic pasture-raised egg. You can read more about flax eggs in this mayo article on the kitchn.
Hey everybody, Marla Sarris here from Paleo Porn. And today we’re gonna make Paleo Mayonnaise. Let’s get to it.
Here are the ingredients you’re gonna need to make Paleo Mayonnaise. You’ll need 1/2 teaspoon of sea salt, you’ll need 1 teaspoon of water, I used filtered water from our Berkey. You’ll need 2 teaspoons of lemon juice and I’m using a fresh lemon. You’ll need 1 egg yolk, just the yolk. And one cup of, I use Extra Light Olive Oil.
And that’s it! So we’re going to get started.
The first thing you’re going to need to do is, let’s get our egg yolk.
You’re going to combine your sea salt. And your water. And you’re gonna combine your lemon juice.
This does not fit in my thing. Ummm, ok.
That’s what she said.
No comments from the peanut gallery.
You’re talking to nobody, nobody can hear me over here.
Alright, so we need 2 teaspoons of lemon juice. Or as best as you can get that.
There we go. Alrighty, now we’re gonna combine that and we’re going to add just a little bit of olive oil.
And now, once everything is well combined, you’re going to drizzle in a little bit of olive oil at a time and it should take you about two to three minutes to get to an actual finished product of your Paleo Mayonnaise, but you should see it start to emulsify as you go.
So, just a little bit of drizzle and you’re gonna keep on whisking. I’m doing this by hand, you can do it with a blender or an immersion blender or something else electronic. But I’ve done that in the past and it got everywhere in my kitchen so I decided to make it by hand. This way I can actually see what’s happening and it’s not gonna spit out at me and hit me in the eyeball or get all over my hair or the cabinets.
So we’re just gonna do a little tiny drizzle as we’re whisking.
Whoo, that was a lot *laughter*
I know I wrote this on the blog, but I’m using a bowl that has a rubber bottom so that as I’m whisking it doesn’t move. That would be one thing I’d recommend. Also, you can see that it’s a little easier to use a whisk rather than a fork for this. Usually I don’t use a whisk, but this is actually much easier to use a whisk for.
Whoo! Arm break.
I need a sweat towel. *laughter*
You can see it’s starting to get a little bit more thick the more we mix.
We chose a 90 degree day to do this, so we’re gonna try and not get sweat in the bowl.
Whoo! Ok. Need a break.
We’re getting there.
Whooeee, my arm is feeling great. *laughter* But our mayo is looking fabulous. There it is, it’s almost there, almost done with all the oil, but it’s getting really thick.
Cooking is a sport in itself. *laughter*
I feel the need to stand on my tiptoes when I cook, so that’s why my height is changing I’m not growing as the mayo’s being made.
As it gets thicker, Marla gets taller.
Oh my gosh. I did not say that.
Hey, there it is.
Alright, so once your mayo is all mixed together and you’ve used up all your oil then you can transfer it to a glass container.
I’m gonna take a second and wipe the sweat away so it doesn’t get in there.
Alright, so we took a little break to clean up everything. Now we’re gonna put it in a glass. Our paleo mayo is all good and I’m just going to pour it into this glass so we can transfer it to the fridge. And it will get a little bit thicker in the fridge just sitting. But it’s good to go right now. So you can use it to make chicken salad, tuna salad, potato salad or egg salad. If you’ve got some paleo bread on hand you can spread it on some sandwiches or you can make whatever you choose to use mayo for.
And we’ve got just a little bit left in the bowl. Tastes good! We’re ready to go.
We’ve got our Paleo Mayo.
So there you have it! That is how to make Paleo Mayonnaise and when you make yours let me know how it turns out on Twitter, or Facebook, or Google+, or YouTube on the bottom of this video or even on Instagram, tag me if you do make it. Cheers! And enjoy!
Holy sweatfest man.
So what’s the extra stuff.
That is the egg whites and that is the lemon juice that I squeezed.
Did you use the lemon juice?
Ya, two teaspoons.
Want some mayo?
Ya, it’s pretty delicious.
Mmmmhmm. And the not so delicious one is in the fridge. The one that I made with the Avocado Oil.
See this is the difference. So this is the good stuff, right? It’s like the right consistency and it tastes right. This I used avocado oil and… oh, try that, I guess it firmed up in the fridge. Avocado oil and light olive oil. But it’s more avocado-y, ya know? That’s more mayo-y.
Ya I know whatcha mean, but I still like that one.
So it’s in the fridge if you wanna put it on some meat or vegetables, it’s right here.
Remember the good old Wonder and ham and mayonnaise sandwiches? With cheese, ahhhh…
You should, for This Week in Paleo, reminisce about food. Remember….?
You make the good stuff, I’ll talk about the shit.
Can I get this thing out of my pants?
That’s quite literally what she said.
So there, it.., there you have… blap blap blap….*laugher*
- 1 large organic egg yolk
- 1/2 teaspoon coarse ground sea salt
- 1 teaspoon water (I used our Berkey filtered water)
- 2 teaspoon lemon juice
- 1 cup extra light olive oil
- Add the yolk, sea salt, water and lemon juice in a large bowl (the bigger, the better) and whisk to combine. Note: Be sure your bowl has a rubber bottom or you twist a dish towel into a ring around the base to keep the bowl from moving as you whisk.
- Measure out the oil in a measuring cup that will be easy to pour in a steady stream (I prefer to use my 2-Cup Pyrex measuring cup).
- Drizzle in a few drops of oil and whisk to combine with the yolk mixture, add a few more drops to establish the emulsion.
- Add in the oil at a slow drizzle and whisk continuously. The mixture should be thick enough to cling to your whisk. This step should take anywhere between 7-10 minutes to complete, take your time with the oil stream. Think turtle speed, slow and steady.
- Use a spatula to transfer your mayonnaise to a glass dish or container with a lid such as a mason jar. Cover and store in the refrigerator for up to a week.
- Enjoy! :)