Homemade Paleo Mayo 4 Ways

Tuesday, April 01, 2014 Alanna Figueira 6 Comments

It's April!  As many of you know, I am running a whole30 group in May and will be prepping all month long.  Homemade mayonnaise is an absolute staple during whole30!  Use it as a salad dressing, dip for sweet potato fries, dip for wings, chicken fingers, as a dressing for seafood or meat, in chicken/tuna/salmon salads, spread on roll-up "sandwiches".... the possibilities are really endless.  I use it in many of my recipes, it serves as a cream base.  My son loves mayo and dips his chicken and fries in it.  You will see it works well in sauces, making them creamy without the dairy.  

Does homemade mayo intimidate you?  It's one of those things! It's incredibly easy and involves just a few simple, healthy base ingredients- egg, oil and acid.  Virtually all commercial mayonnaise is made out of soybean oil or canola oil. Even the "olive oil" ones are mainly soybean oil. Even organic mayo is made with the same crap oils. The egg in mayo is pasteurized, so it has been heated to extremely high temperature leaving it devoid of any nutritional value. Mayo is crap, stop buying it. All you need is a food processor or immersion blender.    I have a cheap food processor, it works every single time.  I've never used an immersion blender, but if anyone else uses it I'd love for you to post a video on instagram for everyone to see and use #plgwhole30 

My favorite oil to use is avocado oil.  The taste is subtle and nice.  "Light" olive oil is also very light and makes a great mayo.  Don't use extra virgin olive oil.  It will work, but the taste is very strong.  Don't do it.   Extra light is good too, because it is very mild.  You can use half avocado, half olive.  I do not like coconut oil and I find that it gets hard in the refrigerator, but I have heard of people using it in mayo.  I don't even like taste though.  

If you want a thicker mayo, use more oil.  If you want a thinner, and more salad dressing-like mayo/dressing, use less oil and more acid.  You want to start with a room temperature egg.  The trick to mayo making with a food processor is to add the oil through the holes of the food processor lid. I recommend only using pastured egg and absolutely never using conventional egg in this recipe, as it is raw. Because there is raw egg, make sure it stays refrigerated.  It'll last 1-2 weeks.  If you ferment it it can last weeks, just add 1 Tbsp liquid whey, but it probably won't last that long anyway!  

At the bottom I will share 4 yummy varieties but the possibilities are endless!  Be creative, add fresh herbs and different spices.  I like to add dill or extra lemon juice and chive.

Start out with 2/3 cup oil.  Once the 2/3 cup is entirely pulsed in, check the mayo.  I like it just like this.  If you want it a little thicker, add a little more until it is the consistency you like.  


⅔-1 cup avocado or light olive oil 
1 pastured egg, room temperature
2 teaspoons lemon juice, apple cider vinegar or red wine vinegar 
1/2 teaspoon dijon mustard or dry mustard (optional)
salt and pepper, to taste

1.  Put everything but the oil in food processor.  

2.  Pulse to combine.  

3.  With the lid on, slowly pour the oil, using a spouted measuring cup, through the small holes on the top of the lid while constantly pulsing. 

4.  When all of the oil is added, it's ready!    

5.  Store in a mason jar in the fridge.  See the video on my Instagram!  It's really easy!  It will take about 2-3 minutes to pulse in all the oil total.  Yields 2/3-1 cup mayonnaise.

Here are some delicious mayo varieties:

Roasted garlic and herb mayo
1 head roasted garlic
1 tbsp choice herbs 
How to roast garlic:
Preheat oven to 400F.
Cut the ends off of the whole garlic head.
Put the garlic head in a muffin tin.
Tent with tin foil.
Roast for 45 mins. 
Cool and pop out pieces of roasted garlic.
Pulse garlic with mayo in food processor.

Before roasting 

Roasted garlic

Spicy mayo
Add 1 tbsp hot sauce
*Sugar free hot sauce like Franks is whole30 approved

Wasabi mayo
Add 1 tbsp wasabi powder + 1 Tbsp water to make a paste, then add to mayo
*This is great in tuna salad

Cajun mayo
Add 1 tbsp cajun spice

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  1. Wow, it looks great!
    Thx for this recipe. ;)

  2. Hi! I nominated your blog for the Leibster Award... If you choose to accept! I have a post about it on my blog. www.therecipeforhealing.com. -Meg

  3. What brand makes light olive oil?

    Also, what is the yield and serving size?

    1. It yields a cup. Many brands make light olive oil, you can find it at any regular grocery store you probably just never noticed it :) It is not as healthy, its more refined than extra virgin olive oil but in my opinion mayo made with extra virgin is not edible, it is so strong.

  4. What are the health differences in light olive oil vs Evoo? I only want to use quality ingredients :)

    What other oils would work well? Also can coconut oil work if used with another type of oil?