Paleo Mayo

mayoI’ve mentioned paleo mayo in several previous posts and it’s an often used condiment at my house.  Commercially made mayo is something you want to avoid as it contains unwanted ingredients like vegetable oils, sugar, additives and preservatives.  For example Hellman’s Olive Oil mayo which advertises the healthfulness of the “delicious goodness of olive oil” has a lot of stuff you don’t want with an ingredient list of WATER, SOYBEAN OIL, OLIVE OIL, WHOLE EGGS AND EGG YOLKS, MODIFIED POTATO STARCH, VINEGAR, SALT, SUGAR, LEMON JUICE, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVOR, PAPRIKA OLEORESIN.  Surprised to see soybean oil listed first in an “olive oil” mayonnaise?  The power of marketing…

The best reason to make your own mayo is because it tastes amazing.  Even my husband, who always disliked mayo, enjoys the paleo version.  It is pretty quick to make when you need it for a recipe although I try to keep a mason jar of it always on hand.  I use mayo often for tuna salad, spinach and artichoke dip and to make sauces like remoulade for oven fried salmon cakes.  Homemade mayo can be kept about a month (a week past the expiration date on the egg) but it never lasts that long at my house.  The recipe makes a bit less than two cups so it gets used up pretty quickly.  The eggs I purchase from a nearby farm contribute a beautiful deep yellow creaminess and everyone (conventional wisdom included) agrees olive oil is good for you.

The first couple of times I tried making mayo were a disaster.  I used a blender that ran too hot and ended up with hot oily eggs.  I switched to using a food processor and my mayo comes out perfectly every single time.  The food processor has a cup in the top with a small hole that automatically slows down the dribble of the oil in case you get impatient and add the oil too quickly.  I like having a fail safe system!  I also make sure to let the egg and lemon juice warm up for at least 20 minutes (which isn’t that long when you are prepping other items).  If I know I will be making mayo I set the egg and lemon out on the counter so it’s ready to go.

I use Melissa Joulwan’s mayo recipe which is in the Well Fed cookbook and also on her blog along with a how to video.

photo 1Here’s how I do it:

  • 1 high quality egg
  • 2 tablespoons lemon juice (I use fresh)
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 cup light tasting olive oil (I use Filippo Berio Extra Light)

Place the egg and lemon juice in the food processor and let it sit for at least 20 minutes to come to room temperature.  Add the mustard, salt and 1/4 cup of the olive oil.  Turn the processor on and let it mix for 30 seconds.


photo 3Slowly pour the remaining olive oil in through the drip hole in the top and process until completely incorporated.  Voila!

It’s pretty cool how the emulsion process works and I still feel accomplished every time I open the lid of the processor to creamy mayo goodness!photo 4














I am grateful each day for wellness, happiness and the opportunity to share with you.