How-To: Make Your Own Paleo Mayo
I never really liked mayonnaise. Like, ever! I used to swamp my sandwiches and French fries with either mustard or ketchup, buy NEVER in the world would you see me using mayo. Eww. “Who likes mayo? And, why?” These two questions would always come to mind whenever I saw mayonnaise. Just the thought about how awful French fries would taste when dipped in plain ol’ mayo, weirded me out completely. I would then immediately force myself to stop thinking those thoughts, because otherwise, I knew exactly what bodily reactions would come. Dramatic? Don’t think so! I disliked mayo THAT much.
Clearly things have changed now, because I’m making homemade mayo and there’s no way that I would go through the trouble of making it, if I didn’t like it. So there you have it…people change. Our tastes change! And thank goodness for that. So many things I would be missing out on today’s world if my tastes hadn’t “evolved”. Like for example bacon. I used to highly dislike bacon. Now, well, I drool over it. Cannot even control myself when bacon’s around me.
Now, going back to mayo…you should try this recipe! It’s Paleo approved and it is so much better for you than the kind you can buy at the store.
Attention: This Paleo Mayo has a very important purpose, and you will find out what it is very, very soon. Stay tuned. It’ll be fantastic!
Tools You’ll Need:
- Food processor
- Measuring cups
- Measuring spoons
- Spatula
- Small container with a lid
- Citrus Squeezer
Ingredients:
- ½ cup coconut oil (melted)
- ½ cup olive oil
- 2 egg yolks
- 1 teaspoon mustard
- 3 teaspoons of freshly squeezed lemon juice
- Sea salt (to taste)
- Black pepper (to taste)
Steps:
- Plug in your food processor and prep all of your ingredients.
- Add yolks, mustard and 1 teaspoon of lemon juice to your food processor. Pulse a few times to mix these ingredients well.
- As your food processor is on, slowly pour down the olive oil (slow is key!)
- Once you’re olive oil is all gone, continue to slowly pour down the coconut oil to the mixture (slow is key!)
- Lastly, add the two remaining teaspoons of lemon juice to the mixture; pulse a few times to incorporate.
- Using a spatula, transfer the mayo to a mixing bowl. Add in sea salt and pepper to taste and mix well.
- Place Paleo Mayo in a small container and close tight with a lid; refrigerate for later use!
* Makes 1 cup. Lasts about 1 week
* Nutritional Information (per tablespoon): 126 calories; 14g fat; 0g carbohydrates; 0g protein
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Tags: coconut oil, egg yolks, lemon, mayo, mayonnaise, mustard, olive oil, pepper, sea salt
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Comments (11)
Wici
| #
This is brilliant! I’ve looked for a “clean” mayonnaise for some time and what’s better than a home made Paleo one!
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Heather
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Are we talking dry mustard or mustard from a bottle in the ingredients list? Just wanted to double check before making this!
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Mariel Lewis
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Hi Heather! Mustard from a bottle.
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Heather
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Great, thanks!
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BIG momma
| #
hard boiled yolks or raw?
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Mariel Lewis
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raw
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Audrey Rogers
| #
I hope it’s good without the mustard: My son can’t tolerate it. Perhaps a tiny bit of vinegar and a pinch of Turmeric would substitute?
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Mariel Lewis
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I dont see why not! Try it!
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Brooke
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I followed this exactly but mine turned out watery. Any suggestions?
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Lauren
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Mine was watery as well. I double checked my measurements and everything was correct.
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Julie
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Mine turned out watery too! I tried it again but the second time I whisked it by hand and slowly added the oil as I whisked. It turned out much perfect!
Reply