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Paleo Mayo

I have had the best luck with an immersion blender but a food processor will work just as well. You may need to do a double batch though. It takes a few tries to get the hang of it!

Other variations:

Chipotle Mayo: add 2 tbsp adobo sauce to 1/2 cup mayo and blend well.

Garlic Mayo: add 2 crushed garlic cloves to 1 cup mayo and blend well.

Wasabi Mayo: add 1/2 tsp 100% pure wasabi powder to mayo recipe above.


  • 1 cup extra light virgin olive oil or avocado oil I like to do half and half
  • 1 tbsp fresh lemon juice about half of a lemon
  • 1/2 tbsp Apple Cider Vinegar
  • 1 tbsp dijon mustard
  • 2 egg yolks room temperature
  • 1 tsp kosher salt


  1. Place lemon juice, ACV, mustard, salt and egg yolks in a quart sized mason jar. Pulse blender once or twice to blend above ingredients before adding oil. Add oil.
  2. Pulse the blender, about 3 seconds at a time until mixture begins to emulsify (turn thick and white colored)
  3. Once the bottom of the mixture is emulsified begin to slowly raise the blender stick up and down until all oil is incorporated and desired thickness is achieved. Alternately you could use a food processor. Adding oil VERY slowly while processing until mayo has thickened.
  4. I like to empty the contents into a bowl and whisk a little before storing. Refrigerate and use up to one week. Enjoy!