Paleo mayo is a simple, homemade alternative to store-bought mayonnaise that fits perfectly into a paleo diet. Made with clean, wholesome ingredients like avocado oil, eggs, and lemon juice, this mayo is rich, creamy, and free from any refined sugars or unhealthy additives. It’s incredibly versatile and can be used in dressings, dips, or even as a spread for sandwiches or wraps. Plus, making your own paleo mayo allows you to control the quality of the ingredients and adjust the flavor to your liking.
Ingredients:
- 1 large egg, room temperature
- 1 cup avocado oil (or light olive oil)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp salt
- Optional: 1 small clove garlic, minced (for garlic mayo)
Instructions:
- Prepare your ingredients: Ensure the egg is at room temperature, as this helps the emulsification process. You can achieve this by placing the egg in warm water for a few minutes if needed.
- Blend the base: In a tall jar or a mixing bowl, add the egg, lemon juice, Dijon mustard, and salt (and garlic if using). Using an immersion blender, pulse to combine the ingredients.
- Add the oil slowly: With the immersion blender running, slowly drizzle in the avocado oil in a thin, steady stream. The mixture will start to thicken as the oil emulsifies with the egg mixture. Continue blending until all the oil is incorporated and the mayo is thick and creamy.
- Adjust and store: Taste the mayo and adjust the seasoning if needed, adding more lemon juice, salt, or mustard to taste. Transfer the mayo to a jar with a tight-fitting lid and store in the refrigerator for up to one week.
This paleo mayo is a healthy, homemade staple that you’ll want to keep on hand for adding creamy goodness to your meals without compromising on quality ingredients!
