Since 2014 I have maintained a Paleo/Whole Food/Real Food diet and homemade mayonnaise is a regular staple item in my kitchen. When I first started my paleo journey I fell upon the Nom Nom Paleo website and her paleo mayo recipe. The taste was fantastic and the recipe was super easy so it my life changed for-eva!! This delish accompaniment is the perfect foundational tool in my real food kitchen. Not only does this wonderful mayo taste great on grilled hamburgers, it also tastes fantastic in tuna salad, chicken salad, egg salad, devilled eggs, and as a base for creamy dressings and sauces. I really do love this stuff!
If you haven’t shopped around your local Costco in a while, you might be surprised on how many healthy, paleo-friendly items they carry now. Not only do you get a larger quantity of wholesome goodness but you save some green in your wallet, too. Score! The avocado oil (which is Non-GMO), Himalayan salt, and organic eggs in the photo were all purchased at Costco. A very good friend of mine is getting married over Mother’s Day weekend and asked me to make a big batch of my homemade mayo for her to use at her reception. My gift to her was a quadruple batch of homemade mayo which I whipped up in a recycled coconut oil jar (also from Costco). She can make dips and dressings and add healthy mayo to her salads, too. It’s a win-win for everyone!
Total side note: another great purchase from Costco is the Nom Nom Paleo Cookbook which revolutionized how I make mayonnaise. In that cookbook, which is my kitchen bible by the way, she converted the good old-fashioned whisk mayo recipe to work with an immersion blender which is the ONLY way I make mayo now. Fast, easy, delicious & healthy… what’s not to love?? Here’s my recipe that I use with an immersion (stick) blender:
- 1 large egg yolk
- 1 tablespoon freshly squeezed lemon or lime juice
- 1 tablespoon cool water
- 1 teaspoon Dijon or Deli mustard
- 1 cup avocado or macadamia nut oil
- Himalayan salt
- In a sealable glass jar add the egg yolk (save the whites for another recipe), lemon or lime juice, water, and mustard. Quickly whip the mixture with your immersion blender.
- Once those ingredients are combined, slowly drizzle in the avocado oil while continuously blending. The mixture will change from yellow to a beige-y white color. Slowly blend in remaining oil until completely mixed while raising and lowering the head of the stick blender slightly in the mixture during the process.
- Season with salt to your personal taste. Cover and refrigerate. Mayo should last 1 - 2 weeks.
- Typical serving is one tablespoon.