Thick and creamy Easy Paleo Mayonnaise comes together in one blender and in less than ten minutes. The best part about this mayo is that it’s full of flavor while being free of soy, preservatives and other questionable ingredients. Spread it on a sandwich or use it as the base for your next sauce.
A couple notes about Easy Paleo Mayonnaise:
Easy paleo mayonnaise can be stored in an air tight container in the refrigerator for up to a week.
When making mayo, it’s better to go nice and slow then to try and get it done. Please give your mayonnaise some quality one on one time while it’s blending away. I promise it is worth the wait! When you are emulsifying oil and vinegar or in this case eggs and oil, the only way it will turn out is if you slowly add your oil to the base. If not, it will break and the ingredients will be separated
Want to kick up the flavor? Add some hot sauce, homemade pesto or make my dairy-free ranch dressing.
Easy Paleo Mayonnaise
- 1 cup avocado oil
- 1 egg, room temperature
- 1 tsp lemon juice
- 1/4 tsp mustard powder
- pinch salt
- pinch black pepper
- In a blender, combine egg, lemon juice, and mustard powder and blend until combined
- While the blender is running on a medium to low speed, slowly pour the avocado oil into the blender. Pouring all the oil into the blender should take a couple of minutes. That’s how slow you should pour!
- Once all the oil is in the blender, leave the blender to run for about 20 seconds to make sure all the oil has been emulsified with the egg mixture
- Use immediately or store in a glass container in the refrigerator until serving