The Basics: How to make Paleo Mayo! (Because living healthy shouldn’t mean living without your favorite condiment)

Posted on March 8, 2011 by Sarah J.

An oldie but goodie:

I am proud to introduce my fabulous alternative to your average store bought, processed garbage mayonnaise. Perfect for egg salad, chicken salad, tuna salad, or whatever your little paleo hearts desire.

Ingredients:

olive oil

high quality dijon mustard

1 egg yolk

pepper to taste

1) Separate the egg yolk from the white. This can be a little tricky if its your first time (trust me, whole eggs have been sacrificed during the making of mayo— it happens). Grab a coffee mug or small bowl and put it in.

2) Take a tsp of the mustard and mix it in with the egg yolk.

3) Mix in olive oil until your mayo reaches the consistency you desire (it should be fairly thick). If you need to make a lot of mayo, just double the recipe— adding extra olive oil isn’t a good way of “making more”.

4) Add a little pepper. Mix it up. Dunzo!

 

Enjoy

3 Responses to The Basics: How to make Paleo Mayo! (Because living healthy shouldn’t mean living without your favorite condiment)

1. Angie Ahr says:

   March 8, 2011 at 1:27 pm

   I was looking for a mayo recipe…thanks! About how much does this receipe make? Like if you were to use it for egg salad…does it make two portions? And one more question….can it be refridgerated or should it be consumed right away? thanks Jamby:)

   Reply
2. Jamby says:

   March 9, 2011 at 12:23 pm

   Angie–

   I do use this for egg salad and I generally add a little more olive oil and mustard to the normal serving if I’m going to make a 4-5 egg salad. Anything more than that, I would probably double the recipe.

   Also, don’t wait more than 2 days to eat it (i.e., make egg salad the night before– OK, but anything after that, probably not).

   Hope this helped

   Reply
3. Angie Ahr says:

   March 9, 2011 at 3:28 pm

   Fantastic thank you very much!!

   Reply