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Paleo Mayonnaise
Reviews:
October 10, 2015

I have made mayonnaise multiple times over the past year, and only with Free Range Eggs. It's the closest thing flavor-wise to the Best Foods (Helmans) mayonnaise out there. I make this mayo with Avocado oil because I don't care for the green color or intense flavor of the EVOO. It's very important to have all ingredients at room temperature. First drop a Free Range egg yolk or 2 into an Immersion Blender container and add 1/2 tsp salt to the yolk(s). Just let it sit while you prepare the other ingredients. It works better using just the yolk. Freeze the whites for other uses. An Immersion blender makes the whole process run smoother. In a small bowl/custard cup, combine 1Tbsp fresh lemon juice and 1Tbsp very warm water with 1 tsp Trader Joe's Dijon mustard - it really is the best, (Not dry mustard). Pour onto the egg yolk(s)/salt in container. Blend lightly. Now with Immersion Blender on low slowly add the 1 cup of Avocado oil to container making sure the blades are fully immersed in ingredients. Blend now with high speed spurts till mayo forms - less than 10 seconds. With two egg yolks used and salt added right at the beginning it works 9/10 times. Julia Childs stressed the importance of the salt and room temps to make everything work. If it fails, add 1/4 to 1/2 cup plain Greek yogurt and the following spices and make it into a salad dressing: 1/2 tsp dried chives, 1/2 tsp dried parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp salt

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