This yummy Paleo & Whole30 Mayonnaise requires only 4 ingredients (+S&P) and 10 minutes! Once you try it, you’ll never go back to store-bought chemical-laden mayo again!
I finally did it! I’ve been planning to make my own mayonnaise for…well, forever, it seems. I kept holding back because I knew it had to be harder than it looked. Well, it’s not. I found this recipe in Paleo Comfort Foods and tweaked it a little. The trick to making this Paleo & Whole30 Mayonnaise so simple and easy is a good food processor. You don’t want to all that whisking by hand.
Make sure your egg is at room temperature before you begin. If you attempt this with a cold egg, it’s not going to work. Also, I can’t stress enough that you have to pour in the olive oil sloooooowly. Like drop by drop. I used the tiny hole in my food processor feed tube to control the rate, and it worked like a charm. See the recipe for more details and a picture.Print
- Blend egg, lemon juice and mustard in the food processor until frothy.
- With the blades running, begin drizzling the olive oil drip by drip into the bowl of the food processor. (See note below.)
- Mix in the pepper and a little salt to taste.
Once I had a couple spoonfuls of oil mixed in, I poured the remaining oil in the feed tube and let the little hole control the drip rate until it was finished.
- Note: Eggs from locally-bought pastured chickens are less likely to contain salmonella than store-bought eggs. You can find pasteurized eggs as well. I am using fresh eggs from our farm, and the ingredients in store-bought mayonnaise scare me more than consuming the raw egg. I would definitely recommend you Google “consuming raw eggs” and do a little reading if you’re concerned.
Don’t forget to Pin this Paleo & Whole30 Mayonnaise for later!