This yummy Paleo & Whole30 Mayonnaise requires only 4 ingredients (+S&P)! Once you try it, you'll never go back to store-bought chemical-laden mayo again!

Easy Paleo & Whole30 Mayonnaise

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!

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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.

This yummy Paleo & Whole30 Mayonnaise requires only 4 ingredients (+S&P)! Once you try it, you'll never go back to store-bought chemical-laden mayo again!

Easy Paleo & Whole30 Mayonnaise

Kristi Barnes
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Condiment
Servings 1 cup
Calories

Ingredients
  

Instructions
 

  • 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.[url href="https://www.farmsteadchic.com/?attachment_id=1104#main"][/url][url href="https://www.farmsteadchic.com/?attachment_id=1110#main"][/url]
  • 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.
Tried this recipe?Let us know how it was!

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4 Comments
  • KH
    Posted at 19:11h, 03 January Reply

    Hi. It sounds wonderful! My only concern is consuming a raw egg. What did I miss? Thanks for posting, I love your website!

    • Kristi Barnes
      Posted at 22:02h, 03 January Reply

      Thank you! 🙂 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 the raw egg. I would definitely recommend you Google “consuming raw eggs” and do a little reading if you’re concerned though.

  • K
    Posted at 06:22h, 05 January Reply

    Hi Kristi,
    Great to know! Again, really love your site. 🙂
    Karen

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