Homemade Paleo Mayonnaise
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup
Ingredients
- 1 large whole egg (preferably fresh and organic. Pasteurized if desired at room temperature)
- 1 1/4 cup olive oil (Pure or light NOT extra virgin, divided)
- 1/2 teaspoon mustard powder
- Small pinch garlic powder (optional)
- 1/2 lemon (juiced)
- 1/2 teaspoon pink Himalayan salt (kosher or table salt works too)
Instructions
- Place egg, 1/4 cup olive oil, mustard powder and garlic powder in a blender.
- Blend on low for about 20 seconds until combined.
- Remove cap from blender and slowly stream in remaining 1 cup olive oil on low setting.
- This process will take a few minutes. Make sure you go slow the entire time. Keep the setting low and stream the olive oil in slowly.
- As your streaming in you might hear the blender motor change as the mayonnaise comes together. Also you’ll notice the consistency change as you slowly stream in the olive oil. Be patient. It only takes a few minutes and the results are amazing!
- Once all the olive oil is added stir in a little lemon juice and salt. I recommend adding in a little at at a time and adjust flavoring if desired. If you add in too much lemon juice it could be overpowering. The best is to add in a little and add more if needed. Same with the salt.
- You can stir the lemon juice and salt in by hand or just gently pulse in the blender a few times until combined.
- Once done scoop the mayonnaise into a mason jar. Seal with the lid an refrigerate.
- It’s recommended to let it refrigerate for a few hours or overnight to let the flavors settle but you could definitely use right away if needed.
- Store in the refrigerator and use within 5-7 days.