I haven’t purchased mayonnaise in over a year. When I discovered how simple and delicious real, homemade mayonnaise could be, I ditched the jar of processed spread with canola oil and stabilizers immediately. For a little while, I kept a jar in the fridge for my husband and son, but when it was gone, that was it. And we’ve never looked back.
Mayonnaise makes a creamy dressing, a flavored burger topping, a drizzle that elevates a meal – it is the little black dress of condiments. If you have an immersion blender and tall cup, like the ones in the picture, you can make mayonnaise in 10 seconds, and that includes transferring it to a jar. Once you have mayonnaise, you can add garlic or chipotle peppers and lime or fresh herbs, the possibilities are endless.
I use Melissa Joulwan’s mayonnaise from Well Fed as my base recipe with a bit less oil because it fits better in my jar. So get an immersion blender and make your own mayo for your health and your taste buds.
Paleo Mayo
2 Tbsp. lemon juice (I liked bottled lemon juice for this)
1/2 tsp. salt
1/2 tsp. dry mustard
1 egg
1 c. extra light olive oil
Directions
1) Crack the egg in a tall container. Add salt, mustard powder, lemon juice, and olive oil. Walk away for 30 minutes to let it all come to room temperature.
2) Put the stick blender all the way to the bottom of the container. Start blending while lifting the blender to the top. The mayonnaise will come together immediately and be creamy and beautiful.
3) Scoop/Pour the mayonnaise into a glass jar and store in the fridge. That’s it!
Balancing Paleo 
Seriously? That’s it?
Ok. I can do that.
I know! It’s amazingly simple and so delicious. You have to be careful because you might want to lick the spoon.
I hate store bought mayo…always have. But this actually looks good!
It is a whole different thing! I really like making it with the lemon because there is something bright and tangy about it that really works for me.
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I did this once, in fact the first time, it work beautiful. I can’t get it to work now. I have wasted four cups of oil, WHAT AM I DOING WRONG!!
Oh no! Are your ingredients all at the same temperature? (Although I’ve found this isn’t a problem for me – maybe try it both ways…) Are you putting the immersion blender all the way to the bottom and then slowly moving it up? Let me know!
Or maybe you are going too slowly and leaving the blender in too long? If the emulsion heats up too much, it can break.
Going to try it right now. I think I am going to slow. I’ll let you know.
Nope. I wonder if my stick blender is too fast. It starts out then with in five seconds it breaks. Just tried it twice!!
Ok I’m am dying here!! 😆😖😖😆😖 I figured it out and I am a little embarrassed to say I was only using the yolk not the whole egg! WTH, I think I normally use the yolks when I do the 25 min. version in the blender. UGH!! Now off to buy more olive oil! 😕
So glad you found the solution!!!
How long does it last in fridge?
I tend to go by the expiration date of the egg. I’ve had mine a couple weeks and never had a problem.
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What if you don’t have a stick blender?
Great question, Jackie! You can absolutely still make mayonnaise, it just takes a little more time and a lot more patience. I’ve never actually done it with anything but my stick blender, but check out this video from The Clothes Make the Girl. Mel is my Paleo idol so you are in good hands! :)http://theclothesmakethegirl.com/2012/08/19/mayo-how-to-video/
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Any worries about eating raw egg?
That’s a really good question. I use the freshest eggs I can get and I keep the mayo refrigerated. I haven’t had any problems at all and it’s been a few years now.
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