Paleo Plan

Omega-3 Mayonnaise

Makes about 1 cup. Store leftovers for 5-7 days in the refrigerator.

Approximate preparation time: 15 minutes

NOTE: This recipe contains raw egg

Ingredients

  • 1 organic, pastured egg
  • 1/2 tsp lemon juice
  • ¼ tsp dry mustard (optional)
  • 1 clove garlic (optional, for alioli)
  • ½ cup extra virgin olive oil
  • ½ cup flaxseed oil (or substitute with additional olive oil)

Instructions

  • Combine raw egg and lemon juice in blender.
  • Add 1 drop olive oil and continue to blend on high for 30 seconds.
  • Add 2 more drops olive oil and blend for 30 seconds.
  • Add 5 more drops olive oil and blend for 30 seconds.
  • Continue to slowly incorporate olive oil in small portions (about 1 Tbs at a time).  The consistency of mayonnaise should begin to develop.
  • When olive oil is completely incorporated, slowly drizzle flaxseed oil into the blender and continue to blend.

For a quick alternative, incorporate 1 clove garlic into step 1, and increase lemon juice to 1 Tbsp to make Alioli.

This recipe inspired in part or in whole from here.


39 Comments

  1. What am I doing wrong? I tried to make this but the consistency won’t thicken like mayo? It is still liquidy. Help, I must be doing something wrong.

  2. You have to add the oils slowly while the blender is on. It will actually thicken quickly once it starts

  3. Whitney

    needs a little vinegar. Thickened up nicely for me but the taste was off

  4. grahamspagnola@hotmail.com

    how long will this last in the fridge?

  5. literate

    @grahamspagnola@hotmail.com

    It keeps for 5-7 days, read the darn article!

  6. Do I have to use flax seed oil? Or could I Just use a whole cup of olive oil since I’m out of flaxseed?
    Thanks.

  7. kimberly

    I had a consistency problem too, I did go slowly. At first it was working but, then turned to liquid before all was added. I used only olive oil but you did say that Olive oil is perfect to use too. Any ideas. I used a Vita-Mix after awhile of being on it turns hot. Maybe the ingredients were actually cooking.

    • Kimberly – Yeah, it could have been cooking it with the heat. Do you have a normal blender or a food processor that doesn’t get do hot? Otherwise, I’m not sure what to tell you… Sorry!

  8. Kaley

    I think “literate” needs a lesson on being nice. There’s enough nastiness in the world without adding to it.

  9. Debbie

    I find making mayonnaise or any kind of aioli comes out best when hand whisked. It takes longer but comes out with the correct consistancy. After combining the egg, lemon juice and mustard ( recipe says optional for this but it acts as an emulsifier, so does vinegar) add oil one drop at a time thoroughly whisking after each drop, once it becomes emulsified you can add oil more quickly, just make sure to completely incorporate the oil before adding more.

  10. erickirby

    omit the egg white, add an additional yolk (free range of course), bump up the lemon juice to 2 tsp, and you have a classic aioli

  11. My KitchenAid Mixer doesn’t work for this recipe, but my hand blender does.

  12. Alternatively, if you want to do it all at once, place the egg on the bottom of a tall jar/container, place all the additional ingredients, in the order listed, in the jar then use your immersion blender (starting from the bottom and moving upwards) for about 10-15 seconds. Works like a dream.

  13. Oops! Forgot to mention….Blend on High for 10-15 seconds.

  14. Does anyone have an olive oil recommendation? I have tried making homemade mayo before and I just can’t stand the taste. I think it’s the oil that does it…

  15. @ ccasey11 – try 1/2 olive oil and 1/2 safflower oil or another type of light flavored oil

  16. OutofStep

    decided not to make this when i added it all up and saw that every tablespoon of the finished product will have about 15g of fat. yikes. don’t trust myself to not make it and eat half of it in some tuna salad

  17. I have tried many, many times, following directions very, very precisely and have had to pour a huge amount of oil and egg down the drain. I have only had success once but don’t know why – I did nothing different. I believe now that there is an element of magic involved. I would pay someone who could teach me how to make mayonnaise. I have never been so frustrated in my life. Please don’t tell me to pour the oil more slowly – at this point that is just not possible unless I were to spend a full day making it. I use a Braun hand blender and wonder if that could be a problem – can’t think of anything else.

  18. I use a product called Vegenaise, best thing since than “slice bread” haha.

    http://followyourheart.com/products/category/vegenaise/

    They have a soy free version, seriously since I discovered this product a number of years ago, my life became complete :)

    You can find it at WholeFoods, FruitFul Yield, any health food store in the refrigerator sections

  19. Remember that all ingredients, should have the same temperature when making it, so take everything you need from the fridge, out about 1 hour before making it…

  20. I had a lot of trouble getting the consistancy just right. Then I started using an eye dropper to litterally add one drop at a time. First I blend just he egg and lemon juice till frothy, then i put one drop in and blend for about 30 seconds or more, then another drop and blend another 30 seconds or more, I keep doing this for quite a while then I add a few drops at a time, and only when I start to see it thicken a little, I use the dropper to add a stream of oil. When it has thickend up a lot, I slower pour the rest of the oil from the measuring cup. I also use a hand blender. It takes a while, but since I started this method, I have not had to throw anything down the drain.

  21. Is soy free veganaise paleo-friendly? It does have brown rice syrup listed in the paleo-friendly ingredients, but also states 0 sugars on the label. Thanks.

  22. How about Trader Joe’s mayo? Made with canola oil. I’m breast cancer (hormone positive) survivor so no soy for me. I love their mayo and would find it much easier than making my own. Especially since I don’t use a lot. Love the fact that it also has apple cider vinegar in it.

    • Neely Quinn

      Kay – You can find canola and olive oil mayo out there. I use canola, but it’s only because I’ve had bad reactions to olive oil. I’d rather use that because I don’t think canola is the greatest oil ever…

  23. Does it matter, though, if store-bought mayo has sweetener (of any kind) in it? That’s what I’m trying to find out.

    • Neely Quinn

      jody – Those are the kinds of questions you kind of need to answer yourself. This lifestyle is about making it do-able for you. I really like ketchup sometimes, and it has sugar in it. Do I eat it? Yes, because it’s worth it to me. If mayo is the same for you, then you can make that choice. There are no hard and fast “rules”, as much as it may seem there are.

  24. Ms. Recipe

    Instead of using that much olive oil, would it be safe to use applesauce in place of oil?

  25. My first batch was a flop, I made it in my NutriBullet. Do NOT do this! It gets too hot. I used my blender and if you follow the directions exactly as they are written it will work! I added the garlic, but not the mustard, it has a garlic kick! I love garlic though! Next time I’ll add the mustard. Thanks for the great recipe!

  26. I have made this a couple of times. The first time was perfect, the second time not at all. The difference I found was what I whisked it in. For *me* it worked when I used a glass bowl. When I used a steel bowl it didn’t incorporate. I wonder if the difference is the glass vs. plastic container for the individual blender. I will have to try it again.

  27. My sister makes it in her thermomix. She also uses macadamia oil, as it is lighter tasting.

  28. Folks, I thought this was a paleo site and yet there are posts about using dreaded CANOLA oil. Please respect us paleos by not posting non-paleo ingredient suggestions. Thanks.

    • Neely Quinn

      Rob – Where are you seeing the “dreaded CANOLA oil” on this site?

  29. Rob – Why so dogmatic? And besides, if you read the references to the “Dreaded Canola” it is stated that its in response to a medical aversion to other Holy Paleo oils. Its about doing your best not being a perfect Type A.

  30. I finally got mayo to work for me by using an immersion blender – the hand held stick. Place all the ingredients in a small canning jar and place the blender in making sure it touches the bottom. Start blending and you’re done in less than a minute. So excited to FINALLY have figured this out after wasting so much oil with other attempts.

  31. Anonymous

    Use an emmersion blender, you can mix it all up instantly, no waiting on drops, drops , and more drops. I promise, it’ll work like a dream!

  32. Lilly

    Like so many others, this didn’t thicken like mayonnaise. Came out liquidy. Thanks for wasting 1 cup of very expensive oil!

  33. Joanne

    To firm up the mayo, just slowly add more oil. It will thicken, I promise.

  34. MzBeeHavin

    I use my Vita-Mix and make a new batch of mayo every other week or so.
    I use 1 TBLS. white vinegar instead of lemon juice and about 1/8 tsp. sea salt.
    After blending these ingredients for about 30 seconds, when adding the oil, I start on variable speed 1 for the 1st minute or so then gradually increase to 3 or 4. I have never had a problem with the mayo not thickening. I use sunflower oil instead of the olive oil, as it is a milder taste. The most important key to perfect mayo is adding the oil very,very slowly. I use a measuring cup with spout.

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