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Homemade Paleo Mayo

Homemade Paleo Mayo

{I may earn money or products from the companies mentioned in this post}.

The Paleo life has opened my eyes when it comes to food. A year ago and 52 pounds heavier I probably would have grabbed any mayo off the shelf without even thinking about reading the ingredient list. Most store-bought mayonnaise is made with vegetable, canola, or soybean oil. These oils are extremely processed containing high amounts of artificial trans fats, unnecessary preservatives, and sugars. I know, gross, right?
This homemade mayonnaise is gluten-free, sugar-free, trans fat-free, dairy-free, soy-free, peanut/tree nut-free, legume-free, and chemical free.
This recipe is super easy to make and is better than any store-bought mayonnaise. I hope this simple method changes your life, as much as it did mine. Before Paleo, I was simpleminded and didn’t know much more than what I have been told. I never did my research and relied on a company promise, that their food was, in fact, healthy and safe. It is not the 1960’s anymore.
So with that in mind, I never thought I’d see the day I would make mayonnaise. Making this recipe was an exciting process because my first two batches failed. Worse than most of my Pinterest fails.

All you need is a food processor and five minutes to make this. Unless you skipped the gym and you feel like working those arm muscles, whisk away. A blender would work too, but you should leave those for smoothies and invest in a good food processor if you are planning on living a healthy lifestyle. I use the Hamilton Beach 8-cup Food Processor.

It is inexpensive and practical.
Also, make sure your eggs are at room temperature, and the kids are not napping. It’s going to get loud.

This recipe will yield about one cup of mayonnaise and last up to two weeks in the fridge.

Homemade Paleo Mayo

Prep Time 5 minutes
Servings 1 Cup
Author Angela @Paleo Mom of Two


  • 1 Egg Room Temp
  • 1 Cup Extra Light Olive Oil Divided
  • 1 TSP Ground Mustard
  • 1/2 Juiced Lemon
  • 1/2 TSP Salt


  1. Using a good processor combine egg, ground mustard, salt, and 1/4 cup extra light olive oil.

  2. Slowly trickle the rest of the olive oil into food processor.

  3. Once mayo is thick, fold in lemon juice.

Recipe Notes

Note: This recipe will yield about one cup of mayonnaise and last up to two weeks in the fridge.

Homemade Paleo Mayo


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