Have you read the ingredients on store bought mayo, BLECH! Soybean oil… nope that’s not on the approved list. It’s best if you make your own food with ingredients you know and trust. You’ll be surprised at how easy it is to make your own, homemade and paleo mayo. With simple ingredients: eggs, lime juice, dry mustard, sea salt and avocado oil.
This recipe makes just under 1 pint (16 oz) of mayo. I only know this because I store it in 2 Half Pint canning jars and they don’t fill quite all the way to the top. If you use way less mayo then that, split the recipe in half.
Remember, the mayo expires when your eggs expire.
This recipe originally appeared on Our Paleo Life.
| Paleo Lime Mayo |
| Servings | Prep Time |
| 30TBSP | 50minutes |
| Servings | Prep Time |
| 30TBSP | 50minutes |
- 2 Eggs room temperature
- 4 tbsp fresh lime juice room temperature
- 1 tsp dry mustard
- 1 tsp Sea Salt
- 2 1/2 cups Avocado Oil divided
- 1 oz can diced jalapenos optional
|
Ingredients
Servings: TBSP
Units:
|
- Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
- Add the dry mustard, salt, and 1/2 cup of the oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
- Start pouring the remaining 2 cups of oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
- Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
- When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
- (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapeños in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapeños.
Do NOT use extra virgin olive oil, the flavor is no good in mayo.
Add the jalapeños for a spicy dip. Don't add if you're just using this as mayo.
Nutrition Facts do not include the jalapeño peppers.
I am allergic to avacdo 😧
Are there any other options that work?
Thanks!
Maybe banana? Avocado is quite unique
Hi Leah, I would try almond oil or any good quality oil that works with your body except coconut oil which hardens when refrigerated.
Does the lime juice protect from the raw eggs? I’ve gotten very ill from raw egg in a smoothie and don’t want that again!
Homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used
So it’s ok to eat the egg raw, or did I misunderstand?
Blessings
Homemade mayonnaise can be safely made if raw, in-shell pasteurized eggs or pasteurized egg products are used