Easy Homemade Paleo Mayonnaise
This is a “cleaner” version of mayonnaise with simple ingredients and none of the extra chemicals that store-bought mayos have. Just remember, PATIENCE with the slow pour is important in this recipe.
Servings Prep Time
1.5cups (approx) 20minutes
Servings Prep Time
1.5cups (approx) 20minutes
  1. Put the first 4 ingredients into the bowl of your food processor and let sit for 20 minutes (to make sure it gets to room temperature). After it sits, pulse your food processor a few times to mix the ingredients.
  2. Keep the food processor running and from opening in the top start slowly pour the light olive oil in a very thin stream.
  3. Continue to slowly pour your oil in the running processor until your measuring cup is empty, and you should have a perfect creamy mayo ready to go.
  4. Store in a jar/container in your fridge for up to 2 weeks.
Recipe Notes

Again, be sure to use LIGHT olive oil instead of extra virgin olive oil. If you use extra virgin, it can not only affect the color of your mayo, but will affect the taste of your mayo having an overwhelming flavor of olive oil.

Also, this keeps about 1-2 weeks in your refrigerator. I usually go by the expiration date on my egg carton for the egg I use in the recipe.  🙂