5-Minute Homemade Paleo Mayo
Are you making a sandwich just to discover you are out of mayo? This homemade paleo mayonnaise will have you enjoying your sandwich in just 5 minutes. Grab a large mason jar, and dump in an egg, mustard, lemon, vinegar, and avocado oil. Blend, and done!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: sauces
Cuisine: American
Servings: 1 cup
Calories: 1993kcal
- 1 large egg
- ½ teaspoon dry mustard powder
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh lemon juice
- ½ teaspoon sea salt
- 1 cup avocado oil
In a large mouth mason jar, add in the egg, salt, mustard, lemon juice, vinegar, and oil.
Take an immersion stick blender, and blend until thick and creamy. Move the blender up and down to incorporate faster. Refrigerate for up to one week.
If using a traditional blender or food processor, drizzle oil in a slow and steady stream.
If you can't get your hands on avocado oil, try light olive oil.
Use colored painter's tape to label and date your mayo.
Make my Whole30 Ranch with this mayo recipe.
Calories: 1993kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 222g | Saturated Fat: 27g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 155g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1226mg | Potassium: 67mg | Sugar: 0.2g | Vitamin A: 238IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg