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homemade mayo with lemon, eggs, and mustard
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5 from 1 vote

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
Total Time10 minutes
Course: sauces
Cuisine: American
Servings: 1 cup
Calories: 1993kcal

Ingredients

  • 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

Instructions

  • 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. 

Notes

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.

Nutrition

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