Monday, March 26, 2012

Basics : Home-Made Mayonnaise

Paleo eating strongly discourages eating store bought mayonnaise for a variety of reasons. Like with all processed foods, you never know what is in them, and I have yet to find one that is made without processed oils. This really isn't a big problem because making home made mayonnaise is incredibly easy with a food processor.

I recommend making mayonnaise with macadamia nut oil because it is milder than olive oil, and once you season it in dressings, you don't taste the nuts at all.  However, it is expensive, and olive oil is still a good alternative.

makes 1 cup

Ingredients :

- 1 egg
- 1/2 teaspoon minced garlic
- 1 tablespoon lemon juice
- 1 teaspoon prepared yellow mustard
- 3/4 cup macadamia nut oil or olive oil
- salt and pepper to taste

 Directions :

- Combine the egg, garlic, lemon juice and mustard in the container of a mini food processor.
- Blend until smooth, then blend on low speed while pouring oil very slowly into the processor in a fine stream as the mixture emulsifies and thickens.

You can try and make mayonnaise in a blender or a regular size processor, but I have never had much luck with these.  What I have found is that the best way to make mayonnaise is in a small food processor - one that has a small opening in the top will allow you to pour the oil very slowly while running the machine. This is the secret to making mayonnaise that thickens and not ending up with a greasy mess.

I have this Cuisinart mini processor pictured above, and on the lid there are two small indentations with a tiny hole in each that are perfect for dripping just the right amount of oil.  I just fill the cups, run the machine, and keep refilling once it's all dripped in.  I have tried may ways to make mayonnaise and this is about as fool-proof a method as I have found.
Cuisinart DLC-1SS Mini-Prep Processor, Brushed Stainless Steel

UPDATE :  Since I wrote this post Mark Sisson has come out with a Primal mayonnaise that is amazingly good.  If you just don't have the time to make your own, this is a great alternative.  You can buy just one jar of this, but you get the best price when you buy three.

If you do decide to try my recipe, remember fresh mayonnaise will only keep up to a week in your fridge, but with the following recipes you'll use it up in no time.

Simple Egg Salad

1 or 2 servings

Ingredients :

- 3 hard boiled eggs
- 1/2 cup of chopped celery
- 1/2 cup of chopped red onion
- 1 teaspoon of Dijon mustard
- mayonnaise

Directions :

- Mash the hard boiled eggs with a fork.
- Add remaining ingredients and enough mayonnaise to bind the mixture. Mix well.

Curried Chicken Salad

1 or 2 servings

Ingredients :

- 1 cooked chicken breast, cut into cubes
- 1 organic apple, cored and chopped with the peel left on
- 1 cup of chopped celery
- 1/2 cup of chopped red onion
- 1/4 cup of raisins
- 1 tablespoon of curry powder
-  mayonnaise

Directions :

- Combine all ingredients and add enough mayonnaise to coat. Cover and refrigerate for at least half an hour to allow the flavours to blend.

Ham Salad

Ingredients :

- 1 cup coursly chopped ham
- 1/2 cup chopped dill pickle
- 1/4 cup finely chopped red onion
- 1/2 cup mayonnaise

Directions :
 - Mix all ingredients well. For a finer spread-like salad to eat on Paleo bread, mix in your food processor.

All of these salads need to be eaten within a day or two, but since they make a nice lunch I don't think you will have any problem doing that.

If you should have some mayonnaise left over, you can also add flavourings to it.  A bit of mustard, pesto, curry powder or chopped dill pickle can turn it into a whole new taste sensation.

image from

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  1. I am happy to have found your site! Thank you! Great recipes!

  2. Joanna: I decided to make this mayo with avocado oil. Delish!! By the way I love your site and recipes. I am making the seafood cakes with salmon and scallops.


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