Have you read the ingredients of some of those store bought mayonnaise? YUCK! Soybean oil is in every mayo on the grocery store shelf, even if it says it’s made from olive oil.
You’ll be surprised at how easy it is to make your own, homemade and paleo mayo with simple ingredients.
Remember, the mayo expires when your eggs expire.
Prep Time: 5 minutes
Cook Time: —
- 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 jalapeños optional – see notes
- Place the eggs and lime juice in a blender or food processor (I use a Vitamix). 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 Vitamix, use Speed 1-2 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 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 Jalapeño 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. I like to pulse a few times in the blender to chop the jalapeños finer and distribute them throughout the mayo.
This recipe makes just under 1 pint (16 oz) of mayo.
- 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 regular sandwich spread type mayo.
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