Paleo Mayonnaise
Prep time
Total time
Can you image having homemade mayonnaise in ten minutes? Well, halt your wandering mind—this Paleo Mayonnaise is completely sinless, tastier than the store-bought kind, affordable, and also quick to prepare!
Serves: about 1½ cups
  • 1 cup 100% pure avocado oil (can sub light olive oil; do not use a higher quality olive oil, because the taste is too strong for mayonnaise).
  • 1 large organic egg + 1 large organic egg yolk, pasteurized and room temperature
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon organic apple cider vinegar
  • ¼ - ½ teaspoon sea salt, to taste
  • ¼ teaspoon mustard powder (can sub Dijon mustard or regular mustard, but the powder is better :))
  • ¼ rosemary (optional)
  • ⅛ teaspoon white pepper
Paleo Mayonnaise
  1. Pasteurize the eggs first (instructions below).
  2. Next, in a food processor, blend the eggs, mustad, lemon juice, apple cider vinegar, and spices until smooth.
  3. Then, very slowly add the oil, while blending. If you add the oil too quickly the egg mixture and oil will separate and not incorporate correctly.
  4. After a minute or two of blending and pouring in the oil, it will become creamy and thick.
  5. Store in an airtight container or jar in the fridge for 2-3 weeks!
Pasteurizing eggs
  1. Add the eggs in a medium saucepan and add water so there’s about 1-2 inches covering the eggs.
  2. Bring the temperature to 140°F for 3 minutes. Do NOT let the temperature exceed 142°F! To keep the temperature consistent, you can turn down the temperature of the burner or remove the pan from the burner.
  3. Rinse the eggs with cold water and allow them to sit on the counter until they are room temperature.
Recipe by Sabrina's Sinless Secrets at