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!
This Paleo Mayonnaise was bound to happen sooner or later. In addition to it making a wonderful spread for sandwiches and wraps, it’s also used in so many recipes! 😋 Since today is Memorial Day (thank you to all of those who have served our country ❤🇺🇸💙!!), I thought there would be lots of barbecuing going on. What goes with barbecues? Condiments! 🙌🏼 Like this Paleo Mayonnaise! 😎
Sadly, the store-bought mayonnaise is so unhealthy so I ditched it long ago, which meant some of my beloved foods left my life too. I used to have tuna fish sandwiches on the regular, but haven’t had one in years—but now I finally can! 👏🏼
I originally created this Paleo Mayonnaise for my Pink and Paleo Deviled Eggs, but it’s now a staple in my house. Predominantly, dominantly for my brother. 😆
I’m not the kind of person who licks mayonnaise from a spoon or that enjoys it in abundance—a little goes a long way for me. On the contrary, Michael LOVES mayonnaise and when I made him throw out the processed, GMO filled mayonnaise you can image the devastation. 😖
There are two things he’s been asking me to make: this Paleo Mayonnaise ☝🏼👇🏼and a Paleo ranch dressing … still need to tackle this one! 😅
Needless to say, I had some leftover mayonnaise from the deviled eggs, so I told him to use it on one of his wraps with his favorite Easy Paleo Tortillas. He literally fell in love with it—voicing how much better it was than the store-bought one. 😍😊 So, yes, it’s now on the “must-have every week” list of his. 😂
I don’t mind, because it’s seriously so hassle free and lasts for quite a while! Don’t you love recipes likes that? It actually makes you want to cook! 😏
This Paleo Mayonnaise only contains organic eggs, avocado oil (or light olive oil), lemon juice, organic apple cider vinegar, mustard, and a few spices! Sounds better than the Hellmann’s Mayonnaise most of us are used to, huh?
Soybean oil, water, whole eggs and egg yolks, vinegar, salt, sugar, lemon juice concentrate, calcium disodium EDTA, and “natural” flavors.
You can read more about the ingredients that are labeled “real” here that are actually crawling with GMOs. It’s unfortunate that products can be marketed as organic, natural, and real and still have harmful ingredients. Luckily, for us, we have this delicious homemade Paleo Mayonnaise! 😋
It’s thick and creamy texture mimics that of the traditional one, yet the flavor is fresh and much tastier! You’ll soon want to spread it on everything and your tongue will yuck away the taste of the store-bought one. 😉
Let’s be honest, you’re too good for the “cheap” mayonnaise; it’s time to upgrade to sinless Paleo Mayonnaise. 😜
If you try this Paleo Mayonnaise, don’t forget to snap a picture and tag me on social media so I can see it! 😘 By the way, I hope everyone is having a wonderful weekend! ❤ #sabrinassinlesssecrets @sabrinassinlesssecrets #TripleS #becausesinlessisdelicious #sinlesssunday
- 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
- Pasteurize the eggs first (instructions below).
- Next, in a food processor, blend the eggs, mustad, lemon juice, apple cider vinegar, and spices until smooth.
- 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.
- After a minute or two of blending and pouring in the oil, it will become creamy and thick.
- Store in an airtight container or jar in the fridge for 2-3 weeks!
- Add the eggs in a medium saucepan and add water so there’s about 1-2 inches covering the eggs.
- 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.
- Rinse the eggs with cold water and allow them to sit on the counter until they are room temperature.
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