paleo mayo

Paleo 2 Minute Avocado Oil Mayo - Whole30

lemon juice

dry mustard powder

sea salt

avocado oil

To a tall, wide mouth mason jar add the lemon juice first, then the egg, seasonings, and finally the oil. Let the ingredients rest for 20 seconds or so.

Put the immersion blender all the way at the bottom of the mason jar. Turn it on high speed and leave it at the bottom of the jar for about 20 seconds. The mayonnaise will immediately begin to set up and fill the jar.

After the mayonnaise is almost all the way set, slowly pull the immersion blender towards the top of the jar without taking the blades out of the mayonnaise. Then, slowly push it back towards the bottom of the jar. Repeat this step a couple of times until all of the ingredients are well well incorporated.

I needed some mayo for a recipe since I ran out of the store bought stuff. This recipe was so good! Would you mind if I link it on my blog?

Thanks for the great mayo recipe ! But, tell
Your readers not to use unrefined avocado
Oil ! I didn't realize I bought this kind of
Oil. My mayonnaise was avocado green  !
And a little bitter. I had to doctor it up,and
turned it into Sirancha mayonnaise  !; It is 
Still good !

This comes together so quickly with the emersion blender! I like the dried mustard in it. I have made another recipe without it, but this was better!! Being on the Keto WoE I want to eliminate all the bad oils and additives that are in store mayo's!

Excellent!!!  BEST &amp; easiest one yet. I love it with half extra light tasting olive oil (Bel' Olio)  and half avocado oil (Chosen Foods).

Made this today. First time making mayo and I seriously have to stop myself from eating the whole jar!  Amazing!!! Thank you!

Why have I gone so long not making my own mayo? This stuff is amazing and so creamy! I did add a tsp of vinegar. This is now my go to mayo. Thank you for this incredibly EASY and tasty recipe!

Worked perfectly!  I didn't have high hopes since I've tried mayo recipes out of cookbooks and that was a waste of time and ingredients.  But I have a restricted diet now, so I decided to try again-- it's that or no more mayo for me.  And this came out GREAT!  Thank you!!

Finally, a Paleo Mayo that is easy to make. I've wasted so many (expensive) ingredients with other recipes. Thank you so much for creating this one!

Used light olive oil and turned out great! Fantastic mayo in less than 2 minutes! Thanks Kyndra!

you have all my respect is the best mayo ever very easy  too....  thanks

So simple and easy, came out perfect first try. Will never buy Mayo again 😁

Love this and using it all the time now! Do you have the nutritional information? I just started Keto and would like to track. Thank you

I have a quick question, this mayo is all I ever use / make.  Sometimes it will thicken up and sometimes it doesn't.  I've tried doing it a variety of ways.  Like letting the oil warm up - we have a pantry in the garage so it will thicken, sometimes that works sometimes it doesn't letting the eggs come to room temp, or not once again the same.  I've even added an extra egg.  I follow the recipe exactly - what am I doing wrong????

This delightful Hollandaise has come out perfect every time I've made it, except this last time. It didn't thicken. I didn't have my usual jar and found the immersion blender really does need to snugly fit the jar, hence the pint size Mason.. Remade it and again, perfection. Someone asked about MCT Oil which I've always used; so it works very well and especially so because it has no taste whatsoever. I would dearly love to learn the science behind cooking and how things work together to come delicious - or food for the trash can. Thanks so much for this recipe!!

I found a recipe nutrition calculator and entered all the ingredients.  I wrote down the information but can't find it right now and I am having a problem posting the link.

I'm a die-hard Best Foods/Hellman's girl. It's hard to believe this recipe tastes even better! It's so fast and easy to make I wonder why I've been wasting my money on name brands all these years!

I was skeptical of this method after ruining my first batch of aioli a few weeks ago with a different site's recipe, but this is perfect!! Thanks!!

I have to tell you that I have not bought mayonnaise from the store since I found your recipe over a year ago.  I did find that the fresher the eggs the better.  I made a couple batches that failed and the only difference with the third batch was fresher eggs.  Thank you so much for this recipe.

I’ve made this recipe a bunch of times and it turned out perfect but the last 2 times I made it, it was runny &amp; I did nothing different. Do you have any suggestions? Very frustrating!

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