Paleo Mayonnaise

  • All ingredients should be as close to room temperature as possible!
    • 1 large organic egg yolk
    • ¼ tsp finely ground Himalayan sea salt
    • ¼ tsp Dijon mustard (I’m a fan of Grey Poupon… always)
    • 1 ½ tsp lemon juice
    • 1 tssp apple cider vinegar
    • ¾ cup avocado oil


    *Note: whisking can be done in place of a food processor– fair warning, you will need some muscle.

    1. Add egg yolk, mustard, lemon juice, vinegar and salt to your food processor. Pulse until the mixture is uniform, and bright like the egg yolk.
    2. Stream in about a third of your oil through the top and blend until emulsified, about one minute.
    3. Once mixed, continue to blend in the oil in a slow stream until fully emulsified, and blend for another 30 seconds once all of the oil has been added.



1 Comments on “Paleo Mayonnaise”

  1. Pingback: Your paleo ingredient questions answered! – The Divine Kitchen

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