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Sauces & dressings · Mayo & aioli

Paleo mayonnaise

18

Thick, creamy homemade mayonnaise made in a jar in two minutes with a stick blender. Avocado oil keeps the flavor clean and neutral, and lemon and Dijon give it a bright, savory edge. It is as good on a burger as it is in a chicken salad.

Time
5 min (5 prep + 0 cook)
Servings
20
Per serving
100 kcal
Protein
0 g

Ingredients

Steps

  1. Put the pasteurized egg, lemon juice, mustard and salt in a tall jar that just fits the head of a stick blender. Use a pasteurized egg because the mayonnaise is not cooked.
  2. Pour the oil on top and let it settle for 30 seconds, so the egg sits at the bottom under the oil.
  3. Push the stick blender to the bottom of the jar and blend without moving it for 15–20 seconds, until a thick white layer forms. Then slowly lift it up and down until all the oil is worked in.
  4. Taste, and adjust the salt and lemon. Keep it in the fridge in a closed jar, and use it within 4 days.

Good to know

Why did my mayonnaise stay runny?

The egg was probably cold, or the blender was lifted too soon. Let the ingredients reach room temperature, and hold the blender still at the bottom until the mix turns white and thick before moving it. A runny batch can be saved: blend a fresh pasteurized egg in a clean jar, then slowly blend the runny mix into it.

Can I use extra-virgin olive oil?

Blending turns extra-virgin olive oil bitter, so use avocado oil or a light olive oil. If you want the flavor, stir in a spoonful of extra-virgin by hand at the end.

Per

Calories
693
Protein
(1%)
2 g
Fat
(98%)
77 g
Carbohydrates
(0%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
307 mg

More sauces & dressings

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2009 kcal goes into the pot and 290 g of ingredients comes out as about 290 g of food: 693 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.