Paleo Mayonnaise

by | May 19, 2016 | Recipes, Nutrition Health, Articles


2 egg yolks
1 tsp mustard (optional)
3 tsp fresh squeezed lemon juice
1/2 cup olive oil – we prefer extra virgin
1/2 cup coconut oil – organic, extra virgin.

In a medium bowl (blender or food processor) mix the egg yolks, mustard, and 1 tsp of the lemon juice.
Start whisking vigorously (blender or food processor on low) and drizzle the oil very slowly into the machine while running – this can even be drop by drop at the beginning. (If you put too much oil in at once, the mix will separate and you may ruin the mayo).
Blend non-stop on low speed.
As you add more oil, the emulsion will form and the mayo will start to thicken and you can start to pour the oil a bit faster.
When all the oil is incorporated and the mayonnaise is thick, whisk in the last 2 tsp of the lemon juice and taste your creation.
Season to taste with salt and pepper.
Enjoy without guilt and keep the leftovers in the refrigerator!

Happy Paleo mayonnaise making!

Adapted from

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Paleo Mayonnaise


Sharon Erdrich

PhD candidate, MHSc (Nutrition)[Hons], NZRGON, DipNatHM, Dip Aroma, Cert Mass. Educator, Researcher, Public speaker. Health consultant.

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