Have you looked at the ingredients on a bottle of shop-bought mayonnaise? It’s not pleasant. It's not paleo mayonnaise, that's for sure. This is fairly typical…
SAD Mayonnaise Ingredients:
Sunflower oil (antioxidant [320], water, cane sugar, whole egg, white vinegar, malt vinegar (barley & wheat), salt, vegetable gums (405, 415), food acid (citric), natural colour (carrot extract), flavour.
But did you know how easy it is to make your own?
Paleo mayonnaise
Equipment
- Blender
Ingredients
- 3 egg yolks at room temperature
- 2 teaspoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 200 ml extra light olive oil
- Pinch sea salt
Instructions
- Combine the Basics: In a blender, combine the egg yolks, apple cider vinegar, and Dijon mustard. Blend until the mixture begins to thicken.
- Slowly Add Oil: Slowly add in the extra light olive oil. It’s crucial not to rush this step. If the mixture separates, you’ll need to start again. Add the oil gradually, blending continuously until the mixture becomes light and creamy.
- Season to Taste: Add a pinch of sea salt and blend again. Adjust the seasoning to your liking, ensuring it complements your taste.
This homemade Paleo mayonnaise is not only healthier but also incredibly easy to make. Furthermore, it’s a fantastic addition to your Paleo kitchen, allowing you to enjoy the rich, creamy texture of mayonnaise without the unnecessary additives. Which are your favorite sauces? I’d love to hear which sauces you make regularly, so please share your favourites in the comments below.
Why Homemade Paleo Mayo Belongs in Your Fridge
Once you’ve made this creamy, tangy Paleo mayonnaise yourself, it’s hard to go back to the store-bought stuff. Without seed oils, added sugar, and strange emulsifiers, this homemade version is fresher, cleaner, and far more aligned with a Paleo lifestyle.
Use it as a base for sauces, dressings, and dips — or simply enjoy it with grilled chicken, roasted sweet potato, or fresh salads. It’s one of those kitchen staples that proves just how easy clean eating can be with the right recipe on hand.
Have you tried making your own mayo before? Do you tweak the flavour with herbs, garlic, or lemon? Share your tips, tricks, and variations in the comments — I’d love to hear how you make it your own.
And if you found this recipe helpful, don’t forget to pass it on to a fellow Paleo friend — or subscribe to the newsletter for more healthy, no-nonsense recipes delivered straight to your inbox.
Mastering Paleo Condiments: Why Your Mayo Matters
If you’re embracing a Paleo lifestyle, every ingredient counts — especially the small ones that sneak onto your plate every day. Condiments like mayonnaise are often overlooked, but store-bought versions are usually packed with seed oils, stabilisers, sugar, and preservatives that have no place in a clean, ancestral diet.
That’s where homemade Paleo mayo comes in. It’s one of the easiest and most rewarding swaps you can make in your kitchen. Once you get the hang of blending yolks, vinegar, and olive oil into a creamy masterpiece, you’ll never want to go back to the processed stuff again.
Make It Your Own
This classic base recipe is just the beginning. You can easily adjust it to match your taste or meal plans:
Add a splash of fresh lemon juice for a zesty twist
Blend in garlic or roasted garlic for an aioli-style flavour
Mix through fresh herbs like dill, basil, or parsley
Stir in smoked paprika, mustard powder, or a touch of horseradish for something bold
Paleo Meal Ideas Using Mayo
Wondering how to use your fresh jar of Paleo mayonnaise? Try it with:
Grilled chicken or steak for a simple dipping sauce
Sweet potato wedges or roast veggies
Tuna salad with avocado and celery
As a creamy dressing base with lemon, herbs, or tahini
In egg salad, coleslaw, or even in Paleo-friendly devilled eggs
Storage Tips
Your homemade mayo should last about one week in the fridge in a clean, airtight jar. Always use a clean spoon (not fingers!) to scoop it out — and label your jar with the date made so it doesn’t get forgotten.
Ditch the Additives, Embrace the Real
Making your own Paleo mayonnaise is more than just a recipe — it’s a small step toward reclaiming your health from industrialised food. By choosing real ingredients and making it yourself, you’ll have more control, more flavour, and more confidence in your kitchen.
If you haven’t tried it yet, now’s the time. And if you’ve already got your go-to mayo method, I’d love to know how you customise it. Drop a comment below with your favourite tweaks or pairings!
Looking for more clean condiment ideas? Subscribe to the newsletter to get my latest Paleo recipes and kitchen hacks straight to your inbox.
Love paleo mayo! I make it with macadamia or avocado oil. Yum! I also do a home made lacto fermented ketchup, which the family loves 🙂
Would love to try your fermented ketchup – great idea!
It's super easy. I use this recipe http://www.foodrenegade.com/homemade-lactofermented-ketchup-recipe/, usually with a mix of honey and maple syrup. I also usually ferment it for at least a week (especially in cooler weather) to reduce the sugar content even further!
Thanks Christie, will have to give that a try!
Oh no kidding! I just improvised a paleo mayo last night. Recipes ended up being very similar though mine has lots more vinegar. I dont recommend that btw. Will try this one out next time. Return of the chicken salad!
Mayo and chicken – a classic combo Jon!
MAYONNAISE
(Adapted from Paleobird's recipe in her journal at MDA.)
1/4 cup coconut oil (if solid, just warm it enough to melt)
3/4 cup Extra Virgin Olive Oil.
2 whole eggs
kosher sea salt to taste (optional)
Put all ingredients in tall jug and use stick blender for approx 15-20 seconds or til desired consistency. That's it.
Sometimes I change the oils to 1/2 cup of each. This is the only mayonnaise I have consistent results with and it stays thick and creamy in the fridge.
You can add mustard, vinegar, lemon juice, etc but I like it plain so that I can flavour it different ways for different recipes. I have even put some in a dish, mixed in a tiny amount of honey and put it over cooked fruit. We are trying to go dairy free and DH was wanting something to put over stewed apples instead of cream. He liked it.
Thanks Marg – will give that a try the next time I make up a batch!
This makes the most tasty tomato sauce which I use as a condiment with my steak or bacon & eggs – whatever takes my fancy. I have taken to doubling the recipe & freezing in small containers so I have some whenever I need it.
ROAST TOMATO SAUCE
Ingredients
8 (about 1kg) ripe egg tomatoes, halved lengthways, cored
60ml (1/4 cup) olive oil
Salt & freshly ground black pepper
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
2 tbs tomato paste
Oregano to taste
Method
Preheat oven to 160°C. Place tomatoes, cut-side up, in a large roasting pan. Drizzle with 2 tbs of the oil and season with salt and pepper. Bake in preheated oven for 30 minutes or until tender. Remove from oven. (Roasting the tomatoes draws out excess water and intensifies the flavour.)
Meanwhile, heat the remaining oil in a large saucepan over medium-low heat. Add the onion and garlic and cook, stirring occasionally, for 10 minutes or until onion softens.
Add the tomatoes and tomato paste to the onion mixture and cook, stirring, for 5 minutes or until well combined. Remove from heat and set aside for 5 minutes to cool slightly.
Use a hand blender to blend until smooth. (Alternatively, place the tomato mixture in the bowl of a food process and process until smooth.)
Taste and season with salt and pepper. Stir over low heat for 5 minutes or until hot. Serve immediately as desired or set aside for 15 minutes to cool, then store in an airtight container in the fridge or freezer.
I look forward to trying this one – thank you, sounds amazing!
Think I must be a bit of a lazy one. I just use equal parts olive oil & fresh orange juice to dress my salads, simple but I like it!
Nothing wrong with simple Pippa Ann!
I make the Well Fed recipe with a combo of macadamia and olive oils – I like the bitterness of the olive oil myself but not too much! so it's 1/4 cup olive oil and cup of macadamia with one egg, 1 tbs lemon juice and a pinch each salt and mustard powder. It's SO EASY to make I have no idea why you'd want to eat that other crap. : )
Agreed Amanda, there really is no need to buy/ eat the processed stuff.
I tried your Paleo Mayonnaise Recipe last night, was good, never thought of making my own before. Might try making some other sauces now. Em, tasty.
Glad to hear you gave it a try Jennie, let us know how you get on with making other sauces.
how long does the mayo keep?
When avocadoes are in season, throw half a ripe avo into the blender. Put in a little lemon juice if it is too thick. Pale green thick delicious mayo! Hand me a spoon!
Will this mayo keep in the fridge and does it hold up well in salads and dishes?
Where can i get the vegetable starter culture