Paleo mayonnaise recipe primal homemade-min

Paleo Mayonnaise Recipe

Have you looked at the ingredients on a bottle of shop-bought mayonnaise? It’s not pleasant. 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 recipe primal homemade-min

Paleo Mayonnaise Recipe


  • 3 egg yolks (at room temperature)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 200ml extra light olive oil
  • Pinch sea salt


In a blender combine the egg yolks, vinegar and mustard and blend until the mixture begins to thicken.

Slowly add in the oil, until the mixture is light and creamy. Don’t rush this step; if the mixture separates you’ll have to start again!

Add in the salt, and season to your liking.

Which are your favourite sauces? I’d love to hear which sauces you make regularly.

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20 replies
  1. Christie
    Christie says:

    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 🙂

  2. Jon
    Jon says:

    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!

  3. Marg
    Marg says:

    (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.

  4. Anne
    Anne says:

    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.


    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

    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.

  5. Pippa Ann
    Pippa Ann says:

    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!

  6. Amanda Lindsay
    Amanda Lindsay says:

    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. : )

  7. Jennie E
    Jennie E says:

    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.

  8. Judith
    Judith says:

    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!


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