In this article I will tell you how to make your own homemade paleo maynaise. I have made paleo mayo in the past but I generally have used light olive oil. In the recipe today we tried avocado oil and it worked out great.
Homemade Paleo Mayonaise with Avocado Oil
The process is pretty simple, I take eggs and lemon juice along with a touch of oil and blend with an immulsion blender. I continue to add oil while blending until I’ve added it all. Once this is done I generally season the mayo with salt, garlic powder, and mustard powder.
The Ingredients for my Mayonaise with Avocado Oil
- 2 eggs (room temperature)
- 1 1/2 cups of Avocado oil
- juice from 1/2 of a small lemon
- mustard powder
- garlic powder
Important to remember when making Homeade Paleo Mayonaise
The eggs will not immulsify if you try to do this with them cold. I usually let them sit for about 10 minutes on the counter, then crack them into the cup for the immulsion blender while I get everything else together.
if you forget to make you’re mayo with room temperature eggs adding an extra yolk can help to jump start the immulsion process.
Substituting Ingredients in your Homemade Mayonaise Recipe
You can subsitute apple cider vinegar for the lemon juice, but depending on the brand it can have a more powerful taste in the mayo.
I’ve used different oils, EVOO, Light tasting Olive Oil, a blend of EVOO and Light tasting OO and now avocado oil. I prefer the taste of the avocado oil it did seem to get fairly dense. The taste of EVOO is very powerful and I didn’t like it for most uses. It was however good enough to still be used with tuna fish. Even the blend still had a heavy taste that wasn’t quite right.
Seasoning your mayonaise is wide open, I’ve tried a few different things like adding cumin, mixing in avocado to make more of a dip, using pickle juice instead of lemon juice. These all worked fine