Homemade Olive Oil Mayonnaise Recipe (Paleo)
This recipe is gluten free, dairy free, and soy free.
Equipment
- Food processor or blender
- Measuring cups and spoons
- Small bowl
Ingredients
- 2 egg yolks
- 2 tsp white vinegar (for candida diet, omit vinegar or switch to fresh squeezed lemon juice)
- 1/2 tsp salt
- 1 cup light olive oil
- 1/8 tsp garlic powder (optional)
Instructions
- Crack your whole eggs into a small bowl, and separate out the egg white from the egg yolks. Discard the egg whites or save them for cooking something else.
- Put everything except for the oil in a blender or food processor and blend on low for about 30 seconds to 1 minute.
- Then while still blending, start to slowly (and I mean seriously slow!) drizzle the olive oil in until it starts to thicken up. This can take some time so be patient.
- Once you can see it start to thicken, you can speed up the rate at which you pour the oil in until it’s all in there. And that’s it!
- Store in the fridge and eat within 1 week.
Notes
This olive oil mayonnaise recipe produces approximately 20 tbsp of mayo. Each serving size is 1 tbsp.
I have not tested this recipe with an immersion blender / stick blender / hand mixer. I do imagine though that the process would be pretty much the same. If you do try it out, let me know in the comments how it works!
Nutrition
Serving: 20gCalories: 105kcalCarbohydrates: 0.1gProtein: 0.4gFat: 11.9gSaturated Fat: 1.8gPolyunsaturated Fat: 1.7gMonounsaturated Fat: 8.3gTrans Fat: 0gCholesterol: 27.6mgSodium: 59.4mgPotassium: 3.8mgFiber: 0gSugar: 0g
Tried this recipe?Let us know how it was!