Mayonnaise (Paleo)

30 Jan









Mayonnaise (Paleo)


1 egg
2 tablespoons lemon juice @ room temp
½ teaspoon dry mustard
½ teaspoon salt
¼ cup plus 1 cup olive oil (light, not extra virgin) @ room temp


Put egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and ¼ cup of the oil. Whirl until well mixed about 20 to 30 seconds.

Incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly. This takes about 5 min.

To be successful here you need to 1st – have purchased CHEAP LIGHT olive oil, 2nd -have all ingredients at room temperature and pour slowly. I used my food processor and the tiny little lid that fits in the big lid has an itty bitty hole in it that I slowly poured my oil into and let it drip out of that.

*Thank you to Well Fed for this great recipe.


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