Here's how to make mayonnaise in a small batch. Nothing tastes better than homemade paleo mayo. Perfect on burgers or fresh homegrown tomatoes.
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Mayonnaise is not something I use every day. I use it in recipes or put it on burgers, but it's usually just a tablespoon or two at a time. I love homemade paleo mayo, but I've yet to finish a batch. Most recipes make a cup or two, which is way more than I need. So here's how to make mayonnaise in a small batch, by hand. The recipe makes just about half a cup.
Yes, I said by hand. The only fancy kitchen equipment you need for this recipe is a whisk. I adapted this recipe from Julia Child's hand-beaten mayonnaise recipe in Mastering the Art of French Cooking, adjusting the proportions for a small batch. The ingredients are simple-an egg yolk, lemon juice, dry mustard, salt, and olive oil.
There are a couple of tricks to this mayo. First, all of the ingredients should be at room temperature. Use an olive oil with a mild flavor so it's not overpowering. Rinse your bowl with warm water to heat it before you start. And lastly, keep whisking and add the oil slowly. You may need to rest your arm when you're done, but you'll be rewarded with the best paleo mayo.
If you need a large batch of mayonnaise, you can always make it with a blender, food processor, or immersion blender. But for me, nothing tastes better than a small batch of paleo mayo made by hand. And it's the perfect amount to put on fresh homegrown tomatoes or use in deviled eggs.
Ingredients
- 1 egg yolk at room temperature
- 1 teaspoon lemon juice
- ¼ teaspoon dry mustard
- ⅛ teaspoon sea salt
- ½ cup avocado oil or mild-flavored olive oil
Instructions
- Rinse bowl with warm water and dry.
- Add egg yolk to bowl and whisk until thick. Whisk in lemon juice, dry mustard and salt.
- Add olive oil in drops while continuing to whisk. Make sure each drop is completely incorporated before adding the next drop. Once mayo starts to thicken, add remaining olive oil in a very slow stream, while whisking continuously, until completely incorporated.
Nutrition
More easy paleo condiments
So now that you know how to make mayo, what will you use it in?
Sherry says
How long can this store in the refrigerator? Thanks for the recipe!
Lisa says
There is a lot of conflicting information on how long mayonnaise will last in the refrigerator. Just to be on the safe side, I try to use it within a few days. That's why I like the small batch. 🙂
kate says
i would like to make this. how do you use raw egg yolks?
Lisa says
I use organic eggs from a trusted source. If you're concerned about using raw eggs, you can always try pasteurized eggs.
Lea says
I Have just made it - delicious. I was out of Olive oil though so I substituted raw yoghurt. It worked well
Lisa says
Wow, I would never have thought of using yogurt in this recipe! Thanks for sharing your substitution. 🙂
Paula says
Can you please suggest a substitute for the egg (I'm allergic to eggs)? Thank you!
AnnMarie says
I tried this 2x and both times it didn't get thick. Used the lightest
Olive oil. What did I do wrong?
Lisa says
Hi AnnMarie, the most important thing is adding the oil one drop at a time. Make sure each drop is completely whisked in before adding more oil.
istersay says
the same thing happened to me, spent about an hour trying to fix it and never did, I give up lol
Sarah says
Hello, this recipe looks great. What quantity does this make? Of how many tablespoons, etc
Lisa says
Hi Sarah, this makes a little over a half cup of mayo, depending on how much air you whip into it.