Here's how to make mayonnaise in a small batch. Nothing tastes better than homemade paleo mayo. Perfect on burgers or fresh homegrown tomatoes.
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
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.
How To Make Mayonnaise
Ingredients
- 1 egg yolk at room temperature
- 1 teaspoon lemon juice
- 1/4 teaspoon dry mustard
- 1/8 teaspoon sea salt
- 1/2 cup mild-flavored olive oil or avocado 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
August 21 at 3:42 pmHow long can this store in the refrigerator? Thanks for the recipe!
Lisa
August 21 at 5:01 pmThere 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
August 21 at 4:17 pmi would like to make this. how do you use raw egg yolks?
Lisa
August 21 at 5:06 pmI use organic eggs from a trusted source. If you’re concerned about using raw eggs, you can always try pasteurized eggs.
Lea
August 23 at 8:45 pmI Have just made it – delicious. I was out of Olive oil though so I substituted raw yoghurt. It worked well
Lisa
August 25 at 10:23 amWow, I would never have thought of using yogurt in this recipe! Thanks for sharing your substitution. 🙂
Paula
September 19 at 8:37 pmCan you please suggest a substitute for the egg (I’m allergic to eggs)? Thank you!
AnnMarie
July 4 at 9:19 pmI tried this 2x and both times it didn’t get thick. Used the lightest
Olive oil. What did I do wrong?
Lisa
July 7 at 12:51 pmHi 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.
Madison @ Keto Diet
January 29 at 3:19 pmSounds delicious! How long this to keep at fridge? thanks for the post!