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    Home » Dressings & Sauces

    How To Make Mayonnaise

    August 18, 2016 Updated: November 23, 2020 by Lisa Wells / 11 Comments

    Here's how to make mayonnaise in a small batch. Nothing tastes better than homemade paleo mayo. Perfect on burgers or fresh homegrown tomatoes.

    How To Make Mayonnaise | Gluten Free Paleo Recipe

    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.

    How To Make Mayonnaise

    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

    Here's how to make a small batch of mayo by hand.
    4.29 from 7 votes
    Print Save Email
    Prep Time: 5 mins
    Total Time: 5 mins
    Servings: 10 servings
    Course: Dressing
    Cuisine: American
    Diet: Dairy Free, Gluten Free, Keto, Low Carb, Paleo, Vegetarian, Whole30
    Author: Lisa Wells

    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

    Calories: 101kcal Fat: 11g Saturated Fat: 1g Cholesterol: 19mg Sodium: 30mg Vitamin A: 25IU Vitamin C: 0.2mg Calcium: 2mg Iron: 0.1mg
    Keyword: how to make mayonnaise, small batch mayonnaise recipe
    Did you make this recipe?Please leave a star rating above and share your photo on social. I love seeing what you've made!

    More easy paleo condiments

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    So now that you know how to make mayo, what will you use it in?

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    Reader Interactions

    Comments

    1. Sherry

      August 21, 2013 at 3:42 pm

      How long can this store in the refrigerator? Thanks for the recipe!

      Reply
      • Lisa

        August 21, 2013 at 5:01 pm

        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. 🙂

        Reply
    2. kate

      August 21, 2013 at 4:17 pm

      i would like to make this. how do you use raw egg yolks?

      Reply
      • Lisa

        August 21, 2013 at 5:06 pm

        I use organic eggs from a trusted source. If you're concerned about using raw eggs, you can always try pasteurized eggs.

        Reply
    3. Lea

      August 23, 2013 at 8:45 pm

      I Have just made it - delicious. I was out of Olive oil though so I substituted raw yoghurt. It worked well

      Reply
      • Lisa

        August 25, 2013 at 10:23 am

        Wow, I would never have thought of using yogurt in this recipe! Thanks for sharing your substitution. 🙂

        Reply
    4. Paula

      September 19, 2013 at 8:37 pm

      Can you please suggest a substitute for the egg (I'm allergic to eggs)? Thank you!

      Reply
    5. AnnMarie

      July 04, 2015 at 9:19 pm

      I tried this 2x and both times it didn't get thick. Used the lightest
      Olive oil. What did I do wrong?

      Reply
      • Lisa

        July 07, 2015 at 12:51 pm

        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.

        Reply
      • istersay

        October 15, 2021 at 3:38 pm

        4 stars
        the same thing happened to me, spent about an hour trying to fix it and never did, I give up lol

        Reply
    6. Madison @ Keto Diet

      January 29, 2018 at 3:19 pm

      5 stars
      Sounds delicious! How long this to keep at fridge? thanks for the post!

      Reply

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