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5 from 2 votes

How to Make Paleo Mayonnaise

Prep Time1 min
Cook Time1 min
Total Time2 mins


  • Immersion blender
  • 2 eggs (or just the yolks for a thicker consistency)
  • 1 cup avocado oil
  • juice of ½ lemon
  • 2 tsp dijon mustard
  • salt, to taste


  • In a wide-mouthed glass jar that can fit the head of the immersion blender, pour in eggs, lemon juice, avocado oil, dijon mustard, and salt.
  • Slowly lower the blender in to jar until it hits the bottom.
  • Turn on the blender and let it run without moving until you see a white creamy cloud start forming from the bottom. It will rise up as the oil get slowly incorporated into the mixture.
  • When most of the oil is blended in to the cloud, slowly lift the blender up while it's running.
  • By the time you get to the top, there shouldn't be much oil left and your mayo should be made.
  • Screw on the lid and the mayo should last in the fridge for up to 2 weeks!