Paleo Mayo, A Basic Vegetarian Dressing Recipe

I see a trend in this. I get all caught up in things and I forget to post, then I feel bad so I try to make up for it by posting a lot. I hope that it is working! At any rate, this recipe is a basic staple for me. I like Mayo. I just do. Being Paleo is not going to change that. So if you, like me, must have a little dressing and you want to make it yourself, keep on reading…

Paleo Mayonnaise

1 cup Grapeseed Oil*

1 Egg (whole)

1 Egg (yolk only)

1 Tbsp Lemon Juice

½ tsp Mustard (dry ground seed)

½ Tbsp Coconut Vinegar

¼ tsp Sea Salt (or to Taste)

*You can use olive oil too, but it has an olive oil flavor, whereas grapeseed oil does not.

Let everything come to room temperature. You MUST do this or it won’t turn out – trust me, we’ve all failed a million times because of this. Blend the eggs, mustard and salt together – you can do this with a whisk, hand mixer or blender, but I use our new food processor, because its the s*** and I love that thing. In a separate bowl, whisk together the lemon and vinegar. Add half to the eggs, whisk or blend, and set the other half aside.

Slowly add in the oil, a few drops at a time, I mean a SLOW stream. DROPS if you are whisking. Go slower than you think you need to until the liquid begins to thicken.

Once half of the oil is added, you can add the other half of the lemon mixture. Then whisk or add in the rest of the oil.

Leave this at room temperature for 1-2 hours, then you can refrigerate for up to one week. Check your eggs’ expiration date too, you’ll have to factor that in.

Try some of our recipes that include Paleo Mayo including our Coleslaw, Sweet Potato Salad, and Honey Mustard Salad Dressing!