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 Mayo

1 cup Grapeseed (or Safflower) oil

1 egg (whole)

1 egg (yolk only)

1 Tbsp Lemon Juice

½ tsp Mustard Seed

½ Tbsp White Wine Vinegar (or Coconut Vinegar, We use this)

¼ tsp Sea Salt (or to Taste)

Blend the eggs, mustard and salt together – you can do this with a whisk, but I use our regular blender because it has the hole in the top. 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, into a steady stream, 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 blend in the rest of the oil.

Leave this at room temperature for 1-2 hours, then you can refrigerate for up to one week.

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