Paleo Mayonnaise Recipe with an Immersion Blender

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Making your own paleo mayonnaise recipe with an immersion blender is one of the easiest, most delicious ways to spruce up a meal. I love this recipe for its simplicity and I know that you will love it, too. 

Paleo mayonnaise recipe with an immersion blender

Paleo mayonnaise recipe with an immersion blender

When I began my GAPS journey, I was so happy to learn that mayonnaise can be totally GAPS friendly. I discovered this paleo mayonnaise recipe with an immersion blender and I am obsessed. 

Who knew that you could make your own mayonnaise? Actually, my mom has always made a lot of condiments from scratch, so I was used to the idea from my childhood. 

In fact, this is the easiest, most fail proof way to make your own mayonnaise, whether you are on or off the GAPS diet. 

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Making your own paleo mayonnaise recipe with an immersion blender is one of the easiest, most delicious ways to spruce up a meal.

This post contains affiliate links, which means I make a small commission at no extra cost to you. Get my full disclosure here. 

Paleo mayonnaise vs regular mayonnaise

Whether you follow this paleo mayonnaise recipe with an immersion blender or choose to use a store-bought healthy mayonnaise, chances are it will taste amazing. In my home, however, we choose to make our own condiments for a few reasons. 

Aside from the nutritional content varying in paleo and store-bought mayonnaise, this recipe helps me control exactly what I am serving my family. When you choose to make food yourself, I find that it is easier to remove any preservatives that can be harmful. 

I also love to make my own condiments because the flavor is richer when you use your own ingredients, and the nutrients more abundant and available. 

What is mayonnaise?

Mayonnaise is a condiment used for centuries to help enhance the flavors of food. It is well loved – and for good reason. To me, it is delicious. 

While it has a reputation for making meals unhealthy, that hasn’t always been the case. Historically, mayonnaise contained probiotic cultures that aided in digestion. Since the GAPS diet always wants to encourage delicious meals that support your gut microbiome, this paleo mayonnaise recipe is the perfect addition to your next burger. 

What is paleo?

Paleo is a diet that has been around for the past few decades that encourages people to eat in ways that are similar to their ancestors. Known as the caveman diet, paleo is a way to eat meals that will encourage your body to work at optimal levels. 

I have found that many recipes on the paleo diet overlap with recipes on GAPS since both diets support the use of grass-fed, local meats cooked with whole, unprocessed ingredients. 

Reasons to love this paleo mayonnaise recipe with an immersion blender

Aside from its delicious taste, mayonnaise is one of my favorite condiments. 

Traditionally, the condiments that we ate were fermented and helped our bodies digest our meals. This mayonnaise recipe has an optional step to help your mayonnaise turn into a cultured ingredient and is a step that I never miss out on. 

Ready to try out making your own? Keep reading for my paleo mayonnaise recipe…

Supplies for making paleo mayonnaise



 

How to make paleo mayonnaise with an immersion blender

For this paleo mayonnaise recipe, I prefer to make it in the jar that I will store it in which is a wide-mouth mason jar that is quart sized. 

This is to keep things simple and minimize dishes (something we all need!). 

Simply pour all of the ingredients into the jar in the right order, and start with a few pulses on the immersion blender for the initial blend. Then, I like to hold down the button and move the blender up and down slowly to help emulsify the ingredients. 

What makes this recipe failproof is that you only need to blend until the ingredients resemble store-bought mayonnaise. 

Things to note when making paleo mayonnaise

Despite the fact that this recipe is super simple, there are a few things that I have found to help make sure this recipe always turns out: 

  1. Room-temperature yolks work best for this recipe
  2. Make sure you use eggs from a source that you trust: happy, healthy chickens outdoors on grass
  3. Baja Gold mineral salt is my favorite
  4. If you are on the GAPS diet, make sure the mustard that you are using is GAPS compliant
  5. For the healthiest mayonnaise, make sure you only use raw apple cider vinegar with ‘the mother’. 
  6. Get creative! Add in other spices to make up different flavors of mayonnaise. From chipotle seasoning to red pepper flakes, I love to try different flavors in this recipe for my family. 

Keep scrolling to learn all about making your own paleo mayonnaise with an immersion blender…

Paleo mayonnaise recipe with an immersion blender directions

Ingredients:

  • 3 raw egg yolks 
  • ½ tsp salt
  • 1 tbsp apple cider vinegar
  • 2 tsp raw honey 
  • 1 cup of avocado oil 
  • Vinegar or lemon juice
  • 1 tsp mustard powder or already prepared mustard
  • Optional: probiotic liquid (I add a ⅓ cup of homemade pickle juice or ⅓ cup of whey)

Instructions:

  1. Add all ingredients into a wide-mouth quart mason jar in this order: egg yolks, salt, mustard, vinegar, honey, and last of all, carefully pour oil into the jar on top of the other ingredients. 
  2. Submerge your immersion blender all the way into the mason jar. The blade should be on the bottom of the jar.
  3. Pulse the immersion blender a few times, then turn the immersion blender on while slowly lifting it up and down. This may take a few minutes for the ingredients to emulsify. Then blend everything around until it is completely emulsified. 
  4. Optional: Add a liquid probiotic to the mayo and blend. This will turn it into a cultured ingredient and is something I highly recommend. If you add the probiotic liquid, you can let the mayonnaise sit out on the counter for a few hours to ferment before moving it to the fridge. 

Are there any substitutes for avocado oil in making paleo mayonnaise?

If you are out of avocado oil or want to try something else to make your mayonnaise, there is one substitute that I actually love to use. 

½ cup of olive oil with ½ cup of melted coconut oil is an excellent substitute for avocado oil in this recipe. 

In fact, I prefer this combination when I am making this paleo mayonnaise because the coconut oil will thicken as it cools. This will give it a texture similar to traditional, store-bought mayonnaise, which I prefer. 

Methods for fixing broken mayonnaise

Using an immersion blender to make paleo mayonnaise is my favorite tool. I find that you are able to control what is being blended and by how much. 

First and foremost, go slow when you are moving the blender up and down. I also find that it’s okay to stop for a few seconds to see where the condiment has separated. If it seems oily on the top of the jar, keep blending. 

You will know it is properly emulsified once the mayonnaise has thickened and is a white color (similar to store-bought mayonnaise). 

If you’re making mayonnaise and it breaks (which I’ve never had happen with this method), start over with new egg yolks on the bottom and use the broken mayonnaise as the new oil portion. 

Still not convinced to try this paleo mayonnaise recipe? Keep reading to learn how it compares to mayonnaise at the store… 

 

Homemade paleo mayonnaise vs store-bought mayonnaise

Despite this paleo mayonnaise recipe is so simple, it may seem easier to run out to the store and buy your own. If you are working hard on improving your health, however, that is definitely not the case. 

Regular mayonnaise at the store will have a lot of extra ingredients that are not gut-friendly that I choose to avoid in my and my family’s diet. Not only is it packed with preservatives and unhealthy oils, but the plastic jar it comes in will leak even more unknown chemicals into the food. 

Personally, that makes me uncomfortable. 

That is why I love this paleo mayonnaise recipe. Not only do I know exactly what is going into the food, but it’s so simple that it’s almost more work to grab one at the store. 

Which is more nutritious?

When I make my own mayonnaise, it is easy for me to control exactly what goes into the condiment. I try to use eggs locally sourced (usually from my own backyard) as well as add in probiotics to help the gut digest. 

This factor alone makes this paleo mayonnaise recipe more nutritious. 

How long does paleo mayonnaise last?

When you make this mayonnaise, it won’t last as long as the traditional, store-bought mayonnaise. This is due to the lack of chemicals and preservatives added to the homemade version. 

I try to use up all of my homemade mayonnaise within a week of making it. I do this by planning the meals that would be served with it. Typically that includes food like:

Of course, if you are planning on using this mayonnaise throughout the week, try to keep in mind that it must be stored properly so that the food does not go rancid. 

How to properly store paleo mayonnaise

One of the biggest reasons I make this version of paleo mayonnaise in a mason jar is because it reduces dishes. Not only can you make the entire recipe in one jar, but you can store it there as well.

All you need to do is add a mason jar lid to your quart-sized mason jar and store this condiment in the fridge. 

More healthy recipes

Key lime pie

Frozen yogurt

Grain free cheese crackers

Low carb salmon patties

Have you made mayonnaise at home before?

Were you successful? How did you like it? Share in the comments!

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Yield: 16 oz.

Paleo Mayonnaise Recipe with an Immersion Blender

Paleo mayonnaise recipe with an immersion blender

Making your own paleo mayonnaise recipe with an immersion blender is one of the easiest, most delicious ways to spruce up a meal.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 3 raw egg yolks 
  • ½ tsp salt
  • 1 tbsp apple cider vinegar
  • 2 tsp raw honey 
  • 1 cup of avocado oil 
  • Vinegar or lemon juice
  • 1 tsp mustard powder or already prepared mustard
  • Optional: probiotic liquid (I add a ⅓ cup of homemade pickle juice or ⅓ cup of whey)

Instructions

  1. Add all ingredients into a wide-mouth quart mason jar in this order: egg yolks, salt, mustard, vinegar, honey, and last of all, carefully pour oil into the jar on top of the other ingredients. 
  2. Submerge your immersion blender all the way into the mason jar. The blade should be on the bottom of the jar.
  3. Pulse the immersion blender a few times, then turn the immersion blender on while slowly lifting it up and down. This may take a few minutes for the ingredients to emulsify. Then blend everything around until it is completely emulsified. 
  4. Optional: Add a liquid probiotic to the mayo and blend. This will turn it into a cultured ingredient and is something I highly recommend. If you add the probiotic liquid, you can let the mayonnaise sit out on the counter for a few hours to ferment before moving it to the fridge. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 179Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 46mgSodium: 104mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
The information in this blog post is my personal experience and opinion. It is for general information purposes only, that may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.

 

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