I’ll be honest with you guys. Up until this point, mayonnaise has always kind of creeped me out. It always stood out to me as the most fattening condiment I could add to my food, and whether or not that’s the case (it probably isn’t), I avoided it for years. Making my own mayo has changed the way I view it completely. I always feel better eating food and condiments that I make from scratch, because I know that there are no hidden ingredients. It’s really satisfying to eat something that has such a bad rap (cough cough mayo), and know that I’m eating pure ingredients that are going to treat my body nicely.
Oh wait, I lied. I just had a distinct flashback to being 7 years old and asking my grandparents to make me a “mayonnaise sandwich”. And when I say “mayonnaise sandwich” that’s really what I mean – just mayonnaise and bread *shudder*. Maybe that’s why I avoided it for so long afterwards, I’m pretty sure I scarred myself up until this point. Luckily these days I’m not using my mayo as a main ingredient, and am not slathering it on pieces of bread. Instead, I’m using it in my salads and for veggie dipping purposes – a whole new world of mayonnaise has just been opened up to me! I’m dreaming of deviled eggs, and tuna salads, and infinite amounts of dips and dressings… yum.
This recipe cuts down on most of the fat and calories that are in store-bought mayonnaise, and is highly versatile. Don’t want that tangy lemon flavor? Swap for apple cider vinegar. Not feeling rosemary and oregano? Swap for curry powder and cayenne. This can be done by hand (so they say), but I found it easier to use an electric hand mixer. Okay, I’ll admit it. I failed miserably the first time I tried to make this because I wanted to be wonder woman and whisk my mayonnaise by hand and reap the benefits of my hard work. Instead, I ended up with a horrible liquid pile of egg and herbs and oil. It didn’t resemble mayonnaise in the slightest. So, to save yourself the agony of defeat (unless you think you really are wonder woman – you never know!), an electric mixer, a blender, or an immersion blender are all alternative methods to consider.
- 1 egg (at room temperature)
- 2 tbsp lemon juice
- 1 tsp rosemary
- 1 tsp oregano
- ½ tsp sea salt
- 1 cup light olive oil (not EVOO – the flavor will be too strong)
- This recipe will make approximately 24 1tbsp servings
- Add egg, lemon juice, rosemary, oregano, and sea salt to a mixing bowl.
- Whisk together with an electric mixer on low until well blended. Don’t turn off the mixer at any point during this process.
- While still whisking, slowly add in your olive oil. Slow is the key word here. Like, one little drizzle at a time slow. Slowly but surely, you’ll see the emulsion start to form. Once you see the emulsion forming, continue to add in your olive oil just as slowly until your mayonnaise reaches the desired consistency.
- Refrigerate in a glass jar and enjoy! Will last in the fridge approximately one week.
- Calories: 56
- Total Fat: 6.5g
- Saturated Fat: 1.0g
- Carbs: 0.1g
- Protein: 0.2g
Want more Paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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