Making the perfect Paleo Mayo?

I find that the key to getting the right consistency lies in 2 things: first, not too much acid/liquid (if I want a neutral-tasting mayo I'll use about 1 tsp of white wine vinegar per cup of finished mayo, no lemon juice).

Second, I use a ratio of 75/25 oil to solid-at-room-temp fat. (That 25% has to be a fat that's solid at room temp, or it doesn't set enough for my taste.) I usually use (melted) unsalted butter for the creamy consistency, but you could use bacon grease, like Sgroh87 mentions, or ghee like in Mark's recipe.

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