2

votes

Substitute for mayonnaise?

Answered on August 19, 2014
Created January 11, 2011 at 1:54 AM

Anyone have any ideas? Obviously regular store bought mayo has junky soybean and sugar, but I'd love to find something that tastes good in tuna salad or chicken salad. If anyone has a good homemade Paleo-friendly recipe for mayo, please share! Thanks so much.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 11, 2011
at 10:29 PM

Substituting bacon fat for some or all of the olive oil would probably taste great!! You might also try a touch of hot pepper sauce.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 11, 2011
at 06:23 PM

I can vouch for this recipe- I made deviled eggs with this bacon mayo and they were super!

E91fd339d760ed76cc72570a679ebf5a

(2369)

on January 11, 2011
at 11:19 AM

Be sure to check the ingredients on the olive oil mayo. The only olive oil mayo from Spectrum I can find (at Whole Foods) has "soy and/or canola oil" as the first ingredient.

Medium avatar

(310)

on January 11, 2011
at 02:39 AM

Thanks so much for all of these great suggestions, everyone!

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15 Answers

3
88d7da3743741d6492c3fa5c39c0a9fe

on January 11, 2011
at 02:18 AM

I make my own with olive oil, egg yolks and lemon.

2
E1fd3a5ea90cdbceb8a2aa4bcfa1b923

(474)

on January 11, 2011
at 02:31 AM

For chicken, turkey, tuna, and salmon salads I use aioli instead of mayonnaise. They are basically the same, aioli just doesn't use egg yolk as an emulsifier, it uses garlic instead. Here is my basic recipe:

At least four cloves of garlic, more if you like a lot of garlic, a couple of pinches of salt, juice from 1/2 lemon, and a cup of olive oil

All ingredients should be room temperature. Remove ends from and peel garlic cloves. If they are green at all, do not use them. Grind garlic with salt in a mortar and pestle to make a smooth paste. Add the garlic paste and lemon to a large bowl. Whisk until thoroughly combined. Begin adding olive oil a drop at a time while continually whisking. Never add more than a thin stream at a time or it will not emulsify. If whisking in a bowl seems like too much work, it can also be done in a blender. A food processor doesn't seem to whip enough air into the mixture though and won't thicken for me. It will keep for a day or two in the refrigerator.

If it should separate, whisk an egg yolk in a bowl and slowly whisk in the aioli until it thickens.

1
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on January 11, 2011
at 08:14 PM

making your own mayo is really simple. theres a lot of variations, too. and a lot of deliciousness. this si a great blog, and the comments are worth reading.

http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise

0
Medium avatar

(0)

on November 21, 2013
at 03:27 PM

I also couldn't find any Paleo mayonnaise in stores or online, so I decided to make one. I'd appreciate your support by pre-ordering a jar on Kickstarter!

http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo

0
07c86972a3bea0b0dc17752e9d2f5642

on January 12, 2011
at 12:37 AM

I'm not really interested in making mayo, so I make my tuna/salmon salad with lots of german (horseradish) mustard, chopped boiled eggs and pickles. Sooooo good!

0
07ca188c8dac3a17f629dd87198d2098

(7970)

on January 12, 2011
at 12:02 AM

In a pinch, I've used full fat greek yogurt for making deviled eggs. It might work OK for chicken/tuna salad, but I recently learned how to make my own mayo (it was really easy in my blender!) and would probably go that route again.

0
D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 11, 2011
at 10:25 PM

Mayo basic recipe:

2 egg yolks

1 1/4 cup olive oil

1 Tbs white wine vinegar

1/2 tsp salt (I like garlic salt!)

Whisk together in a bowl.

Yield 1.5 cups.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 11, 2011
at 10:29 PM

Substituting bacon fat for some or all of the olive oil would probably taste great!! You might also try a touch of hot pepper sauce.

0
02c3b38566b8b4aaf1dd64ae7d20fc03

on January 11, 2011
at 04:11 PM

YES!! Flax seed oil omega-3 mayonnaise- flax seed oil, one omega 3 egg, mustard powder and lemon juice. I can ballpark the amounts- beat one egg in a blender; while is is mixing slowly add the flax seed oil ( make sure it is covered as best you can while doing this b/c it will discharge droplets from the blender!); then add the mustard and fresh lemon juice.

0
4c1b7bba23d7001b5b921ea7727fd950

on January 11, 2011
at 03:35 AM

Spectrum makes a mayonnaise with olive oil instead of soybean. They use honey as a sweetener.

E91fd339d760ed76cc72570a679ebf5a

(2369)

on January 11, 2011
at 11:19 AM

Be sure to check the ingredients on the olive oil mayo. The only olive oil mayo from Spectrum I can find (at Whole Foods) has "soy and/or canola oil" as the first ingredient.

0
43cd85b97b3f1502a60e441e6cfd7cd5

on January 11, 2011
at 02:37 AM

It's not "mayo" but I have made what I call Paleo mayo for tuna ect.

1 raw egg, Olive Oil (around 4 table spoons depending on consistency desire, Spicy Mustard (may be questionable on Paleo but I don't make this that much).

It has the consistency of mayo but tastes more like mustard. Don't know if this helps but it's pretty tastey.

Medium avatar

(310)

on January 11, 2011
at 02:39 AM

Thanks so much for all of these great suggestions, everyone!

0
0784c9efb9972988ea28f1ba2c80d6d4

on January 11, 2011
at 02:21 AM

I am lazy sometimes and use a combo of sour cream and dijon mustard in place of mayo. 3 sour cream to 1 mustard is my ratio.

0
Ce57a94251224f9696faf47f9ca630a0

(858)

on January 11, 2011
at 02:13 AM

I use extra virgin olive oil and/or avocado. Yummy, creamy goodness.

0
1471beca8e3adff4ae2f89d10e5f7acb

on January 11, 2011
at 02:09 AM

I asked a question about mayonnaise oils here that might be useful: http://paleohacks.com/questions/15261/homemade-mayonnaise-what-oil-to-use#axzz1Aft1fAVy

Mayonnaise recipes are pretty easy to find...just Google and sub in the oil of your choice!

0
Fac1af832cc3c6a20059c41411fd0f6b

(1548)

on January 11, 2011
at 02:08 AM

Have not tried this yet. http://cavemanfood.blogspot.com/2009/04/bacon-mayonnaise.html but it looks tasty.

I have made some with coconut oil that was pretty good but became impossibly hard in the fridge, but when at room temp worked and tasted great. I would probably only make enough to use for that day if I were to do it again.

PEanut oil kind of works, but is disagreeable to my stomach.

Lately I have been just been using various fancy mustards for everything. Mustard is a pretty decent emulsifier and adding oil and a little honey and salt to it makes for a quick honey mustard sauce.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on January 11, 2011
at 06:23 PM

I can vouch for this recipe- I made deviled eggs with this bacon mayo and they were super!

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