1

votes

Making the perfect Paleo Mayo?

Answered on September 12, 2014
Created September 01, 2011 at 10:30 PM

What's your recipe as I can't seem to get mine where it's like mayo- more of a runny consistency!

100fd85230060e754fc13394eee6d6f1

(18696)

on September 05, 2011
at 01:25 PM

I used a teaspoon of lime juice, and a mixture of oils that included olive oil, melted coconut oil and MCT oil, just because that was all I had on hand. It simply never emulsified at all on any of the pulses. I'm also at high altitude, and come to think of it, have never successfully made mayonnaise since I moved here. Maybe that has something to do with it?

100fd85230060e754fc13394eee6d6f1

(18696)

on September 05, 2011
at 01:25 PM

I used a teaspoon of lime juice, and a mixture of oils that included olive oil, melted coconut oil and MCT oil, just because that was all I had on hand. It simply never emulsified at all on any of the pulses. I'm also at high altitude, and come to thin of it, have never successfully made mayonnaise since I moved here. Maybe that has something to do with it?

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on September 02, 2011
at 11:08 PM

really? its the only method ive never had break on me. there are some youtube videos that show better than i could describe, i think. make sure nothing is mixed before putting the blender is in. maybe youre using too much acid? that will keep it more liquidy. how exactly was it not working?

Medium avatar

(5639)

on September 02, 2011
at 04:36 PM

I never have much success with this method :(

Medium avatar

(5639)

on September 02, 2011
at 04:35 PM

I always try this one, and end up wasting oil, as it always breaks. I'm gonna try a variation where I blend up the egg yolks, mustard, salt and lemon, and then drizzle in the oil.

100fd85230060e754fc13394eee6d6f1

(18696)

on September 02, 2011
at 03:39 PM

This didn't work for me; never emulsified. Any thoughts?

24fcc21452ebe39c032be6801d6bbadd

(9812)

on September 02, 2011
at 01:16 PM

I'll have to try this way! I've done it with the stick blender, but adding the oil little by little; took forever! :(

77877f762c40637911396daa19b53094

(78457)

on September 02, 2011
at 12:13 PM

Great responses, I will give this a try tonight - thank you guys :)

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10 Answers

1
A993550f2a130df8d3462c08582f08ec

(589)

on September 01, 2011
at 10:40 PM

I make this, but I use a half/half mix of macadamia nut oil and melted bacon grease instead of the olive oil/ghee:

http://www.marksdailyapple.com/homemade-ghee-mayo/

0
24fcc21452ebe39c032be6801d6bbadd

(9812)

on September 02, 2011
at 01:16 PM

I've had runny mayo-fails when I didn't let all my ingredients come to room temp. Seems like I have the best results with my food processor, but unfortunately I have to make a huge batch (so the egg will reach the blades).

0
Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on September 02, 2011
at 01:01 PM

cant believe no one has mentioned the immersion blender method. so much easier than in a food processer or upright blender.

in the mixing cup, crack in one egg. no separating.

add the juice of half a lemon (this works for me, but if you want to use vinegar or measure more precisely, then go for it)

add some flavor- i always put in a clove of garlic, salt and pepper. sometimes some shallots, curry, lemongrass, chipotle, ginger, ras-el-hanout, whatever you want......

200mL of oil on top. i use light olive or macadamnia when i have it. whatever you want.

then, put your immersion blender in the cup so its upright, standing up on the floor of the cup and pulse. just gently pulse and you will start to see it emulsify right there. continue to pulse as you begin to move the stick blender up through the ingredients. once most everything has emulsified, hold down the button and give it a good go for a few seconds.

the whole mixing part should take no more than 20-30 seconds.

makes about 1c of mayo in 1 minute with just a stick blender to rinse off.

24fcc21452ebe39c032be6801d6bbadd

(9812)

on September 02, 2011
at 01:16 PM

I'll have to try this way! I've done it with the stick blender, but adding the oil little by little; took forever! :(

Medium avatar

(5639)

on September 02, 2011
at 04:36 PM

I never have much success with this method :(

100fd85230060e754fc13394eee6d6f1

(18696)

on September 02, 2011
at 03:39 PM

This didn't work for me; never emulsified. Any thoughts?

Aead76beb5fc7b762a6b4ddc234f6051

(15239)

on September 02, 2011
at 11:08 PM

really? its the only method ive never had break on me. there are some youtube videos that show better than i could describe, i think. make sure nothing is mixed before putting the blender is in. maybe youre using too much acid? that will keep it more liquidy. how exactly was it not working?

100fd85230060e754fc13394eee6d6f1

(18696)

on September 05, 2011
at 01:25 PM

I used a teaspoon of lime juice, and a mixture of oils that included olive oil, melted coconut oil and MCT oil, just because that was all I had on hand. It simply never emulsified at all on any of the pulses. I'm also at high altitude, and come to think of it, have never successfully made mayonnaise since I moved here. Maybe that has something to do with it?

100fd85230060e754fc13394eee6d6f1

(18696)

on September 05, 2011
at 01:25 PM

I used a teaspoon of lime juice, and a mixture of oils that included olive oil, melted coconut oil and MCT oil, just because that was all I had on hand. It simply never emulsified at all on any of the pulses. I'm also at high altitude, and come to thin of it, have never successfully made mayonnaise since I moved here. Maybe that has something to do with it?

0
7e36094a0f7a2fbad24290225405220b

(2064)

on September 02, 2011
at 07:17 AM

This is a great way of making mayo using a stick blender. All the ingredients in together, half a minute and you're done!

http://tulipskitchen.blogspot.com/2010/05/stick-blender-mayonnaise.html

Medium avatar

(5639)

on September 02, 2011
at 04:35 PM

I always try this one, and end up wasting oil, as it always breaks. I'm gonna try a variation where I blend up the egg yolks, mustard, salt and lemon, and then drizzle in the oil.

0
65660697ed243c7980725fd014eb00e0

(494)

on September 02, 2011
at 01:04 AM

I use Sarah's mayo recipe at Everyday Paleo. It's perfect every time. She has a demo and the directions are really straight forward. I only use 1 1/4 cups of olive oil though, as it gets too thick to continue blending. This recipe has, by far, the best consistency of any mayo I've made.

0
78972387772c994caa78513a83978437

on September 02, 2011
at 12:33 AM

It's important to beat the egg yolk a little before adding the other ingredients. Most easily done in a food processor. I use a yolk, a lemon, a little dijon mustard, salt & pepper, and then very Very slowly add in 3/4 cup of almond oil.

0
4fca5e11d50731edbf4cf2ec38691aa3

on September 01, 2011
at 11:50 PM

I put an egg in the blender..turn it on. Add one tablespoon lemon juice through the lid and slowly drizzle one cup of olive oil into the lid. In about 1 minute I have perfect mayo. Add what ever you like after that,

0
66974b2cb291799dcd661b7dec99a9e2

(11121)

on September 01, 2011
at 11:20 PM

Best mayo, from http://everydaypaleo.com

Ginger Mayo:

2 omega 3 enriched eggs 2 tbsps apple cider vinegar 1 tsp yellow mustard 1 tsp sea salt 1/4 tsp white pepper 1/4 tsp cayenne pepper 1 tsp ground ginger 2 cups grape seed oil

In a blender or food processor place all ingrediants except for the oil. Cover and blend on low while you count to 5. Continue to blend while you slowly add the grape seed oil. Once all the oil is in continue to blend while you again count to 5. Shut the blender or processor down at this point, and ta-da: home made ginger mayo for your best salmon cakes ever!!

0
77877f762c40637911396daa19b53094

(78457)

on September 01, 2011
at 10:53 PM

While you can vary the ingredients, I think the main problem may be that the coconut oil/oil/ghee/melted grease must be added very slowly while you beat the mixture continuously.

A fairly simple recipe would be 2 egg yolks, 2 to 3 teaspoons fresh squeezed lemon juice, a half cup of olive oil and a half cup of liquid coconut oil. You can also add a teaspoon of mustard and some salt and pepper if you like.

Put the egg yolks and lemon juice in the bowl or blender (easier) and whisk/mix constantly while slowly adding the oil a drop at a time. It needs to emulsify and it won't work if you dump it in fast.

Put the mayo in a jar and store in the fridge- it gets thicker when chilled.

0
D268f49502d6cd588789594cc6fd6e2b

on September 01, 2011
at 10:48 PM

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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