This mayo is delicious! It’s thick and creamy with a hint of coconut (due to the coconut oil used). Previously, I had made mayonnaise with olive oil, which gives a more yellow colored mayo (recipe here). This coconut mayo has a slight cream color, and it’s perfect for making ranch dressing with (ranch dressing recipe here).
Why Make Your Own Paleo Mayo?
Store-bought mayo generally contain non-Paleo oils (e.g., canola oil). [UPDATE – I’ve found this Paleo mayo brand to be excellent – it’s made with avocado oil and tastes really good – and you can buy it from Thrive Market online.]
So, instead of foregoing many delicious foods (like tuna salads, ranch dressing), I make my own Paleo mayo using Paleo oils (olive oil and coconut oil). It’s delicious and fresh!
How long can you keep Homemade Paleo Mayo for?
It’s the raw egg in the mayo recipe that’s problematic. Some people suggest that you can keep the mayo in the fridge until the sale-by date of the eggs. Personally, I’m not a huge risk-taker when it comes to eating questionable food, so I like to use very fresh eggs and to keep the mayo in the fridge for only 1 week.
NOTE: This mayo solidifies in the fridge (due to the coconut oil). So, it’s best to make it when you’re planning to use it. You can add in 1/2 olive oil and 1/2 coconut oil instead (or just olive oil) if you want to be able to store the mayo.
Use Fresh Eggs in your Paleo mayo recipe! Another quick note – since there are raw egg yolks in this paleo mayo recipe, I would recommend using fresh eggs. I’m sure you’ve seen the notices on menus that eating raw or undercooked eggs “may increase your risk of food borne illness,” and I definitely don’t want anyone to get sick!
Blend or whisk the 2 egg yolks with the 2 tablespoons of apple cider vinegar.
Slowly add in the coconut oil while blending (I used a blender and added in the coconut oil from the hole at top of the blender approximately 1/2-1 tablespoon at a time until you hear the blender sound shifts to a smoother one and the texture becomes creamy).
Add in rest of the oil (and a bit more if you want a less thick texture) and blend well.
Use immediately (if you want to store it in the fridge, then use 1/2 cup olive oil and 1/2 cup coconut oil instead).