Quick Paleo Mayonnaise

1. Why Standard Mayonnaise Is “Not Paleo” (Introduction)

• Key Point: Most commercial mayonnaises use high-omega-6 seed oils (sunflower, soybean), which are pro-inflammatory and therefore not suitable for Paleo.
• The Solution: Make it at home with light extra virgin olive oil or avocado oil.

2. Ingredients (Clean and Simple)

• 1 whole egg (at room temperature)
• 1 teaspoon apple cider vinegar or fresh lemon juice
• 1 teaspoon Dijon mustard (make sure it’s sugar-free)
• Sea salt and black pepper to taste
• 250 ml avocado oil (recommended for its neutral flavor) or light-flavored extra virgin olive oil.

3. Method (Quick Method with Immersion Blender)

1. Place the egg, vinegar, mustard, and salt in the tall, narrow cup of an immersion blender.
2. Pour all the oil over the other ingredients. Do not stir!
3. Place the blender head on the bottom of the cup, completely covering the egg.
4. Turn the blender on high speed and hold it still on the bottom for about 15-20 seconds.
5. When you see the mayonnaise has thickened at the bottom, begin slowly lifting the blender, moving it up and down until all the oil has emulsified.
6. Season with salt and store in an airtight container in the refrigerator.

4. Conclusion

• Paleo Advantage: This mayonnaise provides healthy fats and zero inflammatory oils. Perfect for accompanying meats and vegetables.

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