Recipe By Lauren
Published Jul 10th
Homemade Paleo Mayo
Prep 5m Cook - Additional - Ready In 5m
Servings 10 servings Calories 200.2

This tastes almost like Best Foods® brand mayo. It’s best if used within a week.

Recipe Ingredients

  • 1 extra large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 cup light olive oil

Cooking Directions

  1. 1 Combine egg, lemon juice, mustard, salt, and cayenne pepper in a blender; blend until smooth
  2. 2 Drizzle in olive oil, blending until the mixture thickens, about 5 minutes.

Nutrition Facts

  • Calories 200.2
  • Carbohydrate 0.3 g
  • Cholesterol 21.6 mg
  • Fat 22.2 g
  • Protein 0.7 g
  • Saturated Fat 3.2 g
  • Sodium 137.3 mg
  • Sugar 0.1 g

Chef's Notes

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.


  1. Tastes good but was more yellow than the picture... will do again!
  2. I am Keto and make this quite frequently. Use the LIGHT olive oil. The regular or robust olive oil leaves an unpleasant after taste.
  3. This is amazing I love using it in making paleo ranch southwest ranch and chipotle mayo dressings and dips.
  4. I used two eggs mustard powder cut the cayenne and used avocado oil. Taste GREAT!
  5. There is a first time for everything. I never knew making mayo was this easy. I made a recipe from this site that called for mayo and teriyaki sauce and I didn't have either so I set out to make my own. This was really good. I don't think it tasted quite like store bought - Read more ...