I'm gearing up for a few delicious recipes to post within the next few weeks and at the center of them all is mayonnaise! I figured it was time to finally post my recipe for the popular and versatile condiment. I've always read about different Paleo mayo fails, and how the mixture doesn't emulsify, or it does and at the last second breaks apart. I've never had that happen to any of my batches of mayo and I credit it all to the extreme patience and concentration I'm only capable of displaying while pouring the olive oil into my blender for this recipe. I'm the most impatient person you'll ever know, and I get distracted really easily, but even I have to slow down and really pay attention to taking my time adding the oil to this mayo mixture to successfully form an emulsion. In the directions below, when I say that it should take you 6-7 minutes to slowly drip the oil into your blender, I'm not kidding. The first time I ever made mayo, I was listening to the radio and I started pouring in my olive oil at the beginning of this song and didn't finish until just about the end of this song. Ever since, I always play those two songs from my iPhone whenever I'm making a batch of this mayo, and it never fails! You may be tempted to pour in the oil quicker, it's especially tempting as your nearing the end of your measuring cup full of oil to just pour the rest in––don't. I'm serious, it will encourage the emulsion to fall apart and you'll never get your mayo back to the proper consistency!


Prep Time: 10 min Cook Time: 0 min Total Time: 10 min Yield: ~1 cup


  • 1 egg yolk

  • 2 tbsp lemon juice

  • 1 tbsp cold water

  • ½ tsp dry mustard

  • ¼ tsp salt

  • 1 cup light olive oil


  1. In a blender or with an immersion blender, combine the egg yolk, lemon juice, water, mustard, and salt for roughly 30 seconds, until a small emulsion forms.

  2. Slowly drizzle in the olive oil while the blender is still running, only a few droplets at a time (this should take a good 6-7 minutes).

    * In the event that your mayonnaise breaks apart, remove it from the blender and place in a measuring cup. Pour roughly 2 tablespoons of the mayo back into the blender with another egg yolk. Blend together until a mini emulsion forms, then slowly drizzle the broken emulsion back into the blender and the mayo should thicken up!

  3. Store the mayonnaise in an airtight container in the fridge until the expiration date on your eggs, use as needed, and enjoy!



Pan Grilled Fennel and Tomatoes

Pan Grilled Fennel and Tomatoes