I get asked all the time for my Paleo mayonnaise recipe and I’ve made a video on it (which you can watch here) but it’s been a while. This is the key ingredient to why my chicken salad is so amazing and ALL my other salads (aka tuna salad, egg salad, etc. etc.) So here you go!

INGREDIENTS
2 eggs, room temperature (very important, I leave mine out overnight)
2 cups extra light tasting olive oil (also very important, regular olive oil will taste VERY olive-oily
2 Tbl Braggs Apple Cider Vinegar
1 tsp yellow mustard
2 pinches of: Salt, pepper, paprika
Generous sprinkle of garlic powder

TOOLS NEEDED:
A food processor *
spatula
glass jar(s) to store mayo in

INSTRUCTIONS

1. In a food processor, combine the 2 eggs, vinegar, mustard and seasonings.
2. Run processor for about 20 seconds to combine ingredients
3. Very very slowly (a drizzle the speed just past a drop at a time), add the olive oil to the mixture until it’s fully combined. This should take 10 minutes or so. IF you have a food processor that has an automatic drip cup, you don’t need to do this step, you can just fill the cup with the oil and it will moderate the speed for you. If you are not sure how slow is slow, watch my video to get an idea.

   

4. When oil is fully incorporated, add product to glass jars and keep up to 1-2 weeks.

* NOTE: If you do not have a food process, you can use a blender and add the oil in through the top. This will not work with a magic bullet.

A few other considerations. I have made this a kazillion times and it took me a few times to figure it out. If you go too fast, it won’t coagulate the way it should. If you go too slow and you have an older blender/processor, you run the risk of it overheating and ruining the whole batch. Just experiment to find that sweet spot OR buy the food processor I have and the darn stuff makes itself!