Homemade paleo mayonnaise

5 Nov

Just made this delicious paleo mayonnaise:

Makes: 1 1/2 cups

4 egg yolks, at room temperature
2 tablespoons lemon juice
200ml light olive oil
white pepper

Place egg yolks, 1 tablespoon of lemon juice and a pinch of salt in a food processor. Process until mixture just starts to thicken.
Combine oils in a jug. With the processor motor running, add oil mixture in a thin, steady stream, scraping bowl with a spatula occasionally, until mixture is thick and creamy. Add remaining lemon juice (see note). Season with pepper. Process to combine.
Transfer mayonnaise to a small, airtight container. Place plastic wrap on the mayonnaise surface to prevent a skin forming. Cover and keep in the fridge for up to 1 week.



One Response to “Homemade paleo mayonnaise”


  1. Crouton-less paleo “Caesar” « The Cave Lesbian - November 16, 2011

    […] all ingredients in a bowl, then dollop spoonful of homemade paleo mayonnaise atop! Et voila – a very happy missus! Share this:TwitterFacebookLike this:LikeBe the first to […]

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