Paleo-Friendly Mayonnaise

Homemade mayonnaise is a game changer for me. I was never a fan of commercial mayo, and the homemade kind has a mild flavor that’s perfect for making aioli and also adds a creaminess to many recipes.

Prep time 10 minutes

Makes about 1 cup (225 g)

2 egg yolks (from fresh eggs, preferably pasture-raised)

3 tablespoons (45 ml) freshly squeezed lemon juice (about 1/2 large lemon)

1/2 teaspoon dry mustard

3/4 teaspoon sea salt

1/2 clove garlic (optional)

1 cup (236 ml) avocado or light olive oil

1 Place the yolks, lemon juice, dry mustard, salt, and garlic in a food processor. Blend until smooth.

2 While the machine is running, slowly drizzle the oil into the machine. The mixture should thicken quite a bit. Do not continue blending after you finish drizzling the oil.

3 Transfer the mayonnaise to an airtight container. Taste, and add more salt or lemon juice if needed. Store chilled for up to a week.