Paleo Mayo and Ranch Dip
February 15, 2012 in Appetizers, Condiments and Dips, Essentials
Once you master homemade paleo mayonnaise (often called paleonnaise), a whole new world of salad dressings and dips opens up to you. That’s why this recipe post is a two-for-one. My recipe for paleo mayo is not much different than the dozens of other versions of paleo mayonnaise out there. I like the combination of olive oil and avocado oil
Ingredients (Paleo Mayo):
- ½ cup Extra Virgin Olive Oil
- ½ cup Avocado Oil
- 1 Tbsp Lemon Juice
- ½ Tbsp Apple Cider Vinegar
- 1 Tbsp Dijon Mustard
- 2 egg yolks
1. Combine olive oil and avocado oil in a measuring cup (or other good vessel for controlled pouring).
2. Place lemon juice, vinegar, mustard and egg yolks in food processor or blender. Process until creamy (maybe 15 seconds?).
3. With blender or food processor still, VERY slowly dribble in the oil (think of it taking at least 3 minutes to add in all of the oil). It should stay thick and gradually get lighter and lighter (and look more and more like mayonnaise) as you add the oil.
4. I typically like to pour out my mayonnaise into a bowl and whip it by hand with a whisk at the end just to make sure all the oil is well incorporated (if you have a really good food processor, you probably won’t need to do this). You now have paleo mayo!!!
Ingredients (Ranch Dip):
- ½ cup Paleo Mayo
- 2 Tbsp Creamed Coconut
diluted into 4 Tbsp hot water, cooled
- 1 Tbsp fresh oregano, chopped
- 1 Tbsp fresh parsley, chopped
- ½ tsp Garlic Powder
- ½ tsp fresh thyme
- ¼ tsp Salt
- 1/8 tsp ground Pepper
1. Add diluted creamed coconut and spices to a small food processor or blender. Process until smooth. Chill in the fridge if there is any residual heat from diluting the creamed coconut.
2. Stir in Paleo Mayo. Enjoy as a salad dressing or veggie dip!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
How long can you keep the mayo in the fridge? A week?
I’ve gone as long as 10 days, but definitely I think a week is a safe bet.
And what about the ranch? How long does it keep?
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i made the original paleo mayo and used mustard powder instead of dijon, and made the adjustments mentioned, but mine came out super bitter and acidic! past recipes ive used for mayo only call for 1 tsp acv. does yours have the bitter taste too or ? i used avocado oil and a little olive oil.
Sorry it didn’t work for you. When I’ve made this with mustard powder instead of mustard, I didn’t increase the vinegar (although I’ve made this with 1 1/2 Tbsp vinegar and no lemon juice too). I think I’ll edit the recipe to reflect that.
what would the best eggs be to use if you make this when pregnant?? I would loooove me some mayo, haha… but the raw egg part worries me a bit (would I just get pasturized ones to be safe? kills all the good stuff though).
I don’t understand why this is called paleoyonaise? Isn’t this the standard way to make mayonnaise? It’s the recipe I’ve used for years. Anyway, there is a very simple quick way to make this : put ingredients in a stick blender jar in this order: eggs, acid, condiments, oils. Place stick blender into jar resting on the bottom THEN turn it on and slowly raise to the surface. That’s it! Mayonnaise! Try it….
I cannot recommend highly enough that you search YouTube for instructions on making mayo with an immersion blender. It takes less than 1 minute, including the gathering of the ingredients. And it’s nearly fool proof. I’ve only ruined it once and that was because I mis-measured the oil. Seriously. Stick blender for mayo. Kind of life changing
I will definitely try it! Thanks Janice and Lindsay!
FYI, Here’s a video from Serious Eats on using the immersion blender. Once I saw this and tried it, I’ve never used any other method. It works perfectly every time. Two important things to remember, a) all ingredients should be room temperature and b) the container needs to be tall and narrow, just a little wider in diameter than the blender. That way it prevents too much oil from being incorporated too quickly.
http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html
I ran across the video from this recipe for mayo:http://themeanestmomma.com/2012/03/13/paleo-mayo-2-0/. I have the exact same blender she uses and it comes with a container that fits the criteria noted above.
She also had a link to another site for those that wanted to pasteurize their eggs before using in mayo (I’ve never done it and have never had an issue with unpasteurized eggs): http://www.howtobaker.com/techniques/baking/how-to-pasteurize-eggs/
What could you use as a substitute for the avocado oil?
I’ve used combinations of walnut and flaxseed or hazelnut and flaxseed oils.
Macadamia nut oil is another good choice. Or use all olive oil.
Here’s my egg-free version of bacon mayo, it’s fluffy, tangy and delicious!
http://diabeticpaleo.wordpress.com/2013/01/05/aip-egg-free-bacon-mayo/
OMG! This is by far, the best mayo recipe I’ve made!! It tastes amazing! Thank you SO much!!!