Paleo Lime Mayo

So, this recipe is basically the same one from “The Clothes Make The Girl“, but instead of lemon, I prefer lime juice. Also, there’s a modification I make for a deliciously spicy dipping sauce that goes perfectly with the Bacon-Wrapped Sweet Potato Fries.

This recipe makes just under 1 pint (16 oz) of mayo. I only know this because I store it in 2 Half Pint canning jars and they don’t fill quite all the way to the top. If you use way less mayo then that, split the recipe in half.

Remember, the mayo expires when your eggs expire.

 

Paleo Lime Mayo

Prep Time: 50 minutes
Total Time: 50 minutes
Author: Kendra
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Ingredients

  • 2 eggs
  • 4 Tbsp Fresh Lime Juice at room temperature
  • 1 tsp Dry Mustard
  • 1 tsp Sea Salt
  • 1/2 cup plus 2 cup Light or Extra Light Olive Oil at room temperature NOT extra virgin
  • 1 4oz can Diced Jalapenos optional - see notes

Instructions

  1. Place the eggs and lime juice in a blender or food processor (I use a Blendtec). Let them come to room temperature together, about 30-60 minutes.
  2. Add the dry mustard, salt, and 1/2 cup of the olive oil. Mix until well mixed – about 20 to 30 seconds. If you're using a Blendtec, use the Speed 3 button for the entire process.
  3. Start pouring the remaining 2 cups of olive oil VERY SLOWLY through the opening in your blender/processor lid. Seriously, very slowly!
  4. Continue until all the oil is done. Never dump it, even at the end. Keep a SLOW, steady stream the whole time. This may take up to 5 or 6 minutes.
  5. When all the oil is done, remove the lid and look at the glorious, mayo you just made. Then stick it in the fridge and wait about an hour before using it. Trust me.
  6. (OPTIONAL) If you want to make the Spicy Jalapeno Mayo, just dump the whole can of jalapenos in the mayo and mix well with a spatula. Alternately, split the mayo, keep half plain and half spicy. If you do this, only use half the can of jalapenos.

 

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55 Comments on “Paleo Lime Mayo

    1. Kendra

      I’m so glad you love it! I got lazy last week and when I ran out of mayo, I just bought some at the store and couldn’t stand how sweet it was! I was also grossed out by the list of “ingredients” that had an asterisk next to them that said “ingredients not commonly found in mayonnaise”. Um, so why are they in my mayo, then? Never again!

      Reply
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    1. Kendra

      The mayo expires when your eggs do. So it’s safe to eat until the expiration date on your eggs. I have noticed that it takes on a metallic smell beyond that point.

      Reply
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  4. Ginko

    Is it whole eggs or just egg yolks? The chickens forgot to write the best before date on my eggs but I am pretty sure the mayo will be gone long before they go off! ~d

    Reply
    1. Kendra

      Light olive oil has a much more mild flavor than extra virgin olive oil. If you use extra virgin (as I once did), your mayo will be overpowered by the flavor and trust me, you won’t like it 🙂

      Reply
  5. Rhonda

    Very nice mild taste. 🙂 A little runny though…having not made mayo much, I have one recipe that is very thick and this one. If I put less oil it should be less runny and still work right?

    Reply
    1. Kendra

      Hey Rhona 🙂 I’ve never had an issue with it being runny. It’s possible the emulsification didn’t complete, or it broke. I always add the entire 2.5 cups and have never had a runny mayo. You could certainly add less and see how it works out. Do you add the oil in a very thin, slow stream? That’s very important.

      Reply
  6. Patty

    How long do these homemade mayos last using raw eggs? I was a bit nervous after a couple weeks and threw it out rather than take a chance.

    Reply
    1. Kendra

      If you’re comfortable with the source of your eggs, pasteurized isn’t necessary. I do not use them, and I’ve never had a problem in the year that I’ve been making my own mayo. If you are in the slightest bit concerned, I’d say go with pasteurized, if not for your peace of mind 🙂

      Reply
      1. Kelly L

        Do you think that maybe the lime juice ‘cooks’ the egg a bit, as in ceviche? Maybe it kills the bacteria? Just wondering…. (Thanks for the GREAT recipe!)

        Reply
  7. Mamamiaof3

    Thank you. This is the best mayo I have tried to make. I was previously a big Helmann’s mayo fan and this comes so close. I almost can not tell the difference. I was a bit afraid to make this recipe at first because of the title “lime mayo”. It has no lime taste at all.

    Reply
  8. Mamamiaof3

    I thought I would add that I made this with a Ninja blender. I opened the pour spout and stuck a funnel in it and was able to slowly pour the oil in that way. It was nice and thick. I felt like a kid on Christmas morning!

    Reply
  9. Jessmilks

    When pouring the last two cups of oil, do I need to blend as I go or just blend once all oil is completely poured in, or no blending at all??

    Reply
    1. Kendra

      The blender should be one the entire time, while you are slowly pouring the oil. It can take a few minutes to get all the oil added. The Blendtec will turn off every 50 seconds, so I just turn it back on and continue pouring. I have to turn it back on about 3-4 times, so it takes about 4 minutes to get all the oil incorporated.

      Reply
      1. Veronica

        Is there a way to keep the blendtec on the entire time? I messed up my mayo and I thought it was because the blender kept turning off… It works for you?

        Reply
        1. Kendra Benson

          The Blendtec doesn’t stay on. I usually just press the “Speed Up 3” button after the 50 second interval each time (or employ one of my kids to do it). I’ve never had a problem, I just make sure to stop pouring the oil when the blender is off (if I don’t get it turned back on fast enough). You could also try using a food processor instead, I sometimes do that. And just make sure you’re pouring the oil really slow. It usually takes me 4-5 minutes to finish.

          Reply
          1. Crystal

            Hi there, thank you for the recipe. I’m a little frustrated because my Blendtec heated the mayo up and then it broke and didn’t stay emulsified. The mayo got very hot as a poured VERY slowly. It was staying emulsified for some time and then it just broke into liquid 🙁 I followed your directions exactly. Just sad that I wasted all that oil. I’m looking for a bullet proof paleo mayo recipe with the Blentec…

            Reply
  10. Jessmilks

    I think I screwed up the last few minutes….. I was on my last cup of oil and the mayo was already coming together nice and creamy, when I finished it was all liquid!!! The mayo is in the fridge and I am really bummed…..

    Reply
    1. Kendra

      Oh no 🙁 Did you keep pouring slowly at the end? If you pour too fast, it can break the emulsion. It will thicken a bit in the fridge, though likely not enough to be spreadable. You should still be able to use it in things like chicken or egg salad, even sauces and dips. It will still taste great.

      Reply
    2. Katherine

      I have made mayo many times and the only method that works consistently is by hand with a whisk. It’s a bit more work but never fails me. My food processor failed and my blender failed. Always pour oil in a thin stream!

      Reply
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  12. Meg

    Hey Kendra,
    This recipe looks delicious! Hubby and I have recently been dabbling in Paleo a little. Quick question: While I have no problem eating raw and undercooked meat I do worry about it a little for the kids. Is this safe for children ( I noticed you include it in your egg salad for kids lunches)? Do you wait till about 2 years old like other non-pasteurized foods? Thanks!!!

    Reply
    1. Kendra Benson

      I have never had any problems or concerns with raw eggs for myself or my kids. I always ate the raw cookie dough or cake batter as a kid (who am I kidding, as an adult too), and my kids also ate it. If you are very concerned about it, you can buy pasteurized eggs or purchase them from a trustworthy source (like a local farmer or friend).

      Reply
  13. Val

    I am on my way to making a batch of your Paleo Lime Mayo. In the instructions you indicate to just put the eggs and lime into the blender and let them come to room temperature for about 30-60 mins Do you do that first without turning the blender on or do you mix it and let it sit to room temperature after pulsating the blender?

    Reply
  14. VAL

    Just wanted to let you know I tried your recipe for the lime paleo mayo and was really excited when I saw it coming together…then all of a sudden the sound of the blender switched and everything turned to liquid!I was just starting with my second cup of oil and it turned to a big flop! Not one to give up so easily, I went back at it again and…VIOLA! I had mayo that taste just like the mayo I get from the store! This is one recipe I will use over and over again! Thanks so much!

    Reply
    1. Kendra Benson

      I’m glad to hear your mayo worked. I’ve never had the emulsion break mid-way through the process, but at least yours came back together. It’s possible that the type of blender has something to do with it as well. I use a Blendtec so it might be more efficient and effective at this than a standard blender.

      Reply
  15. Rebecca

    Just found you while looking for recipes for a Whole Life Challenge. I used my Vitamix on level 3 and I actually only used a total of 2 cups of oil because thats all I had and it still worked great! This was my first time ever making mayo and my husband was looking at me like I’m crazy because I was so happy. Can’t believe I waited so long to try this! Thank you!!!

    Reply
      1. Erin

        Great to know avocado oil will also work – I haven’t looked yet to see what olive oils I have – I know they are cold pressed, but not sure of the “virgin” levels – ha!

        Reply
        1. Erin

          Oh man! Failed – also runny and yes, I poured it VERY slowly. I did not rate this 5 stars as it is not a mayo consistency. I don’t have a Blendtec so maybe that is why?

          Reply
          1. Erin

            One of my friends told me to add 2 or 3 egg whites and blend on high – it is a MIRACLE! Woooo hooooo! So for anyone else who has this problem – here is the fix!!!

            Reply
            1. Kendra Benson

              I’ve never had it turn out runny, and I often make it in my food processor as well as the Blendtec. I’m sorry it didn’t work out for you, but that’s great to hear about the egg whites. Thanks for letting us know!

              Reply
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  18. Nicole

    Just made the Lime Mayo about 5 minutes ago so fingers crossed! It was creamy thankfully but my blender decided to stop pulsing through since it was thick. If I kept stirring then pulsing to get it moving will it be okay?

    Reply
  19. Karen Palmer

    I have found that when making your own Mayo it is very important to add the Extra light Olive Oil, very slowly to get that thick consistency

    Reply
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  21. Karen Freeman

    What is the speed 3 button on the blendtec. Just new using this and don’t want to over beat my mayo

    Reply
    1. Kendra Benson

      It looks like the new blenders have a slide bar for speed at the bottom of the touch panel, whereas my older model has actual speed settings, not the slider. On the slider, I’d go about 1/4 – 1/3 of the way (from left to right) to get the right speed.

      Reply
  22. Ashley

    Have you ever tried this recipe using an immersion blender? I have always made mayo in the past that way so I am wondering if it would work for this recipe….

    Reply
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  24. Shannon

    I read on another similar mayo recipe that if your mayo breaks, add more mustard and blend to make it re-emulsify. Haven’t tried it myself, but it’s worth a try.

    Reply

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