Coconut Oil Mayonnaise
Recipe type: Condiment
Cuisine: Sauce
Prep time: 
Total time: 
A healthy and tasty Paleo recipe that is a great alternative to shop bought Mayonnaise.
  • 4 Egg Yolks – Room Temperature (Free-Range If Possible)
  • 1 Tablespoon (15 ml) Lemon Juice or Apple Cider Vinegar
  • 1 Teaspoon (5 ml) Dijon or Regular Mustard or ½ Teaspoon (2.5 g) Dried Mustard
  • ⅔ Cup (175 ml) Olive Oil (Extra Virgin If Possible)
  • ⅔ Cup (175 ml) Coconut Oil – Warmed (You may use other healthy and Paleo-approved oils such as Macadamia if you want instead)
  • Salt and Ground Pepper – To Taste
  1. • Blend the egg yolks well using a blender or whisking them in a bowl. This should give you a mixture that is smooth when blended.
  2. • You can then add the lemon juice or apple cider vinegar, mustard, salt, and pepper. Blend or whisk these well.
  3. • When you have blended all the ingredients above well together, slowly add the olive oil, then the coconut oil or the oil of your choice. You need to continuously whisk or blend whilst slowly pouring the oils into the mixture.
  4. • Pouring the oil in as slowly as you can as this will help to emulsify or give more volume to the mayonnaise that you will make. You may find that the best way to add the oils slowly is a few drops at a time.
  5. • Add all the oil until it has all been combined into the mayonnaise. This should give you a neat and tasty mayonnaise!
  6. • Place the mayonnaise in a jar or airtight container and put it in the fridge. This will keep the mayonnaise for a week.
  7. • Enjoy your mayonnaise with a salad, or in a Paleo sandwich or with fried Paleo dishes!
Recipe by Paleo Living at