No-Mess No-Egg Mayo – AIP, Paleo, Whole 30
Mayonnaise. Or as my dad calls it: Tuna Lubricant.
He loves him a tuna sammich. (He is also where I get my strange sense of humor from.) (Love you Dad.)
While there’s at least one paleo-friendly mayo roaming around the interweb’s marketplace, its not Autoimmune Paleo friendly.
(Sad, yes…us intro-AIPers really don’t get much in the department of convenience foods do we?)
Here is the grrrrreat news, though for us that have to make pretty much everything from scratch:
1) I like to make really easy, fast foods (and I love to share those recipes with you so you can get healthy and be awesome-sauce)
2) THIS is one of those recipes. Oh, yeah…super fast and easy.
3) There is barely a mess to be made if you’ve got the right tools.
You’ll need a wide-mouth jar, firstly.
The first time I tried making this, I put it in a regular-ol’ Ball jar, and…you guessed it, the opening of the jar wasn’t large enough to fit the immersion blender’s head.
And all of the ingredients were already in there…so you know that feeling when you make a dish dirty for no good reason? Yeahhh….that was how I felt. *grumble grumble*
So, save yourself of the extra-dish-face and check to see if the head fits inside your selected jar before putting your ingredients in. (Yeahhh…I am a genius!) The one pictured is a re-purposed empty coconut butter/manna jar.
Secondly, you’ll need an immersion blender.
This is the one I’m purchasing in the future…I am a Cuisinart fan! (Plus, I love the brushed chrome finish. I am slowly but surely eliminating most plastics from my kitchen, piece-by-piece.)
Now, add your avocado oil to the jar, this one is mild, versatile, and shelf-stable. (HINT: I’ve tried making this with extra virgin olive oil and although the taste was yummy, I found it to be way too strong to mimic plain’o mayo.)
Next, plop in your your palm shortening.
Just don’t get too ploppy cray-cray with it… ’cause grease stains, that’s why. 😉
Nutiva also has an organic red palm shortening, and the buttery golden color is very pretty, but I find it works better in pastries as a butter-replacement due to that bright golden hue.
Now, add lemon juice, Himalayan salt to taste, and a TEENSY pinch of garlic powder. Too much garlic will make it garlic mayo…and as yummy as garlic mayo is, we don’t want that on EVRYTHANG, okay?
Or maybe you do, and that’s cool too. Do YOU, garlic-eater, yo.
And now, the fun part! Insert your immersion blender’s head (with machine off) gently into the jar.
Next, turn the blender on, (usually by squeezing it) and slowly whip the ingredients together by using gentle up-and-down motions inside the jar.
After about 1 minute, you should have a lovely, creamy mayonnaise substitute!
The best part, apart from eating the amazing stuff, is that all you need to clean up is the blender’s detachable head!
(I do this by soaking it in warm suds, then rinsing off the blade with hot water, and inserting into my dishwasher.)
I like to keep the mayo jar on the counter if ‘ll be using it up within a few days (I usually do) or in the fridge for longer storage. It will solidify in the fridge, but that’s ok, because it scoops out easily and whatever you scoop out will soften quickly at room temp.
Enjoy on AIP sandwiches, in meat salads, casseroles, to make vinaigrettes creamier or as a salad-dressing base. Just like regular mayo!
- 2/3 cup Avocado oil
- 2/3 cup Palm shortening
- 2 tsp Lemon juice
- 1/2 tsp Himalayan salt, or to taste
- 1 tiny pinch Garlic powder
- Add all ingredients (fats first) to a 16 oz wide mouth jarthat will fit your immersion blender's head.
- Gently blend with immersion blender inside jar, using slow up and down motions for approx 1 minute, or until fluffy and creamy and all ingredients are incorporated.
- Keeps well and spreadable at room-temperature for up to a week. For longer storage, keep in fridge, although it will solidify. Remove portion desired and allow to come to room temp for a spreadable consistency.
31 Comments
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Eileen @ Phoenix Helix
Hi Samantha! This recipe is highlighted as a Reader Favorite at this week’s AIP Recipe Roundtable. Thanks for linking up!
Samantha Jo Teague
Hello, my friend 🙂
Thanks Eileen for giving me the opportunity to share my recipes with your readers! I’m so happy the mayo is a reader fave!
Susie
Thanks! Really! I’ve been struggling trying to figure out the AIP/ SIBO diet
(And loosing weight while doing it) this mayo may be another tool in the kit. I’ll be hunting you sight for more great recipes 🙂
Susie
Samantha Jo Teague
Susie, you are very welcome, dear. It is definitely nice to have easy replacements for the non-AIP staples we are so accustomed to. It makes life so much easier on a special diet! Stay tuned, there’s more to come. 🙂
Sylvie
Wow this looks amazing, I was wondering if there’s an alternative to the palm shortening as we Canadian can’t get shortening or lard? Would coconut oil mixed with red palm oil be an option, any other AIP suggestion would be awesome, thanks!! ?
Samantha Jo Teague
Hi Sylvie! Thanks my dear.
Hmm, unfortunately the only shortening substitute other than lard that I know of is butter, and that is not AIP-friendly. I wish I knew of another shelf-stable fat to recommend to you.
Are you able to make your own lard by roasting a fatty cut of meat and saving the drippings (the ones that solidify). That MAY be a decent substitute, but I haven’t tried lard in this. It may be too meaty of a flavor for mayo…
One other option is artichoke hearts -or- hearts of palm, pureed with a bit of neutral flavored oil, lemon juice and salt. I don’t have a recipe for that but someone did recommend that to me once.
Good luck my dear, and thank you for stopping by!
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Julianne
You are hilarious, sign me up, I have never sern so many dishes, neither had my husband !
Samantha Jo Teague
Whew! Let me tell you, Julianne! We run about two loads per day on our end. And when we don’t, the kitchen looks like the back of a busy restaurant where the dishwasher quit mid-shift. Or at least it does in my mind. (Hehe)
Sarah
I don’t have any lemons or lemon juice on hand. Do you think ACV would work as a substitute?
Samantha Jo Teague
Hi Sarah, Yes that will work just fine! The flavor will be just slightly different but still yummy.
Aisling
I used coconut butter instead of palm shortening and it turned out great 🙂
Samantha Jo Teague
Aisling, I love your idea! It sounds yummy 🙂
Carol
This looks so easy and yummy! Unfortunately I don’t own an immersion blender. Can I make this in a regular blender? I’ve made homemade mayo with an egg and avocado oil in a blender, so I know how to do it that way. For the egg-free version, would I just blend the shortening and lemon juice and salt and then slowly add the oil to emulsify? (Life was so much easier before having to learn the science behind cooking! 😉 )
Samantha Jo Teague
Hi there Carol! I wish I knew if your blender idea would work…I would hate for you to waste ingredients. ? That being said, I have (like you) successfully made egg mayo in my blender. Ive also made emulsified non-egg dressings in the blender by first blending the flavorings and vinegar, then drizzling the oil in. I’d say it’s worth a shot! ?
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Candice Brown
I really want to try this but I don’t have palm oil (impossible to find where I live) and avo oil is crazy expensive here. If I sub lard and olive oil, is it going to taste horrible? I’m afraid to waste ingredients. Thanks for any help!
Samantha
Hey there Candice,
Oh man, so sorry to hear you can’t get the palm shortening in your area. 🙁 I honestly feel that lard and olive oil may have a funky/strong taste, though the texture would be similar.
Can you find canned or frozen artichoke hearts in your region? If so, try this for an “artichoke mayo” instead (it’s really yummy):
1 cup cooked artichoke hearts, drained well
3 Tbsp refined olive oil
1 Tbsp lemon juice
1/2 tsp honey or maple syrup
pinch garlic powder (optional)
sea salt to taste
Add this to a food processor, blender or use an immersion blender in a jar to puree until very smooth. Add more oil or lemon juice if you prefer it thinner. Store in the fridge for up to 1 week.
You can even make a half batch too if you don’t feel you could use a full size jar of “mayo.”
I hope this works for you! Let me know if you try it 🙂
-Samantha
Candice Brown
Thank you so much for your suggestion! I’m definitely going to try it as I can get artichokes. This sounds very good. Thanks!
Samantha
You’re so welcome! 🙂
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Sherry
This is the first mayo recipe I’ve tried that works!!!! I’m so happy! Thank you!!
Samantha
Hey there Sherry,
Oh this makes me so so happy to hear! Everything is better with mayo 😉
Have a great day,
Sam
Eliana
So excited for this! Was using it alongside the taco recipe. The only troubles I came across 1) the flavor seemed to only be of the oils (I ended up adding ACV, more garlic, salt, etc.) and 2) the consistency was rather watery. I did use a food processor in place of an immersion blender and placed all ingredients in at the same time. The recipe calls for 2/3 cups of avo oil and 2/3 shortening yes?
What could I try differently next time to get a more mayo flavor and texture?
Thanks so much and LOVE your brilliant recipes! So much inspo and yum!
Samantha
Hey Eliana,
You are so sweet!
Thank you for reaching out about how to adapt this recipe. To thicken it, you can try making it in a large (around 32 oz) mason jar and adding 1/4 to 1/2 a can of drained and cooked artichoke hearts after you have pureed the fats together. You would also want to add some more acidity with vinegar and some salt, too, since the volume would change. You could also add a few cloves or roasted garlic for extra flavor.
I hope this helps and you enjoy these additions!
Sam
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