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"Paleo" mayonnaise?

by (4896)
Updated about 18 hours ago
Created February 28, 2011 at 1:06 AM

I have found this mayonnaise on Amazon, and it looks pretty healthy but very expensive. Ingredients: * Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil * Certified Organic, (Raw) Unrefined Sesame Seed Oil * Certified Organic, (Raw) Centrifuged Extra Virgin Coconut Oil * Certified Organic, Eggs * Certified Organic, Vinegar * Certified Organic, Spices (Ground Mustard, Garlic, Onion & Paprika) * Certified Organic, Evaporated Cane Juice * Sea Salt

Has anyone used this mayonnaise? Is it worth the price? Is sesame oil safe? Anyone has found a different mayonnaise that is closer to paleo?

btw - I know that it would be best to make one myself, but there is only so much I feel like doing from scratch :)

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18701 · September 07, 2013 at 1:28 AM

I'm with you Yoannah, I'd like to just buy my mayo too. I did break down and make my own BBQ today though.

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20908 · January 17, 2012 at 7:10 PM

I've been meaning to do this for a while now, but never got around to it. How is the texture when you use bacon fat? Since the fat is solid at room temperature, I would expect it to be much different from using something like olive oil which is liquid.

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100 · January 17, 2012 at 12:29 PM

Agree it tastes mustardy, also tastes way too sweet for me...I don't use it as much as I thought I would.

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3125 · January 17, 2012 at 9:27 AM

never use light olive oil, by law it doesnt have to contain olive oil at all. you better google this very fast. you are buying canola oil. yuck.light olive oil doesnt have to list the ingredients

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3125 · January 17, 2012 at 9:22 AM

i agree quilt, i make my own with virgin olive oil and my own raised chicken eggs salt vinigar, and some special horseradish mustard i found in the store that only has vinigar added to it. its out of this world in taste, i lick my tools clean when i make it.

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1303 · April 27, 2011 at 4:20 AM

I just made homemade mayo for the first time- followed someone else's recipe. I recommend NOT using toasted sesame oil (er, I had it). Used about 1/3 as a blend of coconut oil and bacon grease. Too stiff even with the rest being sesame and EVOO. I might try it again without the coconut oil, since bacon grease is a little softer...

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1303 · March 27, 2011 at 11:33 PM

I haven't made it yet, but the Wilderness Family Natural's uses the Mary's Oil Blend (equal parts EVOO, sesame, and coconut oil- I assume liquified). I intend to use EVOO and bacon grease, and maybe a bit of sesame, but I haven't tried it yet. I've also been entertaining the idea of trying to use melted butter or ghee. But you definitely want some of the oil to be a liquid oil like olive oil or it won't spread out of the fridge.

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18701 · March 27, 2011 at 12:49 AM

What oil did you use?

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2399 · March 01, 2011 at 10:56 AM

Has she elaborated on this issue ? It may have a high smoke point so it's "safer" to be cooked with but the linoleic acid content is as high as in walnut oil. Macadamia still FTW.

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2399 · March 01, 2011 at 10:51 AM

Has she elaborated on this issue ? It may have a high smoke point so it's "safer" to be cooked with but the Omega 6 content is very high.

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18412 · March 01, 2011 at 4:36 AM

of course sugar is half fructose. but it's not free or unbound fructose. the fructose is paired up with the glucose molecules. i'm not saying i'm big on sugar consumption. i avoid nearly anything with added sugar in it, especially if it's a significant amount. but i'd rather see evaporated cane juice as an ingredient than fructose.

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7324 · March 01, 2011 at 2:21 AM

Walnut oil has tons of O6, exactly what you're looking to avoid.

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7324 · March 01, 2011 at 2:20 AM

Sugar is half glucose, half fructose.

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483 · February 28, 2011 at 8:40 PM

Now there's an idea. I hadn't thought of mayo with the mac oil. I wonder if it would work with hollandaise?

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1997 · February 28, 2011 at 6:36 PM

I do the same, yum!

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1416 · February 28, 2011 at 3:00 AM

I made my last batch of homemade mayo with organic mac nut oil, and can highly, highly recommend it.

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4896 · February 28, 2011 at 2:59 AM

Dr.K - I wrote that I know best is self made, but I simply don't feel like.

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2099 · February 28, 2011 at 2:33 AM

Melody and Dana are correct...whey *powder* won't do the trick, but real liquid whey with active cultures gives homemade mayo amazing keeping power.

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3618 · February 28, 2011 at 1:54 AM

Yep, liquid whey, drained off from yogurt or kefir so it has the nice live lactose-eating bugs in it.

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145 · February 28, 2011 at 1:40 AM

actually you should use whey, not the powder

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25467 · February 28, 2011 at 1:36 AM

just make your own.....cheap and better ingredients?

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15 Answers

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18412 · February 28, 2011 at 3:00 AM

that's from Wilderness Family Naturals. they sell a lot of great products, including coconut oil and a variety of sprouted nut butters. and those ingredients looks totally fine to me, and a far cry better than anything you are gonna find in a store. if you wanna make your own like a lot people here suggest, then great. do it.

but if you are looking for a good mayo that doesn't have all the crap that others have, this is definitely one of the better options. unrefined sesame oil is very good, as the antioxidant content is so high that the polys don't go rancid as with other seed oils. also, the cane juice is so low on the list, there can't be much in there, and it's not fructose. it's sugar. a teensie weensie bit ain't gonna hurt you.

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18412 · March 01, 2011 at 4:36 AM

of course sugar is half fructose. but it's not free or unbound fructose. the fructose is paired up with the glucose molecules. i'm not saying i'm big on sugar consumption. i avoid nearly anything with added sugar in it, especially if it's a significant amount. but i'd rather see evaporated cane juice as an ingredient than fructose.

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7324 · March 01, 2011 at 2:20 AM

Sugar is half glucose, half fructose.

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500 · February 28, 2011 at 1:20 AM

It takes literally 30 seconds to make mayonnaise, really all you need is a hand beater. Work best with 1 whole egg + 1 cup oil (bacon fat or coconut works well, or butter). You don't need to drizzle with a whole egg and hand beater.

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20908 · January 17, 2012 at 7:10 PM

I've been meaning to do this for a while now, but never got around to it. How is the texture when you use bacon fat? Since the fat is solid at room temperature, I would expect it to be much different from using something like olive oil which is liquid.

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1303 · February 28, 2011 at 9:38 PM

That's Wilderness Family Natural's mayo. They claim that it's based on the Nourishing Traditions recipe (I do have NT, but I haven't looked it up to compare).

I actually have a jar right now, and it's pretty good, but it tastes very mustardy. Like a nice mustard crossed with good mayo. The thing is, I don't like mustard, so I'm using it blended with yogurt for salad dressing. If you like mustard, however, you'll probably love it.

And in response to Dana's comment, there is a very slight Miracle Whip-like tang to it.

In future, however, I intend to make mayo this way: http://www.lastappetite.com/how-to-make-mayonnaise-in-20-seconds/ But not using canola. I knew my immersion blender had to be good for something! (I'm almost positive that I originally found that link here on PaleoHacks, but I can't remember where).

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18701 · March 27, 2011 at 12:49 AM

What oil did you use?

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1303 · March 27, 2011 at 11:33 PM

I haven't made it yet, but the Wilderness Family Natural's uses the Mary's Oil Blend (equal parts EVOO, sesame, and coconut oil- I assume liquified). I intend to use EVOO and bacon grease, and maybe a bit of sesame, but I haven't tried it yet. I've also been entertaining the idea of trying to use melted butter or ghee. But you definitely want some of the oil to be a liquid oil like olive oil or it won't spread out of the fridge.

E2b9c679315c7c9c7265783dde89f350
1303 · April 27, 2011 at 4:20 AM

I just made homemade mayo for the first time- followed someone else's recipe. I recommend NOT using toasted sesame oil (er, I had it). Used about 1/3 as a blend of coconut oil and bacon grease. Too stiff even with the rest being sesame and EVOO. I might try it again without the coconut oil, since bacon grease is a little softer...

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100 · January 17, 2012 at 12:29 PM

Agree it tastes mustardy, also tastes way too sweet for me...I don't use it as much as I thought I would.

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3756 · February 28, 2011 at 1:29 AM

I use light tasting olive oil. It's super easy to make.

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1997 · February 28, 2011 at 6:36 PM

I do the same, yum!

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3125 · January 17, 2012 at 9:27 AM

never use light olive oil, by law it doesnt have to contain olive oil at all. you better google this very fast. you are buying canola oil. yuck.light olive oil doesnt have to list the ingredients

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17103 · January 17, 2012 at 11:42 AM

Interesting how Paleo is in quotes for this question. You can certainly have Paleo mayonnaise, without the quotes.

That product is likely the least offensive out there, and it sounds to be aimed at the raw crowd. I'd be more worried about those "Real" or Miracle, or Hell brand ones that are made with soy oil, or other crap. Those are really crap in a jar products filled with artery clogging trans fats.

But, why would you have to ever buy mayo? Almost everyone has a blender, food processor, a mixer, or an immersion blender, or as a last resort a wisk, and if you don't, you should invest the $20 to get a basic blender. You could always use it to mix up drinks. :) And almost everyone has eggs and some kind of inoffensive, Paleo-friendly oil or fat in their kitchen.

Yes, sesame oil can be high in n6 PUFAs, but it has such a strong flavor, you'd only use a drop or two in mayo since it's got such a strong flavor, so I wouldn't worry about it.

Most recipes call for one whole egg plus one egg yolk at room temperature, but you can get away using two whole eggs and not separating one, then drizzle in a cup or two of whatever oil you want: whether bacon drippings, EVOO, or coconut oil. You'll also throw in a teaspoon of mustard, fine salt, and fresh cracked pepper, and a bit of lime/lemon juice.

If it breaks on you, it means you've added too much oil too fast, in which case, just throw in another egg yolk and slowly mix it up and beat it some more to rescue it.

You could vary it up a bit and throw in a couple of cooked (or raw) garlic cloves for an aiole. You could experiment and go the sweet way instead of the savory way, by omitting the mustard, salt, pepper, and try a drop of vanilla extract and cinnamon. There's millions of variations you can try.

Once it's done, scoop it out of the blender or bowl and put it in a glass container (I use pyrex ones) and stick it in the fridge for an hour or two so it hardens up, but you could eat it soft too.

It only takes a few minutes to make, and it's light years ahead of anything you'd get from a store or online because it's fresh and hasn't been sitting in a jar for months on end.

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180 · February 28, 2011 at 3:54 AM

EASY CHEAP MAYO RECIPE:

1 egg 1 tsp coconut vinegar 1 tbs organic Dijon mustard dash of salt

Whisk these together for a minute until it's frothy. Slowly add in a cup of walnut oil or coconut oil while whisking (Electric hand held mixer for best results).

Takes 2-3 minutes at most. I bet it's quicker than browsing Amazon for a Paleo friendly mayo ;)

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7324 · March 01, 2011 at 2:21 AM

Walnut oil has tons of O6, exactly what you're looking to avoid.

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2099 · February 28, 2011 at 3:06 AM

It looks like a very good product, Yoannah, so if you can afford it and its worth it to you, then go for it.

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3618 · February 28, 2011 at 1:56 AM

Mary Enig says sesame oil is safe under certain circumstances. She's a PhD and a longstanding expert in lipids so I tend to trust her judgment--if you're going to use a seed oil that's probably one of the better ones to go with. Wouldn't call it Paleo but hey, 80/20. Her book is called Know Your Fats. There should be info at westonaprice.org also.

That said, WTF with the sugar added. Is this like fancy Miracle Whip or something? Most mayo doesn't contain sugar.

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2399 · March 01, 2011 at 10:56 AM

Has she elaborated on this issue ? It may have a high smoke point so it's "safer" to be cooked with but the linoleic acid content is as high as in walnut oil. Macadamia still FTW.

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2399 · March 01, 2011 at 10:51 AM

Has she elaborated on this issue ? It may have a high smoke point so it's "safer" to be cooked with but the Omega 6 content is very high.

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145 · February 28, 2011 at 1:41 AM

it is way easy to make and you don't have to worry about all those complicated ingredients. plus that one has sugar added.

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7324 · February 28, 2011 at 1:28 AM

I would suggest making it with macadamia nut oil, its low in O6 and the flavors not strong (like olive oil).

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483 · February 28, 2011 at 8:40 PM

Now there's an idea. I hadn't thought of mayo with the mac oil. I wonder if it would work with hollandaise?

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1416 · February 28, 2011 at 3:00 AM

I made my last batch of homemade mayo with organic mac nut oil, and can highly, highly recommend it.

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0 · November 21, 2013 at 2:45 PM

I'm starting a food company to make a Paleo mayo (not "Paleo", but Paleo :-). Please take a moment to donate or pre-order a jar on Kickstarter:

http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo

  • Macadamia, coconut, and olive oil
  • Organic
  • Free-range eggs
  • No corn, soy, canola oil
  • Unsweetened
  • Lemon juice, not vinegar
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    641 · January 17, 2012 at 3:24 PM

    If you have an immersion blender, you can make your own in no time. Here's a video! (but don't use that recipe)

    We make a batch at least once a week. It's fool-proof. Our recipe: 2-3 egg yolks, juice of 1/2 lemon, 1 tbsp white-wine vinegar, 1 tsp dijon mustard, 3/4 tsp salt, 1 1/2 cups olive oil (not EVOO unless you want really powerful tasting mayo).

    Dump everything into your immersion blending cup. Let settle. Then watch the video and do what she does. It's really very easy.

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    3125 · January 17, 2012 at 9:36 AM

    i use only extra virgin or virgin my mayo. the extra virgin is powerful, but when thinned with water makes a great creamy dressing. adding horseradish for a hot mayo helps hide the olive oil overpowering the mayo. makes a good shrimp dip, beef dip and chicken liver pate dressing. i eat my pate with carrot chips. the carrot takes on a nutty flavor when its mixed in the mouth. a very good paleo snack food indeed

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    799 · February 28, 2011 at 2:07 AM

    I've made my own mayonnaise for the last year using the food processor and light olive oil. I'll never buy jar mayo again. I'll have to try it with coconut oil or macadamia oil sometime.

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    76 · February 28, 2011 at 1:10 AM

    There are plenty of recipes for coconut oil+olive oil mayonnaise out there

    There's on in the WAPF cook book (Nourishing Traditions) and you can find plenty of them searching Google for Coconut Oil Mayonnaise

    the WAPF one says to use whey powder if you want it to preserve...I found it lasts in the fridge up to 1 month without whey

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    2099 · February 28, 2011 at 2:33 AM

    Melody and Dana are correct...whey *powder* won't do the trick, but real liquid whey with active cultures gives homemade mayo amazing keeping power.

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    145 · February 28, 2011 at 1:40 AM

    actually you should use whey, not the powder

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    3618 · February 28, 2011 at 1:54 AM

    Yep, liquid whey, drained off from yogurt or kefir so it has the nice live lactose-eating bugs in it.

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