Grain Free Mayonnaise Recipe (Dairy Free, Soy Free, Paleo)

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Have you been longing for some of your favorite basics while trying to follow a grain free or Paleo lifestyle?  Are you following a ketogenic or low carb dietary lifestyle and are tired of digging through the grocery store aisle, reading every label?  If so, then this mayonnaise recipe is for you!

Some may ask, “Why can’t I just buy the mayonnaise in the grocery store?  It says ‘gluten free’ on the label.”  Commercially-made mayonnaise contains several ingredients that I personally avoid as I strive for optimal health for myself and for my clients (read my full story here).  Those ingredients may include soy, soybean oil, grain-based vinegar, sugar, high fructose corn syrup, and “natural flavors” (which can contain many different things).

While this recipe is simple from an ingredient standpoint, the step to thicken or emulsify is the most difficult because it’s a little tedious.  I recommend using a food processor for the best results.

Grain Free Mayonnaise Recipe (Dairy Free, Soy Free, Paleo)

Category: All Recipes (Gluten|Grain|Soy Free), Dairy Free Recipes (+Gluten|Grain|Soy-Free), Paleo Recipes, Uncategorized, Vegetarian Recipes

Servings: 2.5 cups

Grain Free Mayonnaise Recipe (Dairy Free, Soy Free, Paleo)


  • 4 egg yolks
  • 6 teaspoons lemon juice
  • 1 1/4 cup olive oil
  • 3/4 cup organic virgin coconut oil (melted)
  • Sea salt & pepper to taste (optional)


  1. Whisk together the egg yolks and 2 teaspoons of lemon juice
  2. Place the mixture in a food processor and turn on the lowest speed
  3. Through the top of the processor, slowly drip one of the oils, a drop or two at at time, while the food processor is running
  4. Keep adding the oil a drop or two at a time until you see the texture start to change
  5. Continue adding the oil a little faster until all of the oil has been mixed in
  6. Once the mayonnaise is thick, add the rest of the lemon juice
  7. Season with the sea salt and pepper if desired
  8. Store in a glass jar for up to two weeks in the refrigerator
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Here are the steps in photographs:

Begin by adding the oil very slowly (I recommend using a teaspoon to drop it in at first.)  Once the texture has changed, add the oil a little faster (as in the above pictures).

Note the texture beginning to change from the liquid egg yolks.

Can’t have coconut oil?  Try substituting organic, sustainably made palm oil.

Let me know how this works for you!

Jen of The GGF Gourmet

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