Paleo Macadamia Mayonnaise

macadamia nut oil

This delicious Paleo mayonnaise is a snap to make. Plus its a delicious way to add flavor and healthy fats to all of your Paleo meals.

Paleo Mayonnaise – Bring Out The Best!

Store-bought mayonnaise is inevitably made with soybean and canola oils. Not only are these oils highly refined (and usually genetically modified), they are also extremely high in omega-6 fats.

Think organic or vegan-mayo is a healthier choice? Not so fast.

Isolated soy protein ( a hormone disruptor) and grapeseed oil (high in omega-6 fats) make even the so-called “healthy” and “organic” varieties you find at expensive grocers a bad choice.

But our Paleo mayo is made with macadamia nut oil. This creates a rich, creamy sandwich spread with a fat ratio very close to what our Paleo ancestors enjoyed.

Be sure to pick pastured eggs when whipping up this delicious mayonnaise. You’ll get more omega-3s, vitamin E and vitamin A to provide powerful protection to your cells and ward off chronic disease.

Spread this delicious mayo onto grain-free Paleo bread, mix into pastured chicken salad or mock tuna salad, or use a dollop to thicken up salad dressing.

Paleo Macadamia Mayonnaise Recipe
Prep time
Cook time
Total time
Serves: 20
  • ½ tsp. dry mustard
  • 2 Tbsp. fresh lemon juice
  • ¼ tsp. Celtic sea salt
  • 1 large organic egg
  • 16 Tbsp. Olivado Macadamia Nut Oil
  1. Blend egg, lemon juice, mustard powder and salt in a blender, food processor or VitaMix.
  2. With blender running constantly, slowly dribble in the oil, a little at a time, until it's thick and creamy. (Note: It will thicken when refrigerated)
  3. Keep refrigerated.

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Nutrient Information Per Batch

2003.69 kcal Calories, 36.27 mg Calcium, 3.26 g Carbohydrate, 211.5 mg Cholesterol, 222.88 g Total Fat, 0.27 g Fiber, 1.05 mg Iron, 11.39 mg Magnesium 109.04 mg Potassium, 6.67 g Protein,17.22 mcg Selenium, 652.02 mg Sodium, 0.96 g Sugars, 0.64 mg Zinc, 25.57g Saturated fat, 0 trans Fat, 190.91 g Monounsaturated fats, 7.14 g Polyunsaturated fats, 244.14 IU Vitamin A, 0.09 mg Vitamin B6, 0.65 mcg Vitamin B12, 0.04 mg Vitamin C, 17.5 IU Vitamin D, 0.51 Vitamin E, 0.2 mcg Vitamin K, 27.26 mcg Folate,0.05 mg Vitamin B1(Thiamin),0.16 mg Vitamin B3(Niacin),0.25 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 169.98 mcg Lutein and Zeaxanthin, 0.04 g ALA, 0 g EPA, 0.02 gDHA,108.11 mg Phosphorous, 0.04 mg Manganese, 0 mcg Alpha carotene, 14.37 mcg Beta carotene, 4.5 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains
  • No Molds
  • No Legumes
  • No Nightshade

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. How long does this keep in the fridge? I’ve heard that homemade mayo only keeps about a week?

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