• Food processor

  • Glass jar



  • 5 egg yolks, room temperature

  • 2 tablespoons Mother Earth OACV

  • 4 teaspoons Dijon mustard

  • ¼ - ½ cup extra virgin olive oil



  • Place the egg yolks, apple cider vinegar and mustard in a food processor or high-speed blender. Blend on high 10 minutes until thick.

  • While the blender is still running, very slowly stream the extra virgin olive oil into the blender. Start with ¼ cup, then stop the blender to check the consistency. If it’s too thick for you, add up to a ¼ cup more to thin it out.

  • Scrape down the sides of the blender and then transfer the Paleo mayo to a glass jar. Store covered in the refrigerator up to one month.

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