Lemony Chive Paleo Mayo is a delicious version of homemade mayo.
When it comes to mayo, I make no pretense for having the master, doesn’t fail basic recipe (that honor goes to the stellar Mel Joulwan of Well Fed 2). I’ve only had this method go kaput once because yours truly was too impatient to wait for the ingredients to get all nice and cozy warm at room temperature before I tried to make the mayo emulsion. Oops.
Have some patience, and it will all turn out okay. You can also use a stick (immersion) blender but I don’t own one because I’m the clumsiest person on the planet and well, yeah, exposed blades and I don’t mix!
All I did here was use Mel’s basic mayo recipe (here’s a video) and add a few simple ingredients to jazz it up. This went perfect as an accompaniment with my Grain-Free Paleo Zucchini Fritters.
Lemony Chive Paleo Mayo
This Lemony Chive Paleo Mayo combines a few simple ingredients to jazz up this excellent little homemade sauce.
- 1 egg
- 2 tbsp lemon juice
- 1/2 tsp dry mustard
- 1/2 tsp salt
- 1.25 cups of light-tasting olive oil if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like
- 1/2 cup olive oil mayo from the recipe above
- 2 tbsp chopped chives
- 1 lemon zest
- Please visit Mel’s recipe here (it will open in a new tab so you don’t lose this page). She does a much better job of explaining it than I would.
- Put ½ cup of the basic mayo into a bowl.
- Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl.
- Add the chopped chives. Stir thoroughly to combine.
- Add cracked black pepper to taste (optional).
mmmmmm i think i would love this! i haven’t made mayo before, but should give it a try! i love a dill flavoured mayo!
Dill is one of my favorites!
This sounds yummy! Going to try it. I add a chipotle pepper to mine, has a great kick and awesome with Sweet Potato.
Yum!!! I have a chipotle lime mayo recipe, too! It’s nice and smoky with the pepper, isn’t it?
It’s official: You’re the coolest. This looks delicious — thank you for the links back to my site!
Any time, Mel…but no…YOU’RE the coolest 🙂 Always happy to share the love!!
What oil do you think works best with this? Although I love the one I made, EVOO cold-pressed, it could be lighter, in my opinion. I’m wondering what oil you recommend.
I use light olive oil but some people really like avocado oil for it’s milder flavor (though it’s more expensive).
Thrilled to have found a mayo/sauce/salad dressing recipe that I can use with smoked fish. I found it a bit tart, so did a weird thing – put some banana in with it, and now it tastes yummy.
Glad you made it work for you. 🙂
Any idea how to get the FRX ad out of the way so I can see the ingredients? (I’d show you what it looks like, but can’t seem to post a pic here–basically the square ad covers the block of ingredients.) It seems to give me the option to check out AdSense, or the advertiser, but no option to close it out. Thanks for any help you can give! In the meantime I’ll check out Mel’s blog for her basic recipe.
(On an iPad)
Hi Brandy, that’s super odd because I’ve set any ads to be responsive which means they are supposed to cover an appropriate size for the device being used to browse on. That shouldn’t be happening. When I looked just now, I see that the ad is displayed as a rectangular bar that does not cover the ingredients. I would suggest clearing your cache on your browser because the ads used to be square but now they aren’t.
Ingredients for a batch of Mel’s Mayo
2 Tablespoons lemon juice
1/2 teaspoon dry mustard
1/2 teaspoon salt
1.25 cups of light-tasting olive oil (if it’s not light or extra light in flavor, the finished product will be strong tasting and peppery which most people don’t like)
Ingredients for the Lemony Chive Paleo Mayo
1/2 cup olive oil mayo from the recipe above
2 Tablespoons chopped chives
Zest of 1 lemon
Steph…your site has been so valuable in on my Whole30 journey. Thank you! I too am so thankful for Mel’s mayo recipe. I follow it to the letter and comes out great. My favorite addition is a clove of garlic 🙂 Anyway, I discovered a tip that has transformed my mayo-making experience. In order to get the perfect, slow drizzle (with much less strain on one’s patience!) I stuff a cone-style coffee filter into the hole on the lid of my blender and pour a half a cup of oil in at a time. Perfect, slow drizzle through the filter. Considering I have to make a quadruple batch at a time, I HAD to figure out a better system! Anyway, many, many thanks once again and I’ll be “seeing you” for at least a couple more weeks – Day 14 starts tomorrow. Can’t wait to try these fritters – I so needed new inspiration!
Thank YOU! This kind of message is exactly why I do what I do. 🙂
I like to make mayo and then I add cayenne pepper to it and stir it up. I don’t measure – I go by the color. I use it as a dipping sauce for Scotch eggs and a romaine lettuce burger, tuna balls, egg salad and more. So versatile, I will give this a try, thanks.
Just need to ask. Is the egg raw in this recipe?
That’s how mayo is traditionally made, yes, with raw egg.
You can buy pasteurised egg yolks lots of places. At least in my country. Two yolks for every whole egg the recipe calls for.
Any suggestions for “good” light olive oil? Most organic and/or cold presses are extra virgin only. I have used the light olive oil from Trader Joes, but not sure of its quality.
If you don’t want to buy “light” olive oil, try avocado oil for a more neutral flavor.