Paleo Mayonnaise Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 23, 2015
This came out fantastic! My young sons are now in love with it! Thank you so much for this super yummy recipe! And to the reviewer who had issues with emulsification: try doing it with all the ingredients at room temp. I had similar issues when I first started making my own mayo and that rectified the issue.
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Cooking Level: Intermediate

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Reviewed: Mar. 30, 2013
I made this for the first time ever making mayonnaise today. My son and grandson are doing a 60 day Paleo style challenge though the cross-fit gym my son teaches at. I made it for the express reason of using in deviled eggs for Easter lunch. After tasting it and although good I felt it could be made better so I added a little salt, granulated garlic and optional white pepper. Just what it needed to compliment the deviled egg mixture for piping into the egg whites. My son is going to use the balance to make tuna salad lettuce wraps for my grandsons school lunch. Think of it as a Garlic Aioli spread. I would make again for sure.
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Cooking Level: Expert

Home Town: Torrance, California, USA
Living In: Long Beach, California, USA

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Reviewed: Jan. 28, 2014
I like the recipe but loved it with a few tweaks. I used grapeseed oil instead of olive oil. It's light flavor really made it more light & fluffy & bright white like real mayo. I also added the white pepper, a pinch of sea salt, & a little ground garlic!!! Now this is wonderful & we will make this again!!
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Reviewed: Aug. 22, 2014
Just starting my second week on the Paleo plan, and wanted to make my own Paleo-friendly mayo (as it is difficult to find and also tres expensive). This is amazing, delicious and versatile! Thank you so much for creating this and also to the first two reviewers for their helpful suggestions!
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Reviewed: Jan. 27, 2015
I made it as is except I'm out of dry mustard so I used a splash of prepared brown spicy mustard. I think the lemon juice was a typo(?) as it tasted like lemon. Maybe should be 1&1/2 tsp not tablespoons? I actually saw it as tsp and then added more when I saw tbsp but really thought it was too much (should have followed my instinct). However, I still gave 4 stars as it was a great texture and didn't mind the extra lemon flavor for my tuna salad since I always add a little lemon juice to that. Next time I will use 1&1/2 or 2 tsps and I'm sure it will be perfect. I used an immersion blender instead of my vitamix which I usually use for spreads and dips. This was much easier than scraping it out of the blender/processor blades when done. Just tapped it on the side of the bowl a few times and was good to go.
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Reviewed: Oct. 30, 2014
it remained in liquid state.
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Reviewed: Feb. 8, 2015
This recipe didn't work for me.
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Cooking Level: Intermediate

Living In: Anchor Point, Alaska, USA

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