If you’re looking for a clean eating mayo that’s also allergy friendly then you’ve got to try this AIP Mayo (Egg Free Mayo Recipe). It’s not only egg free but also soy, nut and dairy free as well.
Does mayo have dairy?
Traditionally mayo consists of oil, egg, lemon juice or vinegar and seasonings. Mayo is usually dairy free. I can’t think of a reason why it would be added either.
Is mayo paleo?
If you’ve found a clean eating mayonnaise recipe then, it would be paleo. Mass produced store bought versions have a tendancy to have other fillers and emulsifiers that could mean that the mayo would no longer fit the Paleo template. Mayo is pretty simple to make so I say skip the store bought jar and make your own!
What is egg free mayo made of?
My version of AIP Mayo (Egg Free Mayo Recipe) is made from just oil and palm shortening, lemon juice or vinegar and just two seasonings. It’s shockingly similar to real mayo. Just missing the eggs!
How to Make AIP Mayo (Egg Free Mayo Recipe)
1. Add all the ingredients into a container suitable for an immersion blender.
Blend until for at least 2 minutes.
2. Place in the fridge to chill and thicken for about 2-3 hours.
Tips for Making the best AIP Mayo (Egg Free Mayo Recipe)
- You definitely need to blend this for at least 2 minutes. It will emulsify the oil and help it remain solid. This is necessary to have that mayo-like consistency.
- Keep in mind this is not actually mayo. If you are putting it on something hot, it will melt.
- Avocado Oil is a must in this recipe. I’ve tried olive oil but it changes the flavor and is too strong.
- I recommend this brand of palm shortening.
If you like this AIP Mayo recipe, try these other AIP condiments and ingredients.
- Avocado Caesar Dressing
- Homemade Italian Seasonings
- Vietnamese Pickled Vegetables
- Homemade Italian Dressing
- Strawberry Salsa
Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.
AIP Mayo (Egg Free Mayo Recipe)
Equipment
- Immersion Blender
Ingredients
- 1/2 cup Avocado Oil
- 1/2 cup Palm Shortening
- pinch Turmeric
- 1/4 teaspoon Salt
- 2 teaspoons Lemon Juice or Apple Cider Vinegar
Instructions
- Add all the ingredients into a container suitable for an immersion blender.
Blend until for at least 2 minutes. - Place in the fridge to chill and thicken for about 2-3 hours.
Notes
- You definitely need to blend this for at least 2 minutes. It will emulsify the oil and help it remain solid. This is necessary to have that mayo-like consistency.
- Keep in mind this is not actually mayo. If you are putting it on something hot, it will melt.
- Avocado Oil is a must in this recipe. I’ve tried olive oil but it changes the flavor and is too strong.
- I recommend this brand of palm shortening.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Just wanted to let you know that your link for palm shortening takes you to Spectrum All Vegetable Shortening on Amazon, which seems to keep changing links to different items since I've seen this happen many times to other recipe creators.
Thanks for letting me know. I've updated the link.
I just used your link provided on 8/1/2024 and it still took me to the Spectrum vegetable shortening. I am looking forward to trying your recipe. Thank you.
Amazon sometimes redirects the link. Make sure it goes to the palm shortening not vegetable shortening.
Hi Beth, wondering what your thoughts are about mixing your AIP Mayo recipe with Cocoyo yogurt to make a ranch dip. My non AIP recipe was premade ranch spices and take 1 Tbsp of that and mix with one cup of mayo and one cup of yogurt or sour cream. People were saying that this mayo hardens in the fridge, so with the yogurt added I would need to refrigerate it. I look forward to reading your response!
Hmm. Not sure if you would even need my AIP Mayo to make an AIP ranch dip. Just add spices to coconut yogurt! I guess if you want it thicker, then add the AIP mayo. I'm curious to see how this works. Let me know if you try it!
what s palm shortening thanks
It's a type of shortening that is AIP. Here is a link to the brand that I used.
Does this have to be refrigerated?
You need to chill it in the fridge to thicken a bit for a few hours. However after it thickens, I think you could leave it on the counter for the first 24 hours. I'd be concerned about spoilage after that time period. This recipe is somewhat temperamental so it does need to remain somewhat cool. It it gets too warm then it will melt.
I tried to make this with the Nutiva palm shortening and I mixed it up last night before I went to bed. When I went to use it this morning it was solid. I could barley get the knife in the jar.
It works best when it's at room temperature.
About to give this recipe a go. Any ideas of shelf life - how long will it last in the fridge?
Thanks.
It's best as soon as you make it however, I believe that it would last at least 3-4 days in the refrigerator.
Can I use olive oil instead of avocado oil?
You could but it would alter the flavor. Olive oil has a stronger flavor than avocado oil. However, if it's your only option, go for it.
I've subbed virgin coconut oil in all my mayo recipes that previously called for avocado oil including this one with 100% success. You just have to warm it slightly so it is liquid.
I did this after a 2019 study showed that 82% of avocado oils are greatly adulterated with soy oil (typically) or other cheap PUFA fats. A significant percentage contained no avocado oil at all.
At the time, the scientists were calling for some type of avocado oil certification system, like the voluntary systems created for olive oil producers, but to date, no such system has been widely embraced.
I have genetic kidney and liver disorders -- I do not eat a super-clean diet, but I have wholly eliminated PUFA oils (even avoiding packaged foods I adore like tortilla chips) because the science about health risks is too compelling.
Question: why not just use organic red palm oil -- wouldn't that work with palm shortening?
(I'd have tried red palm oil first, but didn't have any on hand)?
The red palm oil would make the mayo red/pink. It wouldn't really look like mayo at that point. Red palm oil also has a different texture and flavor that I don't enjoy.
I live in the Middle East so have fewer specialty food options. No palm shortening. Definitely no lard. Hehe.
I tried it with 1/2 c EVOO, 1/4 c tallow, 1/4 c ghee (reintro), and it worked nicely! A little on the thick side, but quite nice. Used it for tuna salad. A treat!
I used a locally produced EVOO, from village farms nearby. So it did have an EVOO flavor to it, but I love it!
Thank you so much! Brilliant idea.
I'm sure that this info will be very helpful to someone. Thanks for sharing! And I'm glad it worked for you.
I blended for over two minute. Not sure what happened but mine is as hard as a rock in the fridge...not creamy at all! Any suggestions?
And yellow, not cream-colored like in your picture. What palm oil shortening do you recommend? The only one I could find is Nutiva brand...it’s made from palm and coconut oils.
The type of palm oil you used has a different consistency and texture because it’s made with red palm oil and coconut oil. That also means that at colder temperatures it’s going to be solid. I recommend using this palm shortening. https://bit.ly/2M5ogQd
Not sure what happened but mine is as hard as a rock in the fridge...not creamy at all. And yellow, not cream-colored like in your picture. What palm oil shortening do you recommend? The only one I could find is Nutiva brand...it’s made from palm and coconut oils, and yellow.
The type of palm oil you used has a different consistency and texture because it's made with red palm oil and coconut oil. That also means that at colder temperatures it's going to be solid.I recommend using this palm shortening.
hi, can i freeze this?
I've never tried it but I don't believe it would freeze well.
I have never purchased palm shortening, but I always have bacon grease, lard, goose fat and tallow around. Since they also are solid at room temp do you think one of these would work? I realize the flavor would change, but baconnaise would be pretty good 😉 I think
I've never tried it but you may be onto something . . . Let me know if it works for you. I'm curious.
Hi there!
I’m of shortening because it is usually hydrogenated or altered to remain solid at room temp. (aka: It’s not natural and is harmful for health.). Is there any natural product that can be substituted for shortening?
I use non-hydrogenated palm oil. It's not the best but there are worse oils. Additionally, this is to be used as a condiment not as a meal so your intake is limited. Plus the one I use is AIP friendly (a diet that focuses on nutrient density) and I'm comfortable using it in this recipe. At this point, I don't know of any substitutes.
This turned out great! I used it as the mayo in a coleslaw dressing recipe. Thank you so much for sharing the recipe, I will make it again!
That's great. I'm so glad you enjoyed it.
This recipe sounds great and I can tolerate all the ingredients!! Is an immersion blender necessary? We don't have one and it's not in the budget right now. We have a Ninja blender. Do you think that would work?
That should work. I recommend an immersion blender for this recipe because the amount of liquid is small. Normal blenders or food processors are usually too large. Keep in mind that you may need to double the recipe to get it to fill up the blender enough for it to actually blend.
I am so happy I found this recipe. I LOVE it! I have never used palm shortening so I was a little nervous about that because I am intolerant of so much. I had absolutely no reactions to this recipe. Thank you! Thank you! Thank you!
You're very welcome! I'm so glad you liked this recipe. Thanks for sharing.
How long would you say it'd be good to store it for?.
I think it would last at least a week in the fridge. Just make sure it's in a sealed container and you don't introduce crumbs into it that could make it spoil sooner.
Hi! Do you think Nutiva Shortening would work in this recipe? It's a mix of palm and coconut so I'm not sure. The link to your palm shortening goes to one that is not available anymore. Maybe that is only temporary, but I wondered if you were using something different now. I would like to make a good mayo for my husband. He misses it!
Hey. I think it would probably work but it would change the color. Since Nutiva uses red palm shortening the color is yellow. The consistency may change as well since Nutiva is more creamy and less airy. But I say give it a shot. Then let me know if it works. I think a lot of people would like to know that Nutiva is an option.
Re: aip mayo, did you get any feedback about Nutiva Shortening working instead, it's the only option I have at the moment but am nervous if it'll be a flop..
I haven't received any feedback. However, I think it would work. Give it a try and then leave a comment for other people with the same question.
I tried it with the Nutiva shortening and it worked great! I SO miss mayonnaise so this was a great find - perfect for tuna salad. Thanks
Beth!
This recipe is easy to follow and has all of the hallmarks of mayo! I look forward to trying more!
That's great. I'm so glad you enjoyed it. Thanks for commenting.
Have you tried this with coconut oil instead of palm shortening? Do you think that would work?
I don't think it would work. Palm Shortening holds it's shape even at room temperature which is needed to helps maintain a certain consistency. ALso coconut has a distinct flavor. I like the palm shortening and avocado oil because they are both neutral in flavor.
This is a delicious recipe. I use it with tuna salad and as a dip for steamed artichokes. Super delish!