Paleo Mayonnaise - Help make healthy mayonnaise commercially available on Kickstarter

The idea of mayonnaise is perfectly Paleo. It's just eggs, lemon juice, and oil. But most of the mayo you'll see in stores is made with soybean oil. And the "healthy" alternatives are canola (28% omega-6!) or just mixes of soybean oil and olive oil. I wanted a mayonnaise that only used healthy Paleo oils, and I'm hoping to start a food company to make it.

- Macadamia, coconut, and olive oil
- Organic ingredients
- Free-range eggs
- Unsweetened
- Lemon juice, not vinegar

I'd love any feedback you may have. There's more information on the Kickstarter page. Please take a moment to donate or pre-order a jar!

http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo


Current version of the label, 2.5 x 8.75".

Testing the taste of Payo versus a few current options. Yes, that means I've been ingesting soybean oil and preservatives and factory-farmed eggs.

Yes! Go for it.
I had to start making my own mayo at home since I could not find any that had no sugar.
I'm not on a paleo diet, but I did give up flour and sugar, and I am amazed at what a massive variety of processed foods have sugar in them, and half the time they hide the sugar behind funny names.


I have to come back and add that the vision of a cave dude whipping together a mayonaise to spread over his onions and roast megadon. By the way, that is a delicious meal, with some salad and maybe some yams and a nice piece of fruit to finish. You'll have to replace the megadon with some pork or maybe goat due to extinction.

Butter mayonnaise.

http://www.ketogenic-diet-resource.com/homemade-mayonnaise-recipe.html

What I think is awesome is that this is all organic ingredients without soy or canola oils. Try finding that in the stores. I can't. Would love to see this available.

Have you looked into sunflower oil? It's produced domestically whereas macademia and coconut have long supply chains. I would love to support a product that's 100% produced in the same climate where it's sold.

I make mayo using my handheld mixer (with the whip attachment). Break a good egg into a narrow tall container, add a squeeze of mustard, a splash of lemon juice and some salt. Start mixing and then slowly add oil. Currently I'm using an organic avocado oil they're selling at Costco. Pure olive oil makes for a bitter mayo. Sunflower oil is good as well. I've heard bacon fat is amazing, but that's not surprising. You run the oil into the mixture until it starts to look creamy, then you stop every so often to check the texture and taste.

Easy peasy. You can also use a blender, it's just harder to get all the yummy mayo out of the container. It keeps in the fridge for as long as I've had it there--the lemon juice makes it acidic, and that helps.

Local climate oil is a good idea.....
Yet, this idea without grain oil is already super!

Jonathan, sunflower is just toooooo rich in omega 6!
So not good for a regular consumtion.
I advise to limit sunflower to only the whole seed consumption.

Second, I want to encourage people to eat more mayonaise!!!

Emulsified oils are just what our body needs to digest fat.
Bile is an emulsifier, and you will save energy by emulsifying oil.

By the way, eating avocados,
nuts and olives
instead of their extracted oils
is already the best way to eat naturally emulsified oils....

3rd, I want to share my maybe best ever recepy of mayonaise!
It is easy and fast with a fork, without any slow oil adding!

I really put all the olive oil at once,
and do it with a fork only.

My tip is to use avocado.
I smash the avocado in the plate,
ten I add a lot of oilce oil,
I mix until the oil just shows a little.

Then I put the yolk on top,
and mix it slowly only on the surface
(with the fork flat, no beating)

When the egg yolk has changed color, it means that this creamy stuff is mayonaise,
and then I mix more thoroughly.

Then you can add what ever taste you want, lemon, salt, spices whatever...

I will just add that this is also very good with a sweet taste!
I smash bananas and I add then to the mayonnaise.
Then I add some cinnamon, and/or carrob, cocoa powder...

Actually, I eat part of my mayonnaise plate with each taste I want, to enjoy.
i have never had such a good digestion of a meal since I almost never use liquid oils....

Mike, I have not yet tried mayo with megadon. Thank you for the recommendation

Paul, the recipe page notes a drawback to a butter mayo, which is the high amount of saturated fat can make the refrigerated consistency like a hard butter.

Jonathan, you can find sunflower mayonnaise in stores. I didn't consider it due to the fatty acid profile.

Down the the last hours - I upped my order, thus leaving an early bird spot open.