Wednesday, October 23, 2013

Roasted Walnut Mayleo

Mayleo? Paleo mayonnaise!

Who doesn't love a yummy excuse to reuse fabulous jars?

My husband came up with that clever name the first time I ever made it. I've made several batches of mayleo ever since, but this is by far my favorite! Through a process of trial and error, I have combined a whole bunch of recipes I've tried, plus some of my own ideas to come up with a process and ingredients that yields my ideal mayonnaise.

I never thought of using walnut oil. I have always used a combination of lighter olive oil & coconut oil, but I saw this walnut oil, and couldn't resist trying. The result is a fabulously creamy, nutty mayonnaise with all of the incredible benefits of walnuts!

This recipe is going to create a slightly thicker mayonnaise which is what both my husband and I prefer. If you wish to have a thinner consistency, simply omit the coconut oil. Do not be alarmed by the coconut oil--the flavor is impossible to detect, but it is key for a thicker mayonnaise as it hardens when refrigerated. If you want to make an even more neutral mayleo, just use lighter flavor olive oil or avocado oil. Follow the directions closely, and I promise this will recipe will be fail proof!


1 large egg
1 Tbs lemon juice
1/4 cup coconut oil melted
1 & 3/4 cup roasted walnut oil


Pour coconut oil into a liquid pourable measuring cup. Add walnut oil to coconut oil until you get 2 full liquid cups of oil.

In a food processor add egg & lemon juice. Process on high until egg and juice are well blended. While food processor is on high, add the oil.

IMPORTANT: When adding the oil, only allow the smallest stream possible to pour out without it dripping. This takes a while, so be patient. Don't be an eager beaver! It needs to be mixed slowly so it can properly emulsify with the egg & lemon juice.

Once all the oil is poured in, allow the processor to mix for another minute or so, and the result should be creamy mayonnaise! Pour into a jar and store in the refrigerator. Keep in mind, it will thicken a bit more once refrigerated.

And there you have it! Thick, creamy mayleo you can use for your favorite Paleo lettuce wraps, salad dressings, or dips!


  1. I can't wait to try this mayo with shredded chicken to make chicken salad! I'm sure the walnut flavor would make it even tastier!

    D @ The Kosher Cave Girl

    1. Absolutely! With some chopped apple, celery & dill-- delicious! Also, a key ingredient in today's post, Pink Horsey Slaw :)

  2. Have you tried making mayo with avocado oil? Again, this is what I plan to try due to the tree nut allergy my husband has. The only other recipe I've seen is made with macadamia nut oil.

    1. I haven't, but I've used just light olive oil. A lot of people have used avocado. You can use the same method no matte what oils you use!

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