Here is one we want to give a try soon from Delish.
Reference Link:
Homemade Mayo (Paleo and Whole30 Friendly!):

Just because you’re following a diet like Paleo or Whole30 doesn’t mean you don’t get to enjoy our favorite condiment: mayo! 

What makes this mayo paleo anyways?

Traditional homemade mayo recipes use canola oil instead of olive oil since it has more of a neutral flavor. But canola oil isn’t allowed on the paleo diet since it’s an industrialized oil. 

Olive oil gives this mayo a yellow-ish hue and strong flavor. If you’d rather use avocado oil, that’s also paleo!

If you have an immersion blender, you might want to use it.

The hardest thing about making mayo is emulsifying the oil with the mustard and lemon juice. If you’re whisking and the texture isn’t coming together, blend it up.

Is homemade mayo safe to eat?

From-scratch mayo is made with raw egg yolk, which the USDA does not recommend because of increased risk of salmonella. Be careful by using pasteurized eggs. 

Can I freeze this mayo?

No—the egg and oil will separate and curdle in the freezer.

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• 1

  large egg yolk, at room temperature

• 1 tsp.

  lemon juice

• 1/2 tsp.

  Dijon mustard

• 1/2 tsp.

  kosher salt

• 1/2 cup

  extra-virgin olive oil

• 1. Step 1In a medium bowl, whisk together yolk, lemon juice, mustard, and salt. While whisking add a few drops of oil at a time, then as mayo thickens, add oil a slow steady stream. If mayo isn’t thick enough add a tablespoon of oil at at a time for desired thickness. 
  2. Step 2Store covered in the refrigerator for up to 5 days.

Delish: Eat Like Every Day’s The Weekend

Jeannie notes.. Above is curated for evaluation and recommendation from Delish

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Homemade Mayo (Paleo and Whole30 Friendly!)

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