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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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December 10, 2014

The Quest for a Healthy Primal Mayonnaise (plus a Limited-Time Sweepstakes)

By Mark Sisson
313 Comments

Homemade mayonnaiseIn a few short months, my team and I will be unveiling a new product that I’m confident you’ll be very interested in consuming. No, it’s not a book. It’s not an ebook, either, nor is it a new certification program or supplement. It’s something you eat – something you literally consume with your mouth. It’s a food product for which people have been clamoring and combing the grocery aisles, both brick and mortar and virtual, in vain. It’s mayo.

We’ll be releasing a Primal mayonnaise using avocado oil as the base.

Today, I want to tell you the story of how we arrived at the forthcoming mayo, and why we found that “organic” isn’t always what it’s cracked up to be. (And don’t miss your chance to win a free bottle of Primal mayo. See the details at the bottom of this post.)

It started, as many great endeavors do, with Ultimate Frisbee.

One of my Sunday Ultimate buddies is a younger guy, early 30s, recently married. We’ve been playing together for a couple years now, and because of the constant exposure to me, he’s gradually gone more and more Primal – no small feat, seeing that he started vegetarian! He’ll pick my brain, ask me little things here and there (in the vein of “So, Mark, are flax seeds good for you?” or “Can I still drink milk?”) that were easy enough to answer between points.

But one stumped me. His wife was pregnant and really wasn’t into seafood. Since I’d stressed the importance of fatty fish for a growing fetus, he needed a way to make fish palatable for his wife (and future child). There was only one way she was willing to eat it: tuna salad. And not some Primal version of tuna salad using olive oil and balsamic vinegar. She wanted classic tuna salad dripping with mayo. Only problem, of course, was the sorry state of commercially-available mayonnaise. It’s all soybean oil. So his question was simple: is there an easy way to get good mayo?

Mayonnaise is kind of the white whale of the Primal/ancestral community. Go to any popular forum or blog and you’ll find someone asking “Is there an approved mayo I can buy?”

Not really. There’s one that combines a ton of different oils (coconut, sesame, olive, and more), but it’s really expensive and tends to separate and get all runny and strange.

“Just make your own!” people will say, and yeah, maybe you make mayo once or twice and it’s great. But there are major downsides. First, it’s fairly labor intensive. Sure, whisking is a great forearm workout but it can become torturous if you’re making more than a cup’s worth. Blending is faster, but you lose a quarter of it in the blender and another quarter in your arm hair scooping it out. But mainly, fresh mayo doesn’t last very long in the fridge, so you can’t keep a big batch on hand. And good luck whipping up mayo at midnight when pregnancy cravings take hold. Everyone likes the idea of making their own mayo, but very few people actually go to the trouble.

So my buddy’s quandary got me thinking: why isn’t there a good, affordable Primal mayo on the market? How many fish-averse but tuna salad-besotted Primal or paleo folks are going without a steady source of healthy, fatty fish flesh because of the commercial mayo situation?

A ton, as market research revealed. Fish aversion is one of the most common in the community. Good mayo is important for these people. I’ve tried and I’ve tried to make a mayo-less tuna salad that everyone likes, and it’s impossible. I know about a dozen other people who hate seafood, except for tuna salad. With a quality mayo you don’t have to consider a concession, that person can easily get their omega-3s and other seafood nutrients.

The search was on, then. This was to be a mass market mayo. A mayo for the everyman. A mayo that rekindled memories of mom’s tuna salad sans the oxidized cholesterol. We tried different recipes. Extra virgin olive oil wouldn’t do; we weren’t making an aioli and the oil had to complement, not take over the food. Coconut oil didn’t work; it was too saturated and solid at normal room temperature and the virgin oil made it inedibly coconutty.

We settled on avocado oil. It had a neutral flavor, at least in its final mayo form. It maintained good texture when refrigerated. And, as you’ll see below, it had some unique nutritional benefits.

From the start, we wanted Primal svocado mayo to be organic. Wholly, fully organic. But after extensive research we’ve found that not only is not cost effective (would you pay $15-20 for a jar of mayo?), it’s really not necessary from a health perspective. Let’s take a closer look.

First, mayo is oil-intensive. Mayonnaise is basically all oil with a bit of acid, some salt, some spices, and some egg. The rest is all oil. If you’re Hellman’s and you’re working with GMO soybean oil, price isn’t a problem and it’s why you can get a gallon of the fluffy off-white stuff at Costco for five or six bucks. If you’re using a premium oil like avocado where the price skyrockets for every additional ounce of oil required in the recipe, it adds up fast.

Second, organic avocado oil is just super expensive. Fifteen to twenty avocados have to die for every 8-ounce bottle of avocado oil. The price disparity between conventional olive oil and organic olive oil pales in comparison to the jump from conventional to organic avocado oil. I’ll spare you the details, but we would have had to (roughly) quadruple the per-bottle price to you if we went with organic avocado oil.

Go with a blend, you might suggest (and some people did). But we didn’t want to do a blend. You’ve probably run breathlessly up to a jar of “Olive oil mayonnaise” in the grocery store only to flip the label and see that it’s half canola. We were against that. That’s a terrible experience that no one should have to live through. Besides, we wanted pure avocado oil with a ton of health benefits and flavor that we didn’t want to dilute. And more importantly, it’s highly protective against inflammation, metabolic syndrome, and other issues we’d like to avoid.

For instance:

But what about the pesticides? I mean, I just wrote a post questioning the validity of the supposedly safe daily pesticide intakes laid out by the EPA – and now I’m contemplating a mayonnaise recipe whose primary ingredient is non-organic. What gives?

Conventionally-grown avocado flesh is free of pesticide residues. Well, wait. I shouldn’t say that. Just 1.1% of avocado flesh samples contained residues of one particular pesticide, an insecticide called imiprothrin, while avocado oil samples show no evidence of pesticide residue.

As pesticides go, the literature on imiprothrin is reassuring. Inhalation of an imiprothrin-based insecticide is bad. In a study out of Egypt, rats were placed in rooms and subjected to an over the counter imiprothrin-based insecticide. Every minute, an overhead attachment sprayed aerosolized imiprothrin for 30 seconds. This went on for 15 minutes, after which the rats were shut inside for another 15 minutes. The whole process happened three times a day for 2, 10, or 30 days. These rats were basically hot-boxing a room with imiprothrin displacing much of the air for up to a month, and it didn’t quite kill them. It damaged their lungs extensively, but they survived until being sacrificed by the researchers.

And remember: only 1.1% of avocado samples showed evidence of residues of this stuff, and avocado oil showed none. In other words, the cost of using organic avocado oil simply isn’t justified.

So that’s the story of Primal avocado mayo.

In the end it’s just five ingredients: Avocado Oil, Organic Pasteurized Eggs, Organic Egg Yolks, Organic Vinegar, and Salt. The way it should be.

There may be some other Primal sauces, dressings and toppings coming, too. You’ll just have to wait and see.

We’ll do a full unveiling when it’s ready for shipping, but I couldn’t wait any longer. You’re really gonna like it, and I can’t wait to see what you think.

To mark this unofficial announcement, I’m giving you a chance to win a free jar!

Primal Kitchen™ Mayo Sweepstakes

Get your hands on the the very first batch of Primal Kitchen Mayo by entering our sweepstakes using the widget below. Simply share the news about the upcoming Primal mayo via Twitter, Facebook, Instagram, or your blog, and you’ll earn sweepstakes entries. You can enter as many times as you’d like over the course of the next 4 weeks.

a Rafflecopter giveaway

(The sweepstakes ends on Jan. 7. Only continental U.S. residents are eligible to win. Sorry everyone else!)

Thanks in advance to everyone that participates and helps spread the word!

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313 Comments on "The Quest for a Healthy Primal Mayonnaise (plus a Limited-Time Sweepstakes)"

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Erica
2 years 7 months ago

Thank you for this! As healthy as I try to eat I still have a weakness for putting mayo on steamed broccoli. Will try this next time!

Kristie
Kristie
2 years 7 months ago

Alright!! I like the sound of Primal mayo!! I usually just use a ton of mustard since I haven’t had much success making my own mayo. I’m used to mustard, but I do miss using mayo once in a while. I wouldn’t want to have to make it that often, so this is something I’m excited to hear about! 🙂

Mel
Mel
2 years 7 months ago

That’s how I prefer my egg salad – brimming with mustard (and capers, celery, onions, etc.). I’m fussy with mayo – I won’t eat it out of a jar because I’ve had an aversion to store-bought mayo since childhood, but if I make it (or a nice restaurant makes it) I’ll eat it just fine.

Bonnie Kelley
Bonnie Kelley
2 years 7 months ago

I too have never like mayo since childhood. I’m looking forward to a good mayo!

John Caton
2 years 7 months ago

Mustard has become my go-to condiment. Even use it, mixed with apple cider vinegar as a dipping sauce for shrimp. I haven’t found a good ketchup or BBQ sauce since going primal. I didn’t care too much for mayo even in my pre-primal days. But, I will try this mayo when it comes out to see if my tastes have changed.

Jacob
2 years 7 months ago

I’ve hunted through all the local stores looking for a mayo that doesn’t have soybean oil as the main ingredient. All to no avail. This sounds promising!

nutrivore
nutrivore
2 years 7 months ago

I use equal parts coconut, e.v. olive and sesame (the light, not the dark variety) oils. Yields excellent mayo with the right proportion of saturated, mono and polyunsaturated fats.

Jodi
Jodi
2 years 6 months ago

I use “Light” Olive oil. It’s not EVO, almost clear in color and no strong olive flavor.

Morgan
2 years 7 months ago

Woohoo! We think so too! Thanks Jacob.

Cody
Cody
2 years 7 months ago

Will there (eventually) be shipping restrictions outside the USA?

Coco
Coco
2 years 7 months ago

I want to know that too!

Lizzie
Lizzie
2 years 7 months ago

Beyond excited for this! I often avoid recipes that include mayo because I don’t want to bother with making it. It’ll be nice to have something on hand!

Susan
Susan
2 years 7 months ago

“Everyone likes the idea of making their own mayo, but very few people actually go to the trouble.” I’m the person that tried making my own only once; even though it was fairly easy to make using an immersion blender and tasted great (avocado oil was key!) I just can’t be bothered doing it again unless I need a large batch for a specific recipe.

Groktimus Primal
2 years 7 months ago

Way to go Mark and company!

Applegirl NY
Applegirl NY
2 years 7 months ago

Answer to prayers. Yeah!

Morgan
2 years 7 months ago

We aim to please!!

Gypsyrozbud
Gypsyrozbud
2 years 7 months ago
Start with one egg, straight out of the fridge. No need to fuss about it, let it come to room temperature, give it a warm bath or anything. Just one egg. No pampering required whatsoever. I swear. Throw that right in the jar. Add 3tsp lime juice (or vinegar) and salt. If you wanted to add mustard, garlic or other flavorings, now would be a good time to do that. Pour in one cup of light tasting olive oil or avocado oil. No need to drizzle or be all fancy schmancy here either. Just pour it right in. Now let… Read more »
les
les
2 years 7 months ago

Any way to make mayo without vinegar? Can’t have any any any vinegar.

Andy
Andy
2 years 7 months ago

You can substitute lemon juice for vinegar.

weaselll1
weaselll1
2 years 7 months ago

Well, had I paid attention, I would have seen this was already answered. My bad!

weaselll1
weaselll1
2 years 7 months ago

You can also use lemon juice, usually what I use.

Marcia
Marcia
2 years 7 months ago

I follow this exact same recipe and it is far easier than going all the way to the store to buy mayonnaise. It also tastes better than any other mayo I’ve had. My parents were visiting recently and I was about to make sandwiches when I realized I was out of mayo – so I whipped up a batch in probably two minutes. It could not be simpler. All that talk about how hard it is to make at home is just not true. One wide mouth jar and a $25 immersion blender and you’re all set!

sheila
sheila
2 years 7 months ago

me too…I make it all the time with unpaturized eggs…last until I’ve used it up,months sometimes.

Nocona
Nocona
2 years 7 months ago

Agreed.
Plus I love my home made mayo with olive oil. Especially when I mix it with my potato salad.

Tammi Gordon
Tammi Gordon
2 years 7 months ago

Me too – I find it so simple. Plus, as a female – I don’t have to worry about arm hair (ewww).

desd
desd
2 years 7 months ago

hey – just for fun – google images for “immersion blender”, and then repeat for “stab mixer”. Who was it said England (and colonies!) and America are two countries separated by a common language?

MuffinTheMoose
MuffinTheMoose
2 years 7 months ago

Actually in England they are commonly called Hand Blenders. Stabmixer is the German word for them. Although in the UK Moose household we call it a Stabmixer due to our German connections…

I still agree with the 2 nations divided by a common language point wholeheartedly!!!

Andy
Andy
2 years 7 months ago
This is exactly the process I use. It works FLAWLESSLY. An immersion blender is THE way to go for a no-hassle mayonnaise. I’ve been picking up large bottles of avocado oil at BJs and the taste of the mayo is great. I use it in homemade potato salad as well as the Primal tuna salad (the one with cranberries). I had been using EV olive oil but the taste is too heavy for mayo, in my opinion. The avocado oil also has a high smoke point (500 degrees F), and I brush it on my cast-iron grill pan when I… Read more »
Morgan
2 years 7 months ago

We have a lot of respect for your mayo making skills! Keep up the good work!

Sally Boydstun
Sally Boydstun
2 years 7 months ago
http://fat.gfycat.com/QualifiedWindyAcornweevil.webm That’s a vid of it actually happening. I also put a Tbsp of whey in it (a la Nourishing Traditions) and let it sit on the counter to ferment for 6-7 hours (which makes it last nearly as long as store-bought) before putting it in the fridge. I also always put a dash of cayenne in it, or roasted garlic for aioli, and a dash of pepper mustard… the combos are limitless. Making a commitment to Paleo, for me, was making a commitment to avoid processed foods and make my own. For the most part, all it takes is… Read more »
D. M. Mitchell
D. M. Mitchell
2 years 7 months ago
Sounds a lot like what I do, only I used to do it in a blender, with one quarter cup oil in the blender along with all the other ingredients. Then with the lid on and with the blender on its lowest setting, start it up. Remove the little top piece and drizzle the oil (I use EVOO) very, very slowly into the blender. (Sometimes, when nearly finished, it would start to cavitate and I would have to carefully insert a small rubber spatula in to give the top a bit of a mix.) This whole process took about ten… Read more »
catmentality
catmentality
2 years 7 months ago

To make mayonnaise last longer, add 1 tbsp of whey before processing (put natural full fat yoghurt in a cheesecloth or coffee filter and let drip). Put mayonnaise in a screw-top jar, close tightly and let sit on the counter for 7 hours. In the fridge it keeps for weeks.
I haven’t tried avocado oil yet – macadamia or almond oil works fine as well.

Sue
Sue
2 years 7 months ago

That is great!! I was just talking to a friend today about making Mayo and was going to try her arm intensive version… I made this just now. It took around 2mins and is perfectly creamy! Finding something to make it in took longer (the 4cup coffee plunger pot!). 🙂

Jean
Jean
2 years 7 months ago

Put the oil in before the egg – it cushions the egg and stops it breaking. Otherwise, exactly what I do a couple of times a week for the two of us.

Ann Marie
2 years 7 months ago

Very similar to my recipe I posted in April. HOWEVER I used the evil Safflower oil, before checking here! Since then, I’ve been using light tasting Olive Oil, but not happy with the consistency. Will try Avocado oil. Look forward to trying Mark’s Mayo as well.

Tee Dee
Tee Dee
2 years 7 months ago

I don’t mind making it at home in a real pinch, but I like the convenience of having it in the fridge, ready to go when I’m already super busy. Plus, store-bought lasts longer. I would never keep homemade longer than 7 or 8 days, even using free range eggs from the farm. Plus, I burned out an immersion blender from making mayo 😉

Janknitz
Janknitz
2 years 7 months ago
I hate to rain on Mark’s parade, but this is how I make mayo, too. I never buy it anymore. It literally takes 1 minute and is so yummy I (shhh, don’t tell!) sometimes eat it with a spoon. There are YouTube videos showing the process. I make it right in the jar I’ll store it in and I make smallish quantities so that I use it all up before it spoils. For a longer “shelf life” (in the fridge) you can add a little bit of fermented pickle juice or whey from a homemade ferment. I still think it… Read more »
Morgan
2 years 7 months ago

Not raining on our parade at all! We fully support all mayo makers out there. Primal Kitchen is for those people who aren’t interested in making their own — like Mark!

Melissa
Melissa
2 years 7 months ago

+1

Rick
Rick
2 years 7 months ago

I tried this over the weekend and it was as easy and as tasty as advertised. Made salmon salad on sliced tomato and cucumber and it was great. Thanks for sharing. But I will try Mark’s when it is available.

shtove
shtove
2 years 7 months ago

Dude, that’s a life changer!

Tried it twice this week, each time perfect.

I added a spoon of kefir milk, salt, raw garlic, chili powder.

But your basic method is perfect.

Philip Buckley
Philip Buckley
2 years 6 months ago

Often use this failsafe way, if making for one I just use the yolk and a bit less oil. Bright yellow mayo and very rich.

Lauryn
2 years 6 months ago

Oh man, this comment has made me so happy. Finally nailed the mayo recipe, thanks to you, Gypsyrozbud! I have made it before with all the drizzling and pampering with very mixed results, but this was a piece o’ cake! Thank you so much.

Shauna
Shauna
2 years 6 months ago
It’s a good idea to give credit where credit is due, especially since you pulled it verbatim. The above recipe comes from The Healthy Foodie – http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/ That said, this is the recipe I use, too, and it works wonderfully. I have nut butter jars that are the perfect size for a 1-egg batch of mayo and are just wide enough to fit my immersion blender in. It’s much, much less hassle and time than the other methods I tried, and this one hasn’t failed me yet, while the others were prone to failing and did so more often than… Read more »
Coco
Coco
2 years 6 months ago

I just did that recipe and it’s totally fool proof! I swear I made a fool out of myself and it still worked!

I’m so happy it’s so easy! And it’s SO tasty I can’t believe it!

Nancy
Nancy
2 years 7 months ago

Wow! I am so excited! I can’t wait. I’ve tried making mayo and it never comes out right and is a pain. I try to avoid eating dishes that I feel need mayo because I don’t want to make it and I don’t want to eat the bottled stuff. Unfortunately, I succumb
to Hellmann’s on occasion knowing it is bad but it is the best tasting of the bottled stuff. I can’t wait to buy your primal mayo. Hope it comes out soon.

Morgan
2 years 7 months ago

If you like the taste of Hellmann’s you’re going to love Primal Kitchen Mayo! Appreciate your excitement!

Sue
Sue
2 years 7 months ago

I am BEYOND excited on this one. I love mayo (Hellmann’s is my guilty pleasure) but don’t make it often for every reason Mark mentioned but when I do make it, I use avocado oil. My main “oils” in the house are coconut, avocado, and olive oil (ghee and butter too). I always use avocado oil in any recipe that needs a neutral oil – works beautifully. I also use avocado oil to season the cast iron skillet. Can’t wait for this!

Morgan
2 years 7 months ago

Thanks Sue!

John B.
John B.
2 years 7 months ago
Making homemade mayo is so easy–takes less than 5 minutes to make. We’ve been making it here for the last 3 years, and love it. In a blender, put in one egg. (see, this is easy) Add a good pinch of salt, a nice sprinkling of mustard powder, garlic powder, onion powder and about 2-3 oz of oil. You’ll need a total of 10 oz (just FYI) I like to mix mine and use 6 oz of avocado oil pretty cheap from Costco). OK, still pretty easy, right? Next, add about a teaspoon of lemon juice or apple cider vinegar.… Read more »
Julie
Julie
2 years 7 months ago

Well, it’s a great idea and I’m all for it but I haven’t found homemade to be particularly trying. But perhaps I’m just a prodigy when it comes to mayo. I used to use avocado oil but I personally found it to be a bit “green” tasting and since have switch to light olive oil.

But I’ll play along. 🙂

Andrea
Andrea
2 years 7 months ago

The immersion blender ended my mayonnaise-making woes. It’s now super easy. With that being said, however, it would also be nice to pick up a jar of mayonnaise without a bunch of junk in it at the local grocery store. I’ll definitely be trying this product.

Hopefully a good bottled primal Ranch dressing is next.

dt
dt
2 years 7 months ago

Me too. Super easy with an immersion blènder. I use grapeseed oil. Might try avocado though. I add a few squirts of those ginger/basil/cilantro in a tube herbs (or fresh basil in season) and you’ve got amazing salad dressing. I even added a piece of bacon and some beer in one batch. It’s fun and creative to make your own. But the pre- fab will be nice for convenience or non-cooks.

RenegadeRN
RenegadeRN
2 years 7 months ago

Ooh, I second that request for primal ranch!

Have used a brand of mayo from Whole Foods called Sir Kensington. It is made with high oleic sunflower oil.
Not as good as homemade, but at least it’s not soybean oil!

Can’t wait to try the Primal Mayo Mark!

His Dudeness
His Dudeness
2 years 7 months ago

Yeah. I’ve yet to struggle making mayo or aioli at home – without power tools. Made some last night with lime juice and avocado oil, and added a little sriracha to the mix to spice it up. I use 1/2 MCT and 1/2 light olive oil.

It went great with tri-tip and a pile of greens.

Hollandaise, on the other hand, is my personal White Whale.

Mark
2 years 7 months ago

Exciting stuff! Bring it to the UK as soon as possible please!

Stephanie
Stephanie
2 years 7 months ago

Prayers answered! My one hope at Whole Foods was their “just mayo” brand…flip over the bottle…”Non-GMO Organic Expeller Pressed Canola Oil” womp womp. Can’t wait for this!!! I missed out on leftover thanksgiving sandwiches this year b/c I had no good mayo to use!

Cherice
Cherice
2 years 7 months ago

I work at Whole Foods, they are ALL about the canola oil. Have you ever taken a look at the hot bar/salad bar? They use it for everything. So disappointing.

Morgan
2 years 7 months ago

Agreed. Very disappointing indeed.

Stephanie
Stephanie
2 years 7 months ago

I know!!! It’s awful. Even the olive bar at my local WF isn’t safe. So disappointing b/c I definitely DO have a reaction to the bad oils vs. olive oil

Morgan
2 years 7 months ago

We hate to hear of anyone missing out on Thanksgiving leftovers! Primal Kitchen to the rescue Thanksgiving 2015. 😉

David
David
2 years 7 months ago

Looking forward to this. My go-to mayo is the recipe you published with the purple potato salad recipe which I have found to have excellent flavor and consistency – we have been really happy with it! Also, not that hard to make.

Chuck
Chuck
2 years 7 months ago

Next, make ranch dressing. That one’s equally annoying to me, if not more so.

Morgan
2 years 7 months ago

Great idea!

Helena
Helena
2 years 7 months ago

Very exciting, Mark! I’ve been toying with making my own mayo and I’ve come close to something that tastes good [with bacon fat, olive oil and MCT oil mixed], but the texture isn’t there. Or I’ll get the texture but the flavor isn’t there. If I can buy it from you, knowing it’s the best quality AND Primal, I’m there!

Morgan
2 years 7 months ago

Mark has been working on this product for 12 months — the flavor AND texture is there! I think you’re going to love it!! Thanks for the support 🙂

Brian Smith
Brian Smith
2 years 7 months ago

How can I purchase?

Wenchypoo
Wenchypoo
2 years 7 months ago

I’m interested in what stores will be carrying this-I make mayo at home, but it goes bad before we can use it all. We’ve just gone away from mayo, and switched to mustard or LC ketchup, but if this makes it to the grocery store or health food store shelves, I just might switch back.

Morgan
2 years 7 months ago

We are working with Whole Foods to get the product on shelves. Stay tuned!

Michelle
Michelle
2 years 7 months ago

Great news – can’t wait to try it out! Next – can you whip up some tasty primal barbeque sauce? Thanks for everything you do!

Morgan
2 years 7 months ago

Another great idea!

Pascual Machin
Pascual Machin
2 years 7 months ago

Hi,

what about the Omega 3 to Omega 6 ratio being 13? It is true that you are getting omega 3s but also a very high amount of Omega 6s.

Thanks.

Regards:

Pascual

Wendy Hay
2 years 7 months ago
Pity you are not shipping to New Zealand! I agree that homemade mayo doesn’t last too long – maybe 5 days in the fridge. However, it really isn’t hard to make when you have a food processor. And let’s face it, primal eating pretty much requires a food processor – how the heck do you make cauliflower crust pizza without one! As to the oil, I make my mayo with light flavored olive oil – NOT light fat, but light flavor. It keeps the taste mild. But I do like the idea of using Avocado oil, so I’ll give that… Read more »
weaselll1
weaselll1
2 years 7 months ago

YAY! This is fantastic! Mayo is one of those things for me that, yes, it is very easy and tasty to make….but…I don’t use it all that often and when I do, it is a spur of the moment decision where I am usually out of something like avocado oil. And besides, when you make 99% of everything yourself, sometimes it is just so damn nice to be able to buy something out of convenience every once in a blue moon!

Tee Dee
Tee Dee
2 years 7 months ago

Agreed!

Eugenia
2 years 7 months ago

This is awesome news! I usually buy the organic from Trader Joes, but unfortunately soybean oil is notoriously high in O-6. I can’t wait to try yours! I use avocado oil for cooking anyway, so for me it’s cool. I just wish you also start selling it via Amazon, because that’s where I usually buy my stuff from.

Heidi
Heidi
2 years 7 months ago

Homemade mayo is not hard to make. I also never lose any as I use a spatula to scrape it out. There are in fact mild olive oils that do work well. I use Enzo delicate. Also, if you lacotoferment it the mayo will keep for weeks in your fridge. I do this with leftover pickle juice in place of the whey you may find in other recipes. Easy as can be. It’s nice you are making a good mayo but it’s not too hard to do at home.

Leslie
Leslie
2 years 7 months ago

Thanks for the info, Heidi! I’ve never thought of fermenting mayo, but now that you’ve informed me, this seems like such a fabulous, obvious solution to avoid having to toss mayo after a few days. Plus, I always have lots of leftover pickle juice to get rid of.

Dana
Dana
2 years 7 months ago

Just be sure it’s lactofermented pickle juice. I’m sure you do check, but for anyone reading this who hadn’t thought of that. If it’s just vinegar, it probably won’t do the trick.

Wenchypoo
Wenchypoo
2 years 7 months ago

I’m currently going through a jar of Bubbie’s, and will save the juice for this.

Paleo-curious
2 years 7 months ago

Ooh, good idea! It’s the keeping factor that always puts me off making my own. And I love the flavor of Bubbie’s juice!

kent
kent
2 years 7 months ago

Please tell me how to lactoferment mayo! Or give me directions to some website or other where I can learn. Thanks

Ian
Ian
2 years 7 months ago

You wonderful people have some purchases coming your way. Store mayonnaise has long been a huge disappointment. “Oh look, I can get organic…soy.”

Morgan
2 years 7 months ago

Ha – yes, we’ve had similar “organic…soy” reactions. Glad you’re as excited as we are!

Robin
2 years 7 months ago

Sounds convincing but what type of salt are you using? I wouldn’t be interested if you were using something like regular table salt.

DANNYB
DANNYB
2 years 7 months ago

Can’t wait to try it!

Jacqueline
Jacqueline
2 years 7 months ago

Thank You! Perfect timing!

I have intermittently been trying to force myself to eat oily fish (either salmon or trout) for the health benefits and break a sweat just trying to swallow it without gagging.

Finally, a couple weeks back, I decided to throw in the towel (after several of these painful dining experiences over the course of 4 years) and just eat canned tuna and have been racking my brains on how to make a tasty and cost effective mayonnaise.

Thanks Again!

JulieRUNS
JulieRUNS
2 years 7 months ago

Haha…on the fish. I just bought some smoked sockeye salmon at Trader Joe’s– it was insanely delicious. I was starving after coming of a fast and workout but it was so good– I think I got a high off of it(? 🙂 !) It is the kind people eat with bagels (lox) so it looks raw but it is not. When I tried to cook it up, then came all the fishy smell and taste. So try it, eat it right out of package–so good and insanely healthy!!!!

Jacqueline
Jacqueline
2 years 7 months ago

Hey Julie,

Thanks for mentioning that! It actually made me think about how I seem to have no problem with salmon sushi – I had always figured that the fish used was simply much higher quality.

I didn’t really think the raw vs cooked aspect may have something to do with it until I read your comment.

Maybe I should give it one last try with some raw wild salmon 🙂

Pure Hapa
Pure Hapa
2 years 7 months ago

Raw fish of all kinds taste much different than their cooked counterparts. Fresher and milder. Even stinkier fish like salmon and mackerel – the fatty ones that are best for you.

Pure Hapa
Pure Hapa
2 years 7 months ago

Yup – all the smelly oils come out when heated. Also makes it taste more salty. My favorite way to eat it is spread on a plate, sprinkle with coarsely-fresh-ground black pepper and another sprinkle of capers, then a drizzle of good lemon juice.

Jacqueline
Jacqueline
2 years 7 months ago

Thanks for the info, this is awesome! I’m (cautiously) excited to see if eating it raw is the answer to my oily fish aversion 🙂

Kristen
Kristen
2 years 7 months ago

Been using Tessamae’s but I’m glad there’s now an avocado oil option. That’s the closest I will generally get to an avo lol.

Morgan
2 years 7 months ago

Thumbs up! And no sugar in Primal Kitchen Mayo!

Ernesto
Ernesto
2 years 7 months ago

This is a game changer! Next we need a real – non-frankenfood – chip… Maybe thinly sliced sweet potato cooked in coconut oil??

Nancy
Nancy
2 years 7 months ago

Jackson’s Honest Chips makes a sweet potato chip cooked in coconut oil.

Sunlover
Sunlover
2 years 7 months ago
Connie
Connie
2 years 7 months ago

Very exciting! I can’t wait!

Harry Mossman
2 years 7 months ago

Sounds good. I use maybe 4 tablespoons of Hellmann’s/Best Foods per week and don’t sweat it. I like fish in general and enjoy tuna with olive oil, so it isn’t a huge issue. But if this stuff actually is good and reasonably priced, I’ll buy it. Avocado is the food of the gods.

(I believe it is spelled Hellmann’s not Hellman’s.)

Matthew
Matthew
2 years 7 months ago

When will this product be available for sale? Where will it be available (on this site only, or in stores)? Got any other food product ideas in the works? Can’t wait to try this!

Morgan
2 years 7 months ago

Hi Matthew, we will have a small batch available for pre-sale in January! We are hoping to be in stores in Southern California in 2015 and yes, there are lots of other food product ideas in the works 🙂

– Morgan & The Primal Kitchen Team

Josh
Josh
2 years 7 months ago

Mark, this sounds great! Thanks for the informative article, although it seems there is a key piece missing.. any clarity of the following would be helpful:

1 – What will your mayo cost, and what is the size (ounces) of the jar?

2 – What is it’s estimated shelf life (pre-opening the jar AND after you’ve opened it and are storing in the fridge)?

Morgan
2 years 7 months ago
Hey Josh, We are sorting out the pricing in the next few weeks. Stay tuned. As you know, the current state of the food system in the U.S. makes it expensive to bring high-quality, clean products to market. The mayo will be available in a 12oz glass jar. Mark has been working on this product for the past 12 months. Because no one has brought a product to market like this before we are undergoing extensive third party tests right now. We’ve been told that the unopened shelf life is 9 months minimum and could be as long as 12… Read more »
pmpncali
pmpncali
2 years 7 months ago

Wow! I never knew one of my biggest issues was so universal. I am counting the days to buy primal mayo. Very exciting news! Boy, the little things…
I buy and use Costco’s avacodo oil for cooking. I don’t know if it’s considered organic, but it’s a great price and more neutral tasting than olive oil.

Hope
Hope
2 years 7 months ago

Funny, the other day I was just thinking how nice it would be to be able to purchase a mayo without the cell damaging fats. While I do make my own a lot, I have a family of six and sometimes I do need a healthy convenience food! Yay!

Nic
Nic
2 years 7 months ago

Does the organic vinegar ingredient contain sulfites? In europe at least, it seems all vinegar is a byproduct of winemaking, and winemaking uses a lot of addiditves especially sulfites…

CJW
CJW
2 years 7 months ago

Woohoo! Mayo is one of the sauces I’ve missed most since going primal. And for all the reasons mentioned in the intro, I’ve been too lazy to make my own.

And don’t even get me started on how disappointed and revolted I was by the ingredients in so-called “Baconnaise”.

Will this be an online only product, or could we expect to find this at Whole Foods?

And what would be the shelf life of an unopened jar?

Morgan
2 years 7 months ago

It will definitely be available online and we are talking to Whole Foods about selling the product there as well! Stay tuned.

The shelf life will be somewhere in the 9 – 12 month range. We are testing it right now! We chose a glass jar for multiple reasons, one of which was to extend the shelf life.

Thanks!

Ara
Ara
2 years 7 months ago

Ok,so why is the shelf life of this primal mayo 9-12 months but my homemade mayo is “very short”? What preservatives are you adding? Thanks.

Morgan
2 years 7 months ago
Hi Ara, The shelf life of the product refers to the amount of time it lasts prior to opening the jar. Mark has been working on this product for 12 months — there absolutely no preservatives in it. Since no one has ever launched a mayo with this kind of an ingredient statement, we have to do extensive third party testing. We will know the “consume within ___ days of opening” length of time in the next few weeks. Mark and I both have opened jars in the fridge that have been there for a couple weeks and are still… Read more »
Brett
Brett
2 years 7 months ago

Interesting, but what makes this mayo last any longer in the fridge than, say, homemade mayo? Same ingredients…

Morgan
2 years 7 months ago
Hi Brett, Our shelf life refers to the amount of time the product is stable on the shelf prior to opening (9 – 12 months.) The product will be good for 60 days after opening, assuming it is properly refrigerated. In order to sell the mayo to stores like Whole Foods, we have to use pasteurized eggs. That, in combination with the vinegar for a low ph, gives us a longer use by date than the mayo one makes at home. Hope this helps and feel free to email me at morgan@primalkitchen.com with any additional questions! Thanks, Morgan, Mark &… Read more »
Matt S
Matt S
2 years 7 months ago

To reiterate another’s question – what is the shelf life of this mayo? If longer than a few days after opening, how do you accomplish that?

Morgan
2 years 7 months ago

Hey Matt –

See above response to Brett! We use pasteurized organic, cage-free eggs and the vinegar helps lower the ph in order to sell the product at grocery stores like Whole Foods!

The shelf-life is 9-12 months (unopened) and the product will be good for 60 days, after opening (assuming you refrigerate properly.)

Thanks,
Morgan

Matt S
Matt S
2 years 7 months ago

Ah, fantastic, thanks!!

RNik
RNik
2 years 7 months ago

WOO! I am so excited! I hope we can order that in Canada!

Morgan
2 years 7 months ago

We will be shipping to Canada! We found out we are allowed to as long as we include a list of ingredients. It will be subject to inspection! Thanks for the enthusiasm!

Robin H
Robin H
2 years 7 months ago

Very excited!!!!

Morgan
2 years 7 months ago

Us too!!

Matthew Stillman
Matthew Stillman
2 years 7 months ago

this is great and exciting news. I also backed Payo on Kickstarter a paleo mayo product. It is shipping soon.

it is in the air!

Morgan
2 years 7 months ago

Thumbs up!

OnTheBayou
OnTheBayou
2 years 7 months ago

As little mayo as I use, since its use is generally accompanied by bread for a sandwich, I’m good with Kraft Reduced Fat Olive Oil mayo. At least the canola and soybean oils are in third and fourth place instead of Numero Uno.

Don’ let perfection be the enemy of good enough. Six ounces a year of this isn’t going to affect anyone.

jann
jann
2 years 7 months ago

I’m going out on a limb and am saying you’re not a die-hard mayo fan. I think this whole topic is targeted at those of us who consume many jars a year. Just saying 🙂

jann
jann
2 years 7 months ago

Sadness abounds. I recent found out through a blood test good allergy test that I have an allergy to egg whites. Hains safflower mayonnaise used to be my ‘best of the bad choice’ commercially available mayonnaise. Then the egg allergy.

So sad not to be able to enjoy your Primal Mayonnaise.

Morgan
2 years 7 months ago

Oh no, Jann! We have egg-free Primal Kitchen products in the pipeline, so stay tuned! We feel for you those with egg allergies.

jann
jann
2 years 7 months ago

Oh happiness!

Lisa
Lisa
2 years 7 months ago

So many homemade mayos. Too much time, too much cleanup, short shelf life.

Landed finally on this “mayo”
All OG

Chevre/ olive, avocado, macadamia oil / butter – room temp. fork whipped together.
Seasonings to taste.

Fast, cleanup is one fork. Lasts long, nice schmear or it thin out.

jann
jann
2 years 7 months ago

I’d love to try your goat cheese mayo. Please, please, list quantities of each ingredient for those of us who are recipe ratio challenged.

Kelly
Kelly
2 years 7 months ago

I will pay for this. I love the taste and idea of homemade mayo, but sometimes I just don’t have the time to make all my condiments from scratch. Thanks, Mark. 🙂

ObligateCarnivore
ObligateCarnivore
2 years 7 months ago

I am totally open to sharing. I have an acquaintance who works at Hawthorne Creek and I have been following their launch of Just Mayo and current defense against a bullying Unilever… Definitely supportive of getting other products out there. But I told her I wouldn’t be a customer because I won’t eat canola oil… Her response was that it’s organic, nutritious, blah blah… — Ignorant of the fact that canola oil is rancid and inflammatory no matter how you cut it. So I am excited about trying one with Avocado oil.

Morgan
2 years 7 months ago

Our thoughts exactly. Organic canola oil is still…canola oil.

ellie winslow
2 years 7 months ago

I make mayo with sour cream. Way easy and keeps as long as sour cream keeps. Add vinegar or lemon juice to taste, salt, pepper and mustard if desired. Wisk to combine. Voila.

Ellie

Bill
Bill
2 years 7 months ago

Sounds great.
What material will the jar be made of though?

Morgan
2 years 7 months ago

Hey Bill — Primal Kitchen Mayo comes in a 12oz glass jar! Thanks!

Bill
Bill
2 years 7 months ago

Great to hear.
Thanks

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