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

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!

Follow Primal Kitchen on Facebook, Twitter and Instagram to Stay in the Know

Prefer listening to reading? Get an audio recording of this blog post, and subscribe to the Primal Blueprint Podcast on iTunes for instant access to all past, present and future episodes here.

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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315 thoughts on “The Quest for a Healthy Primal Mayonnaise (plus a Limited-Time Sweepstakes)”

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  1. 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!

      1. I make my Mayo on grapeseed oil. What are your views on this oil?

  2. 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! 🙂

    1. 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.

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

    2. 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.

        1. I wanted to know the same thing. I totally understand not being able to partake in the sweepstakes, but I definitely want to buy your mayo after reading the article. I love mayo! I’ve made bacon mayo using the cold bacon fat and eggs, etc, but making it means I need to have a lot of bacon fat in my fridge and I don’t.
          I can hardly wait to taste yours and hope you do get into making other condiments 🙂

        2. Hey Sean,

          Yes, we will be able to ship to Canada as long as we include a list of ingredients. It will be subject to inspection though! Thanks for your support!

          Mark & The Primal Kitchen Team

  3. 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!

    1. 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.

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

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

    1. Hi Cody,

      It depends on where it’s going. Each country has their own regulations, especially with food products. We’re sorting this out as we speak!

      1. Thanks Mark – I’ve seen other comments that Canada will be good?

  5. 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!

  6. “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.

  7. 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 that sit for a few seconds, just long enough for the egg settle down and find a comfortable seat at the very bottom of the jar, underneath the oil.
    Insert your immersion blender and push it all the way to the bottom of the jar.
    Push the power button and do not move the blender for a full 20 seconds.
    After 20 seconds, the mayonnaise will be almost all the way to the top. This is when you want to slowly start raising the blender until you get to the very top.
    Do not take it completely out, though, else you might send mayo flying all over the place!
    Continue blending for just a few more seconds.
    At this point, you can move the blender around to make sure you get every last bit of oil blended in.

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

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

    2. 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!

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

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

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

      3. 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?

        1. 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!!!

    3. 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 cook burgers.


      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 a bit of planning and the right utensils, and I end up with more nourishing food. This mayo would be a good ‘bridge food’ for those starting out, or those who don’t have the equipment or ingredients, or just can’t carve out an extra 30 seconds to make it…. in which case, I would hate to see their cortisol levels! lol

    5. 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 to fifteen minutes, including spooning and scraping it out and putting it into a jar. (I used a long handled spoon and a rubber spatula, ergo, no mayo on the arms, Mark.) I’ve kept it in the fridge for at least a month with no separation and it was still quite good.

      But then I got a stick, or immersion blender and within seconds, Bob’s your uncle. You’ve got mayo and you can do it in the jar you keep it in. Just make sure there’s room for expansion as you blend.

      I large egg (I don’t refrigerate mine), 2 tablespoons of Braggs organic, unpasteurized vinegar, and 1/2 a teaspoon of salt. I also use 1 teaspoon mustard (just regular mustard) and a dash or two of white pepper, and one cup of EVOO. I do put in a 1/2 teaspoon of Truvia. I got the recipe (Blender Mayonnaise) out of a cook book and it called for 1 teaspoon sugar and also soybean oil or some other nasty polyunsaturated oil.

    6. 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.

    7. 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!). 🙂

    8. 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.

    9. 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.

    10. 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 😉

    11. 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 would be cool to be able, occasionally to buy great mayo off the shelf (especially if traveling), but that would mean wide distribution–not mail order.

      1. 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!

    12. 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.

    13. 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.

    14. 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.

    15. 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.

    16. 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 –

      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 they succeeded.

      I generally use light olive oil, but I had an olive oil and avocado oil blend mayo that turned out quite well. The avocado still has too much flavor for mayo for me, but the blend did well at reducing that and making it more “traditional” in taste.

      1. 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!

  8. 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.

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

      1. 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!

  9. 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.

    Now turn your blender on LOW for about 10 seconds to let it incorporate. Now the “hard” part—with the blender still on low, slowly trickle the remaining oil into the blender. SLOWLY. That’s the key (otherwise you’ll end up with a really nice aeioli, which is nice too but not the point of this. After all the oil is in, you should have a nice, thick, fluffy white mayonnaise left to spread on your sandwiches, or mix with chicken for chicken salad! Enjoy and now you’ll never have to buy mayo again!

  10. 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. 🙂

    1. 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.

      1. 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.

      2. 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!

    2. 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.

  11. 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!

    1. 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.

      1. 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

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

  12. 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.

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

  14. 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!

    1. 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 🙂

    1. Hi Brian,

      We’ll have a small batch available for pre-sale in January that will ship by the end of February. Stay tuned!

    2. 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.

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

  16. 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.




  17. 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 a try next.

  18. 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!

  19. 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.

  20. 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.

    1. 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.

      1. 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.

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

      1. 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!

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

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

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

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

  23. 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!

    1. 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!!!!

      1. 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 🙂

        1. 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.

      2. 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.

        1. 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 🙂

  24. 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.

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

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

  26. 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.)

  27. 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!

    1. 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

  28. 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)?

    1. 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 months. We’re still waiting for results on how long the mayo will last after it’s been opened!

      Mark and I both have jars sitting in our fridge that are still delicious and they’ve been open for a few weeks!

      Hope this helps! Feel free to email me at [email protected] if you have any other questions.


  29. 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.

  30. 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!

  31. 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…

  32. 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?

    1. 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.


      1. 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.

        1. 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 delicious.

          If you have any other questions feel free to shoot me an email at [email protected] and I will be happy to help!


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

    1. 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 [email protected] with any additional questions!

      Morgan, Mark & the Primal Kitchen Team

  34. 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?

    1. 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.)


    1. 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!

  35. 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!

  36. 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.

    1. 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 🙂

  37. 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.

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

  38. 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.

    1. 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.

  39. 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. 🙂

  40. 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.

  41. 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.


  42. I have been making my own mayo for over 30 years. It is so simple to do, with either an immersion blender or (what I use) in a Cuisinart. Takes minutes, tastes great. And you can use fresh, not pasteurized, eggs. I also use avocado oil, sometimes adding a bit of EVOO for extra flavor and I recently began using MCT oil as well in my mix. I often add whey and let it sit out for seven hours on the counter (before refrigerating) to “ferment” which extends its shelf life. However, even without the whey, my mayo keeps for several months in the back of the fridge (coldest section), not in the door. It is not a big deal to make mayo!

  43. There is an excellent Mercola article on salt. Great you are using sea salt. Industrial salt has 2% industrial guck in it. And it is heated to 1,250 degrees. And the science behind salt and blood pressure is as bad as Keys’ work was. Surprise, surprise. Might want to change the label to say sea salt Mark. People will wonder.

    Interesting it can last that long refrigerated, but nice.

  44. PRIMAL MAYO?….Wooohooo! Now you’re talkin’ Mark! Can. not. wait. to try it! Please send me some– I will tell everyone— just please send me some 🙂

    1. Julie! Did you enter the contest?!? You can do so as many times as you’d like to increase your chance of winning a free jar! Thanks for the enthusiasm!

  45. OMG…I love tuna salad!! Eat it at least twice a week!! I hate not being able to find good mayo!! Thank you!!

  46. I like a mayo that is really clean and fresh tasting, zesty but not flavored. I make it with MCT oil (light and without flavor) pasturised eggwhite from a carton (dont like them “raw”, and yolk not missed and not needed for emulsification). Simply take a pint jar with porportions of 1 part pasturised eggwhite to 5 parts MCT oil , white vinager (only want zesty, not flavor), mustard (brown or yellow), salt. Stick in the emersion blended and watch it get made. Put a lid on it and I keep it for 3 weeks without a problem. I am definately going to try Marks, and if I lke it better, I’ll use it instead.

  47. Finally, I don’t eat the stuff but it would be for my wife and kids. when is primal ketchup coming?

  48. I have tried and tried to make my own….ugh! Never turns out right and rarely tastes good……just today, I succumbed to store bought for a BLT…..on coconut bread…..I hated resorting to it…and it’s not very often…..but, sometimes that’s life…..way excited……I cannot wait to try your product! Bon Appetite’ Thank You!

  49. How is it that your Primal mayo will have such an extended shelf life when my homemade mayo is good “only as long as the egg”? Am looking forward to the convenience of being able to buy it once in awile, that’s for sure! I agree with the previous poster: let’s get that BBQ sauce in the pipeline:)

    1. Hi,

      In order to sell the product through grocery stores like Whole Foods, we have to use pasteurized eggs. This, in combination with vinegar, extends the amount of time the product will last in your fridge to 60 days, once opened. Unopened, the mayo can last 9 – 12 months on the shelf — we are still waiting on results from third party testing.

      Hope this helps!
      Morgan, Mark & The Primal Kitchen Team

  50. I have tried and tried to make my own…ugh! Never turns out…..I cannot wait to try this…….Thank You!

  51. Once again kind of a bummer for those of us who don’t Facebook, tweet, or any other social media. Missed out on Thrive sweepstakes also

    1. agreed, we still have managed to resist the Matrix, but for how much longer?

      1. Hey Jeff & Jed,

        We totally respect your decision to stay off social media. If you are open to entering the contest, feel free to send an email to friends who might be interested in the mayo and cc [email protected]. I’ll ensure you are entered for a chance to win!


  52. *HUGE SIGH* I am SOOOOO tired of this anti-Canola rhetoric! People need to get their facts straight!

    Seeing as Loren Cordain ORIGINALLY posited that Canola oil was great in the Paleo Diet, I see no issue with a NON-GMO, Organic, cold-pressed Canola oil being consumed in Paleo or Primal! The SAME standard as what you would use for olive oil for instance.

    At some point Dr. Cordain had retracted this philosophy because Canola still had a TINY amount of erucic acid still in it. HOWEVER, as there are SIGNIFICANT amounts of erucic acid in all of the brassica vegetables; cabbage, cauliflower, broccoli, Brussels sprouts, mustard plant and kale of all things; there is no doubt that a modest amount of good quality Canola is NO PROBLEM!

    I agree that much of the normal, grocery store Canola is not of good quality. That does NOT mean that a better quality product should be avoided.

    1. Hm, interesting. Of all the store bought mayos I have access to, I also decided that the organic cold-pressed canola base was the least bad.

      Avocado oil sounds better, though, so I’d be interested in checking this product out. I made a homemade version when Costco was carrying avocado oil and I felt bad throwing out the leftover mayo after a week… kind of a waste. Typically, my family only uses a small amount of condiment like mayo at a time and we don’t really “plan” for it so store-bought is the most economical solution.

      I can also relate to the tuna salad craving 🙂 It’s the only time I had canned tuna this pregnancy, but I polished off 1.5 cans within a couple of days at one point and it had to be old school style with mayo and finely diced celery.

      1. Since going Paleo/Primal, I’ve eaten very little mayo and when I’ve cheated it has been with Hellmann’s Canola mayo, which of course is not organic nor cold-pressed/expeller.

        However, since learning more and more about “resistant starches” and the potato salad possibilities, I’ve been having to think this through a bit further. It is rather exciting, really! 😀

        Unfortunately my financial state means limitations on how much I realistically can spend on premium online products and shipping. (I already cut out cable TV!) lol So, this leaves me with making my own or my Hellmann’s Canola mayo standby. (which I try to limit to special occasions.) 🙂 I’ve been using Spectrum’s Organic Canola oil lately. Cheaper than La Tourangelle’s avocado oil but still much more expensive than the classic grocery store oils.

      2. Primal Kitchen mayo will last for 60 days after you open it! That should give you plenty of time to whip up a few batches of tuna salad. 🙂

    2. All canola oil is junk… all of it must be treated and cleaned and thus exposed to oxidization. If you had true cold pressed Canola Oil that was not heated, cleaned and heated and cleaned again you would vomit. It is not fit for human consumption.

      1. I think that your comment shows your INCREDIBLE ignorance. The use of BS as your moniker, shows how fearful you are of earnest and honest dialogue. La Tourangelle has a wonderful product which you describe. It certainly doesn’t make me vomit.

        Please don’t reply with such unscientific vitriol which shows your ignorance which and distract us all from intelligent dialogue with thoughtful and intelligent people.

        1. Also.. the website for the oil promotes Canola Oil as being low in saturated fat.. how scientific is that?

  53. Great job, Mark!

    I know that mayo is something a lot of us just simply must have for some of our favorite foods. I’ve been making my own in my vita-mixer with pastured egg yolks, olive oil, vinegar and sea salt for years. I love the taste of olive oil and it keeps well in the fridge, (usually gets eaten too fast to spoil anyway).

    Yours made with avocado oil, should be even more yummy! So glad you are offering this, makes life so much easier for the primal community.

  54. I was just shopping for an electric mixer with a proper wisk attachment with which to make mayonnaise. Finally gave up on finding a ready-made product. However, I would purchase a ready-made product gladly. Meanwhile, I’ll be whisking up my own.

  55. Small packets!!!! Tired of tossing out jars of half used mayo and other condiments. Even small jars would be great. Since I basically kicked the mayo habit I never bother to make any, but family wants mayo with tuna, go figure!

  56. In the UK, Waitrose supermarkets sell their own organic mayo made with sunflower oil for a fair price.

    True, oils are good, but we only need a little each day as vitamin A, D, E & K carriers.

  57. Interesting that the ingredients are so different for the same brands in different countries. Case in point: In Canada, Hellman’s mayonaise is made with canola oil (no doubt GMO too) and maybe the addition of olive oil. The USA version is soybean oil.

    On a business trip, I was looking for brands I use at home, thinking that if they don’t make me ill at home I should be okay with them when I travel. WRONG! Good thing I always read labels or I would have been one sick puppy.

    1. Thanks Elizabeth! Did you enter the contest? There’s still plenty of time to participate and you can enter as many times as you’d like! Good luck!

  58. I’ll try it. Personally I enjoy making my own but sometimes I just want it now! I will have to try different avocado oils because the one I used (forget the brand at the moment) had a dominant flavor.

    1. It may have been the Massimo Gusto brand of avocado oil. I find it it tastes more grassy than avocado. I gave up on making mayo because of it. Cant wait to try Marks.

  59. I prefer to prepare the mayonnaise myself, this way the egg is fresh. I take the advice on the avocado oïl. I will try it, since for preparing the mayonnaise a rather neutral oïl works better and for that reason olive oil or hazelnut oil are too strong.

    As mentioned earlier, preparing homemade is rather quick. PLus there is a learning curve, once you’ve done it a couple of times, you improve. Plus you can proudly bring your mayo on the table and say “I’ve made it”. And add some flavors ors herbs to it.

    Consider the time it takes to order the product, pay it, receive it, manage your inventory etc….is it worth it?

  60. Can’t wait! Been scouring recipes for mayo (new to primal) so this is perfect timing. I wish there was a way to enter. We don’t do social media or have a blog. But I’ll be lining up to purchase as soon as it’s available!

    1. Hey Allison,

      If you’d like to enter via email, feel free to send a note to your friends that may be interested in the contest, with a link and cc me ([email protected])

      I’ll make sure your entry is received!


  61. Not a poster but can’t wait to try it! I too gave up mayo because it’s loaded with canola oil and I too have given up tuna and chicken salad and I do miss mayo.


  62. Mark THANK YOU THANK YOU THANK YOU…thats all I have to say!!! 🙂

  63. I hope you will bring some for us to try at Thr1ve in Australia next year!!!! 😀

  64. Dear Mark, I’m excited about your entrance into the prepared foods arena. Just be careful not to repeat the mistakes of Atkins. I’m confident you won’t, but until you answer how you’ve managed to extend the shelf-life then I will remain skeptical. Secondly, you will want to protect your foods integrity after you leave this earth. Greed has a way of changing people. We’ve seen a lot of companies start out with good intentions and then they sell or simply let profits dictate. Please be careful and keep up the great work. Thanks again for all you do.

    1. Hi Ara,

      Mark has been working on the product for 12 months and he’s been very diligent about ingredient selection. In order to sell to stores like Whole Foods and provide high-quality Mayo to everyone, we use pasteurized eggs (organic, cage-free). That, in combination with vinegar derived from organic, Non-GMO beets, results in a low ph to extend the shelf life. We thank you for your concerns as we too have witnessed compromises on behalf of other food companies. Hope you entered the contest to win a free jar! We’d love your thoughts on the product!


  65. I make my own mayo all the time but still use olive oil as a base with a touch of dijon mustard to make a more classic version but would be definitely interested in checking this out

  66. FYI, for future reference if there’s ever anything you want to make with coconut oil, try the fractionated. All they did was basically separate out the different chain-lengths of fatty acids that you find in coconut oil and it leaves you with something that’s liquid at room temperature. I know of people who make mayo with it. Only reason I’m not suggesting that with the mayo is your mayo’s a done deal… well, that and the avo oil may be more nutritionally dense, I have no idea.

  67. I want it.

    Shelf life unopened? I would like to ship to Canada.

    1. Unopened = 9 to 12 months (we are waiting on 3rd party testing)
      Opened = 60 days (assuming the jar is properly stored in the fridge!)

  68. Very excited about a really good Mayo… I’ve long lamented the terrible selection available at the store. Even expensive “organic” brands are still made with partially hydrogenated soy and corn oils… so we rarely indulge.

  69. That’s really cool, but there is actually a paleo mayo already on the market. Tessemae makes it. They make a few great paleo sauces, actually. It would be great if somebody could get there mayo in Whole Foods or Trader Joes, though. Tessemae has only seemed to get their salad dressing stocked so far around us. Maybe it is just my area that is missing out.

    1. Hey Casey,

      We’ve tried Tessamae’s and we think Primal Kitchen has a much better taste profile! Plus, they have sugar in their ingredient statement. You’ll have to try for yourself and let us know! (We’re biased!)


  70. Please tell me this stuff is coming to Canada. Because I KNOW the expensive mayo you’re talking about, I buy it at the organic place when I desperately want some mayo that will last. But… 17 bucks a bottle…

    1. Yes, we will be able to ship it to Canada, as long as we include the required list of ingredients. It will be subject to inspection though. Thanks for the support!

  71. From a man whose homemade mayo attempts have all ended in epic failure: Thank you. This looks like a great product. I tweeted this and put a link to it on my blog in my avatar here.

  72. Immersion blender is the key to quick and easy mayo. Every week I make a batch, but I’ve only used light-tasting olive oil..I will definitely try the avocado oil. Some times I add few pitted Kalamata olives or fresh thyme leaves…so good with just a little smear on fish or chicken…even use in place of salad dressing. I only use 2 tsps vinegar. You can’t go wrong with this technique. Good luck and enjoy!

  73. Oh, please, oh, please, oh, please!! When will this be available?? Any ETA??

    1. Hi Karen,

      Entering the contest is the fastest way to get your hands on a jar — if you win! If not, we hope to be shipping by the end of February! Love the enthusiasm!

  74. Mark,

    Primal mayo – an answered to an unspoken prayer!! Can’t wait to try it!! Thank you!

  75. These responses have been way too peaceful and one directional. Well that stops right now.

    I just simply don’t like mayonnaise. Here, let me copy that snarky writing style from the Whole30 dynamic duo.

    I don’t like mayonnaise. Not. One. Bit.

    Have a nice day!

    1. Bummer! We feel sorry for your tuna salad 😉

      Don’t worry – there are non-mayo products in the pipeline!

      1. Tuna salad?…Yikes!

        Hey Morgan, thank you for your response and I look forward to the forthcoming additional products on your team’s pipeline. Best!

  76. Is the vinegar from grain though, such that’s not okay for those of us with corn sensitivity? Or is it truly a primal sources vinegar?

  77. Once in a while I eat mayo. Usually I don’t want it. This new primal version sounds good but the Facebook link didn’t work for me.
    I have a stash of spicy Piccalilli mustard at the moment because I tried a jar from the food bank and loved it and then got five more. They’re $5 a jar! (A sticker was still on one.) Recently I’ve been averse to vinegar though. I think I have to watch my intake of acids because irresponsible hedonism was starting to compromise my digestion.
    Along the lines of tainted / half and half foods, sometimes I’m irked, sometimes amused when I pick up a bar of “dark chocolate” and see that the first ingredient is sugar. It’s abominable.

  78. I have to say that mayo is one of my weaknesses. I’ve found “better” options than the regular store bought stuff but it’s still terrible. Looking forward to trying yours out. I hope, eventually, I’ll be able to find it in a store locally.

  79. Holy cats: I am way, WAY excited about this. I was *just* complaining about not having a paleo mayo option. I can’t wait to buy some!

  80. Homemade mayo is very easy if you do it in bulk in your kitchen mixer. In my experience, BLENDERS AND FOOD PROCESSORS DO NOT WORK TO MAKE MAYO! But a mixer, especially with a whip, works great.
    So whip your egg yolks, season them, and drizzle in the organic, primal oil of your choice (I think olive oil is great).
    The shelf life of homemade mayo is excellent. The oil protects it from oxygenation. It actually can be left (covered) at room temperature for days. But in the fridge, it lasts for a very long time.
    I you experiment with various flavorings, some can powerfully enhance the shelf life of the mayo. Sage or rosemary, or many spices – cayenne or curry for instance.

  81. Great news but is the shelf life of this product? And how do you maintain longevity without refrigeration during the shipping/storage process?

    1. Unopened = 9 – 12 months (we are waiting on 3rd party testing)
      Opened = 60 days in the fridge

      No need to refrigerate until opening! In order to sell the product in the retail environment (Whole Foods) we use pasteurized eggs in combination with vinegar (from beets) to achieve a lower ph product with an extended shelf life.

      Hope this helps!

  82. An immersion blender is definitely the way to go.
    Walnut oil makes a delicious mayo.
    The only time I have had “mayo fail” is when the humidity has been high.

  83. Have you tried making an egg-free version? My entire family is allergic to eggs as are so many people. I haven’t had any luck producing an egg-free mayo myself, but the soy-free Veganaise is much better than any other mayo I’ve ever tried. Not sure what the trick is, but that stuff rocks. Too bad it’s full of safflower oil. Would love an avocado-based egg-free mayo.

  84. Glad you’re doing something about the lack of a great mayo, Mark. And excited about the other dressings coming later on. Can’t wait!

  85. I start out with a free range egg, and I add just under of cup of oil, which is a mixture of olive oil, melted coconut oil, and sunflower oil. I know that the sunflower oil is a compromise, but I’m on a deeply inadequate fixed income. I put 1 tablespoon of lemon or vinegar in, depending on whether my wife will be eating it, since she’s allergic to vinegar. She’s also allergic to garlic and other spices and herbs that I like, so it’s seasoned to taste for whoever’s eating it.

    I do this all in a pint jar. Then I take a stick blender, which fits the bottom of the jar quite effectively, push the button, and voila, mayonnaise. I tap the blender on the edge of the jar, so as to not waste a drop, whiz it in some water with soap to clean it in seconds, and I’m done. The mayonnaise gets very stiff in the fridge, but the minute I add it to sardines, for instance, it becomes just as creamy as commercial mayo.

    I wish I could afford the avocado oil, but I have to stick with what I can afford. The whole process, including cleanup, takes two or three minutes, makes no mess, and doesn’t wear out my arm.

  86. I’ve been using the T.J’s mayo sparingly, with all it’s soybean oil.
    I need this kind of mayo on my potato salad. How much will it cost?

  87. Very excited to make deviled eggs, chicken/tuna/egg salad without feeling like a cheat. Also green olive potato salad for some RS. Also will mix with pickle for tartar. Can’t wait for it to come out.

  88. They mayo sounds awesome. We usually just get the Vegan mayo. The ingredients are good and it tastes good.

  89. Hi! Two questions: I use macadamia oil or a blend of avocado and macadamia oil when I make mayo. From a primal health point of view, which one is preferable?

    Secondly, what makes the durability so much longer on this product compared to home made given that it includes the same ingredients?

    Thank you for some guidance!

    1. In order to sell the product in the retail environment (Whole Foods) we use pasteurized eggs in combination with vinegar (from beets) to achieve a lower ph product with an extended shelf life.

      Hope this helps!

  90. I was making my own mayo for a while, but I would rather buy it to save time.

    PS. I really miss Miracle Whip.

  91. Oh no. I so totally feel neglected here in old Europe.

    Want to have paleo mayo, too.

    Have made pesto already, which tastes great but grows fuzzy very quick. The aioli is next on my to experiment list.

  92. Hi all,

    Here in Belgium we have a cooking program in which they made “”Shrek”” mayo 🙂
    Since we’re the inventors of French fries (don’t get me started on the French part), we do like our mayo.
    In this program they try to “healthy up” (still CW things in there) foods for your kids.

    They don’t bother using avocado oil, they just throw in the whole avocado!
    So I’m going to try to make it tonight, they also put in some honey, but I don’t think the mayo needs it, probably more as an extra sweetness to convince kids to eat it.

    Anyways here the recipe:
    1 avocado
    0,5 citron (the juice by squeezing it)
    1 spoon of mustard (we use 15ml spoons)
    (optional: 1 spoon of honey)
    peper & salt
    Coconut milk (at the end)

    Chop avocado into little cubes, throw them into food processor with all the other ingredients. Cut them untill one and then add the coconut milk and give it a few more spins in the machine.

    See video starting at 10:00 ==>

  93. Since Homemade Mayo does not last more than a few days. How will this last that long.? Are there any preservatives in the fine print..??

  94. Oh my what a great idea Mark! I’ve been concerned about all the mayo that we use, not a lot per day but yuck just the same.
    I use it for Parmesan chicken, a sauce for salmon, potato salad and salad dressing. Typically I add lemon juice to make it more snappy, I love to dip veggies like asparagus in it. I have MCT oil so maybe I’ll try that for some home made mayo until yours comes to a shelf near me. I would suggest trying to get it into the “New Seasons Markets” here in the Portland Oregon area. They are a great little store to hunt and gather in. (They even have GF burger for sale)

  95. What about the shelf life once opened…. ? I’ve tried literally a dozen recipes but buying it will be SO helpful! Will it be available on amazon?

    1. Hi Debbie,

      The product will last on the shelf (unopened) for at least 9 months. Since no one has ever produced a product like this before, we are undergoing third party testing right now. The shelf life could actually be more like 12 months but we won’t know for a few weeks.

      Once opened, the mayo needs to be refrigerated and consumed within 60 days of opening! That should give you plenty of time to get through the jar!

      Appreciate the support!

      – Mark & The Primal Kitchen Team

  96. I found a reasonable mayo at my food coop called Delouis France Mayonnaise. It’s made with sunflower oil, Dijon mustard [mustard seeds, vinegar, water, salt], egg yolk, white wine vinegar, salt, lemon and egg white. Curiously though it does say on the jar “For U.S. use only.” I’m not sure how widespread it is commercially but could probably be hunted down on the web. 😉 (And yes I realize sunflower oil may not be a bastion of health either but in a pinch it’ll do.)

  97. Well this just made my day !! I’ve done it all – searched store shelves and online for a healthier oil mayo with no luck. Resorted to making my own for a while, but was having to do it every week which got really old after a couple of months. Lately, I’ve reverted back to good old Hellman’s and just chalked it up to my 20%. Can’t wait for this – finally!!!

  98. Splendid – are you going to sell it in the UK, maybe via Amazon UK? It’s really the one product I’ve been waiting for…

    1. Hey Petra,

      We will be able to ship to the UK with the required list of ingredients included in the shipment. However, the packing is still subject to inspection! Thanks for the enthusiasm!

      – Morgan, Mark & the Primal Kitchen Team

  99. Wow! I seriously hope we Canadians will be able to buy it. I tried looking for better mayo in our health store but they only have one kind of organic mayo with soybean and canola oil. I guess that it’s better than the OGM and preservatives laden stuff I normally eat but I don’t like the taste AT ALL!

    I recently went primal and I just can’t give up mayo, it’s the only thing I eat that is not primal but I eat a lot of that stuff so I really need to find a solution. I still haven’t tried to make my own though…

    Thank you so much!

    1. Hey Coco,

      Canadians and Brits are in luck: we will be able to ship to both countries, as long as we include a list of our ingredients in the shipment. However, the package is still subject to inspection!

      Woohoo! Thanks!

      1. I’m super hopeful then! I hope the shipping costs won’t be too much though…

  100. Uhm, there IS a great and insanely quick way of making a great Primal mayonnaise. Including assembling the ingredients, it only takes a minute or so.

    Watch this video courtesy of (Urgeschmack means Primal taste, btw.):

    So why hasn’t it caught on in the USA yet?
    The mustard is optional, I have discovered that the mayo solidifies no matter what you put in. If it is to be on the thicker side, I recommend mixing in a tablespoon of powdered gelatin. And presto 😉

  101. Deviled eggs, coleslaw, chicken salad, turkey club lettuce wraps……..the possibilities are endless! I’ll order a case!!! Thank you!!!

  102. Oh but you CAN keep homemade mayo longer than you think! All you have to do is add whey dripped from yogurt, or use some (or all) raw Apple cider vinegar as your acid ingredient. Because of the good bacteria in these ingredients the mayo lasts up to 6 weeks, regardless of what type of oils you choose. I usually use all olive oil or add some bacon fat <3 my recipe includes raw egg yolks and is still safe and tastes normal after weeks in my fridge door. Even my children eat it with no ill results 🙂

  103. Did you try and make a batch with some extra light olive oil? The home-made recipe I’ve been following calls for the extra light over EVOO because the taste isn’t quite as overpowering.

    That being said, if this is a bit more shelf stable I’ll probably have to give it a shot.

    1. Hey Adam — we did try to make it with olive oil, but we found avocado oil to be much better tasting!

  104. I regularly make mayo using Mark’s recipe from his Primal Blueprint cookbook. I do half the recipe and use one egg yolk, light olive oil and organic cider vinegar, plus some dijon mustard, paprika and a pinch of sea salt. I use a stick blender which comes with its own plastic beaker. I put everything except the oil in, give it a wizz and then slowly pour the oil in while the blender is going, success every time except once. The beaker has a lid so I just have to scrape the excess mayo from the blender head using a long handled spoon with a very small spoon part, put the lid on & keep in the fridge. I use that amount up in a week. Its much nicer than shop bought. Never thought of trying avocado oil. I also have shop bought mayo, either Hellmans (in the UK it just says veg oil) or Waitrose organic mayo which is made with sunflour oil. Both have sugar in.

  105. I must like living on the edge because I always keep my homemade mayo in the fridge for 1-2 weeks, if it lasts that long. I use the date on my pastured eggs as a guideline… Been doing this for a few years and I haven’t gotten sick (yet). Using an immersion (stick) blender makes this process SO easy and quick.

    My mayo consists of 1 pastured egg yolk, 1 tablespoon filtered water, 1/4 to 1/2 teaspoon dry mustard, 1 scant tablespoon of raw apple cider vinegar, 1 cup extra light olive oil. Blend, then stir in sea salt to taste.

    That said…I would love to have this convenience for those times I don’t want to make it or if I’m traveling.

  106. Really looking forward to this. I do buy that expensive stuff simply because tuna is my “go to” lunch (and has been for too long to remember) and my attempts to make my own usually are not successful.

  107. Love the idea. Any chance you will get kosher certification for it? I am kosher primal. Also, count mine as another vote for Primal Kitchen Ranch Dressing.

  108. YES!! Thank you for finally coming to the party with the mayo! You are answering my dreams! How long do you think it will keep after opening? So psyched!! Best wishes on this long overdue product line!!

    1. Hey Suze,

      The mayo will be good for 60 days after opening as long as you properly refrigerate it. It doesn’t need to be refrigerated until opening though!


  109. Mark,

    I would be interested in this product but have a query:

    There was a lot of info about the quality of the avocado used and I agree, I’ve no problem at all with using conventional avocados.

    There wasn’t any mention about the quality of the eggs in this post. As you have stated a lot in the past that quality of egg is important, can I assume they are pastured eggs fed a natural diet and not “free range” or caged grain fed hens?

    1. Hey Mark!

      We are using cage-free, organic eggs. We tried really hard to source pastured eggs, but the supply isn’t there. It’s something we hope to incorporate as the supply becomes available!


  110. Regarding pesticides found on avocado flesh: considering it’s such a small amount, could it be that it is actually on the skin and when the avocado is cut, some of it comes in contact with the flesh? If that happened to be true, would washing the skin of the avocado before cutting prevent it? This is something I learned about cutting melons, too. Always wash the outside before cutting into it.

  111. Dear Mark,

    I wish I could try it, and I could if you’d used any other oil…one that was latex-free. Sadly, due to my latex allergy, avocados are one of the foods I can’t have. (Being allergic to this and bananas makes having smoothies difficult as well.)

    However, you’ve given me incentive to do some experimentation and try to make my own using something like walnut oil. It’s what I use to make my salad dressing since I’m cautious about using EVOO these days after learning how many are cut heavily with canola oil and can’t use avocado oil to substitute for it.

    I am excited, however, to see that someone is finally making a Paleo mayo for the masses!

  112. I wish I could make something like this that would taste like Miracle Whip. That is what I grew up on and that is what I miss.

  113. Mark,

    Any chance that you can send to an APO address? Just like mailing something to New York but must be with USPS. Stationed overseas with family X 3 years, would really save on shipping if you could accommodate.



  114. Well, making mayo yourself is actually super easy. You just need a stickblender. Put eggs, yolks, mustard, salt and optional whey in a mason jar and blend. Than, add oil slowly while blending the hell out the stuff. Keep adding oil untill consistency is right. No mess, just a dirty stickblender you need to clean. If you added whey, leave at room temperature for seven hours, than transfer to the fridge. It will then keep for several months. Choice of oil is up to you. I cheat and use a mixture of refined olive oil and extra virgin olive oil. Taste is superb.

  115. Will you be selling this product online? The area in which I live is rural and health food grocery stores are few and far between.

  116. So excited for this to come out. The only homemade mayo I have liked was with fresh duck eggs and a combination of avocado, coconut oil and garlic infused olive oil. But if the eggs aren’t uber fresh it’s just isn’t good and unfortunately I have chickens in the yard, not ducks. Your mayo just may save me from adding more critters and riling up the neighbors.

  117. Mark,
    Any chance this leads you to a primal ranch dressing? If not, thoughts on converting this mayo to Ranch on our own?


  118. simply friggin brilliant!!! ……that’s about all that needs to be said 😉

  119. Okay, I get that homemade only lasts about a week and for some that can be a downside, but the other “problems” I’ve frankly never fun into. I use the technique demonstrated here: It takes less than two minutes. For getting the mayo out from around the blender and the cup, I use a silicone spatula like this one: Easy, peasy and virtually no waste. I also like making my own because I can use different oils depending on what I’m making (I use truffle oil for use in a sauce for fish). Right now, I have mayo in my fridge using avocado oil, but I’ve also used combinations of oils including olive, MCT oil, macadamia, walnut, flax and hazelnut. I haven’t yet tried pecan or pistachio oils. I usually use more than one oil, just so long as it measures 1 cup. That way I can minimize the cost and maximize my flavor options.

  120. Wondering if macadamia nut oil was considered instead of avocado oil?

    1. Hey Adrienne,

      We went with avocado oil because it gave us the closest taste profile to classic mayo that we found!


  121. Ok, I know it’s been a while since this was up here…. BUT….. I just finally made my own mayo….
    one cup avocado oil
    one cup MCT oil
    2 eggs
    one more yolk
    2TBS apple cider vinegar
    2 TBS Bubbies pickle juice (one pickle went down the hatch for my own biome)
    1 TBS lemon juice
    dry mustard
    Immersion blender

    I will say this about that “Oh yeeeeeeeah, that’s whad I’m talkin’ ’bout!!!!!”
    Yes, I did put my finger into the freshly made mayo and licked it off….. I am going to do this instead of the “pretend” mayo in the store, it tastes better and NOT rancid like some brands. (Here in Oregon Best Foods is best tasting, however, all that canola/soy grosses me OUT!)
    It is now on the counter waiting for the 7 hours to make it totally lacto perfect.

    Thanks Mark for making it to buy and Thanks for everyone who gave their stories of making their own. Gave me the motivation to just try it here.

    EEEEEEEEEEEEEEEE, so excited!!!!!

  122. I have joined a gym and will have a personal trainer for give weeks. Our granddaughter had been concerned with the way Grandpa and I eat for several reasons: mayo on hamburgers, onion and egg sandwiches, etc.
    I’m looking forward to trying your mayo as I already use your chocolate and vanilla shake powders. Yum!

  123. I didn’t see my post. I just wanted to say that if your mayo is as good as the chocolate and vanilla shake powders, and all the researched info in all your books, then I can hardly wait to get my hands on a jar!!!
    Big fan in Colorado,
    Sister Sue

  124. To Lauryn and many others who wrote to say thanks for the easy mayo recipe….you are welcome. By the way I just read somewhere that if you add a bit of kefir or yogurt or whey powder it will last longer in the fridge????

  125. It’s too bad that your mayo is only available on Thrive Market.

    I wanted to try Thrive Market so I could get your paleo mayo. So I signed up for their 30-day free trial. Before the free trial expired, I emailed them to cancel my membership.

    Three days later I was charged for their membership, which is already over-priced, since they do not offer true co-op prices.

    The only way to cancel your membership is to send an email to them. I’ve sent three emails to them over the last week, requesting my membership to be canceled and a full refund, but I have received NO reply.

    Terrible customer service, and unethical business.

    1. Hi, Sarah,

      The Mayo is also available on In any case, sorry to hear about your experience. I’ve contacted Thrive Market personally, and they’ll be in touch to make it all right.

  126. I’m not much for posting things, but I did try your mayonnaise and wanted to comment. I opened it fresh from the pantry, put a bunch into my chopped up eggs (making egg salad), then licked the spoon My first reaction was to start spitting all over the place (I restrained myself & settled for wiping my mouth with a paper towel). It was sooo tangy! I was upset that I had wasted $30 on this and now wondered what I would do with it, so discouraged, I put the egg salad AND the jar of mayo in the fridge. Next day, told my husband I wanted him to try it so I got it out for another taste. The egg salad was delicious! I was so surprised! We love this stuff! (but I wouldn’t recommend eating it warm!) The tangy-ness was gone. The only difference we can tell is that it isn’t sweet or salty. We don’t miss the sweetness at all, but we do add a bit of salt to egg salad. Thank you for making this Mark! I know you’ve given recipes for homemade mayo’s, but we don’t eat mayo often so it’s great to have something on hand that is quick and tasty when we’re wanting egg, chicken, or tuna salad. Thanks again!

  127. Mark S.,

    I found a great mayo in my local B corp-certified grocery here in Hillsboro, OR. It has no sugar and is made with Avocado oil. I was going to alert you to it, but when I got home and put on my reading glasses, I saw that it is YOUR mayo!

    I LOVE mayo, and this recipe is just what I wanted – primal and great tasting! Nice work, Mark.

  128. I NEED this! My mom is on Coumadin-she cannot consume soybean or canola oil-too much Vitamin K. I hope I can find it. Thank you!

  129. Mark, I need to ask you what type of avocado oil you use in production of your mayo: is it by any chance refined avocado oil? The reason I’m asking this is that I only discovered refined avocado oil in US after I visited my sister in the US who uses this oil which was pretty much bland and light and the oil I use (I’m in the UK) is emerald green and tasting like fresh avocado and unfortunately I don’t think it would work well in homemade mayo. It is extra virgin organic avocado oil and pretty pricey. I don’t mind the price but I hate to try to make mayo with it as the taste might be not that good – probably similar to extra virgin olive oil!
    Since then I did some research on avocado oil and I came to conclusion that I don’t really want to use any refined oils. Avocado oil is similar in this respect to olive oil and the healthiest seems to be extra virgin. So I’m still searching for oil to make healthy mayo unless you tell me that you succeeded in making mayo from extra virgin avocado oil.