Commercial mayonnaise and other salad dressings made from mayonnaise have made many a nutritional experts worst foods list for years. The reason is the cheap low quality oils typically used in the leading brands. I tried a couple of Paleo approved brands on the market but they just didn’t taste good to me so I set out to create my own Paleo Copy Cat Miracle whip recipe. Creamy, delicious and healthy too!
Even when you try to do better by purchasing mayonnaise made with olive oil, be careful to read the label. Take a look at Kraft Olive Oil mayonnaise ingredients: Water, Olive Oil, Soybean Oil, Vinegar, Modified Food Starch, Sugar, Maltodextrin, Eggs, Contains less than 2% of Salt, Mustard Flour, Dried Onions, Dried Garlic, Natural Flavor, Enzyme Modified Egg Yolk, Beta Carotene* (Color), Lactic Acid*, Potassium Sorbate* and Calcium Disodium Edta As Preservatives, Phosphoric Acid*
I chose avocado oil as my base oil for this recipe because it is a healthy oil that has a very mild neutral taste. Once you have a good mayonnaise in your recipe box the possibilities are endless. I use this recipe for creamy honey mustard salad dressing, deviled eggs, egg salad, tuna salad, chicken salad and I’m just getting started!
According to AuthorityNutrition, avocado oil is rich in oleic acid, a very healthy fat, reduces cholesterol, improves heart health, is high in lutein (an antioxidant that has benefits for the eyes), enhances the absorption of important nutrients, may reduce symptoms of arthritis and may help prevent gum disease.
#Ad: The key to this and most homemade dressings is to use an immersion blender. I tried making dressings without one and the consistency was never right. If you are going to be making your own dressings often like me, invest in an inexpensive immersion blender like this one
Paleo Copy Cat Miracle Whip Recipe
Yield 1 Cup
1 Egg Yolk
5 tsp Braggs Apple Cider Vinegar (find it here)
2 packets Stevia (find it here)
1/4 tsp + 1/8 tsp sea salt
1/4 tsp lemon juice
1 cup Avocado oil (find it here)
1/4 tsp dry mustard
Pinch garlic salt
Whisk the egg yolk by hand in a small bowl
In a immersion blender friendly container combine vinegar, stevia, salt and lemon juice.
Stir until salt and stevia are dissolved and add to egg yolk and whisk
With your immersion blender on (find it here) slowly add 1/2 cup of the avocado oil. (dressing will be very thick)
Add the mustard, paprika, and garlic powder
With immersion blender on, slowly add the remaining avocado oil
Keep refrigerated for 7-10 days.
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