All you need is a mason jar, a stick blender, the right oils, an egg, and lemon juice.

How to do paleo mayo

I had always been scared of giving it a try; I don't have a food processor, I don't have the guns for endless whisking, and the whole "tiny stream of oil" thing wouldn't fly with my coordination. But this method solves all of that.

It worked my very first time! But I would suggest NOT using sesame oil. (First attempt was almost 1/4 cup melted coconut oil, almost 1/4 cup hemp oil, and the rest of the cup was toasted sesame.) My husband pointed out that Chinese cooking uses only a few spoonfuls. My first attempt had considerably more than that

My second attempt was a disaster. I had subbed olive oil for the sesame oil, and maybe I didn't check my meniscus like I should have. I've made thicker cream soups. But I added another egg, another yolk, and more lemon juice, and it thickened right up. Fortunately, we can fix mayonnaise.

I use 1/4 cup hemp oil, so all my mayo is green even before I add the fresh dill. Which I do, because I'm doing Epi-Paleo, and all that seafood needs mayo more often than not.

So if anyone has been hanging back, don't. You don't have to eat canola oil anymore!