Just like any good Southerner, I am a BIG fan of Mayonnaise.  My personal favorite is Duke's.  BP ( before Paleo) , my favorite sandwich was, in fact, a mayonnaise sandwich - white bread and all. 

I had already given up bread completely when I started eating Paleo.  But I really didn't give my mayo a second thought - until I looked at the label.  The first ingredient was soybean oil ( soy is a no-no for Paleos) and the second was the dreaded high fructose corn syrup!  I stopped reading the label right there and threw my precious mayo away!

Thankfully, my Paleo for Dummies book had the solution.  Here it is, it all it's glory...

Ladies and Gentlemen, 
                                    I give you PALEO MAYO!

1 LARGE EGG

2 TABLESPOONS FRESH LEMON JUICE

1/4 CUP PLUS 1 CUP OLIVE OIL ( NOT EVOO)

1/2 TEASPOON DRY MUSTARD

1/2 TEASPOON SALT

In a blender or food processor ( I used my trusty VitaMix), place the egg and lemon juice.  Put the lid on and allow the liquids to come to room temperature together, about 20 to 30 minutes.

Add 1/4 cup olive oil, the mustard and salt, and blend on medium until combined.

With the motor running, drizzle the remaining olive oil into the canister by pouring a steady stream.  This takes a couple of minutes...patience, patience.  

If you are using a blender  ( or VitaMix), you'll hear the pitch change as the liquid begins to form the emulsion.

Transfer the mayo to a container with a lid and store in the fridge.  It will thicken more as it chills.  

* HANDY TIP- Mark your container with the egg's expiration date; that's the expiration date for the mayo too!

                                                                             source - Living Paleo for Dummies