• Umami Mayo

    Umami Mayo | stupideasypaleo.comUmami basically describes the savory taste present in foods like soy sauce (ick), mushrooms and even some veggies. This recipe is very simple to make: start with a batch of fresh olive oil mayo and then season it with coconut aminos and fish sauce to give it that umami flavor. Nice!

    I follow Melissa Joulwan’s basic olive oil mayo recipe because well, she rules and so does her mayo recipe. You can find it here: The Secret to Homemade Mayo? Patience.

    Preparation 5 mins 2017-03-30T00:05:00+00:00
    Cook Time 2017-03-30T00:00:00+00:00
    Serves ¼ cup     adjust servings



    Mix the mayo and coconut aminos in a small bowl.


    Umami Mayo
    Serves: 1/4 cup
    Prep time: 5 min Wait time: 30-60 min
    • 1/4 cup of prepared olive oil mayo from Melissa Joulwan’s recipe (her recipe makes 1-1/4 cups total. I usually don’t flavor the whole batch so I can customize my mayo depending on the dishes I’m making.)
    • 1-1/2 teaspoons of coconut aminos
    • Dash of Red Boat fish sauce
    1. Stir the plain olive oil mayo, coconut aminos and fish sauce together in a small bowl. Will keep in the fridge until the expiration date of the egg you used to make your mayo.
    2. Goes well with burgers, my Paleo Banh Mi Sliders or Paleo Fresh Spring Rolls.

    Pin this for later!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    8 thoughts on “Umami Mayo

    Leave a Reply

    Your email address will not be published. Required fields are marked *