People are often amazed when I tell them that we make our own mayonnaise, and paleo at that! They either think it must really suck, or that we’re cooking wizards. Neither is true, making mayonnaise is actually quite easy. It is even possible to make this mayo without a fancy blender. A standard $15 immersion (stick) blender works great (though I like the stick blenders where the blade and shaft pop off the motor for easy cleaning, they start at $22), in fact it works better than our expensive Vitamix for making mayonnaise. This recipe uses all Paleo approved ingredients as I feel we consume enough polyunsaturated fats (PUFA) already. The mayonnaise is just as creamy as store bought and much healthier (to start with it has no soy!) If you like it saltier or tangier just add a little more salt and lemon.
- 1 egg yolk + 1 whole egg (organic range fed for Paleo)
- ½ tsp kosher salt (table salt or sea salt are OK)
- ½ tsp Mustard Powder (this is needed for more than flavor, so don’t leave it out)
- 2 tsp lemon or lime juice, or Apple Cider Vinegar (Bragg’s is best). I like the tang of lemon in my mayo.
- Dash or two of fresh finely ground pepper (optional)
- ½ cup of Extra Virgin Olive Oil (EVCO)
- ½ cup of Avocado oil (or use all “Light” Olive Oil)
- An immersion (stick) blender (you can get one on Amazon from $14 – $50, even the cheapest one will work for the recipes in this book).
- A 1 quart wide mouth jar and lid (anything sealable will work, but this jar works best)
- To the 1 quart jar add the ingredients listed above in the order listed, pouring the oil in gently. Wait for 30 seconds eggs to settle.
- Gentle push the immersion blender to the bottom of the jar
- While holding the jar to the counter with one hand, turn the blender on. Leave the blender in place for 15 seconds. You’ll see about half of it already turned to mayonnaise.
- Then while the blender is on, slowly start pulling the blender up with the top tilted to the edge of the jar. You want the blender to be sucking the oil down in to the mayonnaise. When there is no more mayo in one place start rotating the jar while holding the blender in place. You want to suck every last drop of oil down in to the mayo.
- When there is no more oil left push the blender stick (while still on) gently up and down in to the oil 2-3 times.
- That’s it! Pop the stick off the motor and use a butter knife or something to get all the mayo off of it and plop it to in to the jar. Seal the jar and refrigerate.
- The salt and lemon (or ACV) do act as somewhat of a preservative but don’t expect it to last as long as store bought mayo.