Easy, Homemade Mayo

February 13, 2018

Homemade mayo is like a right of passage for everyone doing a Whole30, or to be honest, living a paleo lifestyle. Its easy, its healthy, and you can be guaranteed that there are no nasty ingredients in it. This recipe holds up in the fridge for up to 6 days, and is great on a BLT, in a protein or chicken salad, and as an ingredient in dressings and sauces. It makes a mean caesar salad dressing or baked buffalo chicken dip sauce. 

 

Not to mention, saying you make your own mayo makes you look like a serious whiz in the kitchen. Even though we both know its easy peasy, your guests don't have to. 

 

 

 

Ingredients: 

1 cup safflower oil*

1 egg, room temperature**

1 tsp mustard powder***

1/2 lemon, juiced

1/2 tsp salt 

 

How to: 

 

There are two methods to make this mayo. The first method is my preferred method, because you literally have mayo in 1 minute (6 if you include warming your egg). The first method is with a immersion blender, you can get one here. The second is with a blender or a food processor. 

 

Immersion blender method: Add all ingredients to a wide mouth jar or the container that came with the immersion blender. Place the blender into the jar, and make sure it is all the way down to the bottom. Turn the blender onto the low setting, and slowly move the blender up when you see the mixture turning a creamy white colour. Slowly move the blender up until you have mixed or emulsified all the ingredients. You will know when it's done. It will be super creamy and thick. It looks EXACTLY like store bought mayo at this point. 

 

Blender Method:
 This method takes a little bit more work, and usually takes about 5-10 minutes. First you want to add all of the ingredients, but only 1/4 cup of the oil. Start the blender on the lowest setting. Once its blended, it will start to become a creamy colour and you want to slowly add the rest of the oil. I want to make sure you understand how slowly you want to add the oil - so slow your arm begins to hurt, so slow its like molasses in February, so slow its like watching a baby take their first steps, or wading through mud up to your waist. Got it? Good. If you blend it too fast or add the remaining oil too fast, it will not emulsify and you won't get the creamy perfect mayo. 

 

Yes this method is WAY more annoying, but it is SUPER worth it. Not that method 1 is not (I find it more satisfying because its done so fast). But if you don't have an immersion blender, you can do it with a blender in a pinch. 

 

 

* You can also use light extra virgin olive oil (EVOO) or avocado oil. Make sure it is a light oil, or it will make the mayo very yellow. Not a bad thing, just has a stronger taste and it looks less appetizing/less like regular mayo. 

** If like me, you don't keep your eggs at room temperature (go figure), warm it up within 5 minutes by covering the egg in a glass with hot water. I just let my tap run until its steaming, and use that. It HAS to be at room temperature, or the mayo will not emulsify properly. Pro tip. 

*** You can use actual dijon mustard for this, if looking to be whole30 compliant make sure there are no additives or added sugars in the ingredients list. 

 

 

If you make this recipe, let me know! I want to know how it turned out and what other things you made with it. 

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