Last week (maybe?), I made mayonnaise. It qualifies as paleo but is just good. I’ve had people ask me for the recipe numerous times so I figured I’d put it on the internet – mainly so I can refer back to it easily, lol. I get distracted easily.
1 egg yolk
1 Tbsp. lemon juice (we used the bottled kind at room temp)
1/4 tsp. fine sea salt (or less to taste)
1 c. of extra light olive oil – pick whatever is the cheapest that is ACTUALLY olive oil (also room temp – you people don’t refrigerate your oil do you?)
1 dollop (fancy, eh?) of dijon mustard or 1/4 tsp. of mustard powder
- Put egg, lemon juice, mustard and salt, in a small, narrow container. One that is BARELY bigger than a stick blender.
- Add cheapo extra light olive oil and let it sit for 15-20 seconds. (go wash the egg off your hands)
- Use an immersion blender or stick blender and turn it on. You’ll hear a pitch change while it’s mixing and an emulsion will begin to form.
- You’ll need to tilt the oil on the top into the oil that has already formed.
- Ta-da! Mayo.
The whole process takes about 2 minutes to blend, so be patient, grasshopper.
There are a few things to note about this mayo though – it’s not sweet and doesn’t have a sweet aftertaste like the store-bought kind do (they add sugar). You can dress the mayo up however you’d like, garlic, chipotle, black pepper, the possibilites are endless. Put your mayo in a jar or something and store that bad boy in the fridge. I use a cheap squeeze bottle I got from the Japanese equivalent of a dollar store. Make sure that your oil isn’t expired – a lot of oil is. This should keep for a few weeks, you’ll be able to smell it if it turns. A good rule of thumb is whenever the egg was going to expire is your use by date.
My first attempt at mayo was a record in disaster – I have no idea what went wrong, not enough salt, not enough mustard, expired oil, who knows. It was just bad. If this doesn’t work for you, try it again later. Sometimes it just doesn’t work the first time.