I have mentioned many times how you should all be making your own mayo! Besides the fact that it costs less than pre-made paleo-friendly mayo (by a LOT), it is DELICIOUS! Seriously, you have never tried mayo until you’ve made it yourself (and may or may not lick the spoon when you’re finished putting it in a container…not that I’ve done that…especially not about 20 minutes ago…). I use Melissa Joulwan’s recipe from Well Fed. If you don’t have her books, get them. Well Fed and Well Fed 2 are pretty much the only cook books I use as far as paleo goes. The beauty of her books is that while they have some specific recipes, they also have LOADS of base recipes…meaning that the recipes are a great base for whatever flavors and extra foods you want to add to them. She also uses a lot of spice combinations that make the foods way more exciting. I mean…who wants to eat grilled chicken and steamed broccoli for every meal? BOOOORING! Before you make this, go HERE to check out some of Melissa’s pointers on making good mayo every time.
The two biggest things I can tell you are: (1) Get extra light TASTING olive oil. Not extra virgin, not virgin…just extra light TASTING. As in, if you use regular olive oil, your mayo will taste like a giant mouthful of olive. Not all that tasty. (2) Make sure that you are letting your egg and lemon juice come to room temperature. The first time I made this, I was so excited that I didn’t really complete this step…it still mostly works, but it’s not as creamy or tasty without this step. Not only does the actual temperature help the consistency, but that added time helps to marry the flavors better.
What do I use this for? Well, obvious stuff like tuna salad and chicken salad…but more importantly, you can make pretty much any creamy salad dressing you want if you have some mayo handy. I like to mix it with a little AC vinegar and a big spoonful of the sauce from THIS recipe. I’ve used it to marinate chicken, add some moisture to pork, whatever. The point is, you can not live without mayo in a dairy-free life LOL! Seriously, drop whatever you’re doing and make some of this.
Olive Oil Mayonnaise
2 Tbsp lemon juice
1/2 tsp ground mustard
1/2 tsp salt
1/4 C plus 1 C extra light tasting olive oil
1.– Put the egg and lemon juice in your blender or food processor and let come to room temperature (I leave it alone for an hour or so). A note: if you use a blender like a NutriBullet where the canister is enclosed on top, use a food processor. You can still do it in a NutriBullet, but it involves using a bowl and hand-mixer until ALL of the oil is mixed…then transfer to the NutriBullet and zip it for about 30-40 seconds. It’s messy.
2.– After egg and lemon juice are room temp, add dry mustard, salt, and 1/4 cup of oil. Pulse until frothy. Now we start the arm workout.
3.– Put your 1 cup of oil into a container that is easily controlled when pouring (I use a Pyrex liquid measuring cup). You want to turn your processor on and leave it on while pouring the 1 cup of oil in. Pour it in a tiny drizzle. As in…it will take three minutes or longer to pour the 1 cup of oil in. Your arm will start to get tired…suck it up and think about the mayo you’re about to eat! DO NOT DUMP THE REMAINING OIL IN WHEN YOUR ARM GETS TIRED. You’ll want to…but don’t. You’ll ruin it. You’ll know when it turns to mayo. If you’re using a blender, the pitch gets a little lower when the oil and eggs have emulsified. If you’re using a food processor, well, it will look like mayo.
That’s it! Now just put it in a jar and eat it! The expiration date is about a week past the expiration date of your egg. Mayo only lasts a few days around here before we finish it…so I’ve never even approached the expiration date.