I’ve gotten a lot of emails, messages and Facebook questions regarding the homemade mayo, so I thought I would just throw out this quick post.
I have always been a huge fan of mayo. In my college years I lived at the opposite end of an alley from a Subway. When my roommates and I didn’t feel like cooking, we would walk down and grab subs for dinner. The teenage girls making our subs would always quirk an eyebrow or worse look at me wide eyed and often mouth agape when I asked for extra mayo. I still chuckle at that picture in my head. Mayonnaise is wonderful on french fries too. Wait, I’m not eating those anymore. . . well, for your benefit.

When I saw that we could have mayo on this Whole30 plan I was thrilled to pieces. I honestly don’t know why I never though to make it myself before. When I started reading the comments in Marian’s  Whole30 facebook group about all of the ladies that were struggling to get a decent batch of mayo made, I was a little concerned, but Melissa’s video gave me confidence.

How To Make Homemade Mayonnaise | apaigefromourbook.com

Homemade Mayo | apaigefromourbook.com

Photo by Monica Schwartz

The most important thing to know is to use a light flavored oil. I used a light olive oil because that was what was recommended to me, but you could also use avocado oil, walnut oil, a combination of olive and coconut oil or try other light flavored oils that appeal to you

Homemade Mayo
Ingredients
1 large high quality egg
1 1/4 cup light olive oil
1/2 teaspoon salt  
1/2 teaspoon dry mustard {optional}
2 to 3 teaspoons lemon or lime juice {Melissa’s video calls for 2 Tbsp, but that was a bit much     for my tastes.}

  • Place your egg and lemon juice in a blender or a glass jar, if your’e using an immersion blender. Let them sit {or cuddle up together as Melissa says} for 20 minutes to an hour until they completely reach room temperature together.
  • Add 1/2 teaspoon salt and 1/4 cup of light olive oil. Cover and blend everything together on LOW for 30 seconds. 
  • Add remaining cup of olive oil in a slow drizzle in order for all the ingredients to emulsify. This should take about 2 to 3 minutes.
  • When it’s done, place in a food safe container and place in the refrigerator. Make sure to label with the expiration date of the egg you used.  

{In my blender, the oil began to pool after a while and I almost panicked, but I simply shut it off the blender, poked the center of my mayo a couple of times and started back at it. I had to do this 2 or 3 times, but it all turned out just fine.}  So don’t PANIC!

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NOTE: I think the essentials to getting the right texture are letting the acid and the egg come to room temperature together, blending or whipping the ingredients at a SLOW speed and drizzling the olive oil slowly. 
The texture right out of the blender may seem a bit runnier than you expected, but it will thicken after it’s placed in the refrigerator. If your first batch doesn’t turn out as you like it, don’t throw it out. Make another batch and add them together. If you don’t want to add them together, there are other ways you could use that less than thrilling batch of mayo. For instance, try adding some dill, chives, paprika and black pepper for a ranch dressing flavor or any of your other favorite herbs for a dressing for chicken. I have no real specific direction here since I generally use all herbs and spices to taste, but be BRAVE and give it a try!
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My favorite use of my homemade mayo so far was in my paleo version of my Chicken Goodness chicken salad. I had to forego the milk, honey and pasta, but with homemade seasoned salt {Yeah, even store bought seasoned salt has sugar in it!}, it was a delightful dinner. I’m also thinking that the next time I roast a smaller batch of chicken thighs, I might baste them with homemade mayo first. Mmm, my mouth is starting to water. . .
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Whether you’re on the Whole30 nutrition plan or eating paleo or neither, you don’t have to be afraid of making your own delicious homemade mayonnaise and better yet, chances are you already have everything you need in your refrigerator and pantry. Give it a try! I promise you won’t regret it!
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