I have been a big fan of mayo for as long as I can remember! My childhood consisted of mayo and bread sandwiches, mayo+white bread+american cheese (!), mayo+lettuce+white bread, and on and on… every day for most of my young life! As I grew up, I would eat it on crackers, veggies, you name it. I would pick mayo over butter any day of the week! And, I was a Hellmanns girl. None of that sweet Miracle Whip or Duke’s (although I learned to appreciate MW on a ham sandwich from time to time…).
I always heard how difficult mayo was to make and that home made was ultra delicious, but very tricky.
When I found paleo living, I saw so many bloggers and chefs making their own healthy mayo which had good healthy fats and amped up so many meals, but the recipes were complicated, often needing all ingredients brought to room temp, some were yolks only, some use the blender, some use the food processor, and often it was a game of chance if it would firm up or break.
I have probably tried a dozen different recipes, multiple times each, and was running a 50/50 chance as to whether the mayo would “make” or not!
I started seeing some people using immersion blenders, and that seemed to speed things up! (especially from the workout of using the old fashioned hand wisking method!….pant pant!)
My mother swears by the immersion blender….and I tried it, several times, cursing it every time, as i just didn’t have knack for it. And then I watched her do it and thought, really Kristen? You can do this…
Here is how you do it….
Use a mild flavored oil….I use a LIGHT olive oil that I find at whole foods (NOT extra virgin!)
Beautiful Paleo Mayo!
so….put all of these items in the immersion blender container or a tall narrow container:
1 cup light olive oil
1 Tbsp water
1 Tbsp lemon juice
dash of salt
up to 1 tsp dijon mustard
1 whole egg
put the blender in the cup all the way to the bottom and start whirring away…bring it up slowly, then slowly back down and up a couple of times until you see the consistency you like…less than a minute.
That’s it! SO simple! and so delicious! This will keep in your fridge about a week or a little longer, if it lasts that long!