A few days ago, the temperature in Vermont rose above zero, then into the teens, then over 20, and it just kept going! It finally landed on a...Read More
Homemade Paleo Olive Oil Mayo
Update September 15, 2015: The traditional blender method below works great, but you can make it even easier and faster with a stick blender. Place all ingredients in a wide-mouth Ball jar, insert the stick blender, and whirl for about 30 seconds. Done!
Update October 26, 2013: I just cracked the code on an eggless version of mayo that’s almost as good as this one. If you can’t eat eggs, check out this delicious mayo recipe made with flax seeds instead.
Update September 10, 2012: New how-to video! The vid should help clear up any confusion about how easy it is to make your own mayo. YAY! Also, be sure to read the comments; there are some great suggestions for how to use a stick blender. I’ve kept my recipe focused on a traditional blender or food processor so you don’t need a special gadget, but if you already have a stick blender, you’re good to go.
Neither the ingredients nor the technique for Homemade Paleo Olive Oil mayo are unusual or difficult–but mixing up a batch does demand, at least for me, an extraordinary amount of patience. The payoff is worth it: light, silky, flavorful, healthy mayo you can use in salads or on top of grilled meat.
The magic of mayo is that it’s an emulsion: the oil and egg+lemon juice create a colloid (hello, fifth grade science!). You don’t need to understand all the science, but there are a few things to keep in mind if you want to be successful. I’ve had many, many mayo FAILs*… here’s what I learned to make it just about perfect every time.
Your ingredients must all be at room temperature; the egg, oil, and lemon juice want to mingle in a cozy embrace.
Take your time. And then go slower than that.
Look at the expiration date on your eggs. Add about a week. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long).
Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed–about 20 to 30 seconds.
This is the important part: The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a workout; it’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. If your ingredients were all at room temperature and you were patient, you will be rewarded.
If You Experience a Mayo FAIL…
If something goes kafluey, the emulsion will “break” and you’ll be left with a jar filled with a quasi-emulsion with the consistency of, say, commercial salad dressing. DO NOT DESPAIR! It can be saved. Pour the liquid into a storage container and place it in the coldest part of your fridge. Wait a few hours (again, with the patience!), then stir vigorously. It will be slightly less thick and creamy than the full emulsion, but still delicious and useful for salads (egg salad, tuna salad, cucumber salad, etc.) and dressings like Creamy Italian, Ranch, and Spicy Coconut. It will not, however, be spreadable–but we don’t care about that anyway because who among us is still eating sandwiches?!
Consider a Stick Blender
If you have a stick blender, you can simply place all ingredients in a blending jar, then whirl with your stick blender for about 30 seconds. Voila! Mayo is done. This is how I make my mayo every time now. It’s fantastic and magical!