HEYO! Who wants some MAYO?! I could eat it all DAY-O!
I’m not snobby about much, but there are a few things in life that will turn my nose up in disgust: 1. shoes on the carpet 2. hotel comforters 3. condiments. Yes, I am a condiment snob. Let me explain…
Once I started really paying attention to ingredient lists on packaged food, I changed my mindset about consuming junk I couldn’t pronounce. Although things like malto-emer-elixor-grennentide-alto-xytiol were scary enough (ok I totally made that up, but I’m really not that far off), the addition of refined sugar and sketchy cooking oils completely turned me off.
I love me some mayonnaise, but when loaded with things like beta carotene, maltodextrin, modified food starch, potassium sorbet, canola oil, soybean oil, and sugar, I think I’ll pass. Hence why I make my own mayo. Not only is it easy to create, it’s made with things I can pronounce!
Here is my easy, homemade paleo mayonnaise recipe. I keep a stash of it on hand at all times to make easy lunches like tuna salad, chicken salad, deli meat wraps, and my smoked salmon avocado deviled eggs.
Check out the recipe below for mayo that will blow your mind!
Drizzle the olive oil very slowly while blending or mixing in order for the egg to emulsify. The end product will be a thick cream which will thicken over time in the refrigerator.
- 1 egg at room temperature
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 2 teaspoon white vinegar
- 1 cup light olive oil (light is KEY)
- 1½ teaspoons mustard powder
- ⅛ teaspoon garlic powder
- Place the egg, salt, mustard, and garlic powder in a blender (or in a glass jar if using an immersion blender)
- Turn blender on high and SLOWLY incorporate the olive oil. The oil will start to emulsify with the egg after a few minutes, making a thick cream
- Once you reach desired consistency, add the lemon juice and vinegar, blending a few more seconds
- Store in an airtight container or glass jar in the refrigerator for up to 2 weeks.