When I began the paleo challenge at my gym, I quickly realized a whole lot more food choices would be open to me, if I could learn to make “paleo mayo”.
What is “paleo mayo”, you ask? Basically regular grocery store mayonnaise is made from processed oils that are not beneficial to the body and contain other weird and icky ingredients. I won’t get into all of that, but you can certainly google the science of it for yourself.
There are TONS of recipes out there to make your own mayo. You can do it with a blender, a food processor, a hand-held blender, or even the old-fashioned way — with a whisk.
I have read and experimented with several different recipes and had varying degrees of success. Finally, I think I have perfected a version that works great for us, that I now share with you. Credit certainly goes to the following sources for helping me find my mayo-wayo:
Everyday Paleo — good video demonstration with a blender.
Clothes Make the Girl — really helpful, emphasizes the importance of bringing ingredients to room temperature. She also took time to respond to her readers, which is super nice. In those comments, I found a link to…
Serious Eats – great video demonstrating how easy and quick it is to make with an immersion blender.
I have made mayo with the blender and it works, but the problem is it takes FOREVER and it’s not hard to screw it up. Once I tried the immersion (stick) blender method, I was blown away at how quick and easy it is. I will never go back to the blender.
Super Simple Paleo Mayo
- Immersion/Stick/Hand-held Blender (e.g., this one)
- Narrow mouth 2 cup container (came with our blender)
- 1 extra large egg, pasteurization recommended*
- 1 tsp dijon mustard
- 1 tbsp lemon juice (or apple cider vinegar)
- ~1 cup regular or “light tasting” olive oil
- 1/2 tsp sea salt (to taste)
- pinch of cayenne pepper (optional)
Things to Note:
First — bring your ingredients to room temperature. This is IMPORTANT — especially if you go the blender route.
*Re: the egg. I’ve never had any ill effects using a raw egg, but anyone who has had food poisoning will be quick to tell you it’s not worth the risk. I learned it is easy to pasteurize eggs at home, and you get the added bonus of working with a warm egg, so you don’t have to waste hours letting your egg get to room temperature. For a great demonstration on how to pasteurize your own eggs, check out HowToBaker.com.
One more thing about eggs — we happen to buy extra large eggs, but a large egg should also be just fine.
Regarding the oil: if you use EVOO, it will have a very strong olive-oily taste, which is fine if that’s what you are going for, but will not taste like the mayo you are used to. Others have used other variations, including one part EVOO + something like macadamia oil (yummy, but expensive), avocado oil, coconut oil, etc. I am pretty happy just using plain old Bertolli’s Extra Light Tasting Olive Oil.
Add your egg, mustard, and lemon juice to your mixing container. Then add enough olive oil to fill the container to 1 cup, or slightly more.
IMPORTANT: Wait 15 seconds to make sure the oil has had a chance to settle above the egg. The whole key to this technique is to not let too much oil get added to fast. If the oil sits on top, it will workout fine, but if too much gets introduced while blending, it can go kaput
Insert your stick mixer and blend — it will magically change to mayo in mere seconds. The link above from Serious Eats contains a video that shows the magic. When you blend, keep your blender vertical and sitting on the bottom. Once the oil begins to emulsify, then you can tilt and/or raise the blender to incorporate the remaining oil. But if you do this before the mayo magic happens, you will be sorry (trust me, I speak from experience).
Once the mixture looks like mayo, add your salt and seasoning(s) and voila, you are done!
I like to make 2 cups at at time, one cup doesn’t last long enough. But, the beauty of doing it in one cup bathes is that if you do screw something up, you haven’t wasted as much food.
Note: the picture above shows 2 cups worth of mayo, not one.