I’ve shared before the way I make Paleo Mayo, using an immersion blender. I recently had a lightbulb moment and realized it can be made in the container you will store it in, eliminating more dishes. Brilliant! The recipe is the same as before, but I include it again here so all the info is one handy place.
One Jar Paleo Mayo
Yields 1 cup mayo
- Immersion/Stick/Hand-held Blender (I use this one)
- Container with lid
- 1 large egg, warmed via home pasteurization
- 1 tsp dijon mustard
- 1 tbsp lemon juice (or apple cider vinegar)
- ~1 cup extra light/“light tasting” olive oil
- 1/2 tsp sea salt (to taste)
- pinch of cayenne pepper (optional)
- Crack your egg in your jar — egg should be warm from pasteurization or at least brought to room temperature.
- Add 1 tsp. dijon mustard, 1 Tbsp. lemon juice, 1/2 tsp sea salt, and pinch cayenne (if using).
- Add one cup extra light olive oil — in my jar, I fill it just to where the neck starts to bend at the top of the jar.
- Insert the stick blender and WAIT for ~15 seconds to give the oil, seasonings and egg a chance to separate and settle.
- Holding stick blender upright, start to blend. Within a few seonds you will see white mayo start to appear.After you’ve blended for a few seconds, most of it will have turned creamy white, but you may still have a little oil sitting on top. At this point you can lift and tilt your stick blender to get the rest of the oil incorporated.
- When all the oil is incorporated, taste and add more salt, if needed.
After blending — the texture will seem more creamy/runny than regular mayo, but it will firm up in the fridge.
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