Paleo Mayo – Even Faster and Easier

Wednesday October 17, 2012
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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.

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One Jar Paleo Mayo

Yields 1 cup mayo

Tools:

  • Immersion/Stick/Hand-held Blender (I use this one)
  • Container with lid
I use the Wide Mouth 1 Pint Ball Jars with a wide mouth plastic lid and they work perfectly.   The container needs to be just slightly larger than the diameter of the stick blender for the emulsification process to work.

Ingredients:

  • 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)
Process
  1. Crack your egg in your jar — egg should be warm from pasteurization or at least brought to room temperature.
  2. Add 1 tsp. dijon mustard, 1 Tbsp. lemon juice, 1/2 tsp sea salt, and pinch cayenne (if using).
  3. 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.
  4. Insert the stick blender and WAIT for ~15 seconds to give the oil, seasonings and egg a chance to separate and settle.
  5. 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.
  6. 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.

Remove your stick blender, and voila, you’re done!   Cap your jar and your mayo is ready to go.  The only dirty dishes are the stick blender and the meauring spoons.
Now  that you have your mayo, you can enjoy delicious dishes like Deviled Eggs or Chicken Salad.

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10 Responses to Paleo Mayo – Even Faster and Easier

  1. 1
    Cindi says:

    I’ve never had mayonnaise turn out perfectly so quickly and have, in fact, had it not work out at all on a couple of occasions. Thank you for this recipe, and especially for the detailed steps – doing it that way really made the difference! 🙂

  2. 2
    Mike says:

    So we talked about this MONTHS ago but I never tried it until last night. I very much impressed KB with how easy this was. Thanks for the great recipe! Now I need to find me some mason jars to bottle this deliciousness!!

    • 2.1
      Kendra says:

      I can’t remember where I got my jars locally — either Wegmans in Fairfax or Ayer’s Hardware in Arlington. Glad to have another convert!

  3. 3
    nicolette says:

    I just made this recipe. Mine is still yellow. Did I do something wrong?

  4. 4
  5. 5
    immunity says:

    Exceptional post however , I was wondering iff you could write a litte more onn this subject?
    I’d be very grateful if you could elaborate a little bit more.
    Thanks!

  6. 6

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