(forgive my non-pretty presentation)
I used this Everyday Paleo recipe, but I halved it:
This was my second attempt at making my own mayo – the first attempt was a disaster.
On the first go round, I tried to follow this recipe from Paleo Diet Lifestyle. However, I used a handheld immersion blender and it was definitely not the way to go. I also used half avocado oil instead of coconut oil, thinking it would give it a better flavor, but the whole thing was a non-emuslified disaster.
On my second go round, following the Everyday Paleo recipe, I used a blender and discovered the key was to pour a teeny tiny drizzle, but also to keep the drizzle consistently going (in my first attempt, I’d add a little, and blend, then try and add more). Mike helped by being the master drizzler while I made sure the blender didn’t vibrate off the counter top.
The type of oil I used was Extra Light (tasting) Olive Oil and it definitely doesn’t taste too olive-y.
Mike & I both thought the mayo tastes pretty good, although we kept it pretty plain and did not play with spices like she suggested.
In reading around, I’ve also heard Macadamia nut oil is a great oil to use but I didn’t have any of that on hand.
I’ll be using this mayo to make deviled eggs and chicken salad.