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Super Easy Mayonnaise (Real Food, Paleo, Whole30)

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Why would anyone want to make mayonnaise?  It truly is one of the easiest, fastest and tastiest condiments to make.  A batch is versatile and can be used to dress tuna salads, added to omelettes (yep!)  and used as (or whisked into) salad dressings.  And, mayonnaise can be used as a natural hair treatment.

But I confess:  I used to hate anything with mayonnaise.  I never added it to sandwiches and avoided mayo-based pasta or veggies salads.  It is an unnatural white color, blobby (blobby is a word, right?), flavorless and just all-around gross.  I bought it regularly though, and always Costco-sized, because....well I am not sure.  Maybe I thought it was one of those things every kitchen needed and someone would report me to mom police if I didn't have any around.

A hundred years ago, when I become a stay-at-home mom, I knew that making as many food items as possible from scratch would save money.  I made my own salad dressings, pasta sauces, broth, desserts, even sandwich bread and jam.  I did have a few recipes that called for mayonnaise but the thought of making my own seemed ridiculous and time-consuming.  I knew it required lots of stirring, which meant I needed patience.  No thanks, I am good.

But times change!!  All true recipes require a raw egg and while this worried me at first, switching to quality pastured eggs gives me peace of mind.  I am extremely comfortable with adding 8+ raw eggs into breakfast smoothies for the family.  How is that for a true protein shake?  And if we were drinking eggs a-la-Rocky, surely I can tackle making mayo with a raw egg.

Now?  Once I made my first batch, I was hooked.  I have no problem making a batch of mayonnaise and eating it straight out of the jar.  It is that good.  I promise.   And it makes sense:  store-bought mayonnaise contains a lot of chemicals and preservatives, which help preserve the shape, color, texture, taste and smell of mayonnaise (indefinitely, it seems like).  Manufacturers rely on chemically processed fats that require additional additives and deodorizing to make them palatable before they are added to commercial mayonnaise.  And while having mayo in the fridge that can withstand a nuclear event sounds awesome, I happily avoid it now.

You can get an arm workout by following a mayo recipe with the traditional instructions that require whisking, whisking, whisking, while slowly adding the healthy oil of your choice.  Normally, I avoid so much effort so I sometimes make a batch using a food processor (a blender works well, too).  And as an added bonus, it works beautifully when adding extra flavorings (such as garlic for aioli) or ingredients for a dressing or dipping sauce (such as basil or roasted red peppers).  The options are endless.

Lately, I have been obsessed using an immersion blender.  All mayonnaise ingredients are added to a wide-mouth mason jar (including the oil!) and mixed using the immersion blender.  After the immersion blender has been unplugged, I lick the mayo off the blender stick, cap the mason jar and store it in the refrigerator for about one week.


Basic Mayonnaise

  • 1 cup healthy oil of your choice (I use 1/4 cup Kirkland Organic Extra Virgin Olive Oil and 3/4 cup Choice Foods Avocado Oil)
  • 2 tablespoons organic white wine vinegar (apple cider vinegar or fresh lemon - or a mixture - work well)
  • 1 teaspoon organic dry, ground mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon organic cayenne pepper (optional)
  • 1 fresh, pastured egg

Add all ingredients into a jar with an opening large enough for the immersion blender to easily fit in.  It can also be made directly in a tall glass or measuring cup - any receptacle that is taller than the ingredients that are placed in or it may overflow when mixing begins.

Fit the blender stick in the jar, making sure to rest it on the bottom before turning it on.  Turn it on and turn the jar a few times to make sure all of the oil is emulsified and ingredients are well mixed, usually less than 15 seconds.  And you are done.  Use immediately or cap and store in the refrigerator for up to one week.

Comments

  1. UnknownSeptember 13, 2015 at 12:02 PM

    Hello, I saw you blog post and I loved it. No mistakes and the mayo tastes so good!!

    ReplyDelete

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