This may very well be the most requested and most talked about recipe in all my classes. Why? Because mayonnaise is so universally used and loved--from tuna salad and egg salad to the base of many dips and dressings. And it’s virtually impossible to find mayo with good quality ingredients at a grocery store.
These days, almost all commercial mayonnaise uses cheap soybean oil as its main ingredient, rather than healthy oils like olive, macadamia or avocado oil. Of course you might find mayo in a grocery store that claims, “Made with real olive oil” on the label. But don’t be fooled. Check the ingredients-- you’ll find olive oil alright--down the list after the soybean oil and other ingredients.
As to the “Paleo” name, those following a Paleo -or ancestral- diet are looking to avoid foods with soybeans--especially soybean oil, which is generally made with GMO soy that has been highly processed and refined. So making your own with healthy oil is healthier for everybody--not just Paleo eaters.
This mayo is super easy to make, easy to clean up, uses the healthy oil of your choice, is rich, creamy and tastes amazing.
Note: I recommend using an immersion blender (blender on a stick). That way you can blend the mayo right into a pint size ball jar or other jar that can go right into the fridge--no bowl to clean and the attachment can go right in the dishwasher. If you don’t have one, you can use a hand-held beater or a wire wisk (this last option requires some elbow grease and extra hands to hold the bowl):
1 large egg yolk
¼ teaspoon salt
1 Tbs prepared Dijon mustard or 1/4 tsp mustard powder
1 Tbs lemon juice
¾ cup paleo friendly oil like light tasting olive oil, macadamia nut oil or avocado oil
What to do:
- Have all ingredients at room temperature.
- Put all the ingredients (except start with only 1/4 cup of the oil) in a pint sized mason jar or other container or bowl and blend until the yolk thickens and the color brightens.
- Add the remaining 1/2 cup of oil in a slow steady stream while continuing to blend. Watch as the mayo magically emulsifies into a creamy, yummy concoction.
- Put the lid on the jar--and voilá! Creamy mayo--no dishes!
Note: This mayo will last for up to 2 weeks in the refrigerator.