This may very well be the most requested and most talked about recipe in all my courses. Why? Because mayonnaise is so universally used and loved--from tuna salad and egg salad to the base of many dips and dressings. And because until recently it’s been virtually impossible to buy mayo made with healthy oils (now you can get mayo made by Primal Kitchen, which is awesome).
The reality is that virtually 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 most likely find olive oil alright--down the list after the soybean oil and other ingredients.
What’s up with soybean oil? Like most other seed oils, soybean oil is super high in omega-6 fatty acids and low in omega-3. It’s also generally highly processed and refined, using heat and chemicals. These oils make a huge contribute to inflammation, chronic health problems and weight gain. To add to that, 93% of soybeans in the U.S. are GMO (genetically modified) which poses its own problems.
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 blender
1 large egg yolk
¼ teaspoon salt
1 Tbs lemon juice (preferably freshly squeezed)
¾ cup light tasting olive oil, macadamia nut oil or avocado oil
1 Tbs prepared Dijon mustard or 1/4 tsp mustard powder
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 (if using the immersion blender) or other container or bowl and begin blending.
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 concoction. That’s it!
Note: This mayo will last for a week in the refrigerator.