Paleo weight loss

PANTRY BASIC: HOMEMADE MAYO

Mayo is one of those things that seems like it’s not Paleo, and it’s not really, because it’s full of soy or canola oil—unless you make it yourself. It might sound impressive, but it’s just five ingredients and maybe ten minutes of your time. Mix it with your favorite spices and Paleo sauces to create aiolis, which are delicious spooned over vegetables or for dipping sweet potato fries. The possibilities are endless. MAKES 1¼ CUPS

PREP TIME: 10 minutes

COOK TIME: None

1 egg, at room temperature

2 tablespoons (30 ml) freshly squeezed lemon juice, at room temperature

½ teaspoon salt

1 teaspoon (5 ml) dried mustard

1¼ cups light olive oil, divided

1. In a food processor or blender, quickly blitz the egg, lemon juice, salt, mustard, and ¼ cup of olive oil for just a few seconds.
2. Turn the food processor back on, and keep it running while you slowly drizzle in the remaining 1 cup (240 ml) of olive oil. When you have about ⅛ cup left, pour it all in quickly. Transfer to a mason jar or other container with a tightly fitting lid.
3. Store refrigerated until the expiration date of the eggs you use to make it—make a note on the mayo container if it helps you remember.

More Recipes You'll Love

• Sweet Potato Casserole
• Stuffed Flounder
• LEMON-GARLIC CHICKEN

This homemade mayo is five ingredients and ten minutes away: egg, lemon juice, salt, dried mustard, and a slow drizzle of light olive oil emulsified in the food processor. Store-bought mayo is full of soy or canola oil - this one is not. Keep a jar in the fridge at all times.

Pro Tips

• Have the egg and lemon juice at room temperature. Emulsification is far more reliable with warm ingredients than cold ones.
• Blitz the egg, lemon juice, salt, mustard, and the first 1/4 cup of oil for just a few seconds before starting the slow drizzle.
• Drizzle the remaining oil in slowly with the processor running. When about 1/8 cup is left, pour it all in quickly to finish the emulsion.
• Store the mayo refrigerated until the expiration date of the eggs you used. Make a note on the container if that helps you remember.
• Mix it with your favorite spices and paleo sauces to make aiolis - delicious spooned over vegetables or for dipping sweet potato fries.

Frequently Asked Questions

Is homemade mayo paleo?

It is when you make it yourself - commercial mayo is typically full of soy or canola oil. This is just egg, lemon, salt, mustard, and olive oil.

How long does homemade mayo keep?

Refrigerate it and use it before the expiration date of the eggs you made it with - usually about a week.

Why did my mayo not thicken?

The oil almost certainly went in too fast, or the ingredients were cold. Start again with a fresh egg and drizzle the oil in slowly.

What can I do with homemade mayo?

It is the base for aiolis - mix in your favorite spices and paleo sauces. Spoon it over vegetables or use it for dipping sweet potato fries.

Recipe Card

Stav Kogan

PANTRY BASIC: HOMEMADE MAYO

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 egg, at room temperature
• 2 tbsp freshly squeezed lemon juice, at room temperature
• ½ tsp salt
• 1 tsp dried mustard
• Store refrigerated until the expiration date of the eggs you use to make it—make a note on the mayo container if it helps you remember.

Method

 

1. In a food processor or blender, quickly blitz the egg, lemon juice, salt, mustard, and ¼ cup of olive oil for just a few seconds.
2. Turn the food processor back on, and keep it running while you slowly drizzle in the remaining 1 cup of olive oil.
3. When you have about ⅛ cup left, pour it all in quickly.
4. Transfer to a mason jar or other container with a tightly fitting lid.

Tried this recipe?

Let us know how it was!