If you are like us and are following a paleo-ish or primal way of eating then you are probably trying to avoid eating vegetable oils like sunflower oil, soybean oil and the ubiquitous canola oil. It is almost impossible to find a mayo or salad dressing that does not have one or more … or all of these oils. Even the mayonnaise that is advertised as being Olive Oil Mayonnaise usually has canola or soybean oil as the first ingredient. You can find other options online using coconut or sesame oil but don’t even bother looking at your local Ralphs or Albertsons. Even the ‘natural’ grocers like Whole Food and Jimbos are no help. We had read about Paleo people making their own mayonnaise but the process seemed quite intimidating and rife with fiascoes where the emulsification didn’t happen. We were finally promoted to give it a try at home by Mrs Paleo, Orleatha Smith, who I had met on my Holistic Lifestyle Coach course told me about the easy blender mayo she made. The first batch looked perfectly thick and creamy but did not taste good – maybe the olive oil we used – but our latest batch is perfect in every way! Finally we have mayo back in our lives – we can have tuna salad again, tuna melts, egg salad … so many goodies we missed!
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This post was shared on Fight Back Friday for May 11th, 2012 hosted by Food Renegade
Published: April 30, 2012
- Yield: 1 and 1/2 cups (10 Servings)
- Prep: 10 mins
A delicious, creamy and super-easy mayo you can make at home with only healthy ingredients. Paleo and Primal approved. All you need is a jar and an immersion blender.
- 3/4 cup extra light olive oil (must be extra light or the mayo will not work)
- 1/2 cup virgin pecan oil
- 1 egg (at room temperature – this is important)
- 2 tablespoons lemon juice
- 1/4 teaspoon dry mustard
- 1/4 teaspoon real sea salt
- All ingredients must be at room temperature – this is important!
- Combine the whole egg, lemon juice, mustard, salt and 1/4 cup of the olive oil in a glass jar with a mouth wide enough to fit an immersion blender into it
- Blend until smooth and creamy
- Using a jug with a small spout (small enough to drizzle small amounts of oil) add the remainder of the oil pouring consistently while the blender is running. The slow drizzle is key to a successful mayo. It should take about 3-4 minutes to add the remaining oil. Don’t rush it.
- As you add the oil the mayo will thicken up – it seems counter-intuitive that more liquid will make it thicker but that is how it works.
- For a delicious Chipotle Mayo that we use with our Carnitas add 1 teaspoon of paprika and 1/2 teaspoon of chipotle pepper or more to taste if you like things spicy! Mix it by hand and let it stand for 15-20 minutes before using it so all the flavors can merge.
- For a spicy Curry Mayo add a teaspoon of curry powder and 1/4 teaspoon of garam masala.