I want you to dump all of the store-bought mayonnaise in your house. I’m serious. You won’t be needing them anymore. No awkward breakup text needed. Just tell them, you appreciate all that they’ve done for you over the years, but you’re moving on. In fact, this will be the easiest breakup you’ve ever gone through. You’re going to whip up your own mayo, taste it, smile and say….”Hellmann’s who?”
This mayo recipe is whole 30, paleo, sugar-free, and takes about 5 minutes to make. It has 5 ingredients total and requires no more than a food processor or immersion blender to make. You’ll be amazed watching the simple ingredients emulisfy into something white and fluffy right before your eyes. I remember yelling to Kevin from the kitchen the first time I made it, “OH MY GOD, HONEY I JUST MADE MY OWN MAYO!!!! COME LOOK!” I then proceeded to show him the photos as proof. “See, it used to look like this, NOW LOOK AT IT!! It’s MAYO!!” He was so excited…he was speechless…
Homemade mayo tastes amazing. It isn’t heavy or gloopy like the mayonnaise you are used to buying. And it isn’t pretending to be anything it isn’t. Almost every brand of store-bought mayo uses soybean oil, some form of sugar, and other additives that you want nothing to do with. Even the jars that claim to be made with “olive oil” actually have way more vegetable oil than olive oil in them. This is mayo with a spring in its step. It’s light, fluffy, and has the perfect amount of tang. And it’s the foundation to so many other homemade sauces I’ll be sharing with you! I love this mayo in tuna salad, chicken salad, garlic aioli, and as the base to a delicious ranch dressing.
It’s important that you use the correct type of oil when you make this mayonnaise. Extra virgin olive oil will taste way too heavy and olive oil-ey. You want to use an olive oil that is labeled as extra light or light. My favorite is Bertolli Extra Light Tasting Olive Oil — it’s very mild and will not overpower the mayo.
It’s also equally important that all of your ingredients are at room temperature when you make the mayo. Ingredients at low temperatures will cause your emulsion to separate or become runny. Leave your egg on the counter for 20 minutes before making your mayo or submerge it into a dish of warm water for 5 minutes.
Let’s get started! Lemon. Egg. Oil. Dijon. Salt. That’s it.
Step 1: Room temperature. Yes, this is a step. I’m not going to let you use an ice cold egg and then say that your mayo didn’t turn out. Make sure all ingredients are room temperature so that they emulsify properly.
Step 2: Have a ball. Combine all of your ingredients into a wide mouth ball jar that is large enough to fit in the head of your immersion blender. (If you don’t have a jar or immersion blender, you can also use a mixing bowl, blender, or food processor). But seriously…go buy a 12 pack of wide mouth Ball jars at Target for $10 and order an immersion blender. I use mine multiple times a week and they’re usually $40 or less!
Step 3: Whip it, whip it good. Insert the immersion blender all the way to the bottom of your jar and turn it on. Blend on the bottom for about 30 seconds, until the whole bottom appears to be white and thickened. Slowly lift your immersion blender to continue emulsifying the top portion of the mayo. Blend until the mixture has thickened to your desired amount. I usually do not need to blend for more than a minute total.
Step 4: Taste. After all of your hard work, it’s time to enjoy the fruits of your labor. Give the mayo a taste. If you want, add a little more salt or lemon juice.
Step 5: Chill out. Keep your mayo in the fridge and use within 3 weeks. The recipe makes about 1.5 cups of mayo, so you should have ample time to go through it all!
Ayo For Mayo {whole 30 mayo that will knock your socks off}
Ingredients
- 1 cup extra light tasting olive oil (you cannot use extra virgin olive oil)
- 1 large egg
- 1/2 lemon juiced
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon salt
Instructions
- Bring all ingredients to room temperature.
- Combine all of your ingredients into a wide mouth ball jar that is large enough to fit in the head of your immersion blender. (If you don't have a jar or immersion blender, you can also use a mixing bowl, blender, or food processor).
- Insert the immersion blender all the way to the bottom of your jar and turn it on. Blend on the bottom for about 30 seconds, until the whole bottom appears to be white and thickened.
- Slowly lift your immersion blender to continue emulsifying the top portion of the mayo. Blend until the mixture has thickened to your desired amount. About 1 minute total.
- Add more lemon juice or salt to taste.
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