This Whole Mayo is by far our favorite recipe for mayonnaise. We have tried about every paleo mayo recipe out there and finally decided to take the parts we loved and combine them to come up with our own recipe. You should of seen how many batches we threw away until we got it right. We think it’s the best one around and so easy to make.
We always thought every recipe we tried would use way too much mustard and it gave it a bitter taste. Also, don’t forget the necessity to use “light” olive oil to give it a lighter flavor. When followers use regular olive oil, they always complain that the taste is just off and we agree! We have found that Costco carries light olive oil in bulk and is a great bang for your buck.
In fact one day Nan was making lunch for her boys and their teenage friends. When they noticed that we were out of mayonnaise for their sandwiches. She told them she would hurry and make them some. They gave that look of how do you make mayo? She got out her immersion blender and started adding the simple ingredients. As they watched, they couldn’t believe their eyes that they had Whole Mayo within a minute. We laugh at this story all the time.
3/4 cup extra light olive oil
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
pinch of salt
Now remember to use a slender jar or container to mix the mayo in. Start at bottom of the container and slowly work your way up the jar until the mayo thickens up. It takes about one minute using your immersion blender to emulsify it properly. Store your Whole Mayo in your refrigerator for up to a week. Never again will you have to buy mayonnaise with all those preservatives!
- 3/4 cup extra light olive oil
- 1 egg
- 1 teaspoon lemon juice
- 1/2 teaspoon dijon mustard
- pinch of salt
- Place all ingredients into a slender glass container or mason jar.
- Using immersion blender on high, start at bottom of container and work your way up until the mayo thickens up.
- Stores up to one week in the refrigerator.