olive oil mayonnaise

When we started whole30 I was really excited to learn we could consume mayo. We don’t eat much mayo in our ordinary diet, but on whole30 anything that could spice up our meals was something we absolutely had to have. I looked up recipes for making paleo mayo and apparently there’s a die-hard immersion blender movement out there. I don’t have an immersion blender and although I want pretty much all kitchen appliances, we just don’t have the space in our already packed kitchen. What we do have is a magic bullet and that’s exactly what I used. It might not be the 30 second magic of the immersion enthusiasts, but it still takes under 5 minutes and seems pretty fool-proof to me.

A single ingredient makes all the difference here and that’s the choice of oil. Unfortunately, it’s nearly impossible to find whole30 compliant mayonnaise in stores because conventional mayonnaise is almost always made with canola oil. When you make your own paleo mayo you have a  number of choices for oil. You can use a combination of coconut oil, ghee, light tasting olive oil, avocado oil etc etc. However, trust me and everyone else on the blogosphere when we unequivocally say that you should never use extra virgin olive oil. I’m telling you this to spare you the sadness and disillusionment of succeeding in making a perfect emulsification for nothing because it’s literally inedible. I know this from personal experience. The olive taste is amplified to a degree you wouldn’t believe is possible. After that experience I learned my lesson and used Bertolli extra light tasting olive oil. Highly recommended.

paleo mayonnaise

Ingredients

  • 1 cup Bertolli extra light tasting olive oil
  • 1 large egg
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp prepared yellow mustard
  • 1/4 tsp salt

Instructions

  1. Make sure all your ingredients are at room temperature
  2. Add the egg, lemon juice, and a 1/4 cup of oil to your blender
  3. Blend for about 30-45 seconds and then begin to slowly add the remaining oil a maximum of 1 TBSP at a time. If you have an opening in your blender you can do it that way but if you don't you'll have to take it off the stand, open it and add more oil. You want to keep it consistently moving and ideally with a consistent stream of oil going in.
  4. Continue blending until an emulsification forms
  5. Once you have a mayo, add the mustard and salt and blend
  6. Store mayo in a jar in the fridge for up to 2 weeks

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