Could I even call myself a Whole30/Paleo food blogger if I didn’t have my own version of homemade mayo???
It’s my favorite condiment and my favorite healthy fat. And because I love mayo so much, I really did my homework! I tried a lot of existing recipes (and most of them were very nice), but decided to make a version that was more suited to me! After a lot of trial and error, I found just the right combination of fats, acids and spices to make a mayo that tastes even better than my pre-Paleolife favorite (I’m looking at you Hellmann’s Real Mayonnaise!). I call it My Minute Mayo! Cuz, who doesn’t love a good alliteration?
The key tool to making this magical condiment is an immersion blender (aka stick blender). While old school recipes involved using a standard blender, I promise you that the immersion blender technique is much faster, easier and involves a lot less work to get the mayo out of the blades!
If you don’t already own an immersion blender, get one…asap! You will find it so useful in making everything from this mayo, to creamy soups, to smoothies and so much more!
Making My Minute Mayo is as simple as this…place a raw room temperature egg (I usually just leave it out for about 30 mins but you can warm it in your hands or in a cup of slightly warm water in you are in a rush), one cup of extra light tasting olive oil (not extra virgin as it makes for TERRIBLE mayo), 1 tsp apple cider vinegar, 1 tsp lemon juice, 1 tsp stone ground mustard (I prefer French’s Spicy Brown Mustard which just happens to be Whole30 compliant), 1/4 tsp garlic powder/salt/pepper into the container that comes with your immersion blender or a wide mouth canning jar:
Insert your immersion blender, and hold it against the bottom of the container. Then blend on medium/high speed until the ingredients are fully emulsified (it’s the yolk and oil that make the magic happen!). You may need to lift/tilt the immersion blender slightly at some point to fully incorporate all of the ingredients. The process from start to finish should take only a minute…thus the name!
While not pictured, I recommend holding the blender with one hand and the container with your other hand so as to prevent the container from falling over as you move the blender around.
To get the mayo off of the blender, just hold the end over your mixing container (again, be sure to hold the container with your other hand) and give it a few firm taps and the mayo will slide off of the blade.
There you have it! Mayo that is quick, easy, sugar-free, free of poor quality oil and tastes like the ‘real’ thing!
I highly recommend that you try making your own mayo! But be warned…it’s addictive for sure! Once you go homemade, you won’t ever go back!
- • 1 large organic egg, room temperature
- • 1 cup of extra light tasting olive oil (don’t use regular oilve oil!)
- • ½ Tbs apple cider vinegar
- • 1 Tbs lemon juice
- • 1 Tsp stone ground mustard
- • ¼ Tsp garlic powder
- • ¼ Tsp salt
- • ¼ Tsp pepper
- Put all of the ingredients into a wide mouth canning jar.
- Using an immersion blender, starting at the bottom of the jar, blend on medium/high speed until fully emulsified.
- You may need to lift the immersion blender slightly at some point to fully incorporate all of the ingredients.
- The process from start to finish should take only a minute...thus the name!!