Ahh…mayonnaise. You either love it or you hate it. I was in the hater camp growing up. But later on in life, I realized that we never had real mayonnaise at my house. We had Miracle Whip. Remember that stuff? I couldn’t stand it. I was out of college before I ever tasted real mayonnaise. That very special turkey sandwich converted me to a mayonnaise lover for life!
Mayonnaise can add that extra bit of flavor or creaminess that your dish is calling for. It can bring together a slaw or salad like nobody’s business. It can even smother those icky lice infecting your darling’s hair, but we aren’t going to talk about that today.
Unfortunately, most store bought mayonnaise is full of industrial seed oils and you should stay away. There is one on the market now, Primal Kitchen, that is made with avocado oil and tastes delicious. I keep a jar in my fridge most of the time. It is expensive though so I set out to make my own that tastes just as good. Turns out it’s really easy. But you do have to follow instructions carefully. I know, I’m sorry, but it’s really essential in this case.
Mayonnaise is not autoimmune paleo friendly because of the egg. The good news is that eggs are often the first foods added back in after an elimination diet, so hopefully if you’re following AIP, you’ll have mayonnaise back in your life soon. But it is 100% paleo approved, as long as it doesn’t contain any of those pesky industrial seed oils. For more on that, see this article on fat I lovingly prepared for you a while back.
The first successful mayonnaise recipe I prepared was using my reserved bacon fat. I mixed it with hardboiled eggs and chopped bacon for my kids. It was the first time they had eaten egg salad and they devoured it. Now I always make this bacon mayo come Easter for my special deviled eggs.
I’m giving you this recipe now because I’ve just made for myself the most amazing salad dressing. I’m ashamed to say that my family still prefers the gloopy stuff that comes in bottles from the grocery store and I (very shamefully) will buy it for them occasionally. But I don’t eat it myself.
Usually, I simply pour a little olive oil and balsamic vinegar on my salad and call it done, but one day recently I wanted something a little better. I didn’t want the sharpness of that vinegar taste. So I added a little mayo, a little dijon and whisked that with my balsamic and it was so delicious. This is now my go-to dressing. I make it up every week or two and it keeps beautifully in the fridge.
It’s summer now – salad season. Treat yourself with a truly delicious – and good for you – dressing! See that recipe here.
If you want to see how truly simple this mayonnaise is to prepare, you can watch me make it on YouTube. Be warned: I had just gotten home from the pool with my kids and have on zero makeup!