Our Paleo Family

Homemade Mayonnaise

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.

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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!


Homemade Mayonnaise
Print Recipe
A basic recipe for a classic condiment. Always keep some of this in your fridge!
Servings
approximately 1 cup
Cook Time
5 minutes
Servings
approximately 1 cup
Cook Time
5 minutes
Homemade Mayonnaise
Print Recipe
A basic recipe for a classic condiment. Always keep some of this in your fridge!
Servings
approximately 1 cup
Cook Time
5 minutes
Servings
approximately 1 cup
Cook Time
5 minutes
Ingredients
Servings: 1 cup
Instructions
  1. Read carefully now, you must have all of your ingredients at room temperature before you start. If you did not plan ahead, submerge your egg in hot tap water for a few minutes to warm it up. Seriously, it cannot be cold. Same for the lemon juice. If it's not room temperature, pop it in the microwave for a few seconds.
  2. Once everything is room temperature, combine egg, a few tablespoons of oil (you don't have to measure - just a little bit), and mustard in a small mixing bowl. Whisk this together well.
  3. If you have a stick/emersion blender, get that out. If you don't, you can use a blender or a small food processor. Turn the machine on and SLOWLY, I mean really, really SLOWLY drizzle the remaining oil into your egg mixture. Once you have added about 1/3 of the oil, you should notice that your mixture has thickened.
  4. Keep adding the oil VERY SLOWLY until it is all incorporated. If it's nice and thick like mayonnaise should be, you have succeeded! Now add lemon juice and salt to your taste. Just whisk that in by hand. Store in an air tight jar in the refrigerator for up to two weeks.
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