Store-bought mayo is far from paleo. I managed to find one that was hiding in the back of my fridge and survived the paleo challenge onset refrigerator cleanse. Curious, I took a look at the ingredients list. I'm not sure exactly what I expected, but I definitely didn't expect it to be as bad as it was...
Water, soybean oil, modified starch (corn, potato), eggs, sugar, salt, vinegar, lemon juice, sorbic acid and calcium disodium edta (used to preserve quality), natural flavor, vitamin e.
**ingredient not in mayonnaise
Considering that the following recipe uses only FIVE ingredients that are unarguably whole, the ingredients on the back of this jar seem pretty outrageous. I even heard that the so-called "olive oil" mayos use soybean oil primarily and the olive oil just so happens to be included.
All-in-all this is surprisingly easy, but it does require a good amount of patience... SO WORTH IT. You can use either a blender, a food processor or if you want to turn this recipe into a WOD you can hand whisk it! I used a blender ;)
Start by adding your egg or egg yolks to the blender with the lemon juice. LET IT SIT for 30-60 min until they both reach room temperature. This will make the mayo more likely to emulsify properly and less likely to separate.
Once your patience has been completely used up, add the mustard powder, salt and a small drizzle of the oil - between 1/8 and 1/4 cup. Give it about a 30 second whirl in the blender on low until frothy.
Okay, now comes the true test of patience. Turn the blender on low and SLOWLY drizzle in the oil while the blender is running. This should take at least 3 minutes to drizzle in all of the oil. I would say to keep the stream of oil smaller than the width of spaghetti.
I must be honest... I was starting to get very discouraged at about 2 minutes and 30 seconds. It seemed like nothing had changed! All of a sudden, I could literally hear the difference. It no longer sounded gurgly and liquid, it now sounded whirry and thickened and smooth. I know that's not exactly the most specific description, but you'll know it when you hear it.
Refrain from dumping any remaining oil in, and continue drizzling it in as you have been. When all your oil is gone, stop the blender, and your mayo should look like this:
Pour it into a storage container and take pretty pictures of it.
(Don't worry if it is thinner than you expected - it will thicken in the refrigerator.)
Let it chill for at least an hour before serving. Mine wasn't completely set until a few hours later.
Here are some tips and facts about homemade mayo:
Have fun using this in SO MANY WAYS. Tuna and chicken salads, creamy salad dressing, on BLT lettuce wraps (Xochi), aioli (Hannah), etc.
Let me know how you like it!
FYI - paleo lasagna coming soon as requested by Maida. If you have requests/suggestions, I really will take them into account!
Until next time - happy paleo eating!