I LOVE mayonnaise! I love it on a burger, a BLT lettuce wrap or smothering tomato slices. I love it in my tuna salad, chicken salad and egg salad. I simply LOVE it? So when I decided to do the Whole30, I realized I would have to begin making my own Paleo Mayo in order to stay compliant with this challenge for 30 days.
Although I have a large stack of Paleo cookbooks in my kitchen, I went back to my very first one – Everyday Paleo – in search of a mayonnaise recipe, and Sarah’s looked simple and yummy. One of the things I liked most about her recipe is that it called for using an electric hand mixer, rather than a food processor or blender. I found clean up with a hand mixer to be a million times easier than trying to get the oil residue out of a food processor or blender. I also discovered a few other tips I will share as I walk you through this.
Start with the egg yolks, vinegar, mustard, salt and cayenne pepper.
Measure out your oil before doing anything else. Be sure to use light tasting olive oil, as the recipe calls for. I used what I had in the house – which was just regular olive oil – and the taste was way too strong for the mayo. So I tried again – this time with the correct olive oil AND I decreased the amount of oil from two cups to one cup.
Begin beating the ingredients and after about 5 seconds, start to SLOWLY drizzle the olive oil in, all while continuing to mix. I can not emphasize enough how important it is to add the oil slowly!
Continue until your mayo begins to emulsify (thicken). At this point, you can add the oil in a little bit faster, but do NOT dump it all in at one time. You know the saying “patience is a virtue”? – Well, it’s definitely true when it comes to making homemade Paleo Mayo!
Voila – a yummy, rich, creamy mayonnaise. Next time I may try decreasing the vinegar just a touch and adding an extra pinch of cayenne to give it a little kick.
- 2 egg yolks
- 2 tablespoons apple cider vinegar
- 1 teaspoon yellow mustard
- 1 teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 2 cups light tasting olive oil
- In a medium mixing bowl, add the egg yolks, vinegar, mustard, salt and cayenne pepper.
- Using a hand held electric mixer set on medium speed, begin to beat the ingredients together for about 5 seconds.
- Without stopping the mixer, slowly (very very slowly) drizzle in the olive oil.
- Once the mayo starts to emulsify (thicken) you can start to pour it a little faster, but do not dump all the olive oil in at once - be patient or the emulsification will separate.
- Continue to mix the mayo until the olive oil is all combine and the may has reached your desired consistency.
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