A lovely friend of mine sent me the recipe and a video for this awesome mayonnaise. I am super excited that this worked for me twice and couldn’t be easier. I have had a lot of success with making my own mayo in the past, but this method is faster, easier and has no clean up! I am in heaven. When you first delve into Paleo, you figure out that mayo isn’t bad for you. No need for fat free stuff here. But, a closer look at the mayo on the shelf and you realize that your beloved Hellman’s is full of icky oils you are trying to avoid.
So a special thanks to my friend Jennifer Irwin for being generally awesome and sharing this method that she picked up at her local Paleo meetup group in Columbus, OH.
Only “special” equipment needed is an immersion blender. Here is the $30 one I use. The first time I made this in an old pickle jar with a wide mouth, which worked great. Then I realized I did not need that big of a jar and by using a pint Ball jar, I didn’t have anything to clean up, except the blender. LOVE, LOVE, LOVE that there is no mess!
Take care in picking your oil. I have heard that you shouldn’t use the fancy, expensive olive oil, it will be too strong tasting. Choosing a “light” variety is better. Also, some people like to do part olive oil and part sesame oil, as it is milder tasting. I have done both methods and cutting the olive oil does make a bit of difference. Remember, you are not using cheap, highly refined canola oil here, so there is going to be a distinctive olive oil taste, but I find it to be very peppery and delicious. Food is supposed to taste like something, not “nothing”. Experiment!
You will need:
1. Put the egg, lemon juice and Dijon mustard in the jar.
2. Pour in cup of oil and let sit for a few seconds until oil sits on top of eggs/lemon juice/mustard.
3. Insert immersion blender and push all the way to the bottom of the jar. Blend for 20 seconds without moving.
4. Pull immersion blender up SLOWLY for a few more seconds.
5. Done. Season as you wish. Perfect mayo!
Here are some variations to spice up your mayo:
Garlic aioli – add some crushed garlic to your liking
Smoky adobo sauce - 1/2 of a lime, juiced + one chipotle pepper (in the mexican aisle, chipotle peppers in adobo sauce) + 1 T of the adobo sauce to 1/2 cup of mayo