There are so many recipes out there for homemade mayonnaise. Growing up, my uncle made it for the whole family and it always intrigued me. I never understood how a few ingredients could make creamy mayo. I have been making my own mayonnaise for a while now and I can’t remember the last time I bought some from the grocery store.
With the Paleo diet becoming more popular, you can find many Paleo/Whole30 compliant mayonnaise recipes online. Mayonnaise is a staple for many of my dishes and I often have some ready in the refrigerator for when I need it. It is the base for many dressings and Middle Eastern salads including my red cabbage salad.
If you look at the list of ingredients at most of the mayonnaise sold in stores, you would be surprised. The list is long and full of many added preservatives and chemicals. I don’t know about you, but that’s not something I want in my body. With a few simple ingredients and my trusty food processor, the mayo I make is a healthier option for when you need it for a recipe.
Makes about 1.5 cups of mayo, depending on size of egg.
- 1 organic egg at room temperature
- 2 tablespoons of fresh *lemon juice or the juice of half a lemon at room temperature
- 1/2 teaspoon dry mustard
- 1/2 teaspoon sea salt
- 1/4 cup plus 1 cup light-tasting oil (I use avocado oil or extra light olive oil)
- Crack the egg and place it in the food processor with the lemon juice.
- Let them sit together for at least half an hour.
- Place the dry mustard, salt and 1/4 cup of oil in the food processor.
- Mix on low for about 30 seconds.
- Very slowly drizzle in the rest of the oil. Should take about 2 minutes.
- Remove creamy mayo from food processor.
- Place in air tight container or mason jar.
- Refrigerate up to 3 weeks.
-If your mayo is a bit runny, place it in the refrigerator for about an hour to set.
-If your mayo curdles, add a teaspoon of water at a time and whisk together until you reach desired consistency.
*Arabic word for lemon: laymoon