Friends, I’m going to go ahead and admit that I love mayo more than I ever thought I could. There was a time in my life in which I gagged at the knowledge of mayonnaise in a dish. Little did I know that one day in my future, I would wake up completely open minded and make my own. I love mayo so much that I have a jar on hand waiting for a burger invitation and it’s usually the base of all of my dips. However, I do not love conventional mayonnaise. I do not love soybean or canola oil, sugar, powdered eggs, corn and potato starch, and “natural flavors”. I do not love the forever creepy long list of ingredients and unopened expiration date.
What I do love is a short list of fresh and whole ingredients. Ingredients that fuel digestion and overall health. Ingredients that reduce inflammation, not cause it. Ingredients that are apart of your everyday diet and will not leave your pocket book thin. Oh, and I love the fancy feeling that comes from using my immersion blender.
Sometime between September 2015 and April 2016, I came across this beyond easy Mayo recipe. At the time, I was following another recipe that required standing over a blender for nearly 15 minutes adding oil, drop by drop. The first time I made this recipe, I was hooked. It took me all of 60 seconds and the clean up was even better. Unfortunately, I have no idea where I picked this up from. I feel as if I came across it in a Facebook group but I wasn’t able to search for it, let alone find it. Since mayonnaise is so common and unoriginal, I think I may be safe sharing it here. However, I can not take credit for this recipe.
If you are still purchasing conventional mayonnaise or better yet, the pricey Paleo mayonnaise, stop! I give you my absolute word that you will not only love the fresh taste of this recipe, but that you will love not spending $21.99 on the 12 oz combo pack!
Time: About 60 seconds
Yields 12 ounces
1 Cup of Light flavored Olive Oil*
1/2 Teaspoon Mustard Powder
1/8 Teaspoon Sea Salt
1/2 Lemon, juiced
*It is very important to notate that regular and extra virgin olive oil will not work due to the natural heaviness of the oil.
- In a large mason jar or measuring cup, measure 1 cup of oil.
- Drop the egg into the oil. Add mustard powder and sea salt.
- Place immersion blender in the cup, holding it firmly to the bottom.
- Blend on low for 20 seconds. Once thickened, begin to slowly raise the immersion stick.
- Raise and lower the blending stick until all oil is incorporated.
- Lift the immersion stick from the mayo and add fresh lemon juice. Blend until the lemon juice is incorporated.
- Transfer to a mason jar and store in the refrigerator for up to 1 week past the expiration date of the egg used.