I am a condiment gal.
I tend to believe every dish is better with some style of sauce… or salsa.
Mayo is one of those condiments I rarely reached for prior to landing into the holistic, whole-food, Paleo lifestyle. In fact, I didn’t even attempt to make it homemade until my third Whole30. Actually, I didn’t even know it could be homemade.
Nowadays I keep homemade mayo in the refrigerator at all times primarily to be used as the base for sauces and dips… just as majority of people with the bottom shelf brand do.
You can use this smoky-lime mayonnaise to jazz up any burger or chicken sandwich, as the base in whipping us a fish taco sauce, or simply as is to lightly dip your next baked french fries in (don’t knock it ’til you’ve tried it).
- 1 cup light olive oil
- 1 egg, room temperature*
- 1/4 teaspoon mustard
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 of a lime, juiced; about 5 teaspoon
- 1 immersion/hand blender
- In a wide-mouth mason jar or measuring cup, measure 1 cup of oil.
- Drop the egg into the oil. Add mustard powder, sea salt, and smoked paprika.
- Place immersion blender in the cup, holding it firmly to the bottom.
- Blend on low for about 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 lime juice. Blend until the lemon juice is incorporated.
- Seal the mason jar and store in the refrigerator for up to 1 week past the expiration date of the egg used.
*Note: To expedite the time it takes for a cold egg to rise to room temperature, place an egg in lukewarm tap water for 2-3 minutes.