Happy Monday friends! This weekend, full of the little things – errands, good cooking, projects, family time, was just what the doctor ordered. Except for when I lost my keys in Target. That was a little less awesome. But they were found. So that made it all ok again. Also, after MONTHS of an egg drought, our chickens have finally decided to earn their keep, including our blue egg layers. We used to get 10-15 eggs a day, so you know it’s been bad when there are three eggs in the basket (including one blue one) and I do a happy dance. Like I said, it’s the little things, people.
So, today’s Paleo Pantry recipe is a SUPER easy and SUPER quick homemade mayonnaise recipe. I realize the world is quite divided about mayonnaise. Some people can’t stand even the look of it. Some can’t get enough. And some prefer Miracle Whip…ewww! I’m in the can’t-get-enough category.
Many people don’t know what mayonnaise actually is, so that’s where we’ll start. Mayonnaise, at it’s simplest, is an emulsion of a light tasting oil, egg yolks, and an acid (lemon juice or vinegar). You can dress it up a bit with a bit of mustard, salt and pepper, and/or garlic. If you make it a slightly different way with more garlic (and usually olive oil) you end up with an aioli. The mayonnaise you buy in the store is pasteurized and contains sugar and additional preservatives. Which I really really love. Hellmann’s is my jam.
Unfortunately Hellmann’s doesn’t cut it in the paleo world. We work to avoid all vegetable oils (and only use olive oil in uncooked applications), sugar, and preservatives. For the last 18 months I’ve tried to come up with the perfect homemade substitute, but it always ended up a little funky (i.e. tasting like Miracle Whip). Then, I found it!
In all my years making aioli in restaurants, I had never added mustard, but that ended up being key. It’s adds just a touch of the sweetness I love in Hellmann’s. And, as opposed to the garlic-forward aioli that uses fresh garlic, the garlic powder helps to give it a more subtle, neutral flavor that you can then dress up depending on your use. To achieve the subtle effect of canola oil, I used extra light tasting olive oil. Despite my love of avocados, I find avocado oil a teense to avocadoey. How’d you like that? Two non-words in one sentence. Finally, for some reason, using the whole egg brings the whole thing together (there’s an emulsion pun for your first thing Monday morning).
I make a batch of this once every week or two and store it in the fridge. It seriously takes under 5 minutes. I use it as I would regular mayonnaise and after lots of funky tries at paleo mayonnaise, my family approves this Hellmann’s substitution.
Also, don’t be afraid if you’ve never emulsified something before. It’s SUPER easy. All you do is blend all your ingredients except the oil, and then just pour a steady stream of the oil in while the blender or food processor is running. This is also true for salad dressings or sauces or anything else oil-based that should be smooth.
Am I the only one out there that puts this much thought into mayonnaise?
- 1 egg
- 1 tsp fresh lemon juice
- 1/8 tsp garlic powder (heaping)
- 2/3 tsp gluten-free Dijon mustard
- pinch of pepper and sea salt or pink Himalayan salt
- 2/3 - 1 c. of extra light tasting olive oil
- Combine all ingredients except the oil in a food processor.*
- With the food processor running, slowly add the olive oil in a steady stream (the diameter of a pencil). Continue adding until mayonnaise reaches a thickness you prefer.
- Store in a closed container for up to two weeks in the refrigerator.
- *You could also use a tall cup and immersion blender or regular blender if you don't have a food processor.