Paleo Mayo!

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Paleo mayo… haha all mayo should be paleo but sadly, if you read what comes in a jar from the store.. you’ll have a  WTF moment when you come across “sugar” or “soy” or “corn syrup”. Mayo doesn’t need to be sweet.. at all. But I will be honest if you’re new to eating “real” mayo it might take a few tries to learn to like it w/o the sugar. Just like any other food that transitions with you {Milk Vs. Dark Chocolate is a great example for some people}. And just for the record.. those “Mayo made with Real Olive Oil” Commercial scare the you know what out me… it literally makes me cringe to think what could actually go into it… *shudders* Ok back to my story!

My mayo has gone through a very very long process of becoming what I want. I’ll be honest, this is like my second or third recipe I’ve used. You can see my original Recipe and method here. If you don’t like this version check out that one, it might work better for you! I then found Modern Paleo Warefare’s  youtube video on their mayo {And yes of course I went all ADD and just now re-watched the youtube video hahaha}… and viola.. this version of my mayo was born!

I do my mayo by hand…. some might call me crazy, but I get a better result every single time. My mayo rarely breaks and I have more control over it. {I also live in an apt, so I can now make mayo at any hour of the day haha}. All you really need is a bowl {I prefer a glass bowl for some reason, don’t ask.. it works better for me}, a whisk {This is my favorite one: OXO Good Grips 11-Inch Balloon Whisk} and I like to either put a pot holder or a damp pieces of paper towel under my bowl so it doesn’t really move around. I also bought myself an olive oil container w/ a pour spout so my oil will pour a slow stream…. that way I have more control which = less breakage.

A lot of people say to use a room temperature egg… Erm, I’m way to lazy for that.. so as a result my eggs are never room temp when I make my mayo, it’s your call  make it how ever you want. I just know I never either remember to take it out…or I need my mayo a bit too quickly to wait for it to be “room temp”.
Ok Let’s get to it!

 

You will need:
• Bowl, Whisk, etc
• Extra Light Olive Oil
• 1 egg {I like using a Large one}
• Apple Cider Vinegar {you could use lemon juice}
• Salt + Pepper

How To:
Ready? I swear this is easy and not scary!
• In a small bowl {not the one that you’re making your mayo in}, crack your egg, gently scoop out your yolk with your hand. By doing it this way you are  making sure you only get your egg yolk, if you get some egg white in it, you’re mayo will come out a little bit more runny… You can also do the Liz-Lazy method and crack the egg over the sink and dump it in your hand and gently move it from hand to hand to get all the white off… Really it’s whatever you like the best, I’m just lazy and hate dishes so I refuse to make extra for myself hahaha

• Egg yolk goes into your mayo bowl. Get your whisk in hand and give your yolk {as is} and good whisk to break it up. Then SLOWLY.. So Slowly it hurts… whisk in a bit of Olive Oil, you’ll notice the emulsion take almost instantly… {After you’ve made yourself a few mayos you’ll be able to tell almost instantly if it’s going to be broken or not}. After I’ve added in some olive oil while constantly Whisking, I’ll stop pouring the Olive oil and give my mayo a really good whisk to make sure its all incorporated. Then go back to slowly pouring olive oil and whisking. I might take two more breaks like that just to make sure the olive oil is really well mixed in.

I can’t give you an exact measurement for how much olive oil to use, every egg yolk, kitchen, person, pouting speed, situation is different. But you’ll go through around 1/2 to 1 cup of olive oil…

 

• You’ll know it’s all done when the majority of your mayo is basically in a ball on your whisk. You’ll have just a bit left in your bowl {You can literally pick your whisk up and hold it upright, and your mayo won’t move}. It looks like mayo doesn’t it… yeahh it does! Isn’t it pretty?  Now Add in some salt, pepper, and a splash of your apple cider vinegar. I prefer a wicked tangy mayo, so I add in a far amount {which means my mayos are a bit looser than you might like} but add a smidge of it in, mix, taste test and repeat as needed. Also 99% of my mayos have a dried herb in them — Basil, Thyme, Rosemary, Depending on what I’m serving it with… It’s an easy flavor boost!

• Now.. This is as important {to me} as actually making your mayo– Storing it… I keep mine in the bowl I make it in and cover with plastic wrap, but I push the plastic wrap down so it’s covering the mayo and not just the bowl. If you don’t your mayo can form a “skin”  or discolor slightly. I find it keeps it fresher longer!  Your mayo should last a week or so after the egg’s expiration date… but Really lets be honest, You’ll be lucky if it lasts to the next day!

Enjoy!
Questions? Need help? Comment on here or email me! {Liz@Paleoonabudget.com}
{I’ll be making a separate post uber soon about broken mayos, double vs. single batches, etc… stay tuned!}

Comments

  1. Blaise Parker says

    This is a great recipe! I was looking for paleo mayo recipes that I understood and this one fit the bill when I saw it on my feed reader today! Thanks!

  2. Ashley says

    I love this mayo!!! It’s simple and delicious!! Two of the best things you can have when being a mommy ;-)

  3. says

    Just an FYI, I found the technique at Serious Eats works better and faster for making the mayo: http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

    Trying to slowly dribble oil in while blending AND holding the container so it doesn’t move resulted in failure after failure and a huge mess in my kitchen. The secret to the immersion blender technique is to allow the oil to float to the top of the container and not move the blender until it starts turning white.

  4. says

    I just made this and it flopped :( I used extra virgin olive oil (not extra light though). It was looking good (thick) after 1/2 cup of olive oil but I added another 1/8 cup and it got all liquidy. Is it ruined? It’s definitely not white or thick. Do I have to chunk it or can I still use it on something? I guess I added to much oil…HELP! I really want to make this :>

    • says

      You could try to make another mayo and after it’s done add in the other one. But honestly I don’t know if it’s worth saving just because it was made with extra virgin olive oil and not the extra light. It might have a really weird taste to it because of it. But either that or you can try sticking it in the back of the fridge or just using it for a dressing or adding it into a chicken stirfry for a “creamy” sauce!

  5. Doug says

    Just curious as to why you wouldn’t use an emulsion blender for this. You can crank it out much faster and it will never break :)

    • says

      Heyy Doug! I don’t use one because I don’t own one :) Also, I try to create recipes that people can make that use minimal equipment in case there budget is too tight to get it!

  6. says

    I make handmade lotions and the process is pretty much the same. Most use a stick blender and I think it would work great for this. You can get them pretty cheap like 10 to 20$ or even cheaper 2nd hand or something.

    Thanks for this recipe, sounds great!

    Is the extra light just for the taste vs. extra virgin, so it doesn’t have that strong olive oil taste? Is there any difference between fat content, as in it’s not low fat or anything is it?

    • says

      Heyy! The extra light olive oil is for flavor. Otherwise it tastes really funky and there’s no saving it lol :). It still has the same fat content as regular olive oil so there’s no need to worry there!!

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