I’m so proud when I manage to re-create the taste of something that I used to buy in a jar. And this is quite simple to make—it just requires a bit of patience as you slowly drizzle the oil into the processor.
Homemade mayo is great because you choose the oil to use (I prefer light, cold pressed extra virgin olive oil), and the egg, and the, well, you get the point. Enjoy!
Mayonnaise
Drizzle the oil in slowly so that the processor has time to fully emulsify the oil into the egg mixture. If the oil is separating from the mixture, you probably need to slow down the drizzle. You can store mayo in a sealed jar in the refrigerator for a few weeks.Ingredients
- 1 egg
- 1 teaspoon of lemon juice or white vinegar
- 1 teaspoon of Dijon mustard (or dry mustard)
- a drizzle of honey
- 1 cup of oil (your oil of choice; grape seed, safflower, or sunflower are oils that impart a less distinct flavor but they are highly processed; sesame and nut oils are less so, and produce a nice mayonnaise; a light olive oil is a great choice as well)
Method
- In a food processor or blender, add the mustard, egg, lemon juice, and honey.
- Turn your processor on high and slowly drizzle the oil in the mixture – add it to the small opening on top that many processors and blenders provide.
- If it’s not thick enough, add a bit more oil.
- Store in a sealed container in the refrigerator for a few weeks.
This is the only mayo recipe I have been able to make emulsify AND it is yummy!! Thanks so much! My kids loved the egg salad I made with it. 🙂
Great to hear! Egg salad – yum. I’m going to make that for lunch.
I am so excited about this mayonnaise. I did make it and it was nice and thick. My only problem was it tasted just like olive oil. What brand did you use that maybe is not as strong a flavor as mine? Thanks!
It’s hard to find mild-flavored olive oil. I’d read that almond oil makes the best mayo though.
Teresa, yes, it does take on the flavor of the oil if it is strong. I don’t use olive oil too often unless I’m out of other oils. Lately I’ve been using sunflower oil, which has no flavor, really. Another one is safflower oil.
I have tried other paleo mayo attempts but this one was the best with simple ingredients. Thank you
Is it safe to eat a raw egg in something like this?
It should be fine, but you can take precautions such as inspecting the egg for cracks before using it and washing the egg well before cracking it into your recipe.
do you have any nutritional values on these recipes? I would be interested to know, especially the breakfast cookies.
Thank you,
Cathey
I was thinking the same thing, especially on the SCD.