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, 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.This recipe makes about 1 cup of mayonnaise.
Servings: 16 tablespoons
Calories: 17kcal
Ingredients
- 1 large egg
- 1 teaspoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard or dry mustard
- drizzle of honey optional
- 1 cup oil mild-flavored so it doesn't dominate the flavor of the mayonnaise; avocado, safflower, sunflower or a light olive oil
Instructions
- In a food processor, 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.
- Store in a sealed container in the refrigerator for a few weeks.
Nutrition
Calories: 17kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 8mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
I was thinking the same thing, especially on the SCD.
do you have any nutritional values on these recipes? I would be interested to know, especially the breakfast cookies.
Thank you,
Cathey
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.
I have tried other paleo mayo attempts but this one was the best with simple ingredients. Thank you
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 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.
Great to hear! Egg salad – yum. I’m going to make that for lunch.
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. 🙂