Basic Paleo Mayo
This is the same recipe from the Whole 30 book (with our notes).
Since the first day of our Whole 30, I’ve made so many batches of this very basic paleo mayo from The Whole30: The 30-Day Guide to Total Health and Food Freedom. I can honestly say that I now like traditional mayonnaise less because this is so creamy and delicious. I’m posting this recipe here, because many of the other original Whole 30 recipes I’ve been working on include this as one of the ingredients.
- The kind of oil you use is important. After trial and error, I’ve learned I don’t much care for this recipe when made with avocado oil (which is suggested as an option in the book) because the flavor is a little too strong. My favorite oil choice for this recipe is extra light tasting olive oil (not extra virgin, which is very strong tasting). A close second is 100% grapeseed oil.
- As mentioned in the book, it’s extremely important for your oil and egg to be at room temperature for the emulsification process to work properly. I already store my oils on the counter, so when I know I’ll be making a batch of mayo, I put an egg on the counter an hour or two beforehand.
- I learned the hard way that you can ruin a batch of mayo if you don’t have the correct equipment. I always make this using an immersion blender, and the mistake I initially made was not using a bowl with a narrow bottom like this one. If you are using an immersion blender and a bowl with a wide bottom, emulsification will be next to impossible to achieve.
- I use bottled lemon juice for this recipe, and I guesstimate the amount to use (about 1 1/2 to 2 tablespoons). I just hand mix this in, and don’t bother bringing it to room temperature first. It turns out great every single time.
- Store this mayo in an airtight container in your refrigerator and use in place of store bought mayo until one week after the expiration date printed on your carton of eggs.
- Prep Time: 15 minutes
- Ready In: 15 minutes
- Servings: 24
- 1 1/4 cups light tasting oil (light olive, grapeseed, safflower, sunflower)
- 1 large egg
- 1/2 t mustard powder
- 1/2 t salt
- juice of 1/2 a lemon
Add 1/4 cup of the oil, egg, mustard powder, and salt to a blender, food processor, or mixing bowl (if you are using an immersion blender). Mix thoroughly.
While the blender, food processor, or immersion blender is running, slowly drizzle the remaining oil to the mixture. The key her is to ensure proper emulsification, so don’t drizzle too quickly. This can take several minutes.
After the entire mixture has emulsified, blend on low while adding the lemon juice (or stir in the lemon juice by hand).
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