Finally, a post about food!! Hurray hurray, jump up and down but don’t get too excited because this post is a lesson – a very important paleo mayonnaise lesson and one that is worth learning for those folks who figured that their creamy white blissful days of mayo were over after hopping on the paleo wagon. Most decent tasting mayonnaise options that you’ll find in the market are made with soybean oil and really should be avoided because soybean oil is only good for, well, nothing that I can think of… But I promise, if you follow my mayonnaise making directions very carefully you’ll be back to loving the creamy condiment for dips, sauces, spreads, and salad dressings for several of your paleo creations included but not limited to tuna salad, chicken salad, sauce for fish, or to spread on your mushroom sandwiches.
Ok, here we go! I’ll list ingredients and directions below and feel free to watch paleo mayo making in action on the video as I add a twist at the end so it might be worth the few minutes it takes to get through it.
Also, as mentioned in the video, one concern that people have about making mayonnaise is the fact that you have to use raw eggs. The reality is that getting sick from raw eggs is extremely rare, especially if you are using farm fresh pasture raised eggs, click here for more information. If you are still concerned or if you are pregnant or breastfeeding, I would recommend pasteurizing your eggs. Click here to learn the process of pasteurizing eggs which is a whole lot easier than you might think!
Secret for better tasting mayo, do not use extra virgin olive oil but instead use a light tasting olive oil, or a mild tasting oil such as walnut oil. Also, try using a hand held mixer instead of a blender if your blender gets hot quickly which can mess up the emulsification process.
2 whole eggs or egg yolks (I do both but I like it better with just the yolks)
2 cups light tasting olive oil or walnut oil
2 tablespoons apple cider vinegar
1 teaspoon yellow mustard
1 teaspoon sea salt
1/3 teaspoon cayenne pepper
In a blender, add the eggs, vinegar, and mustard and blend together well – leave the blender running and slowly slowly slowly drop by drop or very slow drizzle add the oil. BE PATIENT!! Do not dump all the oil in quickly and give up!! When the mixture begins to emulsify or thicken, only then can you be a bit faster about pouring in the olive oil but still take your time. Turn the blender off once all the olive oil is in and the mayonnaise is thickened to your desired consistency. Add the salt and cayenne pepper and mix well or blend again for another few seconds.
Now for the fun part – variations!!! Always wait until after your mayonnaise is thick before you add seasoning but here is when you can get creative. Add dried of fresh dill, fresh basil, or cilantro, garlic and onion, hot sauce, or even curry powder to make your own spreads, sauces and dips for just about everything as mentioned earlier in the post. Now, watch my video to see the fun twist that I put on our homemade mayonnaise!