You wanted to know how I make mayonnaise, so here it is (let’s try to make this short and spicy)
First – why make your own mayo?
- It’s healthier than traditional store bought mayonnaise: you’ll avoid the preservatives (like calcium disodium EDTA) and inflammatory oils (like canola oil) in the store-bought brands
It’s cheaper than both the traditional and the store bought Paleo versions: When I calculated it, the traditional Hellman’s mayonnaise is around US $3.99, while the Primal Paleo avocado mayonnaise usually costs me around US$8.00, My homemade version was probably US $0.50 per jar.
Now that I’ve won your confidence, let’s move on to the details.
INGREDIENTS: Mayonnaise is made up of: eggs, oil and seasonings of choice. If you want a milder taste, halve the amount of apple cider vinegar and add 1/2 tsp of honey or maple to balance the acidity. Please dont use EVOO – it’s much too strong a taste. Light tasting olive oil or avocado oil is best.
METHOD is where it all comes together; and for me, an immersion blender does the trick. I’ve watched top chefs whisk vigorously by hand and YouTube cooking stars slowly make this stuff in their food processors. The immersion blender makes this so easy, but you choose!
Homemade Paleo Mayonnaise
- 1 cup Olive Oil (Light Tasting)
- 1/2 tbsp Lemon Juice
- 1/2 tbsp Apple Cider Vinegar
- 1/4 tsp mustard
- 1/4 tsp salt
Pour everything into the container that came with your immersion blender (or any wide mouth jar/ cup)
Immerse your blender into the jar with the ingredients, letting the wand touch the bottom of the jar.
Start on low speed at the bottom for maybe 5- 10 seconds, then slowly move the wand up and down until the mixture begins emulsifying.
Continue for around 2 – 3 minutes until completely emulsified.