HOMEMADE MAYO

I make my own mayo just about every week. It’s easy, simple, creamy, & delicious. The best part? It is made with clean ingredients that are both Paleo and Whole30 compliant!


You may be wondering “what the heck would I eat all this mayo with?” But believe me, there are so many amazing (and health-conscious) things you can make with it! Are you doing Whole30 and need something quick and easy for lunches? Egg salad,
Chicken salad, and tuna salad will do the trick! Going to a block party later and need something to bring? Potato salad! What about a side dish for Thanksgiving dinner? Deviled eggs!

I used to make my mayo in a regular blender, but recently got an Immersion Blender and it was life changing! Using an immersion blender cuts the time in half! It is so quick and easy. But it’s totally okay if you don’t have one yet— I’ll include directions for both a regular blender and an immersion blender!


My favorite thing to make with this mayo, you may ask? RANCH! It is a weekly staple in our household. My husband and I put this on just about everything! (I will work on posting my Ranch recipe for y’all later!)

​IF USING AN IMMERSION BLENDER:
*you can double this recipe, if you wish. I have tested it multiple times and it works out just as well!

What you need:

• 1 cup light tasting olive oil
• 1 egg
• 1 tbs yellow or Dijon mustard (you could also use mustard powder instead)
• Juice from 1/2 a lemon
• Pinch of salt (about 1/2 tsp)
• Tall wide mouth mason jar (or any type of tall jar/container that your immersion blender will fit in)

What you do:

1. ​Pour the olive oil into a wide mouth mason jar.
2. Crack the egg into the olive oil, being careful not to break the yoke.
3. Measure out and pour your mustard into the jar.
4. Squeeze in the lemon juice.
5. Toss in your pinch of salt.
6. Place the dome of your immersion blender right over the top of the egg, all the way at the bottom.
7. If your immersion blender has multiple speeds, use the slower speed and start blending.
8. You’ll notice the egg is starting to emulsify. SLOWLY start moving the blender up, in circular motions until you get to the top. So easy, right?!
9. If you still have a little bit of olive oil at the top, you can give it another good blend, throughout.

IF USING A CLASSIC BLENDER:
​
What you need:

• 1 cup Light Tasting Olive Oil (Very important to use Light Tasting!)
• 1/4 cup Light Tasting Olive Oil (Yes...separate from the other cup)
• 1 Large Egg
• Juice from half of a large Lemon
• 1/2 tsp salt
• 1 tbs mustard powder, Dijon mustard, or yellow mustard.
• A Blender!

What you do:
1. Crack the egg into the bottom of your blender.

2. Pour in the 1/4 cup of olive oil.
​
3. Add salt and mustard powder.

4. Blend on a low setting until egg and oil are combined.

5. While you are blending, VERY SLOWLY, pour 1 cup of olive oil into the mixture (I do this so slowly it takes 2-3 minutes. Be patient!)

6. While you are still blending, add your lemon juice!

7. You did it! ENJOY!