This is a great basic mayonnaise recipe with lots of options for flavor. I use this mayo in several of my delicious dressing recipes that I will be sharing over the next few weeks. It is also tasty in chicken, tuna or egg salad. Slather it over the top of your primal burger. Add garlic to it and dip Brussels Sprouts Chips in it, oh my!
Hope you enjoy this easy recipe. It is nearly foolproof. You never have to be afraid of making mayonnaise again. I’ll show exactly what to do so that you end up with a silky, luxurious condiment.
Basic Paleo Mayonnaise
- 1 egg, at room temperature
- ¼ cup light olive oil, avocado oil or nut oil
- 2 tb lemon juice, freshly squeezed
- ½ tsp dry mustard powder
- ½ tsp salt
- 1 cup light olive oil, avocado oil or nut oil
- garlic, sun dried tomatoes, or herbs, optional
Combine the first five ingredients in the bowl or a food processor or in a blender. Process just until well blended (10-20 seconds).
Remove the cap from the top of the processor or blender and turn on to medium speed. Begin to SLOWLY drizzle the oil in a very small stream. Take your time here. The slower the better. You will hear to begin to thicken. This should take at least 2 minutes to get all of the oil poured into the blender. When you finish pouring in the oil the mayonnaise should be ready. Turn off the processor or blender.
At this point you can spoon the mayonnaise into a bowl for storage. You could also finely process some garlic or sun dried tomatoes or herbs and add them to your mayonnaise for a tasty treat. Store your mayo in the refrigerator for up to a week. But, you will probably eat it all before then.