PALEO MAYONNAISE
The key to making mayonnaise is using room temperature ingredients.... and having patience. The goal is to create an emulsion - which happens by sloooooowly adding the oil to a mixture of egg yolk and lemon juice. Very, very, very slowly. You can't rush this one or you will wind up with a liquid. And the first couple times you try this you will probably fail. Don't feel bad, it happens to the best of us. Some brave folks make this with a bowl and a whisk, but I am not coordinated enough to do that. And I am pretty sure I would need an extra arm or two.
Below are two different methods of making mayonnaise. Using an immersion blender is SO much easier than a food processor, but either one works. If you plan on making paleo mayonnaise often, do yourself a favor and invest in an immersion blender.
Note: If you do not have lemon juice, vinegar works just as well as a substitute.
Below are two different methods of making mayonnaise. Using an immersion blender is SO much easier than a food processor, but either one works. If you plan on making paleo mayonnaise often, do yourself a favor and invest in an immersion blender.
Note: If you do not have lemon juice, vinegar works just as well as a substitute.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent
Paleo MayonnaisePrep time: 5 mins Cook time: 0 mins Servings: 1 1/4 cups
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Ingredients:
- 1 egg yolk (from a large egg), room temperature
- 1 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. sea salt
- 1 cup light tasting olive oil (make sure it is light and not extra-virgin!)
Equipment:
- Citrus juicer
- Food processor or immersion blender
- Wide-Mouthed mason jar (if using immersion blender)
Directions:
USING A FOOD PROCESSOR
1. Add your egg yolk, lemon and sea salt to the food processor and blend for about 20 seconds.
2. Keeping the food processor running, slowly, drop by drop, start adding in your oil. One drop at a time. ONE DROP! The mixture will start to thicken and get creamy. Once you have ever so slowly added about 1/4 cup of the oil, and you have a nice thick mixture, you can begin to add the oil a little faster.
3. Voila! You have made your own mayonnaise! If not using right away, place in a sealed container and store in the refrigerator.
USING AN IMMERSION BLENDER
1. Add all ingredients to a mason jar and allow to settle for about 1 minute. Place the immersion blender into the jar, all the way to the bottom. Turn the blender on and hold it in place for 20-30 seconds. Slowly lift the blender up to the top of the mayonnaise and then slowly back down again. Once it has turned creamy you can move the blender around the sides and up and down to make sure everything gets incorporated.
2. If not using right away, place the lid on the jar and store the mayonnaise in the refrigerator.
Note: This only lasts for a few days in the fridge, and tastes best when freshly made, so I usually only make it in small batches and use it the same day.
- 1 egg yolk (from a large egg), room temperature
- 1 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. sea salt
- 1 cup light tasting olive oil (make sure it is light and not extra-virgin!)
Equipment:
- Citrus juicer
- Food processor or immersion blender
- Wide-Mouthed mason jar (if using immersion blender)
Directions:
USING A FOOD PROCESSOR
1. Add your egg yolk, lemon and sea salt to the food processor and blend for about 20 seconds.
2. Keeping the food processor running, slowly, drop by drop, start adding in your oil. One drop at a time. ONE DROP! The mixture will start to thicken and get creamy. Once you have ever so slowly added about 1/4 cup of the oil, and you have a nice thick mixture, you can begin to add the oil a little faster.
3. Voila! You have made your own mayonnaise! If not using right away, place in a sealed container and store in the refrigerator.
USING AN IMMERSION BLENDER
1. Add all ingredients to a mason jar and allow to settle for about 1 minute. Place the immersion blender into the jar, all the way to the bottom. Turn the blender on and hold it in place for 20-30 seconds. Slowly lift the blender up to the top of the mayonnaise and then slowly back down again. Once it has turned creamy you can move the blender around the sides and up and down to make sure everything gets incorporated.
2. If not using right away, place the lid on the jar and store the mayonnaise in the refrigerator.
Note: This only lasts for a few days in the fridge, and tastes best when freshly made, so I usually only make it in small batches and use it the same day.
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