Monday, April 30, 2012

Home made mayo!

Many people think that eating healthy means giving up things like mayo, but it is simply not true!

Yes, the mayo you purchase at the store is horrible and full of weird chemicals and franken-foods you just don't want in your body. But you CAN make mayo yourself. Not only can you do it, but it is super easy!

Once you make mayo yourself for the first time, you will never buy it from the store again. Seriously, it takes less than 5 minutes to make mayo yourself.

The recipe I follow for making mayo I get from The Clothes Make The Girl.

Not only is the recipe available for free on her website, but it is also in her cook book, Well Fed, which I HIGHLY recommend to anyone doing a Whole30 or living the Primal / Paleo lifestyle.

What are you waiting for? Go make some mayo!

1 egg
1/4 cup plus 1 cup light olive oil (make sure you buy LIGHT olive oil because extra virgin will make your mayo very strongly flavored.)
2 TBSP lemon juice
1/2 tsp dry mustard
1/2 tsp salt

Blender OR Food processor. I always make mine in the food processor.


Crack one egg into your blender or food processor. Add 2 TBSP lemon juice. Put the lid on your device and LET SIT for 30-60 minutes while the egg and lemon juice come to room temp. This is VERY important.

Once your egg and lemon juice have come to room temp, add in your 1/4 cup oil, mustard and salt, then whir together until well mixed, 20-30 seconds.

This next step will make or break your mayo.

VERY SLOWLY add in your remaining cup of oil while the mixture is whirling around in your food processor or blender. I am talking the smallest of drizzles here. A little more than dripping, but barely. Don't rush this and dump it all in at once, you will be mad at yourself! This step will take 2-3 minutes and work your triceps real good. (When I do this step I tend to get splattered a bit out the top hole of my food processor so I hold a napkin as a shield around the opening while drizzling in the oil. You may or may not experience this.)

If you've let your ingredients come to room temp and slowly drizzled your oil, you should have some well mixed fluffy mayo!

This mayo will stay good in the fridge for 1 week past the expiration date of your eggs.I made some about 2 weeks ago and it will be good until the first week of June. Plenty of time to eat it all!

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