Must-Have Mayo

(This is a great option for those that are DF, PNF, TNF, SF, Whole30, Paleo, and ovo-vegetarian.)

Mayonnaise is an American staple, I think most of us can agree. Smothered over your burger at a summer cookout, spread over a piece of bread for your kids’ sandwiches, or hey—even dipping it in French fries for some. Whatever your preference, it often a mainstay on our refrigerator shelves. But instead of grabbing that jar of mayo off of the grocery store aisle shelf, let me offer you an alternative that you can feel good about giving your family!

Ingredients:

·      1 & ¼ Cup of light tasting olive oil

·      Juice of ½ fresh lemon, room temperature

·      1 egg, room temperature

·      2 tsp. ground mustard

·      Pinch of salt & pepper

·      *If you want to flavor your mayo (chipotle, garlic, red pepper, etc.) feel free to add any dry seasonings

Materials Needed:

·      Medium stainless steel bowl

·      Immersion blender

·      1 cup & ¼ cup measuring cups

·      Tablespoon measure

·      Rubber spatula

·      Glass container (preferred) for storage – my little personal hack are mason jars with lids or old salsa jars!

Directions:

1.     Add ¼ cup olive oil, juice of ½ lemon and 1 raw egg to stainless steel bowl. Let sit ~1 hour, or until olive oil, lemon juice and egg are room temperature. *This is the most important step! If you do not allow for the ingredients to reach room temperature, the mayonnaise will not properly emulsify.

2.     Add ground mustard, salt, pepper and any optional seasonings you prefer to bowl with the lemon juice and oil mixture. Place immersion blender in bowl and begin blending on high for ~30 seconds or until completely blended.

3.     Once the first ¼ c of the olive oil mixture is blended, you will then add the remaining olive oil to the bowl, ¼ c at a time. The key is to go in small increments with the olive oil, blend until well combined (~30 seconds – 1 minute each time). 

4.     You will begin to see the consistency of your mayonnaise change from more liquid and oilier into a firm, mayonnaise-looking mixture. This is the egg emulsifying your oil! Viola, you have just made homemade mayo—with only 6 ingredients I might add!

5.     Grab your rubber spatula and spoon into a glass container with an air-tight seal. You can store your mayo in the refrigerator for up to two weeks.