palECOmama

Paleo Eco Mama

Simple Olive Oil Mayonnaise

When I started the Whole30, I realized my favorite go-to lunch items would be off the menu due to lack of mayonnaise. In hindsight, this was more of good thing. Most store bought mayonnaise has quite a shady list of ingredients. Corn syrup solids, or other added sugar, EDTA, canola or soybean oil, just to name a few. Even the so-called healthy olive oil mayonnaise on the store shelf has soybean and/or canola oil listed as the first ingredient.

So, my husband and I set out to make a truly healthy and tasty version of mayonnaise that I could use. It is so good in tuna salads, egg salads, chicken salad, various sauces, and dressings.

I believe the key to this mayonnaise is the use of a food processor and a hefty dose of patience.

Thick and creamy Thick and creamy.

Ingredients

  • 2 cups olive oil (preferably not extra virgin)
  • 1 teaspoon salt (a fine salt, not kosher)
  • 1 tablespoon vinegar (e.g., apple cider)
  • 2 eggs

Directions

  1. Into the bowl of a food processor, crack the eggs. Add the salt and vinegar, pulsing five times to blend the ingredients.
  2. Turn the food processor on and leave it on while slowly drizzling in the olive oil. I can not stress enough that this step needs to be done very slowly. It should be the smallest ribbon of oil, without it just dripping. It is all about the emulsion. One easy way to drizzle the oil is by pouring from a measuring cup with a pour spout (like Pyrex). The whole thing takes around 5 minutes. Simple and fast! You can also add in other seasonings to spice it up! Try Smoked Paprika, Cayenne pepper, mustard seed. The options are endless!

Simple ingredients Simple ingredients.

This mayonnaise should be good stored in your fridge for one to two weeks. To roughly calculate an expiration date for your mayonnaise, take the end date for your eggs and add one week.

If you find you are not going through the mayonnaise as fast as you thought, or simply want it a bit fresher, make less mayonnaise, but more often.

For that you can simply halve the recipe.

  • 1 cup olive oil
  • ½ teaspoon salt
  • 1 ½ teaspoon vinegar
  • 1 egg

The directions as the same as for the full recipe.

I hope you enjoy this recipe! If you try it let me know what you think. Have you ever made mayonnaise?

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