A quick, simple recipe for homemade mayonnaise. In just a few minutes, you’ll have yourself a smooth, velvety delight!
The sense of satisfaction from making my own mayo was probably more than any normal person should experience. What are you waiting for? Join the fun !
*So, I’ve been making this mayo… A LOT… for months on end. I’ve found that the previous oil amount was a tad too high (not always, but on average, I used 1/2cup instead of 3/4) so have adjusted the previous recipe. The thing to remember is patience (pour the oil sloooooooooooowly whilst blending), and if using a stick blender, stick it all the way down the jar then blend. I use a regular blender now because I burnt out my stick blender but the first time I made mayo was in a stick blender and it worked perfectly.
Another top tip – use mustard powder over readymade if you don’t get a good consistency. It’s weird because it shouldn’t make a difference but sometimes it does!
All that aside, this is really a quick and easy recipe but it is an emulsion and as such, there are sometimes issues! Just google ‘how to fix thin homemade mayo’ or ‘help my mayo has split’ and you’ll see just how much advice comes up! So if you get it wrong, don’t be despondent – you can try fix it!
Recipe for Homemade Paleo Mayonnaise
Yield: approx 250-300g
What you need
1 large egg
1 – 2 tblspn lemon juice
1 tspn dry mustard powder
1/2 teaspoon salt
1/4 cup plus 1/2 cup light / extra light-tasting olive oil or avocado oil
What you need to do
In a regular blender:
1. Gather your ingredients.
3. Blend! Add the rest of the oil slowly – I mean really slowly, like a steady dripping of oil – through the funnel (you may not need all of the oil – check the consistency after 1/2 cup has been blended in, and add more only if needed. If it’s too thin, you may need slightly more oil and keep blending!).
For an immersion/stick blender:
Using an immersion blender, throw it all in, stick the blender right to the bottom of the jar, give it a whirl and in about a minute, you’ve made yourself some mayo. Tuna salad, here I come!
There are variations that you can play around with and use this as a dressings or sauce – check out my Lamb salad with avocado mayo or Lemon and poppyseed mayo for an idea, or you can throw in lemon and garlic for an aioli, or chilli for a peri-naise… It’s up to you!
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Please note: if you’d like to use and share my recipes, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks!