This comes straight from the Whole30 cookbook and is a great homemade mayo! I didn’t know mayo could taste so good. I’ve experiemented with several different oils and I think that the extra light olive oil is the way to go. Avocado oil was too overwhelming and gave the mayo a strange greenish tint, while good EVOO also overpowered the delicate flavor. Light olive oil was fine, but I really prefered the extra light.
Whole30 Homemade Mayo
Print RecipeIngredients
- 1 and 1/4 cups extra light olive oil, divided into 1/4 cup & 1 cup
- 1 egg (room temperature)
- 1/2 tsp mustard powder
- 1/2 tsp salt
- 1/2-1 lemon, juiced (room temperature)
Instructions
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a 4 cup liquid measuring cup, blender, or small food processor. Mix thoroughly. If using the 4 cup liquid measuring cup, use an immersion blender to combine.
While the immersion blender, food processor, or blender is running , slowly (very slowly to aid in emulsification process) drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
Notes
Super important to the emulsification process that the ingredients are at room temperature. This can store in the fridge up to 5 days
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