Back Porch Mayo
Making our own mayonnaise was one of the first things we wanted to try early in our Paleo journey, when Makenna’s health demanded that we make changes to her diet. Traditional mayo uses highly processed oils that are typically very inflammatory. When we made our first batch, we were so thrilled to see these simple ingredients come together and know that we could in fact make our own successfully. Early on we used olive oil and found that, depending on the brand, it can make a very strongly flavored mayonnaise. Since then, we’ve moved to using avocado oil, since it’s mild in flavor. We like the addition of vinegar and salt in our variation along with the mustard—we think this combo makes the mayo’s flavor more vibrant while still keeping it mild.
Ingredients
yield: 1¼ cups (300 ml)
- 1 large egg at room temperature
- 1 tbsp 15 ml Dijon mustard, at room temperature
- 1 tbsp 15 ml red wine vinegar
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
- 1 cup 240 ml avocado oil
Instructions
- In a large Mason jar or a tall widemouthed jar, combine the egg, mustard, red wine vinegar, lemon juice, salt and avocado oil.
- Position the blade of an immersion blender right over the egg and begin blending, leaving the blade near the bottom of the jar for 2 to 3 seconds.
- Then slowly move the blender up and down until the egg and oil are completely emulsified.
- Alternatively, you can use a small food processor to make this mayo.
- In the food processor, combine the egg, mustard, red wine vinegar, lemon juice and salt.
- Process the ingredients, then, with the food processor running, add the oil in a slow stream until everything is emulsified.
- Store the mayo in a lidded jar in the refrigerator for about 10 days.