But I thought homemade mayo surely had to be tricky. Perfect temperatures and/or timing, danger of the emulsion breaking, that sort of thing. Turns out… nope! I tried this recipe and method from The Healthy Foodie, and it’s so easy it’s ridiculous! Worked the first time, and every time since then. All that’s necessary is a stick blender, and a jar that’s the right size. It might also be just as doable in a normal blender, but I haven’t tested that.And, yes, for those who care: this is Paleo, and Whole30 compliant.
Perfect for my gluten-free, grain-free “BLT’s without bread“! A super-easy, low-carb Paleo snack or meal. Quick, too, if you have already-cooked bacon on hand — and you should!
I go crazy for these when good tomatoes are in season! But they’re still pretty tasty when the only decent tomatoes available around here (<sarcasm> yay, winter in Kansas! </sarcasm>) are grape tomatoes.
Plain ol’ mayo needs no herbs, but if you want to bump up the flavor a bit, add a pinch or two of your favorites. I’ve included my suggestion in the ingredients list….
Easy homemade mayo recipe
- 1 large egg, taken straight out of the fridge (no need to bring to room temp)
- 1 cup very-light-tasting olive oil (NOT virgin), or other flavorless oil of your choice
- 2 – 3 teaspoons lemon juice, rice vinegar, or other pale vinegar of your choice
- 1/8 – 1/4 teaspoon salt (start small; mix; taste; adjust if necessary)
- Optional bonus: flavor it with a pinch of dill and a few pinches of fresh chives – YUM!
Put it all in your carafe or jar, blend holding the stick still till the mayo-in-the-making reaches almost to the top of the oil, then move up and down a few times till all oil is incorporated. Yeah, it’s that easy.
