Growing up with ten siblings I have been called a lot of things, but one name that does ring true is Condiment Queen (and of course my self given title of Miss Beautiful Princess).
I find things like burgers and sandwiches to be mere vehicles for mayonnaise, one of my very favorite condiments. I love it so much I bring it with me to friend’s houses or I make it at their house if the meal calls for it.
When I started the Paleo/whole food journey, I realized all the store bought mayo contained vegetable aka seed oil,s and that my friends is no good for you. So I decided not to give up the mayo, but to make my own. It is sooo easy and delicious.
If you change only one thing in your diet, make an oil/fat change. Read more about how bad things like canola, vegetable and other seed oils are HERE and HERE. Your body will thank you for it. LONG LIVE GOOD FAT!
Homemade Paleo Mayonnaise
2 Egg Yolks
2 TBL. Apple cider vinegar (I use Braggs)
1/4 tsp. Dry Mustard or 1 tsp. Dijon mustard
1/4 tsp. Honey
Pinch of Salt and Pepper
1 Cup (approximately) Avocado Oil or Olive Oil
- Place your egg yolks, vinegar, mustard, honey, salt and pepper into a blender.
- Turn the blender on low and take the little top off (you know the one that lets you add things without getting totally splattered).
- Slowly drizzle the oil into the yolk mixture the stream is like a pencil point thickness it may be messy at first but be patient the oil will slowly emulsify into the yolks and the blender will stop spinning and just make a sucking sound as the mayo sets up.
- This is where the amount of oil will vary depending on how big your yolks were and the type of blender you use. I just pour out of the bottle without measuring as it is very obvious when the mayo is done. It will be thick and no longer mix in the oil.
- Store in a glass container and refrigerate mine will usually last a week or longer.
- You can flavor your Mayonnnaise with herbs or garlic and use lemon juice instead of vinegar for tasty variations.