It isn't terribly difficult to make your own mayonnaise but it does require some patience as you can not dump everything in all at once. I made this recipe today for the egg salad that I made for lunch.
recipe is from whole30.com
Makes about 8 oz.
- 1-1/4 c. of light olive oil, divided
- 1 egg (room temp.)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 to 1 lemon, juiced (room temp.)
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly 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.
1) All ingredients must be room temperature. You can bring an egg to room temp. by placing it in a cup of warm water.
2) You can use other types of oil but your results will vary. I used both EVOO and canola oil.
Dressings and other variations made with mayo:
Delicious drizzled over salmon or roasted vegetables. From Stupid Easy Paleo.
½ cup olive oil mayo • 2 tablespoons chopped chives • zest of 1 lemon • black pepper
Put ½ cup of the mayo into a bowl. Use a microplane grater to zest the (washed) lemon, and add the zest to the bowl. Add the chopped chives. Stir thoroughly to combine. Add cracked black pepper to taste (optional).
Basil Garlic Mayo
Top steak, chicken, or fish, or toss with roasted sweet potatoes. Inspired by Epicurious.com.
1 cup finely chopped fresh basil • 1 garlic clove, minced • 1/4 teaspoon salt •1/8 teaspoon cayenne • 3/4 cup Olive Oil Mayo
Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator.
You’ll never miss the buttermilk; makes about ½ cup. From Well Fed: Paleo Recipes for People Who Love to Eat.
1 clove garlic, minced • ¼ teaspoon paprika • ¼ cup fresh parsley leaves, minced • 1 tablespoon dried chives • ½ cup Olive Oil Mayo • 1 teaspoon lemon juice • salt and black pepper
In a small bowl, mix the garlic, paprika, parsley, chives, and mayo with a fork. Drizzle in the lemon juice while continuing to mix, then taste and season with salt and pepper. If your dressing is too thick, add either lemon juice or water — ¼ teaspoon at a time — until it’s the right consistency.
Great on heartier salads; makes about ½ cup. Inspired by Primal Palate.
1 clove garlic, minced • 1 lemon, juiced • 1 teaspoon black pepper • ½ tube anchovy paste (about 1 ounce) • ½ cup Olive Oil Mayo • 1 tablespoon Dijon or spicy brown mustard* • salt and black pepper
Place all ingredients in a bowl and mix until blended. Store covered in the refrigerator. *If you are on the Whole30, read your mustard labels! Many Dijons contain white wine, which rules them out for the program.
Makes everyday fish taste special; makes about ½ cup. From It Starts With Food.
½ cup Olive Oil Mayo • 1 Tablespoon minced cornichons or dill pickle • 2 Tablespoon fresh parsley leaves, minced • 2 teaspoon minced capers • 2 teaspoon minced chives (fresh) • ½ Tablespoon lemon juice • 1 teaspoon pickle juice • salt and ground black pepper
Place all ingredients in a bowl and mix with a spatula until blended. Allow the flavors to meld for 30 minutes before serv-ing. Store covered in the refrigerator.
Creamy Italian Dressing
Makes enough for two side salads or one entree-sized salad. From The Clothes Make The Girl.
2 tablespoons homemade mayo • 1 tablespoon vinegar: balsamic, wine, or cider (I like pomegranate balsamic!) • 1 clove garlic, crushed • 1/8 teaspoon Italian herb blend (or pick one: dried oregano, rosemary, or basil) • salt and pepper, to taste
Crush the dried herbs with your fingers, then add to mayo, along with garlic. Blend well with a fork. Mix in the vinegar, then taste and season with salt and pepper. If your dressing is too thick, add either vinegar or water – a ¼ teaspoon at a time – until it’s the right consistency. Keep in mind that it will get slightly more liquidy as you toss it with your salad ingredients.
The perfect veggie dip, or great on chicken breasts. From Nom Nom Paleo.
1 (7-ounce) can tuna packed in olive oil or water, drained • 5 anchovies packed in olive oil, drained • 2 tablespoons capers, drained • 3 tablespoons lemon juice • ½ cup extra virgin olive oil • ½ cup homemade mayonnaise • Kosher salt • Freshly ground black pepper
Dump all the ingredients in a blender and blitz until smooth and creamy. Done.