I did it I made my very own mayonnaise for my Whole30 Paleo diet.
It was easy. So Easy!
You just need a couple of things.
A pretty apron of course!
First the recipe.
Simple Whole30 Compliant Mayo
1 1/4 Cups Extra Light olive oil (you don't want a strong tasting oil)
1 egg
1/2 tsp salt
1/2 tsp Colman's Mustard powder
2 Tbsp fresh squeezed lemon juice
A blender or food processor.
STEPS:
1. Plan ahead everything NEEDS to be room temperature so leave an egg out overnight.
2. In the blender whiz together the egg, 1/4 Cup of the olive oil, the salt, mustard powder and lemon juice until it is all mixed up.
3. Add the 1 Cup of Olive Oil. Slowly and I mean as slow as Molasses in January drizzle a very tiny stream of Olive oil into the mixture while the blender is whizzing away. This is a very important step and cannot be rushed if you want a nice thick mayo. It will take several minutes to trickle all the oil in.
4. It will become thick as the last of the oil is going in. You can stop mixing when all the oil is in and it has thickened up.
Store your mayo in the fridge in a glass jar.
Why make your own Mayo? Make it because it is so fresh, delicious, full of a healthy oil, a fresh egg and has no sugar, no starch, no artificial anythings to mess up your Whole30. It is next to impossible to find this even in the best health food store. The cost is much less too. Plus you get to dance around your own kitchen shouting I did it, I made it, It's Amazing!
Since you're being all healthy and caring about what you eat, how it's processed and where it came from I thought you'd love to shop some of my favorite Etsy shops for vintage kitchen ware. Enjoy!
~ Anne
It was easy. So Easy!
You just need a couple of things.
A pretty apron of course!
 |
| The Cottage Workroom Barkcloth Apron |
First the recipe.
Simple Whole30 Compliant Mayo
1 1/4 Cups Extra Light olive oil (you don't want a strong tasting oil)
1 egg
1/2 tsp salt
1/2 tsp Colman's Mustard powder
2 Tbsp fresh squeezed lemon juice
 |
| Oceanside Castle Vintage Waring Blender |
STEPS:
1. Plan ahead everything NEEDS to be room temperature so leave an egg out overnight.
2. In the blender whiz together the egg, 1/4 Cup of the olive oil, the salt, mustard powder and lemon juice until it is all mixed up.
3. Add the 1 Cup of Olive Oil. Slowly and I mean as slow as Molasses in January drizzle a very tiny stream of Olive oil into the mixture while the blender is whizzing away. This is a very important step and cannot be rushed if you want a nice thick mayo. It will take several minutes to trickle all the oil in.
4. It will become thick as the last of the oil is going in. You can stop mixing when all the oil is in and it has thickened up.
 |
| Pour a very tiny drizzle of oil into the blender and really take your time with this step. I made mine in a shake blender. |
 |
| So thick and creamy. I was AMAZED ! |
 |
| Vintageer 1930's Ball Mason Jar |
Since you're being all healthy and caring about what you eat, how it's processed and where it came from I thought you'd love to shop some of my favorite Etsy shops for vintage kitchen ware. Enjoy!
~ Anne
