Paleo Homemade Mayo
Do you know what's in your store-bought mayonnaise? Get up right now, go get your mayo container and look at the ingredient list. Do you really need all that crap in it? I certainly don't and as a matter of fact, after my 2nd successful batch of homemade mayo, I threw out the store-bought stuff and will NEVER buy it again. It's very easy to make and takes about 5 minutes from start to finish. To have something as fresh and tasty and very versatile (I make salad dressing with this) as this mayo, you can't go wrong. Give it a shot!
1 room temperature egg
1 1/4 cup extra light olive oil (do not use extra virgin here, it will taste terrible!)
1/2tsp dry mustard
2Tbsp room temperature fresh squeezed lemon juice
Add the egg, 1/4cup olive oil, mustard, lemon juice and salt to a food processor or blender. Blend away for about 30 second until everything is incorporated. Next will prove how patient you are. With the processor on, add the remaining 1cup light olive oil very, very slowly. It should take a few minutes to drizzle the entire cup in. You will hear it become emulsified but keep going, don't stop what you're doing because this will make a delicious batch of mayo!
After the oil is added completely, turn your machine off and store in a container and immediately use or refrigerate.
Tip: Check the expiration date on your eggs because the mayo will last about 1 week after that expiration date.
Thanks to The Clothes Make the Girl for her wonderful mayonnaise recipe, I will never buy store-bought again. This is kid-tested and husband-approved! Everyone loves the taste. So go out there and do something healthy for yourself!
Serve and Enjoy!