First of all, I need to tell you that I really don’t love mayo. We typically never kept it in the house to begin with, and would only buy it if a specific recipe called for it. BUT, I love almost any aioli I that I’ve ever had in a restaurant, whether it was a spread or a dipping sauce, regardless of the flavor. So given that so many commercially produced condiments have added preservatives, sugars, or chemical ingredients, when we started the Whole30 I decided I would give making homemade mayo a go. Now, I made homemade mayo as part of a class back in culinary school, but I felt that process was a lot of effort for something I could live easily without. THIS mayo on the other hand… SO fast and simple!
Simple Homemade Mayo
- 1 egg
- 1 c. avocado oil (or light tasting olive oil)
- 1 clove garlic
- 1 tsp. fresh lemon or lime juice
- pinch of sea salt
- pinch of black pepper
Place all the ingredients in a wide mouth mason jar. A 2 cup glass measuring cup will also work well.
2. Place your immersion blender into the vessel and blend until creamy and silky. This takes less than 30 seconds, and you are left with a luscious, creamy, all natural and Whole30 compliant mayo.
You can store this in your refrigerator (in an airtight container) for up to 10 days. I do not recommend full bodied olive oil here because it gives a much stronger flavor.
Now… you could just stop there. OR you could turn this into many variations of deliciousness with the addition of spices and herbs. Our personal favorite thus far is smoked paprika and hot sauce (1/4 c. mayo, 1/2 tsp. smoked paprika, 1/4 tsp. hot sauce). We dipped our Almond Crusted Chicken Fingers and our Sweet Potato Fries in this, and smeared it on our burgers. But what about adding more garlic, but roasting it first? Or roasted red peppers? Or some jalapeno and cilantro? Or pesto, or sriracha, or white truffle oil? YUM. Feel free to give it your own spin, but share your concoctions with the rest of us, would ya!?