Cut out the sugar and preservatives, include wonderful, wholesome ingredients and there is NOTHING wrong with Mayonnaise. Check out my version of Homemade Paleo Mayonnaise.
Also featured on www.cobramestate.com.au
Serves: ~40 (makes about a jar)
Time: 5 min
Other info: GF, DF, Vg, SF, Paleo
- 1 egg AT ROOM TEMPERATURE (Very important)
- 2 tsp wholegrain mustard (or Dijon if you prefer)
- 2 tsp lemon juice
- 1 tsp apple cider vinegar or Fire Tonic
- Pinch salt/pepper to taste
- 1 cup (250mL) Extra Virgin Olive Oil
- 1 tsp Meadow & Marrow Bone Broth Concentrate (natural or curry flavour)
- For Garlic Aioli: add 1-2 cloves of garlic and/or use garlic infused Olive Oil (I love Cobram Estate)
- For chilli mayo, add some fresh chilli, hot sauce or Hilbilby Fire Sauce
- You’ll use an immersion blender for this method.
- In the bottom of the cylinder, carefully place the cracked egg, then the mustard, lemon juice, ACV, salt, pepper and bone broth if using.
- Carefully pour the olive oil on top.
- Take your immersion blender and carefully lower it to the bottom so that it covers the egg yolk.
- Then turn it on, leaving it at the bottom until you see emulsion starting to appear at the sides, then very slowly raise the immersion blender and incorporate the rest of the olive oil.
- Check out this video to see it done.
- Combine egg, mustard, lemon juice, vinegar, whey and salt in a food processor on low speed for about 30 seconds.
- While the processor is still running (you’ll need one with a peep-hole in the top so you can add stuff while it’s still running) add the oil VERY SLOWLY. It should be a constant pour but a VERY a thin stream. If it’s added to quickly, the mayonnaise-y emulsion won’t form properly.
- Continue to process until you have a beautiful thick and smooth mayonnaise texture.
- Transfer to a jar and refrigerate, Mayo will keep for for 3-4 weeks.
I recommend using only a lightly flavoured olive oil. The first time I made this I used a locally made, full-flavoured Extra Virgin Olive Oil and found the Mayonnaise quite over powering!
Try the following by either adding the flavour sensations when making the initial batch of mayo. Or, just take a portion (1/4 – 1/2 cup) of the base mayo and stir in your desired flavouring.
- Make a delicious Aioli to go with your baked chips/seafood/whatever! Just add a couple of cloves of garlic and use lime juice instead of lemon.
- Try adding some other herbs and spices; go hard on the pepper for more of a kick, chilli flakes will give even more! Thyme, rosemary and oregano also go really well.
- For something different try horseradish, paprika, cayenne or ginger.
- And for a Japanese-style mayo add some wasabi and ginger!
Stir some pickled capers through for a tartare-style dressing.