*Recipe taken from Melissa Joulwan, The Clothes Make the Girl; find the original recipe and post here
I have to admit. The idea of actually making my own mayonnaise seemed a little intimidating, especially when I noticed in The Clothes Make the Girl’s comments that a few people had some problems with it. But when you really think about the advantages – no extra sugar or added ingredients to ensure a longer shelf-life, peace of mind of knowing exactly what’s in it – the recipe really isn’t such a hurdle. I’ve included some pictures and the steps below for an easy way to your very own delicious homemade mayo, which is perfect for whipping up some quick chicken or egg salad for an easy, guilt-free lunch. It also serves as a key ingredient in many Paleo dips. No sugar added.
1 egg (let this sit out awhile beforehand so it is at room temperature)
2 tablespoons lemon juice at room temperature
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup plus 1 cup olive oil (light, not extra virgin) at room temperature
*Melissa Joulwan really stresses the importance of using ingredients at room temperature and I think that might by why I was so successful when making this
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Pulse until mixed–about 20 to 30 seconds.
2. This step is super important! All that is left to do is add the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Eventually, the substance inside the blender will start to look like regular mayonnaise. Do not lose your nerve and consider dumping! Continue to drizzle.
The finished product…
… and once you have the mayo made you can quickly make your egg or chicken salad!
Note: Check the expiration date on your eggs and add one week to that date. This will be the expiration date for your mayo.