Homemade Paleo Mayo
The easiest, fastest homemade mayo recipe around. You'll love making mayo at home after the very first try!
The easiest, fastest homemade mayo recipe around. You'll love making mayo at home after the very first try!
- Carbohydrate 0.09917525 g
- Cholesterol 21.15 mg
- Fat 22.1187615620825 g
- Fiber 0.0304124997615814 g
- Protein 0.65659875 g
- Saturated Fat 3.13923250857236 g
- Serving Size 1 1 serving (27g)
- Sodium 43.3613400012417 mg
- Sugar 0.0687627502384186 g
- Trans Fat 0.669256501681198 g
- Calories 199 calories
Step-by-step
- Add all the ingredients to the cup of your immersion blender.
- Blend well for about a minute.
- Enjoy!
Ingredient lists omit physical mechanics. This recipe relies entirely on the phenomenon of emulsion. Oil and egg yolk normally reject each other. Mechanical force shatters the oil into microscopic droplets. The lecithin in the egg yolk coats those droplets to prevent them from coalescing. Using a whole large egg provides both lecithin and sufficient liquid volume. Standard extra light olive oil ensures a neutral taste profile without the bitter compounds found in extra virgin varieties. A full cup of oil paired with one egg establishes the correct fat-to-protein ratio required for a stable structure. Temperature matters significantly during this process. Both the egg and the oil must sit at room temperature before blending begins. Cold ingredients inhibit the emulsion from forming. A container width matching the head of the immersion blender is mandatory. Too much clearance prevents the vortex necessary for drawing oil into the blades. Salt and Dijon mustard act as flavorings while also providing stabilizing solutes. Mustard contains mucilage that aids emulsification. The black pepper adds particulate matter and mild heat. Pouring all components into the vessel simultaneously requires zero staging. Place the immersion blender flat against the bottom of the container. Switch the machine on high speed without moving it upward. Watch the mixture closely through the glass. A thick white emulsion will begin rising from the bottom within ten seconds. Pull the blender slowly upward only after the lower half solidifies. Total blending time rarely exceeds sixty seconds. Visual doneness appears as a thick, glossy spread holding stiff peaks when disturbed with a spoon. A properly sealed jar lasts up to seven days stored at four degrees Celsius in the refrigerator. Separation indicates either cold ingredients or pouring the oil too quickly.
