Olive Oil Mayo

I miss mayonnaise. It seems like a weird thing to miss, but you really don't realize how much you use something until you can't have it any longer. If I wasn't obsessed with french fries and delicious aioli dipping selections, my life would be a lot easier. Probably a lot less enjoyable too, because yum. 

Sometimes, I get hopeful that I might find a paleo friendly mayo in the store. My search usually results in me being grossed out by the ingredient list. Since I don't just get to be lazy and pick up a bottle in the store, I have tried to make some at home. I've used dozens of different paleo friendly mayo recipes and have been disappointed with most. I understand that oil makes up a large chunk of the ingredients, but that doesn't mean it should taste like I'm chugging oil straight from the bottle. I don't know, maybe it's just me. Maybe I just never found the right one to use. Fortunately, I don't think I'll need to worry about that anymore.

I set myself out on a mission to make a paleo mayo that actually tasted like mayo and not like grease. It took a few attempts, but I had a foolproof way to judge the taste and texture.  I deemed my recipe successful when I caught Kyle trying to dip his finger into the jar. Like I said, foolproof.

This paleo-friendly, non-oily, olive oil mayo is my new best friend. And by best friend I mean I eat it with everything. You are probably going to want to eat it with everything also. 

Hello, World!

Olive Oil Mayo

Prep Time: 5 mins
Servings: 1 ⅓ cup mayo

2 eggs, room temp
5 tsp lemon juice
2 tsp dijon mustard
1 ⅓ cup extra light tasting olive oil (NOT extra virgin)
¼ tsp garlic powder
dash of salt
Steps for Immersion Blender:
  1. Place the egg and all other ingredients into your blender bowl/cup.
  2. Insert the immersion blender to the bottom of the jar. Power on and let the mayo imulsify towards the top for 20-30 seconds. Once it is near the top, slowly move your immersion blender up/down to complete your mayo.
  3. Store in an airtight container in the fridge for 5-7 days

Steps for Food Processor or Blender:
  1. Place egg, lemon juice, mustard, garlic, salt and 1/3 cup olive oil in the blender.
  2. Power on your blender/food processor. In a VERY slow stream pour the remaining olive oil into the blender until it emulsifies.
  3. Store in an airtight container in the fridge for 5-7 days