I was never a huge fan of mayonnaise until I started making my own. Now, I cannot get enough of the stuff! This recipe for homemade mayonnaise uses olive oil to make it Paleo-friendly.
It’s been a bit quiet on my blog for the past month because I have been busy recipe testing and devouring everything I can about food photography. I am shocked at how quickly my photography is improving by employing some simple tips and tricks that I have picked up around the web. One of my FAVORITE tips that I picked up from Edible Sound Bites is to use a white bed sheet as a light diffuser. I am sure I look absolutely ridiculous to my neighbors as I stand on my porch hanging a bed sheet from our back door, but boy does it work like a charm! I wish I had known this trick from the get go because looking back on some of my early food photos makes me cringe.
Moving on… how was your Memorial Day? Mine was great! The weather was perfect all weekend and we finally got the chance to plant this year’s garden. We had to plant later than usual this year because it has been so cold, but I think we are finally over the hump and moving from spring (read: winter) into summer! Did we even have a spring? Remember when it SNOWED ON MAY 16?!
What does this have to do with mayonnaise? Well, there was a time in my life when I hated mayonnaise. I would always order sandwiches without mayo and always passed by things like coleslaw or potato salad. Now, that I know how to make my own, I can’t get enough of it!
Homemade mayonnaise tastes nothing like store-bought mayo. It is so much richer and has a distinct tartness that is absent in the commercial brands. Sometimes, I add a minced garlic to make a garlic mayo or hot sauce to make a spicy mayo. You can also add fresh herbs (dill and parsley pair particularly nicely if you ask me) and eat it as a dip for fries, artichoke, asparagus, carrots, or peppers.
Various online sources say that homemade mayonnaise is good for 1 week past the expiration date on your eggs. However, I am extremely cautious when it comes to raw eggs and would advise you to use your mayonnaise immediately upon making it. If I know I will have leftovers, I always make sure my mayonnaise is properly refrigerated and used within 3-5 days of making it. When in doubt, throw it out! It isn’t worth getting sick over.
If you think you may have a problem finishing 1 cup of mayonnaise in a short period of time, here are a few recipes from around the web that caught my eye and can help you out.
- Elote (Mexican Grilled Corn on the Cob) – I Wash You Dry
- Apple and Poppyseed Coleslaw – Damn Delicious
- Fried Brussels Sprouts with a Smoky Honey Aioli – How Sweet Eats
- Gluten-Free Mocha Mayo Cake – Cooking Ala Mel
- Creamy French Dressing – Kayotic Kitchen (Note: Use coconut aminos or gluten-free Worcestershire sauce if you want to make this Paleo or gluten-free.)
- Fruity Sweet Potato Salad – Paleo Leap
You can also use it to make my Waldorf-Inspired Tuna Salad.
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt or to taste
- 1 cup light olive oil*
- In a food processor, combine egg yolk, lemon juice, white wine vinegar, mustard and salt. I used the blade attachment and let it whirl for about 10-20 seconds.
- SLOWLY drizzle the oil into the food processor. Pour as slowly as you can and then slow it down even more. This part should take about 5 minutes, maybe longer.
- When you have poured all of the oil into the food processor, let it whirl for another 10-15 seconds.
- *Make sure you use light olive oil in this recipe. If you use extra virgin, your mayonnaise will have a very strong olive oil taste. Some people might prefer that, but I prefer a milder olive oil flavor.