Paleo Mayo

Mayo is a pretty simple and quick condiment to make with the right tools. I have heard of people doing this by hand (ow...) as well as in food processors and with mixers. It seems the best way to make mayo is with an immersion blender and the second best way is with a food processor from what I have heard from others who have attempted this, and similar, recipes. Using an immersion, or stick, blender I have yet to have a batch fail to come out properly but the key is in the super slow drizzle of the oil.

Let's start with the basics of mayo making... you need eggs, an acid, an oil, a bit of salt, mustard, and possibly spices. Some people use egg whites with lemon juice and olive oil while others use apple cider vinegar with whole eggs and avocado oil... it all depends on what flavor you want to come out with in the end. If I want an aioli for instance I am going to use the lemon juice option and toss in some garlic at the end. On the other hand, if I want a good herb mayo spread I'm going to go with the apple cider vinegar and stick with a less flavorful mustard so that the flavors of the herbs I add really stand out. 

Not only are there many different combinations to make mayo but it is a pretty useful thing to have. It can be used as a spread, in casseroles, in tuna (or egg) salad, in dips and other appetizers, in sauces, as the base of creamy salad dressings... you'll be surprised how many uses for mayo there are when you start looking! My basic mayo recipe is as follows:

INGREDIENTS:
1 C Extra Light Tasting Olive Oil (not EVOO)
1 Large or E-Large Egg (the ones I used were local pasture raised and not large enough so I used two eggs and did 1.5x all the other ingredients to compensate... I use WHOLE eggs for my recipe, not just the whites.)
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard (I prefer Dusseldorf mustard but they didn't have any at the market... sad day...)
Salt to taste

PROCEDURE:
1. Mix everything except the oil together in a bowl.
*It is best to use eggs that are at room temperature as they tend to emulsify better I have found.

2. Use the immersion/stick blender to whip up the mixture as you SLOWLY drizzle in the olive oil. The key here is slow and steady.

3. Put the mayo into an airtight container and refrigerate.

If you lacto-ferment it then it will last about 2 weeks in the fridge. If you do not then it tends to last about a week. It is also really easy to scale up or down this recipe depending on how much you wish to make. If you don't know how to lacto-ferment your condiments it is a really simple process that I will cover in a few days... so come back and check it out!

What do you use mayo in? What additional spices do you add to it to give it that extra kick of awesome (I've heard of a spicy mayo that sound pretty amazing)?