When I began Whole30 back in July, my friend Jen said “you make whole30 mayo – its divine.”
This lady is nuts.
But whatever, I went to Target and picked up a new food processor and headed home… only to create the biggest mess of my life. I followed the instructions (I thought) but what I created was a bitter salad dressing type concoction only a little thicker than milk. I put it in the fridge and it solidified some, but there was no way anyone was eating it. We tossed it out and I just vowed to not eat mayo….
Two days later I pulled the food processor down again – determined to succeed. And I finally did. Since then I have been making Whole30 mayo like crazy – taking 16 jars to a local ladies networking meetup where everyone just loved it. (*waving to all of my SBL sisters*) I was asked for the “secret” and since I too had a couple “mayo fails” myself I decided to video the whole process so you can see it. YES it is a long video… making mayo is time consuming. But you will seen even in the video there is just this *moment* where it changes from a liquid to a solid… into pure mayo heaven.
I have to take back calling Jen nuts – because this stuff truly is divine. Between regular Whole30 Mayo and the Whole30 Baconnaise, I survived my first round and am three days in to my second round. I absolutely LOVE Whole30. Total game changer for me. Anyway, here it is – step by step – how to make Whole30 Mayo! Enjoy!
- one raw egg – room temperature
- 1 tsp lemon juice – room temperatire
- 1 tsp ground mustard
- 1 tsp salt
- 1 1/2 cups light tasting oil
Start by putting the raw egg, mustard, salt and lemon juice in the food processor. Spin the blades just a time or two to mix the ingredients together and break the yolk. Set aside for 30 minutes. This part is really important – it will not work if you do this too soon. The acidity of the lemon juice has to have time to work with the egg. After 30 minutes, turn the blades on high and slowly drizzle the oil in. This part will take 5-10 minutes just keep drizzling. You will be more than half way through the oil before it emulsifies – keep going. Soon you will have thick, creamy deliciousness.
This mayo truly is divine – and we have used it in everything from chicken salad to tuna salad to egg salad – all without any guilt at all.