Easy Mayo - Primal, Paleo, Kid Friendly and Clean Eating
Mayo seems to be our families go to for everything, chips, salad, mixed in eggs and tuna, I think at one point we were using 500g a week – seriously that is a lot of mayo, the problem was the mayo we used contained a huge amount of sugar, not ideal.
I came across an easy mayo recipe in a book and decided to give it a go, we all liked it but it’s me so I couldn’t help experimenting and seeing what if would be like using different kinds of mustard.
The winner was whole grain Dijon for us, it added a nice flavour and a little texture that everyone liked, the best for me knows exactly what went into it. It takes a few minutes to make and tastes amazing, once you try it you are highly likely to dislike store bought mayo from that point on.
2tbsp. lemon juice
½tsp. Dijon mustard
½tsp. cider apple vinegar
1 ¼cup extra light olive oil
Put 1cup of oil into something that makes it easy to pour.
Put everything else into the blender or food processor.
Let them come to room temperature together, 30 minutes.
Give everything a blend together so it is well mixed.
Now for the hardest part, incorporating the remaining 1cup oil into the mixture.
This is the hardest part because it needs to be done slowly, the smallest drizzle you can manage.
Adding the oil should take 3 minutes; if you do it quicker if may not work.
The sound of your blender or processor make will change as the closer you get to your mayo being done.
You will end up with a silky, shiny mayo ready to be put in a jar and kept in the fridge.