Homemade mayonnaise is one key ingredient to take paleo meals to the next level. A plate of meat and veggies becomes something special when you top them off with a delicious mayo-based sauce. The good news is, successfully making mayo is easier than you think! I like this recipe posted on the Whole 30 website. After you master it, you can start making your own crazy concoctions. I also have to agree with the link above: an immersion blender is the best tool for making mayo not only because it easily emulsifies the mixture, but also because I find on larger equipment I end up wasting a good bit on the blades.
I recently made an aioli, which is a garlicky mayo, to top off some steak and veggies, which might have otherwise been boring. A word of caution: be careful how much garlic you add, because it can easily overpower the entire sauce. At least you won’t have to worry about vampires bothering you.
1 1/4 cups light olive oil, divided
1 egg, at room temperature (or place in a cup of hot water for about 15 min)
1/2 tsp mustard powder
1/2 tsp salt
generous dash of cayenne pepper
1/4 tsp (half a small) garlic clove, grated
juice of 1 lemon
1/2 tsp dried tarragon (or about 1 tbsp fresh tarragon, minced)
1. Add 1/4 cup of the olive, the egg, mustard powder, salt, cayenne, and garlic to the cup that comes with the immersion blender (or food processor bowl, blender base, etc…). Blend until bubbles form.
2. Drizzle in the remaining oil very slowly in a thin stream. If it gets to the point that the mayo is thick enough that the oil starts pooling on top, just keep moving the immersion blender until it is incorporated before proceeding.
3. Once the mixture is emulsified, stir in the lemon juice and tarragon with a spoon.