Whip up this healthy paleo mayo in 5 minutes or less!
Some people are balsamic & olive oil dressing and others are creamy, dreamy dressing. The thing is, I am totally both! I know, I know, how can I be both? I think some people are secretly the EVO & balsamic because they think it’s healthier for you. Which, can generally be the case. But what if I told you that you can make healthy creamy, dreamy dressing?
Alright, so we need to get down to the basics. Aka the base of the creaminess of all dressings & dips & real deal sauces. Ready for it?
It’s called MAY-ON-NAISE.
See that luxurious, silky smooth mayo? I’m telling you that you’ll never go back to store bought again when you find out how ridiculously easy this is. All you need is light extra virgin olive oil or avocado oil. You don’t want to use regular extra virgin olive oil because the taste will be too overpowering, that’s why we go with the light flavor! Then you’ll want to bring an egg to room temperature, which you can just do by taking it out of the fridge the night before or about 30-60 minutes before you make the mayo. I’ve heard that you can also put it in a bowl of warm water for 5 minutes (just not too hot because it might cook it).
Ok, so maybe you are thinking, why would I want to make mayo? Especially if you are the balsamic & EVO person. But here is the thing, with mayo you can make ranch dressing & dip, hollandaise sauce, chipotle bbq dip for you chicken fingers, slather it on your baked salmon, or a fancy garlic aioli for your fancy truffle fries.
Yea, I know, I got you on that. But for the time being we will stick to this basic, easy paleo mayonnaise. And then soon young padawan I will show you how to make all the ranch. And I will also sneak it in coleslaw which is coming up in a few blog posts 🙂
Now, get to making this stuff cause guess what else you can put this on? Sourdough grilled cheese!
Alright, already I’m done.
Easy Paleo Mayonnaise
- 1 egg room temperature*
- 3/4 cup avocado oil coconut, macadamia or part EVO
- 1 tsp water
- 1/2 tsp mustard
- 1/2 tsp apple cider vinegar
- salt & pepper to taste (about 1/4 tsp each)
In your food processor, add the egg, water, mustard and apple cider vinegar. Let sit 1-2 minutes. Turn on food processor for 30 seconds until everything is mixed.
SLOWLY pour in the oil in a steady stream while the food processor is still on. You want to make sure that you are slowly pouring it in because that is the key to make the mayo thick & fluffy! This takes about 1 minute.
Use salt & pepper to taste. Store your mayo in a mason jar for up to two weeks!
Make sure the egg you use is brought to room temperature. You can leave it out the night before (if you remember!) or like me, just take it out of the fridge 30-60 minutes before making the mayo.
I use my food processor to make this mayo. I've heard that a high speed blender also works (I haven't tried) or an emulsion blender as well.