Having made this home-made mayonnaise a few times a month for the past 9 months, using nut oils and in particular Avocado oil, for my Avo Oil Mayonnaise, using this fail-proof recipe by The Healthy Foodie, I decided to try out the similar recipe in my food processor instead of the Immersion or Stick blender, as a variation and to demonstrate to those without immersion blenders, that your food processor or blender will work perfectly, which it did.
After reading that the eggs and freshly squeezed lemon juice must be at room temperature, I followed this method. I also learned that this mayonnaise will store well, sealed in a glass jar, in the refrigerator for a week longer than the expiry date on the eggs!
Ingredients
Variations
Apple Cider Vinegar to replace the lemon juice
Dijon Mustard, sugar free
Chilli flakes
Crushed garlic
Here’s How
- Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – Maximum 30 seconds.
- Incorporate the remaining 1 cup oil into the mixture, S L O W L Y – will take about 2 minutes, at a slow, steady trickle.
- If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
- If your ingredients were all at room temperature and you were patient, you will be rewarded!
NOTE: If you use an immersion blender, you can simply place all ingredients in a blending jar or deep glass dish, then whirl with your stick blender for about 30 seconds. Voila! Mayo is done – this is the way that I make Paleo Mayo normally – I just wanted to experiment with the above method and I am so glad I did!
