I have called this mayonnaise ‘Magical Mayonnaise’ because it literally takes seconds to make once you have all of the ingredients assembled. But, you could just as easily turn this into an Astounding Aioli, a Terrific Tartare, or any other lame alliteration you can think of. The end result will be the same – a smooth and creamy condiment that is seemingly impossible to mess up.
Traditionally, I’ve made mayonnaise by painstakingly whisking a fine stream of olive oil into my eggs. The emulsification process is a delicate one, and to be honest, it was more often miss than hit for me. Until I came across this recipe here: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/
It was a complete game-changer.
The above blogger says that, “Even a five year old could make this mayonnaise.”
You more than likely want to use a very light olive oil for this, unless you particularly like the taste of olive oil in your condiments. I don’t, personally, so I use an extra light extra virgin olive oil. You could even use avocado oil, or macadamia oil, or any combination thereof. Experiment, until you get a flavour profile you love.
WARNING: Using avocado oil will produce a green-tinged mayonnaise.
Now, on to the magic!
2x small whole eggs, or 1x large whole egg
1 c extra virgin olive oil
1 small glove garlic, minced (optional)
1.5 tsp whole grain mustard (gluten-free)
1 tbsp raw apple cider vinegar or fresh squeezed lemon juice
1 tsp coconut aminos (optional – not pictured below)
½ tsp salt (or to taste)
Black pepper to taste
Crack eggs into a tall container with a mouth wide enough to fit an immersion blender attachment through. This can be a jar, or the tall plastic container that came with your immersion blender. Add garlic, mustard, and vinegar. Pour oil in on top of ingredients, and allow to sit for 10 mins, or until oil is sitting on top of other ingredients.
Put immersion blender into the bottom of the jar, so it is thoroughly immersed in the egg. Turn immersion blender on.
The mixture will immediately begin to turn to mayo, so gradually withdraw the blender until 1cm from the surface (you don’t want to pull all the way out, or you’ll make a mess!).
Take the blender out, and season the mayo to taste with the salt and pepper. Mix thoroughly.
Place into refrigerator. The flavours will develop significantly, so don’t over-season initially.
For aioli: Add more garlic.
For tartare sauce: Finely mince a pickle or two and stir in at the end.
For rose marie sauce: Add 1-2 tbsp homemade tomato ketchup.
For chipotle mayonnaise: Cut back on the vinegar, and add several slugs of your favourite hot sauce. Alternately, keep the vinegar/lemon juice amounts the same, and add chili powder.
For salad dressing: Thin the mayonnaise down with a bit of coconut milk, or cow’s milk, if you eat dairy.
Or, throw in whatever other herbs and spices may take your fancy! This recipe is so easy to make that you’ll find yourself making it all the time.