Homemade Mayo


As so many of my friends have asked if I really make my own mayo and why, I thought I’d share my thoughts on homemade mayonnaise today. Truthfully, mayonnaise has never been a staple in my fridge. For years I made tuna with hummus and preferred mustard for sandwiches. Then one night I was making dinner and there was a dressing called for that required a mayonnaise base. The recipe for it was right there in the same cook book (Well Fed) so I whipped up a batch. As the magic of the emulsion happened, I tasted a bit and I felt like I had never tasted mayo like this before. Silky, smooth and with a tiny tang (thanks to mustard powder and fresh lemon juice), it was amazing! Have you made mayo before? Its nothing like what you buy in the store and has about half the ingredients. Making it is super simple, the longest part of the process is waiting for everything to get to room temp before you start. As I prefer to not just copy another woman’s recipe, I will point you to the one I use: it’s a paleo olive oil recipe and highly recommend it.

Look at that beautiful texture!
Look at that beautiful texture!

Once made, the mayo lasts a week or two in the fridge, and I don’t make it all the time, but when I do, I try and plan a few different ways to use it during the week. I have been eating a large amount of salads and raw veggies lately and my first go to is making it with tuna which I mix with mayo, s+p and cut up pickles. The second is to cut up chicken and mix it with mayo, curry powder, sea salt and either cut up grapes or mango. Both are so good!

If I still haven’t convinced you to try your hand at homemade mayo, take a look at this Deconstructed Gyro Salad. It was the dressing in this that I first made the mayo for am so happy I did so!

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