The technique you use to make this popular mayo recipe varies depending on whether you’re using a regular blender or an immersion blender. Experiment with the amount of salt and dry mustard suits your palate.
Makes two to four servings
Prep time 5 to 10 minutes, plus time to bring the egg and lemon juice to room temperature
- 1 large egg
- 2 tbs. lemon juice
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/4 cup plus 1 cup light-tasting olive oil (not extra virgin) or avocado oil
In a regular blender or food processor:
- Place the egg and lemon juice in a blender or food processor and allow them come to room temperature together, about 30 minutes. Add the mustard powder, salt, and 1/4 cup of the oil. Blend on low for 20 to 30 seconds.
- With the blender on low, very slowly drizzle the remaining 1 cup of oil into the mixture. Pour the oil in the thinnest drizzle you can manage and still have movement in the oil; this should take about three minutes. Do not lose your nerve and dump the remaining oil!
- Use a spatula to transfer to a jar or other container and refrigerate. Your mayo will keep for two weeks in the refrigerator.
Using an immersion blender:
- Place the egg and lemon juice in a wide-mouth Mason jar and allow them to come to room temperature together, about 30 minutes.
- Add the mustard powder, salt, and all of the oil. Blend on low for 30 to 60 seconds.
- Your mayo will keep for two weeks in the refrigerator.
Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.
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