Caro’s From-scratch Mayo, paleo, GF
Being the mayonnaise lover that we are, you would think that we'd already have a Paleo mayonnaise recipe on this blog. Especially because we're all about the condiments and finding sauces that we can dunk paleo sweet potato fries into (re: paleo sweet and spicy sauce).
We didn’t really have a good reason as to why we had not tried to just right a Paleo mayo up to this point. But once our sister had not only made us her satisfying from-scratch mayo recipe, but also showed us how to do it, we really had no excuse to not have it in our life anymore.
It’s just too good. And too simple!
Our sister Caroline has a really satisfying from-scratch mayonnaise recipe that she uses with her really satisfying from-scratch French fries recipe.
DROOL.
The combo is unreal and also very French, which is fitting because that is where her and her family live. 🙂
The last time that we were at her house, her husband took care of making the fries, while she took care of making the mayo… now that’s what we call teamwork.
Thank goodness she gave us the recipe recently, and said she would be happy to have it on this blog!
We mean, you really can’t beat the light yet creamy fresh taste of from-scratch mayo, can you?
We're kind of kicking myself now for waiting so long to make her recipe.
All we had to do was replace the canola oil in our sister’s recipe with light olive oil (make sure the olive oil is light in color, so that the olive flavor does not affect the mayo taste too much), and voila Caro’s From-scratch Mayo recipe came to be.
We used hot English mustard, but you can also use Dijon. We also added some lemon juice to balance out the flavor of the olive oil flavor. Delllish!
And revolutionary! The future of all our tuna salads, egg salads, French fry dipping sessions, burgers, lighter coleslaw… etc etc have now vastly improved. Can’t wait to use this mayo for soooo many things…
We think we'll start with coleslaw. 🙂
Prep 5 minutesTotal 5 minutesMakes 4
Ingredients
- 1 egg yolk
- 1 tsp mustard, (hot english mustard or dijon mustard)
- a pinch of salt
- 5 Tbs extra light olive oil
- 1 tsp lemon juice
Method
- Put the egg yolk, mustard, and salt in a bowl and mix with a hand-held mixer for about 45 seconds, until everything has mixed and thickened a little.
- Then turn the mixer back on and slowly pour 1 Tbs of of olive oil into the bowl, while continuously mixing. This should take about 15-20 seconds. Repeat this step for each additional Tbs of olive oil, adding and mixing them in one at a time.
- Add the lemon juice and mix for a few seconds. The mixture is done when it is thick and creamy.
- This recipe yields btw 1/4- 1/2 cup of mayo (exactly in between the two to be exact).
