![]() ![]() If you use only extra virgin olive oil, the oil will separate and taste super duper rancid. In this version I added mustard, which also contains small amounts of lecithin and acts as an additional emulsifier. Some ingredients in it, like the lecithin in the egg yolk, act as the emulsifiers to bring all of the yummy goodness into creamy perfection. Traditional mayonnaise is made from oil, egg yolks, and vinegar or lemon juice, with varying seasonings and spices. Place all the ingredients except oil in the container. ![]() Mayonnaise is a rare thing: it’s actually oil and water-based substances miraculously coming together. To make this mayonnaise, you’ll need a stick blender and a tight container for the mix to achieve an emulsion. Under standard conditions, the fatty acids in the oil prevent polyphenols from dispersing in an aqueous environment. You can also use it for lots of things like face masks (what? I don’t know if I’m there yet □ The reason is because extra-virgin olive oil contains a high percentage of molecular compounds called polyphenols (thought to be cancer-fighters), which are normally coated in fatty acids. Like its store-bought distant relative, it also keeps in the fridge for a strangely long period of time. So I decided to make my own! Now I’m realizing there are so many wonderful things about homemade mayonnaise. Even if it is “olive oil” mayo, it probably still has soybean oil in it too- check your labels!). Once all of the oil is incorporated, the mayo should look fluffy and creamy. Place a lid on the jar and refrigerate until use, for up. Place the blade of an immersion blender near the bottom of the jar and blend, starting at high speed until combined. Keeping the immersion blender running, slowly more slowly than you believe necessary pour the olive oil into the jar. Directions Pour eggs, olive oil, canola oil, lemon juice, white wine vinegar, dry mustard, and salt into a large mason jar. Place head of immersion blender at bottom of cup and turn it on high speed. With an immersion blender, slowly blend the egg mixture until well combined. With the machine running, slowly add the remaining oil, streaming it in through the top of your machine. Pour oil on top and allow to settle for 15 seconds. Once you try this delicious homemade olive oil mayonnaise version, you’ll never go back! If I hated mayonnaise, why did I want to make it in the first place you wonder? Well, I absolutely LOVE chicken salad, and needed a Whole30 Approved mayonnaise (most/ all mayo is made from soybean oil- a whole30 nono. In a food processor, pulse together the egg, mustard, and salt with a few tablespoons of extra virgin olive oil. While immersion blender is still on, very slowly drizzle in oil. I made homemade mayonnaise for our Whole30 in June of 2014. Break egg into the cup of your immersion blender or a wide-mouth mason jar. So I’m going to be honest- I’ve never, ever liked mayonnaise… until I made this homemade olive oil mayonnaise! The whole eggs-in-a-bottle unrefrigerated white whipped thing just wasn’t doing it for me… UNTIL. Start by combining 2 egg yolks, 1 teaspoon each of lemon juice and Dijon mustard, and a pinch of salt in a blender, then puree on low speed until smooth and combined. ![]()
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