One of the things which I’ve been finding a bit difficult about Whole30 is condiments. I never realised before how much I rely on ketchup or mayonnaise to liven up an otherwise bland and dry meal. Thankfully there is a recipe for Whole30 compliant mayonnaise on their website so I have still been able to get my mayo fix when needed! I have never made my own homemade mayo before. It all sounded a bit too complicated and intimidating to me but seriously, having now made this version I will never go back to the store bought stuff.
I think up until now I was slightly naive to the amount of sugar we were all eating but considering I never properly read the ingredients lists of the foods we ate, it shouldn’t have been such a shock. Mayo is a classic example of a food that took me by surprise. I had no idea it contained sugar and I’m still not sure why. Its mayo…it’s not supposed to be sweet! The nation’s favourite brand of mayo is also made with canola oil, a highly processed oil whereas homemade mayo is mostly made with unrefined olive oil.
Anyway, enough of my mayonnaise ranting. Here’s the recipe. The first time you make it, it may seem a little tricky but once you get the hang of it, it’s super easy to just make up a batch once a week and keep in the fridge.
Here’s some tips that will help you perfect your mayo:
- Make sure all the ingredients are at room temperature before you begin
- Do not use extra virgin olive oil. The flavour is too strong. Stick with a light olive oil instead.
- You don’t have to continually drizzle the mixture as you’re blending. You can pour a little at a time if it’s easier that way.
- The mayonnaise really expands in size so be sure to use a relatively large jar or jug.
- Once you have finished combining the egg and olive oil, the mayo will be warm. This really threw me at first but don’t worry, it’s totally normal!
- If you want to flavour your mayo (eg. garlic mayo, herb mayo, chilli mayo) don’t add those ingredients until the very end as it may prevent the oil and egg from combining.
- 250ml / 1 cup light olive oil
- 1 medium egg
- ½ tsp mustard powder
- ½ tsp salt
- juice of ½ - 1 lemon
- Pour 50ml (1/4 cup) of olive oil into a jar or mixing bowl. Add the egg, mustard powder and salt and begin to blend with a stick blender.
- Once those ingredients have mixed, slowly drizzle in the rest of the olive oil while the blender is still running. The slower you do this the more likely it is that the egg and oil will emulsify correctly.
- Once all the olive oil has been incorporated, add the lemon juice to your taste.
- Keep in a lidded jar in the fridge for up to one week.