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Victory Mayo!

Appetizers & Dips,Book Reviews,Books,Condiments,Eggs,Health Tips

I’ve been wanting to make this 30-second mayo for months. I’ve had my share of mayo batches turn into soup rather than the thick, rich, creamy, marvelously textured mayo you see in the pictures below. If the weather is too humid (rare here in Phoenix but it does happen!), if a thunderstorm is brewing, the machine (blender, Vita Mix, etc) you’re using gets too hot, or you add the oil too quickly, your mayo may look more like soup than a thick and creamy spread.

6a00e552ad01da883401a73df7347e970d-200wiThis past spring, a client told me about a how she now makes mayo with a stick blender. She said, “You don’t have to drizzle the oil in slowly, …just layer the ingredients in a tall container (I used the one that came with my Cuisinart immersion blender).

When I received my copy of The Paleo Kitchen by Juli Bauer & George Bryant, I flagged this recipe along with many others I wanted to make (you can read my review here). Yesterday, I wanted mayo to slather over hard boiled eggs for breakfast, to serve with leftover sautéed Brussels sprouts with crumbled bacon (from my freezer). So I made the Garlic Aioli on page 295 while the Brussels heated in my convection toaster oven.Then I started shooting pictures with my phone.

Normally, I wouldn’t attempt a new recipe  when I’m hungry, need to eat and get to work, and want to get a meal on the table quickly, but I did (make it) and it worked beautifully!

6a00e552ad01da883401a511ebfac3970c-200wiIn a word: Luscious!
In two words: So easy! (It works!)
In three: OMG!

I’m hooked! That’s how I’m making mayo from now on. Seriously, you’re looking at maybe 30 seconds of blending time and 5 minutes of total time, from taking out all of the ingredients to scraping the crazy good stuff into a jar, labeling and dating it, and spooning it onto your favorite foods.

6a00e552ad01da883401a73df73531970d-200wiI called this post Victory Mayo for a handful of reasons:

  • It was the easiest and best tasting mayo I’ve ever made
  • It thickened exactly like it was supposed to, despite it being extraordinarily humid for Phoenix
  • For a most of the last 2 1/2 years, I avoided eating raw eggs
  • The book with this recipe was put out by Victory Belt Publishing
  • I’m celebrating a huge personal victory and slathering this yummy mayo over food is a great way for me to taste the joy of it every time I use this stuff (three times so far)!

This is one of the many easy (and need I say, great?!) recipes you will find in The Paleo Kitchen. Keep reading and subscribe to my blog (upper left corner of this page) to receive notification of (and enter)  drawings to win a copy of this and other beautiful books and to see new pictures, recipes, and posts that will bring joy to your table.

This mayo is delicious, easy to make, and far better than anything you can buy in a store. Avocado oil is one of the best oils to use for salad dressings as well as cooking. It’s rich in monounsaturated fatty acids (MUFAs) whereas most oils on the market are rich in polyunsaturated oils that promote inflammation. I use it extensively in my kitchen and have local sources for it here in the Phoenix metro area. You can also order it online. It’s mild tasting and works well for both sweet and savory recipes.

Big bottles of Ahuacatalan Avocado Oil (the best deal) can be found in select farmers’ markets and online. You can also find it at Cost Plus World Market and Luci’s Healthy Market in the Phoenix metro area. During the fall, winter, and spring (when the Purple Frog has a booth set up at the Town & Country Farmer’s Market and the Fountain Hills Farmer’s Market, you can get it there too. Check out Storino’s Fine Foods online for other purchasing options or for wholesale purchasing for your store, restaurant, catering business, or other food-related operation. (Frank and Keith are big fans of my work and my recipes!)

6a00e552ad01da883401a3fd3c36c4970b-320wiGarlic Aioli

Prep: 5 minutes        Cooking: 0        Yield: About 1 cup

My notes: This may makes a great topping for just about anything, from blanched, steamed, or grilled vegetables to hard boiled eggs, cooked fish, burgers, or chicken breasts. For mayo, I like to use locally grown eggs from a farmer, farmers’ market, or a friend who raises backyard chickens (thank you Celia!).

Ingredients:
1 large egg
1 scant cup (220 ml) avocado oil (one of my favorites)
1 teaspoon Dijon mustard
½ teaspoon freshly squeezed lemon juice
3 cloves garlic, finely chopped
pinch of fine-grain sea salt and freshly ground black pepper (I use Celtic Sea Salt or Redmond Real Salt)

Process
Place all the ingredients in a tall [narrow] container. Place an immersion blender in the bottom of the container and turn it on to high speed. The mixture will begin to thicken. As it thickens at the bottom, slowly pull the immersion blender upward to thicken the mixture throughout. (This process should take no more than 30 seconds.)

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4 Comments

  • Chefrachel Albert
    July 20, 2017 at 10:50

    I plan to add more lemon juice next time. Some of the other recipes I’ve seen and tried use 1 to 2 Tbsp. lemon juice.

    I remember Sally Fallon’s use of whey in mayo for that purpose. What kind are you getting and where?

  • Chefrachel Albert
    July 20, 2017 at 14:12

    Hi Jennifer,

    Your are so right––it is like magic, making mayo with the emulsion blender. It is so amazing how fast it gets thick and how thick! I plan to try it with a little more oil to see how it turns out and to try some different oils.

    Thank you for following my blog and posting a comment.

  • Rebecca Cody
    July 24, 2017 at 01:40

    I discovered how easily I could make thick, delicious mayo with my immersion blender several years ago, but stopped making it because I didn’t want to use omega 6 oils and olive oil tasted too strong. Thanks for the tip on avocado oil! And I like it that this is a small batch, because it won’t keep like store-bought mayo. You must use it within a week or two.

    In Nourishing Traditions the mayonnaise recipe calls for an optional tablespoon of whey. If you use whey, the recipe says to let it set, covered, on the counter at room temperature for seven hours before refrigerating. If you do this, it is supposed to last several months and become firmer over time.

    That recipe also uses 1 1/2 tablespoons lemon juice for 3/4-1 cup oil.

  • Jennifer V. F.
    July 24, 2017 at 11:39

    I have been making this mayo from avocado oil with a stick blender for months, and I swear the emulsion process that creates the consistency is MAGIC. Pure MAGIC. Nothing else explains it. The first time I made it, I didn’t even know it was “wrong,” as I didn’t know to EXPECT it to have the consistency of Best Foods, etc. The 2nd time I read the fine print: BRING ALL INGREDIENTS TO ROOM TEMPERATURE. Oh! The egg, the lemon juice… and yes, MAGIC heavenly healthy mayo in 30 seconds!! One of my fav healthy fats!

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