Homemade Olive Oil Mayo (Paleo, Whole30)
True story - I hated mayo until I was about 16 years old. Legend has it, when I was just a few months old, my mother was in the kitchen making a seven-layer salad and heard this horrible gagging sound. She turned around to find my 2 year old brother had taken a spatula full of mayonnaise off the counter and was lovingly jamming it down my throat while I sat helpless in my bouncy seat. Now physically, I was fine, but my taste buds were scarred by the experience for many, many years. Seriously. I used to eat my sandwiches totally dry and just the thought of mayo made me gag! Fast forward about 16 years later, to the time when my friend taught me about dipping french fries in mayo and hello! I was hooked and ever since then I have seriously LOVED mayo.
But, I don’t love what’s in commercially produced mayo. Have you ever looked at the ingredient list on the bottles of condiments in your fridge? Some of it may surprise you. Go ahead and check - I’ll wait. What did you find? Soybean oil? Sugar, dextrose or high fructose corn syrup? Preservatives and other things you can’t even pronounce? It’s crazy, right? I mean why is it that corn, sugar and soy is in EVERYTHING? The short answer is it’s cheap. The second answer is it allows for a longer shelf life. Now, call me crazy, but I personally don’t think “cheap” and “will never spoil” are two descriptions I want for the food I’m putting in my body.
The most well known brand of mayonnaise contains:
Soybean oil - This vegetable oil is high in omega-6 fatty acids, which we know is pro-inflammatory. Also, 90% of soybeans produced are genetically modified organisms.[1,2]
Sugar - Another highly inflammatory chemical that many find addictive. Sugar intake is linked to many health conditions including obesity, heart disease and possibly cancer. [3,4]
EDTA - Is used in food as a preservative, coloring agent and flavoring agent. Seems harmless right? Not when you realize it’s made up of formaldehyde and cyanide and is also used in the production of soap, cosmetics and rubber! Uh, no thanks! 
Enter homemade mayo! Just 5 simple, real ingredients. First, it uses olive oil which has very little of the inflammation causing omega-6 fatty acids. I also like that by making my own mayo I can control the quality of egg being used. I prefer organic, pasture raised eggs. Notice there is zero sugar or preservatives! Not only is it much healthier for you, but this mayo tastes so good that you will never want to buy mayo from the store again. It has such a rich, creamy flavor, with just a touch of tartness. Dare I say it's decadent? I think at one point I may have even said I was in love with it!
You can use homemade mayo for any recipe you would normally use the store-bought stuff in. I love it for making chicken, tuna and egg salads. I use it to make homemade tartar sauce, which is amazing by the way! Often I’ll add a little curry powder, hot sauce or garlic to make an aioli that is perfect for dipping roasted potatoes and other veggies or to use as a spread in a wrap or topping on a burger.
There are a few key tricks for making this recipe:
I use an immersion blender, because it makes the process super easy. Trying to make mayo in a food processor takes serious time and patience, both of which I have little of! If you don't have an immersion blender you can follow the food processor instructions posted here.
I cannot stress enough how important it is that ALL of the ingredients be at room temperature. Yes, this includes the egg as well. If I know I am going to be making a new batch I will take an egg and a lemon out of the fridge early in the day and let them sit on the counter for a few hours. Trust me - the emulsification process will not happen if you put cold ingredients in!
Note the recipe calls for extra light olive oil different from extra virgin. The "extra light" refers to the flavor of the oil. Do not use extra virgin olive oil in this recipe - the flavor is too strong!
Homemade Olive Oil Mayo
adapted slightly from www.theclothesmakethegirl.com
1 whole egg
1 1/4 cup extra light olive oil
2.5 tbsp or about 1/2 a lemon
1/2 tsp mustard powder
1/2 tsp salt
*Remember ALL ingredients must be at room temperature!
1. Crack the egg into a tall container. Be sure the container is wide enough for the immersion blender to fit at the bottom.
2. Add the remaining ingredients.
3. Wait a few minutes to be sure the egg is settled at the bottom.
4. Place the immersion blender into the container and press down. While staying directly on top of the egg, blend for about 20 seconds. You should see the ingredients start to cream up.
5. Continue to blend all the ingredients together by moving the immersion blender up and down. The whole process should take no more than 30-45 seconds.
6. Keep covered in the fridge for up to one week. Enjoy!