10-Second Paleo Mayo

Two Christmases ago, I only wanted one thing. I wanted an immersion blender. Initially, I wanted one for soups. I had been into making squash and other veggie soups, and I really hated having to transfer the soup to a blender to puree before adding it back in to the pot. This took more time and created more dirty dishes. So, an immersion blender would cure all of these troubles. I received the blender and over time, I have found several uses for it. It has become my favorite kitchen tool.

 When I first did a W30 and had to make my own condiments, I was hesitant. I had heard that some can be daunting, especially Paleo mayo. There was this sense of using expensive ingredients and feeling like everything was going to work out, only to find out that at the last minute, it failed. I wasn't really in to that, and I didn't think I would would need a mayonnaise that bad anyway. A while down the road, I wanted to make a tuna salad. I figured it was time to finally give this thing a shot. After researching recipes, there was still differing opinions on what type of oil was best and whether or not the egg had to be at room temperature, etc. Then, of course, you needed to put the ingredients in the blender (all but oil) as you ever so slowly trickle in the oil until it emulsifies. This is where a lot of people lose their mayo (and their expensive oils).  I tried one with macadamia nut oil, using a refrigerated egg with the blender method. It worked! But...only after standing there trickling for a while as some of the oil dripped on to the counter. However, a win is a win! I had mayo, and I had tuna salad. Over time, I have repeated this task but with different oils. Each lends its own unique flavor. Using solely extra virgin olive oil or avocado oil make the mayo too strongly flavored. I did still like the macadamia nut oil because it is not so overpowering, but it is expensive, and I felt I could find something I liked better. I also went from using the blender to using the immersion blender. I would mix the ingredients in my 2 cup container that it came with, then turn it on and trickle in the oil. It still worked and made for less dishes to clean after. After this, I really longed for something more unique to me for taste and even easier (because I am all about easy). I had read that with an immersion blender, you can throw all of the ingredients in at once, including the oil, and it will work every time. I didn't know if I could trust that at first because that is a lot of oil to waste going all in, but I eventually tested it. Any you know what?? It is true. It pretty much happens in 5 seconds, with a few more seconds after to make sure it is all evenly mixed. Now we can have tuna, chicken, and egg salads whenever we want. I made a coleslaw with it last night. I like making dips with it. You name it, and it can be done.  The base of this mayo includes 2 oils. One is cheaper than the other, which really helps cut down on cost from the other mayos that use just one expensive oil. Because it is not overpowering, it makes a great base for all of your needs.  The immersion blender does make this happen in an instant, but the recipe still works in the blender the old fashioned way. Either way, give it a shot! :)

10-Second Paleo Mayo

(Makes approximately 1 cup)

1/2 cup Hazelnut or Almond Oil

1/2 cup Olive Oil 

1 egg (does not have to be room temperature)

1 TBS lemon juice

1/4 tsp ground mustard

Salt and pepper 

Throw all of the ingredients into your immersion blender mixing cup (or other container), and blend. It will emulsify within seconds. Continue to blend a few seconds more until all is evenly mixed.

*No immersion blender? Add all ingredients into the bottom of a regular blender (EXCEPT OIL). Blend together those ingredients. Keep blender on low while you add in the oil little by little through the top hole. It will emulsify as you go. This method takes a few minutes, but the results will be the same (just do not pour in the oil too fast).