Here’s a simple Paleo mayonnaise recipe which, come to think of it, dates back to my grandmother’s time and way before the new Paleo lifestyle even had a name! The philosophy is simple: Back to basics, baby!
My dad always made this while we were growing up and he still tries to make it during family visits even now that we’re all grown up and married. Okay, okay, we twist his arm for it.
Aaaah, the taste brings so many fond memories of childhood when we were all huddled together around the dining table waiting for daddy as he patiently stirred the concoction by hand because mini immersion blenders were still unheard of back then (yeah, I’m kind of ancient). We would then be walking around the house holding spoonfuls of mayo and licking them like lollipops. Like that.
Here’s all you’ll ever need:
1 large egg yolk (lately I’ve been adding the white into the party and so far it doesn’t alter anything at all)
1/2 to 1 teaspoon salt (I use pink himalayan rock salt or real sea salt crystals)
1 to 2 tbsp lemon or lime juice (or calamansi because it is always better in my book and lemon truthfully ain’t got nothin’ on it — if you’re Filipino, you know where to get it, if you’re not Filipino but you have a Filipino neighbor who has a calamansi tree in the backyard, you’re in luck!)
1 cup extra light olive oil
*If you noticed, I gave a range on the calamansi and the salt, because:
1. It really depends on how sour-salty you want it
2. I don’t really use measurements and scoop the salt with my fingers and my calamansi juice holder is the old trusty chinese soy sauce dipper that must have made it’s way to my house from a dimsum spot, lol.
Anyway, here’s all you’ll ever need to do:
Put everything together in a small deep bowl (or straight in a mason jar for storage convenience) in this order:
oil ~ lemon juice ~ egg (wait until it settles) ~ salt
Immerse your stick blender all the way down and mix for about 20-30 seconds. I still feel like a little kid each time I watch the magic happen. You know, when the clear mixture slowly turns into a thick yummy blob. You can keep the blender on and moving it up and down until all the oil disappears into the blob.
Easy peasy “lemon” squeezy, eh?
Bless with love and put it away in a sealed airtight container. I like to keep mine in the coldest part of the fridge. They said it lasts as long as the shelf life of the egg you used. It normally lasts for about a week if it doesn’t get all eaten up, that is. I like to mix my mayo with a generous serving of onion powder and chives when I use it as a dip for carrots and such. You should see me go to town with it! And have I said fried or steamed fish? And steamed white rice (if you’re okay with that).
Which reminds me…when you’re done, you can lick the blender blades too if you want to. You can thank me later for that. And oh, just unplug it first though. You can thank me for that one too!