When I started avoiding nightshades, I quickly discovered paprika in the most unexpected of places, like mayonnaise and mustard. While a few brands of mayo don’t contain paprika, limiting soy left me hard pressed to find a jar of mayonnaise at the store I could eat. I had heard of Primal Kitchen Mayo, made with avocado oil, but I couldn’t find it in my budget to spend $10 plus shipping for a cup and a half of mayonnaise! Now, avocado oil itself isn’t cheap, but it does cost only about half that to make at home, and as an added bonus, you can teach your kids about emulsions.
1 egg yolk
2 t lemon juice
1 t cold water
¼ t salt
¼ t honey (optional, see notes)
⅞ c avocado oil
- Using an electric mixer or immersion blender (see notes), whip together egg yolk, lemon juice, water, salt, and honey, if using
- With beaters running, add oil in a thin stream, no wider than a pencil lead
- Use or refrigerate immediately
Yield 1 cup mayonnaise
- This recipe is sugar-free with the optional honey omitted.
- I’ve had the most consistent results using either the regular blade or the whisk attachment for my immersion blender (both work equally well). I’ve also used a standard handheld mixer with either the whisk attachment or the regular beaters. The handheld mixer does not seem to get the mayonnaise quite as thick and creamy as the immersion blender. I have not had good luck using a standard blender.
What do you consider the best use for mayonnaise?