I love my hand blender. It may well be the most used appliance in my kitchen. When it comes to paleo, it has one very important role: paleo mayo.
Of course you can make paleo mayo in a food processor, stand mixer or by hand but the hand blender makes the process and the cleanup extremely easy.
The following recipe fills a 16oz mason jar, but homemade mayo should only be kept for up to one week (always in the refrigerator).
What you’ll need:
- A 16oz jar
- hand blender
- 1 egg
- 2tsp lemon juice
- 1tbl whole grain mustard (or 1/2tsp dry mustard)
- salt to taste (about 1/2 tsp)
- 1.25 cups of very mild olive oil (not extra virgin unless it’s the crappy kind or a very mild blend)
One. Crack egg in jar and add the lemon juice. Let them come to room temp together for 30 min.
Two. Add mustard, salt and slowly add 1/2 cup of olive oil.
Three. Blend with hand blender. While it’s blending, slowing add remaining oil.
Four. Taste for seasoning. At this point you could add herbs, siracha, etc.
Five. Add a small ice cube and blend again. I haven’t seen this in any recipes but a chef friend told me that this is how you get the mayo to turn white. I didn’t see that big of a difference, but it did seem to set up better (firmer).
Seven. Celebrate that mayo is paleo =)