My Hand Blender Love Affair

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.

eggandlemon

Two. Add mustard, salt and slowly add 1/2 cup of olive oil.

mustardandoil

Three. Blend with hand blender. While it’s blending, slowing add remaining oil.

almostmayo

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).

finalmayo

Six. Refrigerate.

Seven. Celebrate that mayo is paleo =)

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4 Responses to “My Hand Blender Love Affair”

  1. Chad

    What about salmonella in the raw egg? I wonder if the lemon juice can kill it… Hmmm. Looks good though.

    Reply
    • snapdrinkeat

      Hey Chad, it looks like this has come up on many other sites and there were a couple responses: Buy pasteurized eggs, only use fresh eggs, or let the lemon juice sit longer with the egg since citric acid has shown to inhibit salmonella. Like anything, do the research and use your best judgement but raw egg for mayo is not a new thing.

      Reply
  2. J.T.

    Love the blog, Michelle! If you have access to farm-fresh eggs then the salmonella risk is practically nil from what I’ve heard. You can pasteurize the yolks very easily in a double boiler. And you can use animal fat in the mayo as well… a little bacon or duck fat goes a long way.

    Reply

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