The tomatoes were from a bag my Mom shoved in my h The tomatoes were from a bag my Mom shoved in my hands as we were leaving Easter dinner. I couldn’t find the expiration date on the burrata I bought from the farmer’s market goodness knows when. And I didn’t measure the heavy cream and added too much and had to scramble to find some mozzarella to fix that situation. But it all still magically came together to make this delicious Whipped Burrata with Roasted Tomatoes that is simply divine. So easy and yummy, you can find the recipe on @ainttooproudtomeg’s site. 🤤
Honored to be this beauty’s sponsor for her Conf Honored to be this beauty’s sponsor for her Confirmation today. It was a beautiful day from start to finish. ✨
Cheers to the weekend, friends! The dreary weather Cheers to the weekend, friends! The dreary weather yesterday and today needed a pop of sunshine, and these beautiful flowering baskets from Whole Foods did the trick! ☀️ Best part? They were a steal at $13.49! ✨
Does it still count if I celebrate National Coquil Does it still count if I celebrate National Coquilles Saint Jacques the day AFTER? I say yes. What IS Coquilles Saint Jacques? It’s a scallop gratin. I love shellfish, however my children do not, so I don’t eat it as much as I would like. My plans to make this yesterday were thwarted by the seafood shop being closed, grocery store #1 having questionable scallops and grocery store #2 only having frozen. So here we are! I used an Ina Garten recipe (you can always trust her recipes!) and it was simple to make and so freaking good. Those little crispy bread crumb bits on the top were everything good in this world. Since I currently can’t be trusted to blog the recipe 😂, you can swipe left for the exact title to Google (which I found on Food Network) and swipe left one more time for my changes. I’ve saved this on my Recipes highlight bubble on my profile here too. Tap the little flag on the bottom right of the photo to save it, but by all means, do make it! 🤤
Never underestimate the power of a simple change ( Never underestimate the power of a simple change (swipe left for a before). Twenty years of calling this home and I finally got to choose the house paint color, and I’m more obsessed with our house than ever. Bonus points for the magic of window boxes, styrofoam, wadded up newspaper and a hot glue gun. ✨
🌸weekend vibes🌸 Stumbled on this pretty peta 🌸weekend vibes🌸
Stumbled on this pretty petal-lined path yesterday while taking photos for a client. Take a moment to appreciate your surroundings this weekend - it will fill your soul right up. 🥰
An unusual and spontaneous day filled with fellows An unusual and spontaneous day filled with fellowship and friendship, and a beautiful moonlit evening waiting for me when I came home. ✨
I’ve been craving fish and fruit something fierc I’ve been craving fish and fruit something fierce lately, so when I spied oysters on the menu, it was a no brainer. Even better that it was a steal at ten bucks. Beautiful weather for dining al fresco in Madison tonight. ✨
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Sweetnicks

Food and Life

Recipe: Homemade Mayonnaise {Paleo}

December 16, 2014 · Narrative

Healthy, homemade mayonnaise that you can whip up with on-hand ingredients in a matter of minutes … and it will blow your tastebuds away.

image

Mayonnaise is one of those polarizing things. People seem to either love it or hate it.

Then there’s me.

And maybe you too?

It’s an occasional swipe on a sandwich for the kids.

Or an ingredient in a recipe.

And that’s pretty much … it.

I used to use it more religiously for sandwiches and the like, until I started clean eating in 2010. And then it went by the wayside in favor of mustard or smooshed avocado.

But there’s still always a jar in the fridge for the occasional sandwich.

Last week, I was nearly out, and in my ongoing effort to replace processed items with more homemade items (and save money to boot), I remembered I had seen an easy-to-make recipe for mayo in a Paleo cookbook I like.

And here we are.

I used my mini blender and whipped this up in just a few minutes.

With a handful of basic ingredients I bet you have on hand, you will be rewarded with the creamiest, lightest, most awesome tasting mayo ever.

Like, for real.

Almost like an aoili, as opposed to the thicker consistency found in name-brand mayo.

Lemony, silky, just so good that you have to try it yourself.

I’ve had it with a bit of baked ham. Alongside grilled chicken. Spread on Madeline’s lunch sandwiches. Made deviled eggs with it.

Seriously amazing stuff, and you’ll never go back to store-bought again.

And besides the fact that it’s cheaper and healthier to make it yourself, you never have to worry about running out – you have everything you need to make it!

Because it does have a raw egg in it, your homemade mayo will expire whenever your eggs’ expiration date is, so you’ll need to keep an eye on it, but since this recipe make just a cup and a half, you should be fine.

And yep. I totally reused the, ahem, store-brand jar to store this homemade goodness in. Shh. Don’t tell.

When I mentioned to my mom that I made mayonnaise, she said that my grandmother did as well.

If you have kids, let them watch as you make it – it’s a pretty cool science experiment to watch it as it turns from the liquid to the more-solid mass.

 

Olive Oil Mayo
Recipe courtesy of Well Fed: Paleo Recipes for People Who Love to Eat

Ingredients
1 large egg
2 tablespoons lemon juice
1/4 cup plus 1 cup light-tasting olive oil (not extra virgin!)
1/2 teaspoon dry mustard
1/2 teaspoon salt

Directions
In a blender or food processor, break the egg and add the lemon juice. Put the lid on your appliance and allow the egg and lemon juice to come to room temperature together (at least 30 minutes and up to 2 hours).

When the egg and lemon juice are room temp, add the mustard, salt, and 1/4 cup oil to the canister. Blend on medium until the ingredients are combined. Now the exciting part begins. Your mission is to incorporate the remaining 1 cup oil by pouring very, very slowly. You want the skinniest drizzle you can manage; this takes about 2-3 minutes. Breathe. Relax. Sing to yourself.

If you’re using a blender, you’ll hear the pitch change as the liquid begins to form the emulsion. Eventually, the substance inside the blender will resemble traditional mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle, slowly.

When all of the oil is incorporated, revel in your triumph and transfer the mayo to a container with a lid. Mark a calendar with your egg expiration date – that’s when your mayo expires too.

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Posted In: Narrative · Tagged: Clean Eating, eat clean, homemade mayo, mayonnaise, Paleo

Comments

  1. Dionne Baldwin says

    December 17, 2014 at 2:30 am

    I have never ever made my own mayonnaise. This is something that I definitely want to try!
    Dionne Baldwin recently posted..Apple Nut Spice Cake

    Reply
  2. Joanne says

    December 17, 2014 at 8:13 am

    I’ve made mayo before also and even though I hate the stuff from a jar, I did really like the homemade version. Love the hint of lemon in this version!
    Joanne recently posted..Wednesday Coffee Talk

    Reply
  3. Theresa says

    December 17, 2014 at 2:37 pm

    Question: are you still blending on medium as you are drizzling the oil in?

    Reply
    • Cate says

      December 21, 2014 at 10:48 pm

      Yes, keep blending.

      Reply
  4. Dorothy at Shockingly Delicious says

    December 17, 2014 at 5:19 pm

    Looks GREAT! You can also make it with a pasteurized in the shell egg (Davidson’s Safer Choice Eggs) so you can eliminate the raw egg salmonella cootie fear.
    Dorothy at Shockingly Delicious recently posted..Panettone Panini

    Reply
  5. betty says

    January 11, 2015 at 11:23 pm

    I wonder could you make this with powdered eggs instead of raw?

    Reply

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The tomatoes were from a bag my Mom shoved in my h The tomatoes were from a bag my Mom shoved in my hands as we were leaving Easter dinner. I couldn’t find the expiration date on the burrata I bought from the farmer’s market goodness knows when. And I didn’t measure the heavy cream and added too much and had to scramble to find some mozzarella to fix that situation. But it all still magically came together to make this delicious Whipped Burrata with Roasted Tomatoes that is simply divine. So easy and yummy, you can find the recipe on @ainttooproudtomeg’s site. 🤤
Honored to be this beauty’s sponsor for her Conf Honored to be this beauty’s sponsor for her Confirmation today. It was a beautiful day from start to finish. ✨
Cheers to the weekend, friends! The dreary weather Cheers to the weekend, friends! The dreary weather yesterday and today needed a pop of sunshine, and these beautiful flowering baskets from Whole Foods did the trick! ☀️ Best part? They were a steal at $13.49! ✨
Does it still count if I celebrate National Coquil Does it still count if I celebrate National Coquilles Saint Jacques the day AFTER? I say yes. What IS Coquilles Saint Jacques? It’s a scallop gratin. I love shellfish, however my children do not, so I don’t eat it as much as I would like. My plans to make this yesterday were thwarted by the seafood shop being closed, grocery store #1 having questionable scallops and grocery store #2 only having frozen. So here we are! I used an Ina Garten recipe (you can always trust her recipes!) and it was simple to make and so freaking good. Those little crispy bread crumb bits on the top were everything good in this world. Since I currently can’t be trusted to blog the recipe 😂, you can swipe left for the exact title to Google (which I found on Food Network) and swipe left one more time for my changes. I’ve saved this on my Recipes highlight bubble on my profile here too. Tap the little flag on the bottom right of the photo to save it, but by all means, do make it! 🤤

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The tomatoes were from a bag my Mom shoved in my h The tomatoes were from a bag my Mom shoved in my hands as we were leaving Easter dinner. I couldn’t find the expiration date on the burrata I bought from the farmer’s market goodness knows when. And I didn’t measure the heavy cream and added too much and had to scramble to find some mozzarella to fix that situation. But it all still magically came together to make this delicious Whipped Burrata with Roasted Tomatoes that is simply divine. So easy and yummy, you can find the recipe on @ainttooproudtomeg’s site. 🤤
Honored to be this beauty’s sponsor for her Conf Honored to be this beauty’s sponsor for her Confirmation today. It was a beautiful day from start to finish. ✨
Cheers to the weekend, friends! The dreary weather Cheers to the weekend, friends! The dreary weather yesterday and today needed a pop of sunshine, and these beautiful flowering baskets from Whole Foods did the trick! ☀️ Best part? They were a steal at $13.49! ✨
Does it still count if I celebrate National Coquil Does it still count if I celebrate National Coquilles Saint Jacques the day AFTER? I say yes. What IS Coquilles Saint Jacques? It’s a scallop gratin. I love shellfish, however my children do not, so I don’t eat it as much as I would like. My plans to make this yesterday were thwarted by the seafood shop being closed, grocery store #1 having questionable scallops and grocery store #2 only having frozen. So here we are! I used an Ina Garten recipe (you can always trust her recipes!) and it was simple to make and so freaking good. Those little crispy bread crumb bits on the top were everything good in this world. Since I currently can’t be trusted to blog the recipe 😂, you can swipe left for the exact title to Google (which I found on Food Network) and swipe left one more time for my changes. I’ve saved this on my Recipes highlight bubble on my profile here too. Tap the little flag on the bottom right of the photo to save it, but by all means, do make it! 🤤
Never underestimate the power of a simple change ( Never underestimate the power of a simple change (swipe left for a before). Twenty years of calling this home and I finally got to choose the house paint color, and I’m more obsessed with our house than ever. Bonus points for the magic of window boxes, styrofoam, wadded up newspaper and a hot glue gun. ✨
🌸weekend vibes🌸 Stumbled on this pretty peta 🌸weekend vibes🌸
Stumbled on this pretty petal-lined path yesterday while taking photos for a client. Take a moment to appreciate your surroundings this weekend - it will fill your soul right up. 🥰
An unusual and spontaneous day filled with fellows An unusual and spontaneous day filled with fellowship and friendship, and a beautiful moonlit evening waiting for me when I came home. ✨
I’ve been craving fish and fruit something fierc I’ve been craving fish and fruit something fierce lately, so when I spied oysters on the menu, it was a no brainer. Even better that it was a steal at ten bucks. Beautiful weather for dining al fresco in Madison tonight. ✨

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