Nothing says whole foods like homemade mayonnaise! This recipe is great for sandwiches, salads, or a condiment on your juicy grass-fed burger! Unfortunately, regular mayo is laden with poor quality processed ingredients such as soybean oil, sugar, and preservatives.
This mayo is so easy and takes less than 10 minutes to whip up!
Unlike many mayo recipes, I add gelatin. I crafted this recipe with Kristina Snyder and found that the gelatin makes it extra thick and creamy! For our fun tutorial, check out my Facebook live demo of this recipe at facebook.com/thrivinghealthny
1 tsp salt
½ tsp ground mustard
1 Tbsp lime juice (about a quarter of a lime) (substitute lemon juice or vinegar)
½ tsp grass-fed gelatin*
1 cup olive oil (substitute ghee or avocado oil)
Beat egg in a blender or kitchen aid (about 20 seconds)
Add salt, ground mustard, lime juice, and gelatin. Blend well.
With blender on low speed, slowly add the olive oil until mayo thickens. This is the emulsification process! If you add your olive oil all at once, the oil will not blend with the other ingredients. (Note: often the mayo will thicken before you add the entire cup of olive oil.)
The mayonnaise will thicken more once refrigerated.
Refrigerate. Best used within 2 weeks. Enjoy!
*Quality brands include Vital Proteins and Great Lakes.