Homemade (Paleo) Mayonnaise

You certainly don’t need me to tell you how to make mayonnaise.
You might need me to tell you how to make Homemade Sriracha or Homemade Ketchup, and tell you not to go to a chinese place to pick up a food delivery order you placed online: "I had a delivery" "Why are you here, then?" (DUMB)
Mayonnaise though...I’m sure you can handle that on your own.
Maybe I just need to remind myself how to make mayonnaise. And that mayo is a simple emulsion made of just oil, egg yolks and either vinegar or lemon juice. There’s no place for water, HFCS, sugar, modified corn starch, dried eggs, CALCIUM DISODIUM ETA (ugh!), natural flavors, etc.
Not mention that homemade mayo tastes well...like real mayo and that it’s so delicious.
Homemade mayonnaise is an entirely different species when compared to store-bought mayo. Creamy, rich, flavorful, so quick and easy to make - it literally takes 1 minute.

So why not everyone makes mayonnaise at home?
Well, one concern that people have about making mayonnaise is the fact that you have to use raw eggs.
I remember my mom warning me to “Never eat homemade mayo or you might get salmonella!”
Though getting sick from raw eggs is rare — especially if you are using farm fresh pasture raised eggs — salmonella outbreaks are fairly common, and most of the time they have to do with eating raw eggs.
Mom was right, after all.

Times have changed though, and now you can buy pasteurized eggs almost anywhere; not to mention that there are several techniques to pasteurize eggs at home.
So there you have it, no more excuses not to make mayo at home.
I thought it was possible that if I needed a reminder, you might need a reminder too.

Homemade (Paleo) Mayonnaise Print this recipe!
A couple of notes. Do not use extra virgin olive oil but instead use a light tasting olive oil, or a mild tasting oil such as walnut oil. Extra virgin olive oil is too strongly flavored to make a good mayonnaise.
As for the technique, you can use a blender, a food processor, a hand mixer or your soon to be sore hand and a whisk. I prefer using the hand mixer instead of the blender/food processor because my blender/food processor gets hot quickly which can mess up the emulsification process.

Ingredients
Yields about 1 ¼ cup

2 egg yolks (use pasteurized eggs if you're concerned about raw eggs)
3 teaspoons lemon juice (or vinegar)
1 cup olive oil (use light tasting olive oil)
1 teaspoon mustard (optional)
Salt and pepper to taste

Directions

In a medium glass bowl mix the yolks, lemon juice, and mustard if using.
Start whisking vigorously (blender or food processor on low) while dripping the oil very slowly, even drop by drop in the beginning.
BE PATIENT, you’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save.
When the mixture begins to emulsify (or thicken), you can be a bit faster about pouring in the oil but still take your time. There’s no rush.
When all the oil is incorporated and the mayonnaise is thick you can season to taste with salt and pepper.
Keep leftovers in the refrigerator.

Nutrition facts

One tablespoon yields 92 calories, 10 grams of fat, 0 grams of carbs, and 0 grams of protein.