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Compliant Mayonnaise

A smooth, Whole30-compliant homemade mayonnaise made with a single whole egg and light olive oil, emulsified in seconds with an immersion blender. Use it as the base for ranch, aioli, or any compliant sauce.

5 minEasyServes 16100 cal/serving

AmericanSauceBlenderWhole30PaleoKetoLow CarbGluten-FreeDairy-FreeSoy-FreeNut-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 1 large egg, at room temperature
  • 1 cup light-tasting olive oil (or avocado oil)
  • 2 tbsp fresh lemon juice
  • 1/2 tsp dry mustard powder
  • 1/2 tsp fine sea salt

Instructions

  1. 1

    Place 1 at room temperature large egg, 2 tbsp fresh lemon juice, 1/2 tsp dry mustard powder, and 1/2 tsp fine sea salt in the bottom of a tall, narrow jar just wide enough to fit the head of an immersion blender.

  2. 2

    Pour all of the 1 cup light-tasting olive oil (or avocado oil) on top. Do not stir.

  3. 3

    Place the immersion blender at the very bottom of the jar over the egg. Blend on high without moving the blender for about 20 seconds until the bottom turns white and creamy.

  4. 4

    Slowly lift the blender upward in a thin, steady motion to incorporate the remaining oil. The mayo should be thick, creamy, and pale yellow.

  5. 5

    Taste and adjust with a pinch more salt or a few drops more lemon juice. Store in the jar with a tight lid in the refrigerator for up to 1 week.

Questions

How long does Compliant Mayonnaise keep?

Refrigerated in a sealed jar, it keeps four to five days. Egg-emulsified sauces do not freeze; make only what you will use within the week.

Can I halve or double Compliant Mayonnaise?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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