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.
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
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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.
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2
Pour all of the 1 cup light-tasting olive oil (or avocado oil) on top. Do not stir.
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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.
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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.
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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.