Hello! If you aren’t reading my posts through RSS feed, you probably noticed the change in my blog design. Last week I installed the updated to my WordPress theme…which then immediately broke multiple things on my website. The biggest issues were the color (which even though said it was blue, was showing up red) and my side bar (which wasn’t on the side anymore but awkwardly on the bottom of my posts). After posting in the forum, it was clear that the theme designer was going to be no help at all. So after 48 hours of frustration, I decided to just scrap it and pick a new one. It’s temporary. Eventually I’m either going to make my own child theme (which doesn’t look too hard….) or get so frustrated that I just pay someone to design one for me.
Anyway, thanks to dealing with that mess I haven’t been posting as much as I wanted. However today I looked at the date and realized that I was once again late in positing my Paleo Pen Pal recipe. Oops.
I definitely have a love/hate relationship with doing Paleo Pen Pals. On one hand I LOVE getting a chance to meet other paleo people and trade fun ingredients. On the other hand, I always feel like I’m racing around Chicago to find something fun to send them, then to find a Post Office to mail it that won’t cost me $20 (I’m looking at you Fedex!) and then remember to post a recipe by the 25th.
I actually had every intension of stopping but completely forgot until I was already paired up with my February pal. And I am so glad that I was. This month I was lucky enough to get paired up with Jessica, a fellow Chicagoan and blogger over at Pensive Paleo. Rather than deal with mailing each other, Jessica offered to swing by my place and make the swap in person. What’s more, because we were both local, I was able to send her some fresh ingredients straight from my vegetable box delivery. If you want to see what I got her and what she made with it, check out her post here.
Now on to my post. Jessica actually got me three things this month: tea, walnut oil and macadamia nuts. You might notice in the picture that the nuts are missing…that’s because they were delicious. And lasted exactly 5 minutes before we ate them. But when I saw the walnut oil, I immediately knew what I was making. Mayonnaise.
Mayonnaise and I go way back. I love the stuff. Back when turkey sandwiches were pretty much a staple in my diet, mayo was always included. It went on my burgers, in my tuna and…mixed with my white rice. (I know, I know, I’m weird). However once going paleo, the sandwiches were out and so was the rice. And the more I learned about food, the closer I started to look at those ingredients on the back of my mayo jar. Even the most natural brands still have one important ingredient: soybean oil. And since discovering my possible allergy to soy, I knew I had to give it up.
I also knew that it was possible to make your own. Michelle from Nom Nom Paleo and Mel from The Clothes Make the Girl both have video tutorials and it really looked so easy. You just had to have a blender and patience. Except that 5 months later, I still hadn’t tried it.
That changed last night thanks to Jessica. I knew that walnut oil has a really mello taste, so it would be perfect for mayonnaise. But really, I think you can make it with just about any oil you want. Michelle uses avocado oil, Mel uses olive oil, but there are tons of recipes online with so many different kinds.
- 1 egg at room temperature
- 1/4 tsp salt
- 1/4 tsp dijon mustard
- 1.5 tsp lemon juice
- 3/4 cup walnut oil
First off, the egg. Every single blog I read said that the egg must be at room temperature. I put mine out on the counter for about 5 minutes but then got inpatient. So I just held it in my hand until I felt it was warm enough. If you’re worried about eating a raw egg, just make sure that you use ones that are fresh. (Also according to Alton Brown, the chances of getting salmonella poisoning from raw eggs is very very small).
Rather than use a blender, I decided to use my immersion blender with the whisk attachment. Much easier to clean. I’m sorry I don’t have any photos to share with you. I took some but realized they really doesn’t show you anything. Probably why both Mel and Nom Nom Paleo decided to make videos. So instead I’ll try to talk you through it.
Once the egg wasn’t cold anymore, I cracked it into a bowl and added everything except the oil. I used my immersion blender to quickly whisk it up. Then, slowly, oh so slowly I began to pour in the oil while still whisking. What you’re trying to do is emulsify the egg and the oil. If you go too quickly, they will stay separate in an icky egg drop oil mess.
I can tell you that I am one of the least patient people I know and I had zero problems with this. I poured in the oil very slowly, stopping after every 1/3 cup to just whisk. It really wasn’t until almost all of the oil was in that I began to see something that actually looked like mayonnaise.
Now a few notes:
- You’ll notice that I used a full egg instead of just an egg yolk. I actually did this by accident because it was late and I apparently can’t read instructions. However I personally thought it still turned out great. But in future batches I do plan on trying just the egg yolk to see if it makes a difference.
- Some people use dry mustard instead of prepared mustard. I only had the latter but plan on picking up some dry mustard for the next batch.
- Some people use white vinegar. I didn’t have any so just went with the lemon juice. I’ve seen both used interchangeably or together.
- Go crazy with your flavoring. I left mine plain except for the dijon mustard. But Michelle from Nom Nom Paleo has an awesome blog post with different may ideas, including a smoky mayo that sounds amazing.
I will definitely be making more in the future. I actually have on my to-do list a blog post where I compare multiple different types of mayo at the same time. I actually was going to do it last night for this post but decided to wait. Jake is off having fun rock climbing in Kentucky and I knew he would want to be a part of the taste testing.
If you’ve made mayo before and have any tips, please share them in the comments.