Since we’ve been on the Paleo diet, we haven’t been able to make our own mayonnaise so we wrer on a quest to find something pre-made that at least uses decent oil. That does not exist, people! You know all of those mayos that you see in the store which tout “olive oil”? Well, if you look at the label you’ll note that there is very little actual olive oil in it – its mostly soybean or canola oil with a little olive oil for flavor. There is basically no true paleo mayo on the store shelves – at least none that we could find, even at Whole Foods.
Don’t despair though – making your own is not that hard. We found a large glass jar which used to hold mayo and blended it right in the jar. Real easy to do with a stick blender – if you don’t have a stick blender you can use a regular blender, but we found a stick blender also very useful in pureeing soups in the pot – and nowadays they are fairly inexpensive. Plus its a lot less messy to just leave it in the jar, otherwise you’ll be extracting the beautiful think mayo from around the blades for a while.
One thing we didn’t realize was how little mayonnaise a cup of oil makes. Kind of tell you how much fat is in mayo – a cup of mayo seems to only make about 4 tablespoons by eye, so if you think about it, there is an amazing amount of fat in mayo. Which is fine of course if its a good fat. Too bad most store bought mayo is bad fat. We have yet to try the Mac nut oil but as we both love mac nuts I’m sure that it will be damn good.
After a few attempts and failures using other oils, we finally found one that worked. Thank you macadamia nut oil. To quote Mark Sisson, “macadamia nuts are superior to all other nuts”. You can read more of Marks thoughts on macadamia nut oil here. This is a fantastic oil to add into your diet. It has a very mild buttery flavor, with a hint of the sweet macadamia nut, making it a perfect oil for homemade mayonnaise.
- 1 cup unrefined macadamia nut oil
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1/4 tsp ground mustard seed
- Salt and pepper to taste
In a blender or food processor, blend egg, lemon juice, and mustard seed.Slowly add in oil, one tablespoon at a time, continuing to blend.When the oil has all emulsified and you have a creamy mayonnaise, add in salt and pepper.Keep in a jar in the fridge. This mayo will last about a week.