Until recently, I had no idea how easy and delicious homemade mayonnaise is. Seriously, I will never buy it again. My Whole30 experience simply introduced me to the idea of making my own, but I am very happy with this find. The first time I made mayo, I bucked the recipe and went with the extra virgin olive oil I had on hand. It was fine. But the light-tasting olive oil is key.
A few notes about this recipe. The fresher the eggs the better. As well as, egg yolks at room temperature will help the emulsification process happen faster.
Second, Dijon mustard is a sneaky ingredient for Whole30 compliance. Be sure there is no sugar or wine in your Dijon. The Harris Teeter brand and Grey Poupon are both out.
- 2 egg yolks at room temperature
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon white vinegar
- 1½ cups light-tasting olive oil
- salt to taste
In a food processor, add the egg yolks, mustard, lemon juice, and vinegar. Turn on your processor.
Slowly begin to drizzle the olive oil into the food processor. You’ll want to keep a thin, consistent stream flowing into the processor. (Be sure to go at slow pace, if you go too fast – it won’t emulsify correctly.) It should take about 2 to 3 minutes to complete the oil.
Add the salt to taste and store in an air-tight container such as a jar.
To make this into Paleo Ranch, omit the dijon mustard from the first step. After the Mayonnaise base is made, add 2 tablespoons of lemon juice, 2 tablespoons of dried dill, 1 tablespoon of dried parsley, 1 teaspoon of garlic powder. Stir to combine.