Two Minute Mayo

I remember my Mum making mayo and being given the very important job of pouring the oil super slowly into the food processor as it churned away. It was fun and definitely tasty, but it took forever and sometimes it would even split.

I definitely don’t have time for those kinds of antics but I do still have a deep love of mayo. Yes, I know you can buy it and there are some delicious, healthy versions out there but it’s also pretty cool to be able to whip up this creamy condiment when needed. Your friends will be impressed and your mum will think you spent hours preparing it.

Jen xx

Two Minute Mayo

Makes 1 cup of mayo

GF, DF, paleo, high fat

Prep time + tidy up: 5mins

Cook time: 2mins

Ingredients:

1 large egg – room temperature

1 cup light olive oil

1 Tbsp apple cider vinegar

1-2 tsp dijon mustard or mustard powder

Pinch salt and pepper

Method:

Pop all the ingredients into a tall container that is big enough for your stick blender. Usually they will come with a container but if not, ensure it’s not too wide and tall enough for the blender to be submerged.

Fully submerge the stick blender and start it on the slowest setting. You will see the ingredients start to emulsify. Once ¾ of the mixture has thickened and looks like mayo you can start to move the blender around to incorporate the rest of the ingredients. Mix until everything has come together.

Have a taste and add more salt, mustard or ACV if needed.
You can also play around with the other flavour combos below.

Store in a sterile jar in the fridge for up to one week.

Variations:

Chili Lime – Use lime juice instead of vinegar and add ¼ tsp chilli powder

Garlic Aioli – Original recipe + ¼ tsp crushed garlic

Smoked Chipotle – Original recipe + ¼ tsp smoked paprika + ¼ tsp chili powder

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