Say goodbye to store bought mayo with this super easy homemade recipe. This Sugar Free mayo takes just 5 minutes and an immersion blender. Whole30 + Paleo approved, this mayo will turn out tasty and perfect every time!
I miss mayonnaise. I know that it seems like a weird thing to miss, but you really don't realize how much you use something until you can't have it any longer. Or at least until you don't have easy access to it anymore. If I wasn't so obsessed with french fries and delicious aioli dipping selections, my life would be a lot easier but probably a lot less enjoyable, because yum. There's nothing better than some hot and crispy fries with a side of roasted garlic aioli so it's understandable that I want to recreate it at home.
Sometimes, I get hopeful that I might find a paleo friendly mayo in the store but my search usually results in me being grossed out by the ingredient list. I swear, I will never understand why mayo needs to have sugar in it or be made with canola oil. The times when I am able to find a compliant bottle at a traditional grocery store, I'm easily turned off by the $10/jar price point. Since I don't get to be (or choose not to be) lazy and bring home a bottle from the store, I have started to make my own mayonnaise at home. I started trying dozens of different paleo friendly mayo recipes and have been disappointed with most. Usually it's because of the flavor. I mean, I understand that oil makes up a large chunk of the ingredients, but that doesn't mean it should taste like I'm chugging some straight from the bottle. I don't know, maybe that's just me. If it wasn't the flavor, then it was the consistency. They would turn out really runny and not thick at all.
After many disappointing attempts, I set myself out on a mission to make a paleo mayo that actually tasted like mayo and not like grease. I also wanted to make sure it was a dip-able thickness. It took a few attempts, but I was finally happy with it when I got to the recipe combination that I have below. I knew the recipe was successful when I caught Kyle trying to dip his finger into the jar, which I think is a foolproof method of judging a recipe.
I use this mayo for pretty much any recipe you can imagine. I've mixed tuna up with it for my cucumber boats recipe. I've made a traditional chicken salad with mayo, grapes and celery. I've turned this into garlic aioli to top my burger and dip my fries by adding some additional garlic to it. It works wonderfully in deviled eggs or for the deviled egg salad that tops my pork burger recipe. So, it's safe to say that this paleo-friendly, non-oily, olive oil mayo is basically my new best friend. It's hard to believe that something so tasty takes so little effort and so few ingredients.
- 2 lg eggs, room temperature
- 5 tsp lemon juice
- 2 tsp dijon mustard
- 1 1/3 cup extra light tasting olive oil (NOT EXTRA VIRGIN)
- 1/4 tsp garlic powder
- dash of salt