I’ll be honest, I have never been a fan of mayonnaise. If a recipe called for mayonnaise I would often switch it out for sour cream or yogurt . Then I did the Whole30 and as you know, NO Dairy! So, in order to enjoy my favorite chicken salad I had to make some changes. After several attempts at making my own the Whole30 way ( yes, several attempts!) I realized that I did in fact like mayonnaise. What I didn’t like about mayonnaise before was the canola oil that it is traditionally made with.
Let’s get back to the “several attempts” part. Yes , I know I make it look super easy in this video, that’s because I’m using an immersion blender. It is possible to make it other ways, but this is by far the easiest and the fastest. You just simply dump in all the ingredients and blend away. No worrying about whether you are adding your oil in too fast or ending up with mayo the consistency of salad dressing. If you don’t have an immersion blender and love mayo, I highly suggest purchasing one. They also come in handy when making homemade soups and sauces too.
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- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- Juice of 1/2 a lemon
- 1 cup extra light olive oil or Avocado oil
Ingredients
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- Put all ingredients in a tall glass container.
- Place your immersion blender at the bottom of your jar, directly over the egg. Mix keeping your emersion blender at the bottom of your jar.
- Once mixture begins to thicken, slowly raise you blender so that all the oil is incorporated.