Homemade Paleo Mayonnaise Recipe

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easy Homemade Paleo Mayonnaise

Before we get to the easy yummy homemade paleo mayonnaise recipe, we should probably first look at some brief info on what the mayonnaise is and when it was first invented.

The origin of mayonnaise is still not yet very clear. Some attribute its invention to the Duke of Richelieu, who have made it (or maybe his cook) for the first time in the year 1756. Others claimed that its name was derived from the verb manier. He himself called it “magnonaise”.

Whatever its origin is, this cold creamy sauce is a delicious emulsion composed of at least one or two egg yolks, mustard (some don’t put it, and the Mayo moutardée is called remoulade), vinegar(or lemon juice), vegetable oil, salt and pepper.

Surprisingly, contrary to popular belief mayonnaise has some great health benefits too

 

The flavor and fluffy texture of mayonnaise make it a popular food in our kitchens. But is it a good or bad food for your health?

A serving of 15 ml or a tablespoon of mayonnaise has 102 calories. The mayonnaise of course is very rich in natural fats. A portion of 15 ml of mayonnaise provides 10.5 g of fat, so it is quite an energy concentrate. Its vitamin E content is more or less high depending on the nature of the oil used: it can reach 8-10% of the recommended nutritional intake in 1 tablespoon of mayonnaise based on sunflower oil or a mixed vegetable oil.

If rapeseed oil is used, about 1.2 g of omega-3 essential fatty acids are found in 1 tablespoon of mayonnaise, which is more than half of the recommended nutritional daily intake. Finally, in case of a cholesterol-lowering diet, it is also necessary to take into account the cholesterol that mayonnaise provides.

Light Mayonnaise and its nutritional value

There is also a light mayonnaise in which part of the oil is replaced with water, starch and other thickening agents. These lighter products contain on average two times less fat than conventional mayonnaise and provide 45 to 55 calories per 15 ml serving (the equivalent of one tablespoon). Light mayonnaise can be an interesting alternative for those who want to achieve and maintain a healthy weight (provided, however, that they do not consume too much of it!).

Also Read:  Easy Homemade Grenadine Recipe (Pomegranate Syrup)

How to prepare a homemade mayonnaise?

(you can just read the recipe below)

Mayonnaise is an emulsion of oil and egg yolk, topped with a little vinegar, lemon or Dijon mustard. This emulsion is made stable thanks to the presence of lecithin, a component of the fats of the egg yolk that is a powerful natural emulsifier. To promote the emulsion, it is recommended to use ingredients with the same temperature and whisk the oil, which is poured into the net over the mixture consisting of eggs, vinegar, lemon or Dijon mustard.

To make a healthy mayonnaise at home, one can choose olive oil, which rich in mono-unsaturated fatty acids.

However, it has a pretty specific flavor that does not appeal to all of us. So, that’s why it is usually prepared with an oil with a neutral taste, such as that of canola, sunflower or rapeseed oil.

Tips for proper conservation and consumption of your homemade mayonnaise

To prepare a mayonnaise at home, it is important to use a very fresh egg, since the yolk is consumed raw. Homemade mayonnaise should be stored in the refrigerator and consumed within 24 hours. For commercial mayonnaise, follow the manufacturer’s instructions. It is necessary to be very vigilant with mayonnaise dishes prepared in advance: these fragile products should be carefully prepared and handled, kept cool and consumed immediately.

I should say that we still have a pot of store bought mayo sitting in the fridge, but even a good brand mayonnaise has nothing to do with a homemade one, especially when it’s super easy and fast to do! So, I suggest you check out our classical simple mayo recipe and watch the video below on how to make mayonnaise at home, you’ll see, in less than 3 minutes and it’s done!

This mayonnaise goes perfectly with a Japanese omelette or french fries if you prefer( I would go with both :-)).

Also, you can easily “customize” your mayonnaise by adding at the end of the preparation various spices which you prefer(smoked paprika, curry,…), lemon or herbs (rosemary, thyme, sage,…). Also don’t hesitate to vary the oils: in this recipe I use a rapeseed oil, with a neutral taste and a nice golden color, but you can take olive oil or even flavored oils and adapt your mayonnaise to your taste;)

Here is the Recipe Homemade Mayonnaise Recipe:

For 1 bowl of mayonnaise :

  • 1 egg yolk
  • 20 g Dijon mustard
  • 20 ml wine vinegar
  • 175 ml neutral vegetable oil (peanut oil, rapeseed oil)
  • 1 pinch of salt
  • 1 pinch of pepper

Instructions:

1.Put the egg yolk in a bowl. Add mustard, vinegar, salt and pepper. Whip vigorously. Then gradually add the oil. The emulsion process must be completed properly, the overall look of the sauce must be shiny and creamy. Continue to gradually pour the oil while whisking.

Also Read:  Homemade Crystallized Candied Ginger Recipe

2.Once you get the right consistency, taste it and add salt if necessary.

If you don’t use it right away, transfer in jar or similar container and store it in a cool place. Consume it within two days to a week.

Tips for making a successful homemade mayonnaise at home:

  • Don’t use take too big container.
  • It’s better if all the ingredients are at the same room temperature (so take the egg and mustard out of the refrigerator a little before you make the mayo).
  • Some say that if you let the mustard /egg yolk mixture sit for a few minutes, the mayonnaise will be easier to make.
  • Don’t add too much oil in the first place. Go little by little.
  • To catch up with a ruined mayonnaise, add a second egg yolk or a little more mustard or a few drops of vinegar or water depending if it needs thickening or not.
Homemade Paleo Mayonnaise Recipe
 
Ingredients
  • 1 egg yolk
  • 20 g Dijon mustard
  • 20 ml wine vinegar
  • 175 ml neutral vegetable oil (peanut oil, rapeseed oil)
  • 1 pinch of salt
  • 1 pinch of pepper
Instructions
  1. Put the egg yolk in a bowl. Add mustard, vinegar, salt and pepper. Whip vigorously. Then gradually add the oil. The emulsion must take, the core of the sauce must be shiny and elastic. Continue to gradually pour the oil while whisking.
  2. Once the right consistency is obtained, taste and salt if necessary.
  3. If you don't use it right away, film it in contact and store it in a cool place. Consume it within two days.
  4. Tips for making a successful mayonnaise :
  5. Don't take too big a container.
  6. It's better if all the ingredients are at the same temperature (so take the egg and mustard out of the refrigerator a little before).)
  7. Some say that if you let the mustard egg yolk mixture sit for a few minutes, the mayonnaise will be easier to make.
  8. Don't add too much oil in the first place. Go little by little.
  9. To catch up with a failed mayonnaise, add a second egg yolk or a little mustard or a few drops of vinegar or water.
Watch this useful video on how to make a delicious paleo mayonnaise at home:

And what about you? What are your tips and tricks to get a homemade paleo mayonnaise right?

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