Updated: Jan 23
When I lived in France, it was the first time I saw someone make mayo from scratch. I always just assumed it came from a jar. Not so. Here are two easy recipes that you can try at home ... like SUPER easy and fast.
Garlic Mayo (AIP and Paleo)
This recipe is 100% credited to my teachers at Autoimmune Wellness. This recipe can also be found at https://autoimmunewellness.com/preview-recipe-sweet-potato-fries-with-garlic-mayo/.
1/2 cup Coconut Butter (also called coconut manna or coconut concentrate)
1/2 cup Water (hot)
1/4 cup Extra Virgin Olive Oil
3 cloves Garlic
1/4 tsp Sea Salt
Place all ingredients in a blender and blend on high for a minute or two, until a thick sauce forms. (It should resemble the consistency of conventional mayo). If the sauce is too thick, thin with water until the desired consistency is reached.
Store in the refrigerator. The may will harden in the fridge and you should let it come to room temperature before using.
Traditional Mayo (Paleo - contains eggs)
Makes about 1 ½ cups
1 large or extra large egg
2 tsp lemon juice
½ tsp salt
1 tsp Dijon mustard
1 clove garlic
1 cup olive or avocado oil
Add all ingredients except oil to your food processor. Process until creamy (about 10 seconds).
With the food processor running, add a few drops of oil into the egg mixture. Every few seconds add a few more drops. Continue until the mixture starts to thicken.
Now you can do a slow drizzle. Stop pouring, every once in a while checking that the oil gets fully incorporated.
Store leftovers in a covered container in the fridge for up to 1-2 weeks.
Serve & enjoy!
Tip: Use this in place of mayonnaise for egg, salmon, chicken salads, etc.