LCHF – Best mayo in 30 seconds
Finding a mayonnaise that tastes good and is made with decent ingredients can be a bit of a struggle. If not to say EXTREMELY difficult. I tried a lot of different organic mayos but I just did not like the taste. I like the taste of Hellmann’s but I hate the fact that it is made from soybean oil! By the way, did you know that in Scandinavia Hellmann’s sells a mayo that is made from rape seed oil? A much better option but I have not been able to find that same mayo here in the US – not in stores and not on the Internet.
Anyway, making your own mayo with this method is so much fun and it literally only takes you 30 seconds. And the mayo is absolutely delicious. I used the above pictured olive oil from Costco. I realize that this is not a cold pressed virgin oil but in my book it is perfect as it has no taste and thus does not give the mayo any unpleasant taste. And trust me, I have thrown away many an expensive experiment using cold pressed virgin olive oil, macadamia oil, avocado oil etc.
1 t Dijon mustard
Juice of 1/2 small lemon
A pinch of salt
1 cup oil
Put everything into a tall clear container for your immersion blender. Leave it for just a minute so that the egg has settled on the bottom. Keep your immersion blender at the bottom and blend for 20 seconds before you slowly move up to the top. When you reach the top and all the oil has been blended in, switch of the blender. You now have fantastic mayo that will keep for at least a week or two in your fridge. Enjoy!
And here is the delectable result: