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#HEALTHY FOODIE MAYO HOW TO#
#HEALTHY FOODIE MAYO CRACKED#

#HEALTHY FOODIE MAYO CRACKED#

Ok, I say WE but I really mean BRAD cracked the case.

#HEALTHY FOODIE MAYO HOW TO#

I do think Brad and I have cracked the case on how to get it to come out perfectly every time. Remember I said some batches don’t come out? *UPDATE* And before you get started, let’s talk a bit more about the hand blender technique you are going to perfect. How to make Olive Oil Mayo using an immersion blender:

You can check out my Grain-Free Zucchini Fries + Zesty Mayo Dip for more info on algae oil. As far as oils, the only other ones I recommend using is avocado oil or Thrive Culinary Algae Oil. If you use a full-bodied olive oil this isn’t going to taste good and you are going to be cursing me for your crummy mayo. Make sure you use extra light tasting olive oil, I find mine at Costco.If you are going to make a flavored mayo, make sure to make the mayonnaise base first THEN add the additional ingredients.

I’ve also successfully used lemon juice in place of vinegar when I’ve been out of vinegar.

Play some Mavin Gaye while you’re moving that stick slowly all around.

Really make love to that mayo with your immersion blender.

So if there are any scientists out there who can help myself and the rest of the internet understand exactly what’s going on, comment below please! If this does happen I can usually fix it by adding another egg. I’ve made it successfully so many times when none of my ingredients were room temp. Some say all of the ingredients need to be room temperature. There’s a lot of internet folklore on why it doesn’t.

I’d say 1 out of every 15 batches does not emulsify properly and remains loose.

I geek out every time I make this watching it form because it is THAT.COOL. I really want to spread the good word about this deliciousness.Īnd even beyond that it gets the nerd in me all hot and bothered. And guess what? It’s so easy! This easy 30-second Olive Oil Mayo is Paleo and Whole30 – approved! I’ve made it many times since and have created a Whole30 Mayo recipe that I love. My first step was to make some olive oil mayo that I could use in the chicken salad so I set about making it for the first time. I decided I could make a Chicken Salad Pesto Wrap (soon to make a blog appearance) and cram in all the goodness I’d been craving.

Sigh.īut I digress… I needed to have this sandwich, so I set about figuring out how I could recreate this so that I could eat it. These are the thoughts that go through my head. Or some random chicken dish we had at Rich Table 9 MONTHS ago! Or the burrata at A-16. I really do! (Like Humphry Slocombe’s Special Breakfast ice cream. If I eat something great, I think about it for the next few weeks. One evening I while was pinning recipes on Pinterest, I came across a Pesto Chicken Sandwich that I couldn’t stop thinking about. *Ahem, Kraft* A quick look at the label and you can see why I have a problem with that. But I don’t like all of the crap that comes along with it when you buy it from the store.Īnd I reeeally wonder how anyone finds it ok to slap the word “Real” onto any of it. While I do love me some mustard now (like a lot), I still love my mayo. Growing up, I was always the mayo one while my brother was the mustard one. Once you try this delicious homemade version, you’ll never go back to store-bought! Plus, it’s Whole30 Approved! An easy paleo olive oil mayo recipe made using your immersion blender.