We made it one week! I’m sharing my journal with you as we journeyed through a Whole30. It was a great month and one thing I couldn’t live without was this mayonnaise. It is the best! I used it for ranch dressing, chicken salad, egg salad, and potato salad. It’s creamy and satisfying. It’s easy to make and I’ll now always have a jar in my fridge. I’ve been off the Whole30 for a couple weeks now and this is one of the habits I have kept. This mayo is THAT good.
I tinkered with many recipes and this one came out as “mine.” I’m sure there are other great techniques and recipes out there, but this one is simple to make and I can remember it now with no recipe! I must have made it 5-6 times during that month!
*Use a very light oil. I tried using a regular (not even extra-virgin!) olive oil and the olive taste still seemed very strong. I settled on sunflower oil from Trader Joe’s. It was fairly inexpensive and gives this mayo a great taste.
*Make sure your eggs are at room temperature.
*The end result may look like there is a small amount of oil that isn’t incorporated. Once you put the lemon juice in and stir, it won’t be a problem and it won’t feel “oily” at all. Refrigeration helps make the mayo more solid.
*Use an immersion blender. There are recipes for food processors, but they sounded scary to me! You had to add the oil very slowly and it seemed there were lots of trouble-shooting instructions with these recipes. My immersion blender requires virtually no brain power. Just put it in and run for 30 seconds. Simple.
- 1 egg, room temperature
- 1 cup light oil (I use sunflower oil)
- ½ teaspoon kosher salt
- ½ teaspoon ground mustard
- ½ lemon, juiced
- Place the egg and oil in a wide-mouthed jar. Add the salt and mustard. Using an immersion blender, mix the ingredients for 30 seconds, moving the blender up and down to incorporate all the oil. You should immediately see it "creaming." Add the juice of half of a lemon and stir gently to blend. Refrigerate.
From my journal on Day 7:
We ate at Qdoba and later found out their chicken has milk in it – what? But we are sticking with the spirit of the Whole30 and ordered lettuce, chicken, guacamole, and salsa. No cheese, tortilla or rice. It was difficult seeing a warm and gooey quesadilla being delivered up to another customer. I WANT THAT. But the meal was satisfying and it was nice not to cook! Cooking on the Whole30 is a must. If you are working full-time or have a super busy schedule, planning ahead will be essential. I spent tons of time researching, looking for recipes, and preparing food. If you can stand eating plain meat, eggs, fruits and veggies – then you’ll be fine. But if you’re like me and you want flavor and variety, there’s a lot of time involved on this plan.
Breakfast: leftover chorizo frittata (The recipe is from The Whole30)
Lunch: leftover chili (recipe also from The Whole30) and hot dog, watermelon
Snack: cashews and olives
I happen to read John 6 today and came across this verse: Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” (verse 35)
First of all: HA! Bread is not all that bad! I mean Jesus compares himself to bread, so….
But my prayer is: I pray you’ll satisfy my deepest hunger with yourself! Coming to you is the only way to never hunger or thirst again. How great your love for us, how rich your grace. For you have promised that whoever comes to you, you’d never cast out. I don’t deserve your love today. I don’t earn my food. You give me graciously from your hand. Thank you.
I will post a recipe using this mayonnaise next time. If you’re doing a Whole30, this is a must to have on hand!