Key to success with Whole30 : Basic Mayo

Are y’all ready for something fun and new on the blog?!  I knew it 😉

I want to share with you what I feel were the things I couldn’t live without during my first round of the Whole30!  Aka – Keys to success!

Today’s topic – Basic Mayo.

Yes.  You read that right!  Mayo!  AKA slap that ish on anything or mix with other sauces and everything melts in your mouth!  It’s divine!!

Here is a video tutorial!

Want the recipe?

Basic Mayo

(found in the Whole30 book)

1 1/4 cups light oil – I recommend grape seed oil

1/2 tsp salt

1/2 tsp mustard powder

1 egg (preferably pasteurized and room temperature)

1/2 juice 1 lemon

Directions: 

  1. Combine 1/4 cup oil, egg, salt and mustard powder in food processor.  Blend until combined.
  2. Slowly drizzle in the remaining 1 cup of oil while your food processor is running.  The slower you go the thicker your mayo will be.
  3. After mayo is made, squeeze in lemon and stir.
  4. Jar, label and place in fridge.  Your mayo will be good for 1 week after the date on your eggs.  Buttttt, I doubt it will last that long!  Enjoy!

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