Here's how to make mayonnaise in a small batch. Nothing tastes better than homemade paleo mayo. Perfect on burgers or fresh homegrown tomatoes.
Mayonnaise is not something I use every day. I use it in recipes, or put it on burgers, but it's usually just a tablespoon or two at a time. I love homemade paleo mayo, but I've yet to finish a batch. Most recipes make a cup or two, which is way more than I need. So here's how to make mayonnaise in a small batch, by hand. The recipe makes just half a cup.
Yes, I said by hand. The only fancy kitchen equipment you need for this recipe is a whisk. I adapted this recipe from Julia Child's hand-beaten mayonnaise recipe in Mastering the Art of French Cooking, adjusting the proportions for a small batch. The ingredients are simple—an egg yolk, lemon juice, dry mustard, salt, and olive oil.
There are a couple of tricks to this mayo. First, all of the ingredients should be at room temperature. Use an olive oil with a mild flavor so it's not overpowering. Rinse your bowl with warm water to heat it before you start. And lastly, keep whisking and add the oil slowly. You may need to rest your arm when you're done, but you'll be rewarded with the best paleo mayo.
If you need a large batch of mayonnaise, you can always make it with a blender, food processor, or immersion blender. But for me, nothing tastes better than a small batch of paleo mayo made by hand. And it's the perfect amount to put on fresh homegrown tomatoes or use in deviled eggs.
- 1 egg yolk at room temperature
- 1 teaspoon lemon juice
- 1/4 teaspoon dry mustard
- 1/8 teaspoon sea salt
- 1/2 cup mild-flavored olive oil
Rinse bowl with warm water and dry.
Add egg yolk to bowl and whisk until thick. Whisk in lemon juice, dry mustard and salt.
Add olive oil in drops while continuing to whisk. Make sure each drop is completely incorporated before adding the next drop. Once mayo starts to thicken, add remaining olive oil in a very slow stream, while whisking continuously, until completely incorporated.