Dropping processed vegetable oils from my diet also necessitated the elimination of mayonnaise as well. Commercial mayo is nothing more than a disturbing mixture of oils, emulsifiers and chemicals. So what to do? I figured that since I had my own chickens I could make my own mayo the way it used to be done; by hand. It was a little intimidating at first but once you have the trick down it's not too bad.
This recipe uses raw egg so please use caution. I only make it with eggs I just pulled from the chicken coop or, at most, a day old. I would not use commercial eggs nor old eggs and I make sure to keep the mayo well refrigerated. I label the jar with a throw out date a week from when I make it. The recipe is easily halved so make as much as you need to make sure you use it up.
I use cold pressed virgin olive oil for this but have read that it can create a bitter flavor in blender or food processor. I hand whisk it in a glass bowl and it's not too tough. Really.
Olive Oil Mayonnaise
2 egg yolks
3 tbsp apple cider vinegar
1 tsp mustard ( I use Dijon)
1 pinch of paprika
1 pinch salt
1 cup olive oil
Whisk together the yolks, vinegar, mustard, paprika and salt in a glass bowl. Put the olive oil in a cup with a pour spout and while whisking the egg mixture drizzle the oil down through the moving whisk in a thin stream. Everything should thicken up as you get to the end of the oil. Use it anywhere you would normally use mayonnaise; sandwiches, salads, coleslaw, etc.
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