So we put the bacon in the freezer (most bacon contains sugar. Sob.) and I made a 30 day meal plan that didn’t include any of that stuff above. A 30 day meal plan that included four dinner parties, just to up the pressure. I bought a spiralizer. And away we went. I made coconut beef stew and salmon with mango salsa. Pineapple shrimp gazpacho and ginger lime steak. We had a cookie sheet clambake. Sure, I missed my merlot and the milky, sugary tea I love in the morning, but let’s put it this way: we did not suffer. We weren’t hungry. We had a grand old time at the dinner parties. And…
…I am going on three weeks without a single headache. As a 2-3 headache a week girl, this is nothing short of a miracle for me. The Southern husband, who regularly gets the sneezies and itchy eyes from allergies hasn’t had the sneezies or itchy eyes since about the middle of the Whole 30. I’ve lost 8 pounds and he has lost 5. And – bonus points! – because it was that or no mayo in our tuna salad, I figured out how to make homemade mayo. So in addition to reintroducing just a little wine and cheese and bacon back into our diets, the homemade mayo is here to STAY.
So here are the few sentences: put a room temperature egg into a bowl with a little mustard powder and salt. You can do this in a food processor or in a blender – I like my food processor best, for magical reasons I will explain in a second. While whatever machine you are using is running, slooooooooooowly drizzle the olive oil into the egg mixture. I mean slowly. A trickle.
And here comes the magical reason for using the food processor: look at the insert for the feeding tube – that piece you use to push ingredients down into the bowl when you are shredding or grating something. It has a teeny tiny hole in the bottom. If you pour the oil in to the processor through the insert, that teeny hole will trickle the oil in EXACTLY the right amount and at EXACTLY the right speed.
One way or the other, you will see the ingredients start magically turning into mayo almost immediately. When the oil is all in and everything is looking mayo-like, gently stir in some lemon juice.
And voila, you have made your own mayo! Spoon it into a mason jar and admire it, and then put it in the fridge. Or use it to make tuna salad while you are on the Whole 30, or a BLT with fried egg if you aren’t.
The more you know…
- One egg, room temperature
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 1¼ cup light olive oil or safflower oil
- Juice from ½ lemon
- Put egg, salt and mustard powder in a food processor, blender or (if you are using an immersion blender) a bowl. Blend or process until combined.
- With the machine running, pour in the oil as slowly as you possibly can - a teeny trickle. Blend until the oil is fully incorporated and your mayo looks like mayo!
- Gently stir in the lemon juice.
- That's it! You made mayo! Store in the fridge after you admire it.