FOOLPROOF HOMEMADE PALEO MAYO

Recipe from:  The Healthy Foodie

I have been looking for a easy mayonnaise recipe that I could use in tuna, egg, and chicken salads.  This one is the simplest one I found and it tastes great!

INGREDIENTS

• 1 whole fresh large or extra-large egg, taken straight out of the fridge
• 2-3 tsp fresh lime or lemon juice or vinegar of your choice
• ¼ teaspoon Himalayan salt
• 1 cup extra light tasting olive oil

OPTIONAL ADD-INS

• ¼ teaspoon freshly ground black pepper
• 1 tablespoon Dijon mustard
• 1 garlic clove, peeled and coarsely chopped

EQUIPMENT NEEDED

• An immersion blender
• A tall, narrow glass jar that’s barely wide enough to accommodate the head of your immersion blender. A 500ml (one pint) wide mouth Mason type jar works wonders for this.

INSTRUCTIONS

1. Add all the ingredients to your glass jar and let them sit for a few seconds, just long enough for the egg to settle comfortably at the bottom of the jar, underneath the oil.
2. Insert your immersion blender and push it all the way down until it makes contact with the bottom of the jar.
3. Push the power button and do not move the blender for a full 20 seconds. Almost instantly, you’ll see the magic take place right before your eyes: the oil will start to emulsify and turn into this lusciously creamy and thick concoction, slowly making its way all the way to the top of the jar.
4. After 20 seconds, the transformation should be pretty much complete, so start moving your blender around and up and down just to make sure that every last bit of oil gets well incorporated.
5. Store in the refrigerator an airtight container for up to 2 weeks.