Easy W30 & Paleo Complaint Mayo

What The Fork Wednesday is hereeee! 

This week with a delicious homemade mayo recipe. W30 compliant & paleo, this mayo is made from just a few ingredients, and all you need is a blender or food processor.

I've always loved mayo. Turkey, tomato, and mayo roll ups were my favorite as a kid. Tartar sauces. Truffle mayo with fries. Of course on burgers. Mix it with a little Sriracha, "spicy mayo". Mmm. Baked salmon with lemony mayo is my favorite as of late.

Just because something is "fatty" doesn't mean it's bad for you. Good fats are rich in nutrients and help your body absorb vitamins and minerals. It's an essential role in maintaining a healthy brain, gut, fighting inflammation, all tha things!

After watching couple of YouTube videos, and trying a few different recipes, I love this version the best. It's so versatile. Add any herb, seasoning, extract to flavor it up.  You'll need about an hour for this mayo.

1 egg
2 TBSP fresh lemon juice
1/4 - 1 cup light olive oil (I use Bertolli)
1/2 tsp Himalayan salt
1/2 tsp ground mustard

1. Combine the egg and lemon juice into the blender. Do not blend. Just let sit together until they reach room temperature. 45 min to an hour. You can NOT skip this step. The egg and lemon need to emulsify or else you'll end up with watery mayo.
2. Pour in 1/4 cup of the light olive oil, salt, and ground mustard. Blend for 30 ish seconds.
3. Pour the remaining cup of olive oil into the blender WITH THE SMALLEST DRIZZLE pour ever -- (while the blender is still running) this makes all the difference. Take about 4 whole minutes to pour the cup. Put a timer on the microwave. Turn on a song. Do some breathing exercises. Calf raises. Shoot I don't know. Be patient!
4. Enjoy & refrigerate. It will

Notes:- If you don't want a hint of lemon flavor, I'd recommend using bottled lemon juice. - I tried making this with regular extra virgin olive oil. No bueno. It was a weird texture and didn't taste right. Use a light olive oil to yield best flavor. - This makes about 1 1/2 cups. Will expire the same day as the carton of eggs you used.

Enjoy! Come back next week for more Cooking with Chels :)