On the RPAH elimination diet you really are constantly searching for ways to flavour your food. Long gone are the days of sauces and condiments. Luckily you can have a tweaked version of homemade mayo (if you can have eggs). Mayonnaise is an emulsion of oil and egg. Emulsion is just a fancy scientific word of mixing oil and water (normally these two don’t mix) by making each as super super small droplets so they can mix evenly. Normally mayonnaise is flavoured with lemon juice, vinegar and some dijon mustard but in our case we are using citric acid for the tart component and some salt to taste.
Making mayonnaise from scratch and by hand is super hit and miss, no matter what people say. If you add too much oil at once it will split, particularly in the beginning. I had a very poor success rate and wasted lots of precious eggs in the process. On top of that most recipes only use the yolk which makes the mayo super rich but also you waste the whites. However, I found a few videos on YouTube where they use a stick blender to make it. I tried it and it was the best thing to ever happen to me! Never again will we slave away to make mayo and never again will we waste so many eggs! This recipe takes LITERALLY 5 mins all up and makes a whole egg mayo.
Gluten free, dairy free, soy free, nut free, vegetarian, failsafe
- 1 egg (room temp)
- 1 cup of neutral oil (I use canola)
- 1/2 teaspoon salt
- 1/2 teaspoon citric acid
- If your egg is in the fridge, take it out and let it warm up to room temp. Apparently this is really important, probably something to do with the proteins.
- Find a container like a jar or jug to make your mayo in. Look for something that the stick blender just fits in the bottom. You want it to be a little bit bigger only because if it is too big it won’t concentrate the mixing as effectively which may result in an inferior mayo.
- Crack you egg into your container.
- Add the salt and citric acid.
- Pour all the oil in and let the egg settle back to the bottom. Give it a minute or so. The egg needs to concentrate at the bottom for this to work.
- Now carefully place the stick blender all the way to the bottom making sure that the egg is still settled at the bottom of the container and the blender on top of the eggs. Now start pulsing. After a few pulses you will see the bottom turn cream coloured and thick, this is the beginning of your mayo (emulsification). Keep going and you may see droplets of the mayo start to rise to the top like a lava lamp, this is good and just keep doing what you are doing. After a while it will feel thick, slowly start lifting the stick blender up to incorporate the oil layer on top whilst pulsing.
- Once it is all mixed together and to the consistency you like you are done! Pop it in the fridge till you are ready to use it. It should keep for a week but I think I’ve kept mine longer than that.
If you aren’t on the RPAH elimination diet, then feel free to substitute the citric acid for a squeeze of lemon juice or vinegar and add in the mustard. If you feel fancy throw in some garlic too and then it becomes aioli!
The important part is the first mixing that it is in the egg layer. Once you start the emulsification here then its smooth sailing. If you don”t then you may run into a bit of trouble later. You can catch these videos I watched to see what I mean here and here.
Now you can enjoy mayonnaise with some fish, french fries, chicken nuggets, the options are endless!