This mayo is smooth, creamy and thick. It goes well with a lettuce wrap, used in recipes such as my Paleo Ranch dressing or mixed into a dip.
A stick blender makes this recipe a cinch. If you don't have one, you can still use a small food processor or blender. Just be sure to add the oil in a slow stream.
It is important that your eggs are at room temperature in order for the mayonnaise to blend correctly and thicken. Take them out and let them sit at room temperature for at least 1/2 hour. Or you can speed up the process by placing them in a bowl of warm water. They are the correct temperature when they don't feel cold in your hand.
Avoid using extra virgin olive oil for this recipe, as it has a strong flavor and your mayo may taste bitter.
1 egg yolk, at room temperature (see note above)
1 tsp ground mustard
1 tbsp apple cider vinegar
1 tbsp water
1 cup avocado oil or light olive oil
1/2 tsp sea salt
Because there are no preservatives in this mayo, it won't last for a long time. The fresher the eggs, the longer it will last. It generally can last for up to 5 days to a week.
The original recipe calls for two egg yolks to be used. I found the mayo to be too thick. It seems to work quite well with one. If you would like a thicker mayo, try the recipe with the 2 yolks.
The Frugal Paleo Cookbook, page 192