Less than one minute is all it takes to make Homemade Spicy Mayo. Great for meat, veggies, seafood, and as a dip. Paleo & Whole30 complaint too!
True Life: Mayonnaise is hard to photograph. No one ever looks at mayo and is like ohhh that looks so good. Granted a good flavored mayo can bring a meal to a new level, but no one ever craves it. This mayo kind of reminds me of the spicy mayo you get on sushi or the sauce on fish tacos. My friend and I tried to recreate that one summer when we lived at the beach and ate fish tacos a lot. We really didn’t cook at all back then and it wasn’t nearly as good as we hoped. But I say we deserved an A for effort.
We don’t always have mayo on hand in the house, but when I make this, it usually goes pretty fast. It is super easy to make and filled with good for you fats. And you can put it on almost anything – tuna, meat, veggies, wraps, as a dip…the possibilities are endless. The key is using avocado oil, which has a very light and neutral flavor. You can get a huge bottle of it at Costco for only $10. The little bottles are usually that price at the grocery store. You could substitute with light oil olive, but not extra virgin as the flavor would be too strong.
I would also suggest using pasture raised eggs. This means that the chickens are free to roam around the pastures, eat the grass and bugs (which is what they are supposed to be eating!), and nothing is treated with herbicides or pesticides (organic). If you buy eggs this way it is completely fine to eat the yolk raw, which is what this recipe calls for.
I once read that an iPad is bigger than the space an egg laying chicken is given in a typical cage in factory farms. That is just not right. Not only is that cruel for the animals, it directly effects the eggs, which is then what we eat. If you buy pasture raised eggs you can see the difference in the egg yolk. They are much brighter in color, almost orange, compared to the factory ones. And the yolk is where all the nutrients are!
Okay sorry, rant over. You do need an immersion blender for this recipe, but you can find them pretty reasonably and will definitely get a lot of use of it. I use mine to blend soups, make dressings or dips, and make this mayo, which is what you should go do!!
- 1 large egg
- ¾ cup avocado oil (or light olive oil)
- 1 teaspoon dijon mustard
- 1 teaspoon chipotle paste
- 1 teaspoon lemon juice
- ½ teaspoon apple cider vinegar
- ¼ - ½ teaspoon red cayenne pepper (depending on taste)
- Place all ingredients in order listed in a narrow jar, but wide enough to fit your immersion blender.
- Place immersion blender in the bottom of the jar and turn on high. You will see the magic start and the oil will begin to thicken and turn off-white.
- Slowly bring the immersion blender up to finish the rest of oil. This should take no longer than 1 minute.
- Enjoy on your food of choice!
*The base of the mayonnaise recipe was taken from the cookbook The Paleo Kitchen and was updated to make it my own.
Have you ever made your own mayo? What flavored mayo do you like?