My family switched to eating a paleo diet about a year ago. Basically it’s eating no processed foods, dairy, or legumes. The only paleo mayonnaise you’ll find in the store doesn’t taste very good, and it’s ridiculously expensive. So I use an olive oil mayonnaise recipe and make it myself. Problem was it seemed to take forever standing there dripping oil into my mixer. Until … dun dun dun… a gallon Ziploc bag to the rescue.
I add all the ingredients into my stand mixer. Olive oil goes into the ziploc bag, it’s zipped up, and taped over the top of the stand mixer so that the oil is positioned directly over the bowl. I turn the stand mixer on 9 (almost high) and let it work while I take a clean finishing nail (works for me) and poke a hole in the bottom of the bag. A skewer would work just as well. The hole should be just big enough for the oil to drip slowly at first. At this point you can walk away for a couple minutes and let it do its thing.
After the mayo starts to congeal, gently increase the size of the hole until it becomes a small stream of oil. At this point you can walk away again and check on it again in a couple minutes. I usually do this while I’m making breakfast so I can glance over at it and see the progress. When there is only a little bit of oil left in the bag, give the bag a squeeze to get the rest out. Turn off the mixer, untape the bag and throw it away, and enjoy your homemade mayo.
My olive oil mayonnaise recipe:
2 egg yolks
2 cups of light-tasting olive oil (must be light-tasting)
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
2 tablespoons of apple cider vinegar
1 tablespoon of mustard
Add all ingredients except olive oil to mixing bowl. Turn on the stand mixer and set it to an almost-high setting (8 or 9). While it is running, add the olive oil to a quart or gallon Ziploc bag and zip it closed. Using a 6-inch piece of packing tape, tape the Ziploc bag over the top of the stand mixer securely so that the bag is hanging over the mixing bowl.
Puncture the bag with a small clean nail or skewer so that a steady drip of oil drips into the bowl. After a few minutes, increase the size of the hole so that there is a small stream of oil going into the bowl. At this point you can walk away for a few minutes. Once the oil is almost gone, give the bag a squeeze to get the rest of the oil into the bowl. Turn off the mixer, untape and throw away the Ziploc bag, and enjoy your mayo.
Makes a little over 2 cups.
This recipe is to my taste. Feel free to adjust ingredients to get it exactly how you like it.