Finding a mayonnaise in the grocery store with tolerable ingredients for FMers is nigh impossible. You can bet there is going to be garlic or onion powder in there somewhere. So, why not make your own? It’s easy, but it takes a while. It’s slow going because the liquids need to emulsify, so you are essentially suspending each drop of olive oil in with the egg yolk. If you add the oil too quickly then your liquids are going to separate.
- 1 egg yolk
- 1/4 teaspoon of mustard seed (the spice, not the actual seed)
- 1 1/2 teaspoon of fresh lemon juice
- 1/2 teaspoon of salt
- 3/4 cup of expeller pressed olive oil
Add the egg yolk, mustard, lemon juice, and salt into a medium-size bowl and using a hand-held mixer whisk on low for 30 seconds.
Using a 1/4 teaspoon, dip into the olive oil and start adding it to the egg mixture one drop at a time. It’s best to go very slowly at first–you don’t want to spoil your hard work by being impatient. For the first 1/4 cup of oil I usually do a drip, whisk, drip, whisk, drip, whisk rhythm.
Initially you want things to look liquidy, but not watery.
Once the mixture starts to resemble custard, you can up your rhythm to a constant drip. I usually let my mixer blades rest on low speed in a “corner” of the bowl and just drip the oil right into the middle of them. When I go back to get more oil I mix once around the bowl.
Your mayo should be starting to take form now. When it starts looking like it has some body to it, you can up your pouring to a steady, thin stream.
Store in an air tight container. I’ve read you’re only supposed to keep this for a few days, but since it takes so long I usually go about two weeks. I’m not dead yet.
Elimination Diet safe: No.
(Unless you do it without the mustard.)