I can't say I am a mayonnaise addict, however I do love it sometimes, but unfortunately finding a decent mayonnaise in a store is impossible as they are always made with canola oil (to improve shelf-life), which is inflammatory in the body. Add in unnecessary sugars and other shelf-stabilising additives and they taste horrible (to me).
This is where homemade is really best, and this Whole30 recipe (the original is here) is the easiest and tastiest mayonnaise I have ever made.
It has only 5 ingredients, all wholefoods, and its base is olive oil, not canola!
I have had some serious mayonnaise disasters, the emulsion process has not happened and the oil and egg has split making it oily and horrible, however this recipe has ALWAYS worked. It is thick and tasty, and all it needs is a stick blender!
Olive Oil Mayonnaise
Ingredients
1-1/4 cup of light olive oil, divided
1 egg
1/2 teaspoon mustard powder
1/2 teaspoon salt
1/2 to 1 lemon, juiced
Instructions
Place the egg, 1/4 cup of olive oil, mustard powder, and salt in a mixing bowl, blender, or food processor. Mix thoroughly.
While the food processor or blender is running (or while mixing in a bowl with a stick blender), slowly drizzle in the remaining cup of olive oil.
After you’ve added all the oil and the mixture has emulsified, add lemon juice to taste, stirring gently with a spoon to incorporate.
This is a great mayonnaise on its own, however it is also a great base to add your favourite additions to to spice it up, my favourite is Chipotle, but do check the other ideas on the Whole30 Recipe.
Chipotle Mayonnaise
1/2 cup Olive Oil Mayonnaise
2 tsp Chipotle Powder (I use Herbies)
I promise once you make this, you won't want to buy store-bought mayonnaise again!