At some point during every summer, I start craving massive amounts of sandwich salads {minus the sandwich part}. Chicken, tuna, egg – I could easily rotate the three every day from May to August. Insert a slaw here and there, and you’ve got yourself the happiest of girls.
But then there’s mayonnaise. I strategically create salads and slaws that have simple ingredients and then add a mystery ingredient condiment to bind it all together? It just doesn’t make sense. So I turned to Melissa Joulwan, fellow Austin food blogger, for her paleo olive oil mayo recipe.
And then I failed. Hard. Not because of her instructions or impatience. But because I didn’t sample the olive oil before creating the most beautiful, fluffy, poisonous tasting mayo ever.
So I went back to the grocery store on a mission to purchase the lightest tasting oil I could find. I walked away with grapeseed oil and ended up with a beautiful, fluffy, delicious mayo the second time around.
Using only egg, lemon juice, salt, and grapeseed oil completely changed my perception of mayo. I eat eggs and use lemon juice/oil as salad dressing on the regular, so there was no longer anything mystery about it.
If you’re a sandwich salad lover as well, I highly suggest you make your own mayo this summer!