Today I’ve got another recipe for you, this time for a super quick and easy paleo ranch mayo. It’s great for dipping veggies, meats (mmm, chicken wings), anything really, and is perfect for making tuna, chicken, or potato salad or on top of a green salad. It’s super versatile and I love having a batch around and ready.
If you’ve ever looked at the label on the mayonnaise you buy at the store, you’ve probably been sorely disappointed. It’s impossible to find one with good ingredients, and it’s this mysterious cooking ingredient that’s pretty irreplaceable by anything else if you use it. Surprisingly, it’s really easy to make once you get the hang of it (and know the tricks).
To make this mayo, you will need the ingredients in the recipe below, a container, and an immersion blender. I’ve fooled around with the regular blender method a lot of times, and it can work (and is perfect if you want to try making this to see if you like it first) but you really want an immersion blender for this.
An immersion blender will make prep, blending, and cleaning up 100x easier, faster and less messy, meaning you’ll actually keep making it (I love the Cuisinart Smart Stick). If you’re a masochist that wants to try the regular blender method, I recommend Melissa Joulwan’s method, it worked well for me until I graduated to immersion blending.
Start like so, by cracking your egg into your container, and adding your lemon juice, mustard, and spices. Pour your oil on top of this, it should stay in separate layers – it takes a lot of work (chemical and mechanical) to get these things to blend together into the state of mayo (an emulsion).
Important: for this to work you need 3 things, your egg, your oil, and your lemon juice. Without any of these, you will fail terribly, believe me, I know. Well, unless you substitute lime juice for lemon juice – that’s actually another delicious way to make this.
Now comes the waiting, skip this step at your own peril. You need to wait for your ingredients to come to room temperature, since my oil is at room temperature already, I give this about half an hour. If your oil is refrigerated for whatever reason, I’d suggest bringing that out of the fridge a couple hours ahead of time.
Immersion blender at the ready, and now we wait
After your ingredients have come up to temp, insert your immersion blender and bring the head all the way to the bottom. You want to pulse it a few times on high until a good base gets going. Effectively what you’re doing here is getting the emulsion started then we’ll “add” the oil to the emulsion slowly.
Don’t obsess over this, just get a nice little start going, then you can hold the immersion blender on high while slowly bringing it up through the rest of the oil. Like magic, you’ll have mayo. You may get some pockets of oil near the top. If so just keep running the blender and mash it through them.
Oh, and hold the container steady, I was using my other hand to take pictures, I wouldn’t risk running the blender while not holding the container. It could get very messy very fast, and worst of all you’d have to wait even longer for more mayo.
That’s it. Take what you want now (it’s so good fresh) and throw the rest in the fridge.
Note: While my mayo came out fantastic and perfectly scoopable/spreadable this time, sometimes if your ratios are off or the mayo gods aren’t shining down on you, you may make an emulsion that’s just a bit too liquidy for your liking (different than it not mixing at all, which is likely due to forgetting an ingredient or not following the process). Throw the mayo in the fridge and it should firm up a bit, or at worst, just use it in potato salad.
Bonus Tip #1: Drop the dill/garlic/onion and you’ve got a basic mayo recipe, if you like it a little plainer, or if you want to experiment with other flavors.
Bonus Tip #2: Try different oils. If you love the flavor of olives, an extra virgin may work great for you (personally it’s too strong for me). Try subbing out 50% slightly warmed bacon fat (warm enough to be liquid, but not hot) for your other oil, it’s incredible.
Bonus Tip #3: After you’re done, fill the bottom of a bowl a few inches up with soapy water and run your immersion blender in it for a few seconds, this will make cleanup even easier.