Holy hell its hot already. 81 at 9am…. yeah, it’s going to be hot today.

So yesterday morning I decided to make some Whole30 approved homemade mayo so that I could make some tartar sauce to go with my salmon cakes. The recipe is super simple and easy to make (from Well Fed of course). But I of course managed to mess it up. Basically because I didn’t read the directions entirely. They specifically said, “Use light olive oil. NOT EXTRA VIRGIN”. Yep, I used extra virgin. Another blonde moment FTW.

But here is the recipe in case you want to try it. I gotta get out there and get some light olive oil (From The Clothing Makes the Girl:

Homemade Olive Oil Mayo

Ingredients:

– 1 egg

– 2 TBSP lemon juice (at room temp)

– 1/2 tsp dry mustard

– 1/2 tsp salt

– 1/2 cup (plus 1 cup olive oil light, NOT EXTRA VIRGIN) <<– hellooooooo

Directions:

Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and  1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.

THIS IS THE IMPORTANT PART!

The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly… the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it’s a fairly long time. Breathe. Relax. Drizzle slowly.

If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.

I know this recipe is good and works because mine came out looking beautifully, and I would guess had I used the correct olive oil, would have tasted beautiful too. So give this a whirl and let me know what you think! Use it anywhere you would normally use mayo: tuna salad, tartar sauce, potato salad, you name it!