A simple, quick olive oil mayonnaise recipe that will impress your family and friends. A short video below shows just how easy it is.
Last week taught me an important lesson about paying attention. Even as I approach my late thirties I still learn new, simple ways to improve life at home.
We’ve had a stretch of bickering and sulking from Pickle and Roo recently—shouting, mean behaviour and bedtime antics that left me drained.
One evening, when Roo couldn’t sleep, I asked her how I should handle the situation. Her answers were mature, practical and surprisingly straightforward:
1. “If we don’t listen to you, touch our shoulder and ask again. If we still ignore you, come in front of us and say it. If we ignore you a third time we lose screen time.”
2. “If Pickle winds me up, I’ll come and tell you and then go to my room to read while you deal with it. I’ll calm down and then come back to play.”
3. “I won’t tell Pickle off any more — I’ll let you do that.”
She finished with: “If we all do these things our house will be happier and we’ll get our screen time every day!”
Those suggestions aren’t revolutionary, but they reminded me how easy habits can be to overlook. Even with training in communication techniques, I sometimes forget to stop multitasking and actually get my children’s attention—by going to them and giving them a touch on the shoulder, for example.
I suspect many parents ask children to do things while juggling chores—making dinner, folding laundry, unpacking shopping—and then wonder why the tasks aren’t completed.
A homemade olive oil mayonnaise recipe suitable for the SCD diet
Today I’m sharing a very quick mayonnaise recipe. It’s simple, takes just minutes, and is ideal if you follow the SCD diet and prefer to make mayonnaise yourself.
I’ve used this method to produce a fresh batch in about three minutes. You only need a stick (immersion) blender and a tall jug — a compact tool that’s inexpensive and useful around the kitchen.
This mayonnaise uses the whole egg, so there’s no waste. Because the egg is raw, use fresh organic eggs if possible and avoid giving it to pregnant friends or anyone advised against raw eggs.
The result is a creamy, light mayonnaise made with olive oil that keeps in the fridge for around a week.
If you enjoy the video, please consider subscribing to the creator’s YouTube channel.
Pin the recipe for super quick mayonnaise
Quick Olive Oil Mayonnaise Recipe with Video
Pin Recipe
Vicki Montague, the Free From Fairy
Ingredients
- 250 ml light olive oil – don’t use extra virgin — it tastes too strong
- 1 medium free-range egg
- 1 tbsp raw cider vinegar – or white wine vinegar
- 1/4 tsp mustard powder – or 1 tsp mustard if not following SCD
- Salt and pepper to taste
Instructions
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Place all ingredients into a tall jug.
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Insert the stick blender to the bottom of the jug and start on low power.
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As the mixture at the bottom thickens and turns white, slowly lift the blender up the jug to incorporate the oil.
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Continue blending until the mayonnaise is thick and fully combined.
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Transfer to a sterilised jar or bottle and refrigerate. Use within about one week.
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