I just made the BEST EVER mayonnaise and I am not kidding about it. I will even sign something to say that it is the best ever.

I am not normally a big mayonnaise fan, but with my Whole30 well underway I felt like making something slightly “creamy” that was not dairy, as dairy is not allowed! I kept tasting it and jumping around the kitchen squealing. I didn’t actually design the recipe, but I made it right first time and it was perfect. It was a great Mayonnaise Olympic moment.

The Clothes Make The Girl (who wrote the cookbook Well Fed) blogged this recipe and she got it off good-old Fannie from Fannie Farmer Cookbook, circa 1965.It contains egg, salt, olive oil, dried mustard and lemon juice. Find it here!

I paired this creamy mayonnaise with the following:

Atlantic Salmon & Mayonnaise

• 2 skinned atlantic salmon fillets
• 4 small zucchinis, cut in circles
• coconut oil, for cooking
• pinch of sea salt and cracked pepper
• THE homemade mayonnaise (recipe linked above)
• 1 fresh yellow capsicum, cut into small pieces
• handful of fresh baby spinach

1. Heat a frypan over med-high heat.
2. Add coconut oil and melt.
3. Add the cut up zucchini until starting to go brown in the pan.
4. Add the atlantic salmon and let it break up in the pan as it cooks.
5. Sprinkle with salt and pepper.
6. Remove from the heat and cool.
7. Mix the mayonnaise and crunchy yellow capsicum into the salmon and serve on top of a bed of baby spinach.

Next time I will add in a few chopped up boiled eggs into the salad!

And one more shot of the mayo….