Paleo Mayo

I finally took the plunge… Into making condiments that is. Going Paleo and eater better is one thing, but to actually make 99.9% of the foods you consumed, definitely seemed like too much. There were a few things that I just wasn’t ready to tackle yet.  Mayo, ketchup and all other “dippers” were in that category. That is, until I actually decided to start trying them. Not only easy, but sooooooo much tastier. Now I’m kicking myself for waiting for so long.

I decided to start with Paleo Mayo. This is a simple recipe and you can easily play with the flavor by adding herbs or changing out vinegars. The flavor possibilities are limitless!

Recipe Tips: Make sure your egg is at room temperature. It will emulsify easier. As for the oil, play with different oils… I noticed that even a light olive oil still has a little bit of that oil gassy flavor. You can use nut oils or avocado oil, even coconut oil. Each oil is going to provide a drastically different flavor. The MOST IMPORTANT part of making your own mayo is to sloooowwwwwlllly add the oil. Start with drips.. be patient. Keep slowly dripping until it starts to thicken then turn the drips into a very slow stream. As it gets thicker, you can make the stream bigger. Enjoy!

The Good Stuff:

  • 1 egg
  • 1/4 teaspoon salt
  • 1 tablespoon vinegar/acid (apple cider vinegar, lemon juice, red wine vinegar, or other)
  • 1 cup oil (use a light oil like light olive oil, walnut oil, or avocado oil)
  • Any flavoring you prefer (herbs, spices, etc.)

The How To:

  • In a blender or food processor add everything but the oil.
  • Turn on blender and slowly (VERY SLOWLY) add oil. Have patience. Start with a slop drip and gradually move to a slow stream. This will take a while but this is the only way to emulsify (blend) in the oil. You can speed up the stream as the mayo starts to get thick.
  • After all the oil is in, blend in whatever seasoning and spices you prefer. Enjoy!

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