Mayonnaise is used in so many things: as a spread, in dressings, dips, marinades, sauces, etc. Making your own mayo is a way to have these items while following a paleo diet. Your standard mayo off the shelf of the grocery store isn’t going to be paleo. In mayo, after water the second biggest ingredient is canola oil, which is not paleo (more info on why here, here, here, and here). By making your own mayo, you can chose the ingredients including the oil that goes in to ensure it’s all good, paleo-friendly stuff.
I use this mayo recipe for many things, most recently being in the crab cakes part of my Crab Cakes with Roasted Red Pepper Sauce. Making your own mayo isn’t hard! I did it by hand because I was feeling crafty (and I didn’t want to get out, clean, and put away the food processor), but you can also make it using a food processor.
If using a food processor, complete step 1 of the recipe below in the food processor, pulsing to combine. For step 2, just turn on the food processor and let it run while you slowly drizzle in the oil. If you drizzle too fast, or just pour the oil in, it will not work. You must slowly drizzle the oil in. If you need your arm workout for the day, forget the food processor and get out the whisk!
- 1 egg yolk
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 2 teaspoons lemon juice
- 2 tablespoons white wine vinegar
- 1 cup avocado oil
- In a large bowl combine yolk, salt, ground mustard, lemon juice, and white wine vinegar. Using a whisk, beat to combine.
- Slowly (and I mean slowly) drizzle in the avocado oil while constantly whisking.
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