Paleo Mayonnaise Recipes
HOMEMADE PALEO MAYO
This tastes almost like Best Foods® brand mayo. It's best if used within a week.
Provided by Lauren
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- Combine egg, lemon juice, mustard, salt, and cayenne pepper in a blender; blend until smooth. Drizzle in olive oil, blending until the mixture thickens, about 5 minutes.
Nutrition Facts : Calories 200.2 calories, Carbohydrate 0.3 g, Cholesterol 21.6 mg, Fat 22.2 g, Protein 0.7 g, SaturatedFat 3.2 g, Sodium 137.3 mg, Sugar 0.1 g
PALEO MAYONNAISE
Paleo-style mayonnaise. You can make spicy mayo by adding chipotle powder!
Provided by sammyc14
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Place egg, lemon juice, and mustard into a food processor. Cover,and blend until frothy; keep food processor running. Drizzle in olive oil and avocado oil, drop by drop, through the drip hole in the top until smooth and creamy. Season with white pepper. Refrigerate in a sealed container.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 0.2 g, Cholesterol 11.6 mg, Fat 13.9 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 4.5 mg, Sugar 0.1 g
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- Warm the bowl in hot water and then dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
- The egg yolks are now ready to receive the oil. While it goes in, drop-by-drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough.
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- In a glass jar (see notes), pour in the avocado oil. Add egg to the oil and let the ingredients settle for 1 minute.
- Take the immersion blender and let it touch the bottom of the container, piercing the egg yolk completely.
- Turn the immersion blender on and leave it on the bottom for about 20-30 seconds, until the whole bottom has turned white in color.
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- Place egg, mustard, salt, and 1/4 cup oil in a jar. Using an immersion blender blend until combined. You may also make this recipe in a food processor or blender.
- Slowly add additional 3/4 cup olive oil until mixture is emulsified and becomes mayonnaise (takes a few minutes). Check consistency to see if you need to add more oil to get the desired texture.
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- Crack the egg into the bottom of a tall, wide mouth glass jar. (You can also use a tall glass, but make sure it's wide enough for an immersion blender to fit. Do not use a bowl.)
- Add the Dijon mustard, vinegar, and salt on top of the egg, trying not to disturb the egg. Do not whisk or stir.
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