Make Your Own Mayo
When TLSP took on “strict paleo” back in November, I spent a good deal of time reading mayonnaise labels at every grocery store I stopped in. I will save you the trouble of doing the same: Paleo mayo does not come in a jar. Most storebought mayo is made from a base of either soybean oil or canola oil, and nearly all varieties contain either sugar, cane juice, or HFCS.
Fortunately, you do not have to give up mayo altogether. Homemade mayo is simple, quick, and a great source of healthy fat. Here is the basic recipe I have been using:
- 1 pastured egg (works best if egg is allowed to come to room temperature)
- 1/2 tsp mustard powder
- 1 tsp lemon juice (fresh squeezed works best)
- 1/2 cup extra virgin olive oil
- 1/2 cup walnut oil (or another nut oil, or grapeseed- otherwise the EVOO flavor is very strong!)
- Salt and pepper to taste
- Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
- Slowly blend oil into egg mixture.
- Add salt and pepper as desired.
- Store in a glass jar (perfect way to reuse a jar!) in the fridge. Mayo will thicken over the next few hours.
- Lemon-Dill: Add lemon zest and a generous amount of fresh dill. This is FANTASTIC with salmon.
- Chipotle: Use chopped chipotle peppers in adobo sauce. Add to desired level of spice. Great for dipping baked sweet potato fries.
- Roasted Garlic: Add 1-2 cloves of roasted garlic and freshly ground black pepper.
- Herb: Experiment with your favorite fresh herbs! This is an easy change that will make a world of flavor difference. Two of my favorites are fresh basil leaves and fresh cilantro (NOT together!)
Post to comments if you have a mayo recipe or variation to share!