Paleo Mayo
Monday, November 11, 2013
I've made this recipe many many times based off of others and mine never turns out all white and fluffy like their pictures. Also, my version never tasted the best either...until now. ;) I still haven't mastered making it really thick and a white-ish color but it should be the taste that counts right!?
INGREDIENTS:
- 2 eggs (preferably cage free and not grain fed... We want these chickens to be eating a natural diet)
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2 tsp sea salt
- 1 1/2 c grape seed oil
- 1 c olive oil
- 1/4 c butter (melted)
METHOD:- Take the eggs, apple cider vinegar, dijon mustard, and sea salt and blend in a food processor or with beaters on low for a few seconds until frothy. Next comes the tedious part...
- Take your oils and melted butter and pour into a single dish that is easy to pour with. I actually used a beaker of a french press because it has a nice little spout where I can control the pour. Making sure to continue mixing the entire time after this point is important.
- In the beginning, barely trickle your oils into the egg mixture. In fact...it should be more like a few drops at a time. Continue this until an emulsion starts to form.
- At this point you can turn this trickle into a very slow but steady constant stream of oil. Make sure the diameter doesn't get any bigger than the head of a nail. Again, make sure you're mixing constantly.
- Continue this until you have used all of the oils. At this point it should be at least somewhat thickened. If you are skilled enough to get it fluffy like store bought mayo then congrats! If not, don't worry about it because it will thicken some in the fridge as it cools.
- After all the oil is added you may also taste it and add more seasonings if you would like (perhaps some sriracha).
- Most importantly Enjoy!!
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