But first, get this book: Well Fed 2.
I thought Well Fed 1 was good, but the second cookbook by Melissa Joulwan is Paleo/Whole30 GOLD. She has included great sauces, spice mixes, and ground meat flavor combinations to help you keep things interesting and flavorful. In addition to some great ideas on how to eat your veggies.
OK, back to the mayo...
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| My latest batch of homemade mayo |
(isn't it pretty?)
Ingredients
Ingredients
1 egg (room temp)
1 Tbsp lemon juice (room temp)
1/2 tsp dry mustard
1 tsp salt (1/2 tsp if using sea salt)
1/2 tsp vinegar
1 cup light oil (not extra virgin!)
2 cloves of garlic (optional)
Directions
*(see the Notes section below for additional detail)*1 Tbsp lemon juice (room temp)
1/2 tsp dry mustard
1 tsp salt (1/2 tsp if using sea salt)
1/2 tsp vinegar
1 cup light oil (not extra virgin!)
2 cloves of garlic (optional)
Directions
Crack the egg into your mixing container and add the lemon juice. Allow the egg and lemon juice to mingle and come to room temperature (from 30 minutes to about 2 hours).
Once the egg and lemon juice are ready, add your remaining ingredients.
Insert your immersion and blend your mayo; starting at the bottom of the container and slowly lift the blades up, mixing from bottom to top. About 15 to 45 seconds.
Keep in an airtight container in your fridge for up to 7 days.
Notes
I have tried this recipe three different times and using an immersion blender with a tall, slender container created by far the best results. You can be successful with this recipe using a standard bench-top blender, a hand/standing mixer, or a whisk and some beefy arm muscles. However, the immersion blender was the quickest, easiest, and most reliable method I found. (Thank you, Laura K., for the idea!) Please ask in my comments section if you need tips on how to proceed with either of these other methods.
You can be successful making your mayo emulsion with extra virgin olive oil, but the flavor is so strong that you will end up with a bitter taste that is a little overwhelming for delicate mayo. Instead of using some of the more undesirable vegetable oils, keep an eye out for non-extra virgin olive oil at your local grocery store. I found Colavita 100% olive oil (non-extra virgin) at our nearby Kroger after striking out at the Wholefoods.
The addition of some garlic is heavenly. I like my garlic a bit strong, so try just 1 medium-small clove if you want just a light hint of garlic flavor. Add more garlic if you want a nice, sharp aioli.
This is great for making a tartar sauce to go along with some paleo fried fish, if you can find sugar-free pickles or are going to make some pickles from scratch. Through some in some sustainable-caught tuna fish for a healthy, flavorful snack. I'm thinking I might add it to my earlier salmon cake recipe to increase the moisture and flavor of the cake. This mayo is so good, you'll want to add it to everything!
Dip in and enjoy!!!
You can be successful making your mayo emulsion with extra virgin olive oil, but the flavor is so strong that you will end up with a bitter taste that is a little overwhelming for delicate mayo. Instead of using some of the more undesirable vegetable oils, keep an eye out for non-extra virgin olive oil at your local grocery store. I found Colavita 100% olive oil (non-extra virgin) at our nearby Kroger after striking out at the Wholefoods.
The addition of some garlic is heavenly. I like my garlic a bit strong, so try just 1 medium-small clove if you want just a light hint of garlic flavor. Add more garlic if you want a nice, sharp aioli.
This is great for making a tartar sauce to go along with some paleo fried fish, if you can find sugar-free pickles or are going to make some pickles from scratch. Through some in some sustainable-caught tuna fish for a healthy, flavorful snack. I'm thinking I might add it to my earlier salmon cake recipe to increase the moisture and flavor of the cake. This mayo is so good, you'll want to add it to everything!
Dip in and enjoy!!!
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