Paleo Mayo
 
Prep time
Total time
 
Easy, breezy Paleo Mayo to be enjoyed as clean mayonnaise alternative as a condiment or base for a plethora of other clean eating recipes
Author:
Recipe type: Side, Condiment, Sauce
Serves: Varies
Ingredients
  • Egg Yolk 1 Each
  • Lemon Juice 1 TBSP
  • Water 1 TBSP
  • Dijon Mustard 1 TSPN
  • Avocado Oil or Light Olive Oil (not extra virgin!) 1 cup (235 ml)
Instructions
This paleo mayo has nearly endless uses as either a plain condiment or as a base for many different sauces and dressings! It will keep as long as your egg would normally. I have found that you are best to store it away from the cooling unit or back of the refrigerator to avoid freezing which will drastically change the consistency.
  1. Separate the egg white from the yolk and discard or save for alternate use.
  2. Add all the ingredients except for the oil to a blender.
  3. Start the blender on the lowest setting and VERY SLOWLY pour the oil into the blender. This will require some patience, but it is only for roughly two minutes in total. Keep blending and pouring until all the oil is incorporated. The mixture will emulsify and thicken as you do.
  4. Using a spatula transfer the mayo to a glass container and keep refrigerated.
If you pour the oil too fast, the mixture will not emulsify and thicken. If this happens, you really do need to start over although you may be able to use some of the “liquid mayo” in place of the oil in the next batch. You do need to go slow, but it really doesn’t take long.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2017/08/07/lemon-rosemary-chicken-with-jalapeno-herb-dressing/