Mayonnaise is one of the frst recipes I learned working in a restaurant in high-school. There are many Paleo Mayo recipes on the net and even one in George and Juli’s new cookbook The Paleo Kitchen: Finding Primal Joy in Modern Cooking
Many use a quick method using an immersion blender, but I can’t seem to get that to work for me, so I’m sticking to my trusty food processor. You can use any oil really for the 2 cups in this recipe; even bacon grease, but it’s best if you only use something that flavorful for ½ cup to one of the cups and use something else for the remainder of the oil. In the old days I would use canola for its neutral taste, but now I know better.
- 1 tablespoons white wine vinegar
- 1 tablespoons lemon juice
- 1 egg yolk*
- 1 whole egg*
- 1 teaspoon fine grain salt
- 1 teaspoon dry mustard
- 1-2 shakes pepper sauce (optional)
- 2 cups oil (I like one cup Avocado and 1 of a lighter oil) divided
- Be sure all ingredients are at room temperature
- Measure out the oil and put it in a squeeze bottle (preferred) or a measuring cup with a spout.
- Add all ingredients except the oil to the work bowl of a food processor
- Pulse 5 times.
- Turn processor on and add oil in a steady stream (start one drop at a time if possible, but go SLOW) until incorporated.
- Keep at room temperature for at least 30 minutes, but 2 hours is better.
- Refrigerate for at least 30 minutes before using.
- Everyone says it'll keep for a week in the fridge, but your mileage may vary
- *RAW EGG WARNING
- Use caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, eggs with intact shells, and avoid contact between the yolks or whites and the outside of the shell.