Paleo Mayonnaise

Paleo Mayonnaise

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.

Paleo Mayonnaise
Yields 2
My favorite mayo recipe
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Ingredients
  1. 1 tablespoons white wine vinegar
  2. 1 tablespoons lemon juice
  3. 1 egg yolk*
  4. 1 whole egg*
  5. 1 teaspoon fine grain salt
  6. 1 teaspoon dry mustard
  7. 1-2 shakes pepper sauce (optional)
  8. 2 cups oil (I like one cup Avocado and 1 of a lighter oil) divided
Instructions
  1. Be sure all ingredients are at room temperature
  2. Measure out the oil and put it in a squeeze bottle (preferred) or a measuring cup with a spout.
  3. Add all ingredients except the oil to the work bowl of a food processor
  4. Pulse 5 times.
  5. Turn processor on and add oil in a steady stream (start one drop at a time if possible, but go SLOW) until incorporated.
  6. Keep at room temperature for at least 30 minutes, but 2 hours is better.
  7. Refrigerate for at least 30 minutes before using.
  8. Everyone says it'll keep for a week in the fridge, but your mileage may vary
Notes
  1. *RAW EGG WARNING
  2. 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.
Adapted from Alton Browns Party Mayonnaise
The Kilted Caveman http://www.kiltedcaveman.com.php56-22.dfw3-1.websitetestlink.com/
If you add 2-3 anchovy filets and a clove or 2 of garlic in the beginning, and a handful or 2 of grated parmesan cheese towards the end, you’ll have a pretty good creamy Caesar dressing.