Paleo Mayonnaise


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Paleo Mayonnaise

Serves12

Ever thought making your own mayonnaise was too difficult or time-consuming? It's not I promise!


About this recipe

Proper mayonnaise, ever had it? Not the mass produced stuff you squeeze out of a bottle, I'm talking fresh & clean mayonnaise that's yellow in colour, not pasty off-white. All you need is a decent food processor and some good quality eggs.

It's so simple and quick to make, keeps for a week and works brilliantly when making coleslaw (http://www.healthyperspective.co/recipes/side-dishes/red-cabbage-coleslaw-882) or as a dipping sauce to most meals (sweet potato fries anyone?!).

Just get the freshest, most organic, local free-range eggs you can get. This is raw egg territory so make them good quality, it will add extra richness and depth of flavour to the mayo. Once you've tried it, you won't want to go back ....

You can easily pimp your mayonnasie too - with a little Dijon mustard as I've used here (you can omit if you don't want to), roasted garlic (pureed), a little hot sauce (that's clean!), 1/4 teaspoon of paprika or some chipolte chilli - the possibilities are endless!

It's hard to say how many servings you get out of this, I would say you'd get at least 12 servings, if not more.

Oh and don't throw those egg whites away! Use them to make Paleo coconut chocolate macaroons or as a coating to make spicy baked nuts.

Ingredients

4 large or 5 medium free-range egg yolks (as fresh as you can get)
125ml extra virgin olive oil
125ml avocado oil
Juice of 1/2 lemon
2 tsp dijon mustard (optional)
Salt and pepper

Method

1. Bring the eggs up to room temperature and separate the egg yolks into a food processor.
2. Blitz the egg yolks for 10 seconds until well combined.
3. Start to add the olive oil, then avocado oil, in one slow and stead stream (the slower the better to get the mayo to emulsify).
4. Once you reach your desired consistency add your dijon mustard (if using), salt and pepper and lemon juice and blitz for a few more seconds.
5. Refrigerate and use within a week.

Tips

You may not need all of the oil, it will depend of the size of your egg yolks. Start with the olive oil, then the avocado oil and stop when the consistency looks like silky, thick mayonnaise.

For the oil, you can just use olive oil, or just avocado oil, or a mixture of both as I have above - it comes down to taste, just make sure you're using organic, extra virgin oils where you can. The least refined and processed, the better.



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