My Favorite Paleo Recipes:
Perfect Healthy Mayo

evolution rLook at the ingredients in the mayonnaise you purchase from the store – a lot of additives are pumped into the jar. Especially troublesome are the seed and vegetable oils that make up most of the mayo. These oils have high levels of omega-6 fatty acids, are overly processed and easily oxidized, and are very unstable when they are incorporated into our human cells. Here is an easy-to-make and healthy mayo, which has become my family’s go-to-mayo for all dressing, spreading, and cooking needs. This is easily transformed into different dressings when you mix in various herbs and spices. Check out the Internet for some Paleo suggestions.

1 egg (pastured, free range) at room temperature
1/2 tsp dry mustard
1/2 tsp sea salt
1 1/4 cups light olive oil (also known as tasting olive oil)
1/2 lemon (juice squeezed and at room temperature)
Stick Blender (ex: Cuisinart Hand Blender with 24 oz mixing beaker)
• Place whole egg, mustard, salt, and 1/4 cup of oil in mixing beaker. Be sure that egg is at room temperature
• Blend with Stick Blender until smooth
• Slowly drizzle in the remaining 1 cup of oil while continuously blending. The mixture will become thick and the consistency of mayo
• Add lemon juice (be sure it is at room temperature) and continue to blend until completely incorporated into the mayo. (If you add the lemon juice before this step, the mayo will have a looser consistency and will tend to separate later.)
• Refrigerate until needed. Yum!

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