Mayonnaise is an important staple in many people’s diets and is great for Paleo as well.
The high fat content in mayonnaise is great as you have to make sure you’re getting plenty of healthy fats to insure you’re consuming an adequate number of calories when you reduce your reliance on processed carbohydrates.
Unfortunately, the mayonnaise sold in most grocery stores is made with unhealthy oils which are toxic to our system.
Luckily, it’s really not too hard to create our own once a week or so to make sure we have a steady supply.
Below is just a basic mayonnaise recipe but you can easily add some more ingredients, such as chopped pickles and vinegar, to create tartar sauce and other condiments.
Just make sure that when you’re adding the oil you take it very slow.
If you try to rush it the ingredients won’t mix and fixing it can be quite an ordeal.
Prep Time: 10 minutes
- 2 egg yolks
- 1 teaspoon of mustard
- 3 teaspoons of lemon juice
- ½ cup of olive oil
- ½ cup of coconut oil
- Salt and pepper to taste
1) In a medium bowl mix the egg yolks, mustard, and lemon juice together.
2) Start whisking vigorously while very slowly dripping the oils into the bowl over the course of one minute. If you pour too quickly the oil will separate and it will be very difficult to get the egg and oils to form an emulsion. As you add more oil the mayo will start to thicken and you can start to pour a little faster.
3) Put into an airtight container and let sit for around seven hours to allow the acid in the lemon juice to kill any bacteria from the egg and then store in your refrigerator for up to one week (or closer to two if you feel like living dangerously).