Nom Nom Paleo

Whole30 Day 2: Paleo Mayonnaise

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We’re just two days into January, so let’s make sure the rest of your month stays as tasty as possible with one of the best Whole30-friendly flavor boosters around: Paleo Mayonnaise!

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Unlike the store-bought gunk, Paleo Mayo isn’t made with canola oil or soybean oil — which, as my previous post made clear, are eeeevil. (Read the labels; even most varieties of “olive oil” mayo on supermarket shelves are primarily vegetable-oil-based.) There is one organic mayonnaise made with healthy oils that comes highly recommended by my pal Liz. The bad news?  It’s almost always sold out and not Whole30-compliant ‘cause it contains evaporated cane juice (i.e. sugar).

I guess you’ve got no choice: Roll up your sleeves and whip up your own!

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Paleo Eats: 2/21/11

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Today was a busy day of food shopping and meal preparation.

When I woke up, I quickly made a batch of mini frittata muffins with a pound of ground beef and leftover stir-fried kale and bacon. I had help in the kitchen with this batch just like last time…

Today I only made 18 muffins so I whipped 10 eggs with a dollop of yogurt as my “batter.”

Mini frittatas can be made with whatever leftovers you have in the house – just like the full size versions

For breakfast I fried an egg and ate it over a bowl of leftover braised cabbage.

I also ate a mini frittata muffin – just to check if the seasoning was right. Really.

After breakfast, the kids and I went to Sigona’s and Costco to stock up on produce and toilet paper.

When we got home, I heated up some leftover curried cream of broccoli soup with added leftover rotisserie chicken.

I also ate another mini frittata muffin with some baby carrots and sugar snap peas.

As soon as Little-O took a nap, Big-O and I prepared some braised duck legs that I’ll serve later this week. When the duck was finished, I put it in a storage container and popped it in the fridge.

At dinnertime, I made my first attempt at making Paleo mayonnaise. Although I wanted to make the versions put out by the good folks at the Food Lovers Primal Palate and Melissa Joulwan, I didn’t have enough macadamia nut oil. As a result, I modified a version I found in my Cook’s Illustrated cookbook that turned out great and was super quick.

Since I had a successful batch of mayo and cans of crabmeat in my fridge, I decided to make a quick crab salad for dinner. I served the crab salad over a bed of greens along with some broiled asparagus and guacamole.

That’s it for tonight!

Paleo Mayonnaise

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There are some wonderful recipes on the interwebs for making Paleo mayonnaise. In particular, Melissa Joulwan has a fantastic one as do the lovely folks at Food Lovers Primal Palate. Why am I adding another recipe to the mix? Well, this one you can make without a blender…and I didn’t have enough oil in my pantry to replicate their recipes.

Here’s what I assembled:

  • 1 large egg yolk
  • 1/4 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 3/4 cup macadamia nut oil or avocado oil

**All ingredients should be at room temperature**

Here’s how I made it:

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I put all the ingredients except the oil in a large bowl and whisked until the yolk thickened and the color brightened (around 30 seconds).

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I added 1/4 cup of the oil in a slow steady stream while I whisked vigorously (~1 minute). To keep my bowl in place, I put it on a rubber mat and tied a towel around the base. If there’s someone else in the house, recruit him or her to slowly pour in the oil while you whisk.

After the oil is incorporated, I slowly added the second 1/4 cup of oil and incorporated it the same way as the first (~30 seconds). I added the last 1/4 cup of oil all at once (per the instructions) and whisked it to emulsify the mayo completely.

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This version requires some elbow grease but it’s quick and tasty.

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Yay for homemade Paleo mayonnaise!

(Need more tips? Check out this post!)