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!
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!
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!
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:
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).
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.
This version requires some elbow grease but it’s quick and tasty.
Yay for homemade Paleo mayonnaise!
(Need more tips? Check out this post!)