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!)
Since I’m on Day 2 of the Whole30 program, I decided to take a more critical look at my pantry to make sure I had the right tools to be compliant for the rest of the month.
One big Paleo faileo is my fish sauce.
I really like fish sauce ‘cause it adds a unique salty umami flavor to whatever I cook. When I closely inspected the label this evening, I noticed two ingredients that weren’t Paleo: fructose and hydrolyzed wheat protein. Damn it! I gotta start looking for a brand that’s just anchovies and salt. I wonder if it’s even possible.
Here are some other substitutions I’ve made in my pantry:
Since I’m out of lard, I’m using coconut oil and macadamia nut oil as my go-to high heat cooking fats.
Macadamia nut oil is nice and buttery and has a smoke point of around 400 F. Yes, it’s expensive (~$1/ounce) but it’s a small investment I’m willing to make.
I’ve gotten rid of my pastas but I miss noodles. I bought some kelp noodles from Whole Foods (in the fridge by the soy products) and they’re pretty tasty.
Not like wheat noodles, but more like springy bean thread noodles when cooked. Don’t eat them raw. They’re squeaky and crunchy – not how I like my noodles.
Instead of tamari and soy sauce, I’m gonna use coconut aminos.
This was a hard item to find. I finally located it in the Asian section at Whole Foods. Surprisingly, it does taste remarkably like soy sauce.
I’ve also been using coconut vinegar (along with my other vinegars) and it’s pretty tasty.
It’s been heralded as a more nutritious apple cider vinegar but I like it because I like all things coconut.