When I got off work this morning, I saw that reader Marcia wrote a very nice comment on my last post. It included this request:
"If you’re not busy, how about a mayo video?"
Marcia, Marcia, Marcia. Don’t say I never do anything for you. Without further ado, here comes your mayo.
(Note: For this morning’s batch of mayonnaise, I didn’t use my immersion blender, opting instead to go old school with a balloon whisk and a big bowl so that the video will match the recipe in my index. Besides, my arms needed a workout.)
The hardest part of this recipe is making the homemade mayonnaise. If you already have some on hand, you can have this dish on your table in 5 minutes.
Here’s what I assembled to serve 3-4 people:
- 1 pound can of lump crab meat (I get mine at Trader Joe’s or Costco)
- 2 scallions thinly sliced
- 2 tablespoons of chopped Italian parsley
- 1 tablespoon of lemon juice
- 1-2 tablespoons of Paleo mayonnaise
- Kosher salt
- Freshly ground black pepper
Here’s how I made it:
I assembled my ingredients and chopped my herbs.
Then, I cracked open the can ‘o crab and squeezed out the extra liquid.
I dumped the crab in a medium sized bowl…
…and mixed in the scallions, parsley, salt, and pepper.
Next, I added the mayonnaise and the lemon juice.
Taste it to see if you need more mayo, lemon juice, salt, or pepper.
Serve it over greens and top with avocado or guacamole. Or, if you want to throw together a quick appetizer, mix the crab salad with some finely-diced red bell pepper and spoon it in some endive spears.
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!)