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Before going AIP I had really perfected my Paleo Mayo! My family preferred it to store bought! Now that is really saying something! A big complaint about making mayo is that is is always runny and never really reaches the right consistency. The trick is emulsion. If you have tried making Paleo mayo you may have found yourself screaming, pulling your hair out or even dropping a few decretive words here and there! I did too. I could not get it to work. But I was trying to use my blendtec blander and I was reading online how great it worked.. Well not for me! The slow pour of the oil, yeah I never mastered that. Well the good news is your don't have to!
A few tricks!
1. Have all your ingredients be room temperature. It works so much better.
2. Don't waste your time trying to use a food processor or blender, just buy a emulsion/stick/hand mixer. They are around $10-$15 and worth every penny.
3. Buy the oils I recommend, don't just use what you have. Make sure you have the right ones or your consistency or flavor will suffer.
A few tricks!
1. Have all your ingredients be room temperature. It works so much better.
2. Don't waste your time trying to use a food processor or blender, just buy a emulsion/stick/hand mixer. They are around $10-$15 and worth every penny.
3. Buy the oils I recommend, don't just use what you have. Make sure you have the right ones or your consistency or flavor will suffer.
Ingredients
1/2 cup extra light tasting olive oil. (not extra virgin, it will be labeled light tasting)
1/2 cup firm organic coconut oil
2 eggs (farm fresh is best)
1 tsp fresh lemon juice
1 tsp mustard (I like the Sierra Nevada Mustards, you can use what you like)
Salt to taste
1/2 cup firm organic coconut oil
2 eggs (farm fresh is best)
1 tsp fresh lemon juice
1 tsp mustard (I like the Sierra Nevada Mustards, you can use what you like)
Salt to taste
Directions
Make sure your ingredients are all room temperature. Drop your two eggs into the bottom of your emulsion blenders tall thin container. Now add both your oils in. You do not have to slowly stream in the oil, just pour it in. Now place your emulation blender in and set it down. Let it sit for 30 seconds or so, so that things can settle. Now begin to pulse it on low. Slowly you will see the mayo forming. Once you see the mayo forming across the whole bottom, blend it on low until fully incorporated. You can move the blender up and down to incorporate all the oil. Now add your lemon juice, mustard and salt, blend together. Taste your mayo if it needs more salt, add it until you like that flavor. Enjoy!
This mayo reaches the perfect consistency in the refrigerator. Part of the reason is that the coconut oil forms up when cold, so the combination of oils provides a beautiful end result! This recipe only makes a small batch but after a week or so it wants to separate in the fridge, so I just made this small batch once a week. Don't blend your mayo on high because you do not want it warming up, this will kill your emulsion. Store your mayo on a mason jar or tupperware in the fridge.
This mayo reaches the perfect consistency in the refrigerator. Part of the reason is that the coconut oil forms up when cold, so the combination of oils provides a beautiful end result! This recipe only makes a small batch but after a week or so it wants to separate in the fridge, so I just made this small batch once a week. Don't blend your mayo on high because you do not want it warming up, this will kill your emulsion. Store your mayo on a mason jar or tupperware in the fridge.
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