Mayo is the perfect base for chicken, egg or salmon salads.
Add a some extra ingredients and it easily becomes a dip for vegetables or salad dressing.
 |
| Photo credit: grit.com |
PALEO MAYO
Paleo / Whole 30 compliant
1 large whole egg (pasteurized)
pinch of salt
1/4 tsp. dry mustard powder
1 Tbs. lemon juice
1 1/4 cup sunflower, safflower, walnut, avocado or light olive oil (not EVOO)
Best if ingredients are at room temperature. Place whole egg(s) in a bowl with very warm water. Let them rest for 1-2 minutes then make the mayo.
* Place egg, salt, mustard powder and 1/4 cup oil in a tall glass container (i.e. Quart Ball jar) that fits an immersion blender.
* Begin blending ingredients and slowly drizzle oil into egg mixture.
* When the consistency turns thick and creamy, stop adding oil & stop blending. Add lemon juice to taste & Mayo is finished.
* Paleo Mayo can be stored in a glass container in the refrigerator to the expiration date on the egg container.
If the mayo 'breaks' and the oil separates from the yolk making a curdled concoction, it can be fixed! Add another egg room temperature, to the mixture and blend until smooth and emulsified.
Recipe adapted by w.lynne from Whole 30
Taste. Enjoy. Pass it on!