Paleo Mayo Yo!

One of my biggest challenges with eating healthy was the transition away from sauces and mayo based dressing...I loved them so much (added something wonderful to sandwiches, salads, etc. ).  At the time I had no idea how bad those oils were for me (soybean, canola other most processed vegetable oils).  

For the longest time I just cut out mayo all together as even all of the "healthy" options in the store were processed with crap ingerdients.  Enter this paleo mayo recipe.  It is so easy to make and takes about 5 mins...all you need is a wide mouth ball jar and an immersion blender.  Use this mayo as the base for dipping sauces, aioli, on burgers (lettuce bun of course) and so much more.  Enjoy!

Author Ralph Lazaro ∙ Prepare 5 mins  ∙ Cook 2 mins ∙ Servings 1.5 Cups

INGREDIENTS

  • One large egg (bigger the better)
  • 1 Cup avocado oil
  • 2-3 Tablespoons fresh lemon juice
  • 1/4 tsp dry mustard powder
  • 1/4 tsp salt 

REQUIRED TOOLS

  • Immersion blender or "stick" blender
  • Wide mount jar - I use a pint mason jar, but any tall wide  mount jar or container will do (just needs to be big enough to fit immersion blender in

INSTRUCTIONS

  1. Crack the egg into a wide mouth  mason jar. Add the lemon juice, mustard powder and salt.
  2.  Pour the avocado oil into the jar and let it sit for a few seconds (you want the yolk to sink to the bottom).
  3. Insert immersion blender into the jar so it is touching the bottom and blend for 20-30 seconds (holding it still).  You will start to see the mayo form around it and move up the mixture. Slowly start moving the blender to the top and mix it around until all the oil is blended in.
  4. Store in the fridge with jar lid tightly secure...use within 2 weeks of making.

ADDITIONAL NOTES

  • The key to the oil is a light tasting oil.  If you don't have avocado you can use walnut, macadamia or extra light olive oil (I don't recomend standard EVOO as it will be very strong flavor)
  • If you want a little extra kick in your mayo try adding 1 tsp of dijon mustard...or maybe add garlic and some herbs.  You can look up most aioli recipes online and use this mayo as the base and you are good to go!
  • The immersion blender is key to this recipe (along with jar).  If you don't have one they are fairly inexpensive at Target or BBB (our is a cuisinart).  Also, if you have one you can use for our gluten free chocolate chip cookie recipe.