Paleo Mayonnaise
16 standard portions
Source field check · Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 large egg yolk
- ¼ teaspoon salt
- ¼ teaspoon Dijon mustard
- 1 ½ teaspoon lemon juice
- 1 teaspoon white vinegar
- ¾ cup macadamia nut oil or avocado oil
Method
- Put all the ingredients except the oil in a large bowl and whisk until the yolk thickens and the color brightens (around 30 seconds).
- Add ¼ cup of the oil in a slow steady stream while I whisking vigorously (~1 minute). To keep the bowl in place, place the bowl on a rubber mat and tie 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, slowly added the second ¼ cup of oil and incorporate it the same way as the first (~30 seconds). Pour in the last ¼ cup of oil all at once and whisk it to emulsify the mayo completely.