Paleo diet basics

Paleo Mayonnaise And Two Aiolis

FOR THE PALEO MAYONNAISE:

2 large egg yolks

½ teaspoon salt

¼ teaspoon Dijon mustard

2 teaspoons (10 ml) freshly squeezed lemon juice

1½ teaspoons white vinegar

1 cup (240 ml) mild-tasting oil (light extra-virgin olive oil, macadamia nut oil, avocado oil or a combination of oils)

1. In a food processor, combine the egg yolks, salt and Dijon mustard.
2. Add the lemon juice and vinegar and blend until bright yellow.
3. Slowly (drop by drop) with the processor running, add the oil. Once the mayo seems to have thickened some, you can be a little more liberal with the oil, still adding it only in a gentle stream. In less than 5 minutes you should have a thick, creamy mayo.

FOR THE BASIL AIOLI:

¾ cup basil leaves (loosely packed)

1 tablespoon (15 ml) olive oil

1 clove garlic, peeled and crushed

½ cup Paleo Mayonnaise

Salt and freshly ground black pepper, to taste

1. Pulse the basil, olive oil and garlic in a food processor until the basil leaves are finely minced.
2. Add the mayonnaise and blend until well combined. Season with salt and pepper, to taste.

FOR THE LEMON-CAPER AIOLI:

1 tablespoon (15 ml) capers, drained

1 clove garlic, peeled and crushed

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) freshly squeezed lemon juice

½ cup Paleo Mayonnaise

1. Pulse the capers, garlic, olive oil and lemon juice in a food processor until the capers and garlic are finely minced.
2. Add the mayonnaise and blend until well combined.

NOTE: These should keep refrigerated for a few days.

VARIATIONS: Of course, there are so many other aioli variations you could make. Plain garlic aioli, chipotle aioli, truffle aioli, parsley aioli, even a bacon aioli. Experiment to make your own signature sauce!

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This paleo mayonnaise and two aiolis give you three creamy, dairy-free sauces from one base: silky mayo emulsified from egg yolks and mild oil, plus a herby basil aioli and a briny lemon-caper aioli. Each takes minutes in the food processor. Keep a jar in the fridge and put it on everything.

Pro Tips for Success

• Add the oil drop by drop at the start with the processor running. Once the mayo thickens you can pour in a gentle stream - but patience at the beginning is everything.
• Choose a mild-tasting oil: light extra-virgin olive oil, macadamia nut oil, avocado oil, or a blend. Strong extra-virgin oil leaves the mayo bitter.
• The emulsion comes together in under 5 minutes. If it never thickens, the oil went in too fast - start again with fresh yolks.
• For the aiolis, pulse the mix-ins finely first - basil with olive oil and garlic, or capers with garlic, olive oil, and lemon - before blending in the mayo.
• These sauces keep refrigerated for a few days. Garlic aioli, chipotle aioli, and truffle aioli are all easy variations from the same base.

Frequently Asked Questions

Is this mayonnaise paleo?

Yes - egg yolks, mild oil, lemon juice, white vinegar, Dijon mustard, and salt. No vegetable shortening, sugar, or dairy.

Why did my mayonnaise not thicken?

The oil almost certainly went in too fast. Start over with fresh yolks and add the first of the oil literally drop by drop.

How long does paleo mayonnaise keep?

A few days in a sealed jar in the refrigerator. Keep it cold and always use clean utensils.

What is the difference between the two aiolis?

The basil aioli blends basil, garlic, and olive oil into the mayo, while the lemon-caper aioli blends capers, garlic, olive oil, and lemon juice. One herby, one briny.

Stav Kogan

Paleo Mayonnaise And Two Aiolis

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Servings: 4 servings

Calories: 205

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 large egg yolks
• ½ tsp salt
• ¼ tsp Dijon mustard
• 2 tsp freshly squeezed lemon juice
• 1 cup mild-tasting oil (light extra-virgin olive oil, macadamia nut oil, avocado oil or a combination of oils)
• ¾ cup basil leaves (loosely packed)
• 1 tbsp olive oil
• 1 clove garlic, peeled and crushed
• ½ cup Paleo Mayonnaise
• Pulse the basil, olive oil and garlic in a food processor until the basil leaves are finely minced.
• 1 tbsp capers, drained
• 1 clove garlic, peeled and crushed
• 1 tbsp olive oil
• 2 tsp freshly squeezed lemon juice
• ½ cup Paleo Mayonnaise

Method

 

1. In a food processor, combine the egg yolks, salt and Dijon mustard.
2. Add the lemon juice and vinegar and blend until bright yellow.
3. Add the mayonnaise and blend until well combined.
4. Season with salt and pepper, to taste.
5. Add the mayonnaise and blend until well combined.

Nutrition

Calories: 205kcalFat: 22g

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