Paleo diet basics

Paleo Mayonnaise And Two Aiolis

FOR THE PALEO MAYONNAISE:

2 large egg yolks

ВЅ teaspoon salt

Вј teaspoon Dijon mustard

2 teaspoons freshly squeezed lemon juice

1ВЅ teaspoons white vinegar

1 cup 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:

Вѕ cup basil leaves (loosely packed)

1 tablespoon olive oil

1 clove garlic, peeled and crushed

ВЅ 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 capers, drained

1 clove garlic, peeled and crushed

1 tablespoon olive oil

2 teaspoons freshly squeezed lemon juice

ВЅ 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!