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)
- In a food processor, combine the egg yolks, salt and Dijon mustard.
- Add the lemon juice and vinegar and blend until bright yellow.
- 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
- Pulse the basil, olive oil and garlic in a food processor until the basil leaves are finely minced.
- 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
- Pulse the capers, garlic, olive oil and lemon juice in a food processor until the capers and garlic are finely minced.
- 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!
