PANTRY BASIC: HOMEMADE MAYO
Mayo is one of those things that seems like it’s not Paleo, and it’s not really, because it’s full of soy or canola oil—unless you make it yourself. It might sound impressive, but it’s just five ingredients and maybe ten minutes of your time. Mix it with your favorite spices and Paleo sauces to create aiolis, which are delicious spooned over vegetables or for dipping sweet potato fries. The possibilities are endless. MAKES 1¼ CUPS
PREP TIME: 10 minutes
COOK TIME: None
1 egg, at room temperature
2 tablespoons freshly squeezed lemon juice, at room temperature
½ teaspoon salt
1 teaspoon dried mustard
1¼ cups light olive oil, divided
- In a food processor or blender, quickly blitz the egg, lemon juice, salt, mustard, and ¼ cup of olive oil for just a few seconds.
- Turn the food processor back on, and keep it running while you slowly drizzle in the remaining 1 cup of olive oil. When you have about ⅛ cup left, pour it all in quickly. Transfer to a mason jar or other container with a tightly fitting lid.
- Store refrigerated until the expiration date of the eggs you use to make it—make a note on the mayo container if it helps you remember.
