Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Paleo Mayonnaise Recipe

Perfect Paleo Mayonnaise

  • Author: Irena Macri (adapted from Julia Child's Recipe)
  • Prep Time: 15 mins
  • Cook Time: 0 minutes
  • Total Time: 15 mins
  • Yield: 2-3 cups 1x
  • Category: Condiment
  • Method: Blended
  • Cuisine: French

Description

In this recipe, I show you how to make paleo-friendly mayonnaise using healthier oils such as olive oil, macadamia oil or avocado oil. The colour of the mayonnaise will depend on the oil used and the colour of yolks.


Scale

Ingredients

  • 3 egg yolks (free-range, save the whites for an omelette)
  • 1 tablespoon white wine vinegar or lemon juice (more drops as needed to taste)
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry or ready mustard such as Dijon
  • 1 +1/2 to 2 cups of olive oil, macadamia oil or avocado oil (or a mixture of each)
  • 2 tablespoons boiling hot water

Instructions

  1. Warm the bowl in hot water and then dry it. Add the egg yolks and beat for 1 to 2 minutes until they are thick and sticky.
  2. Add the vinegar or lemon juice, salt and mustard. Beat for 10 seconds.
  3. The egg yolks are now ready to receive the oil. While it goes in, drop-by-drop, you must not stop beating until the sauce has thickened. A speed of 2 strokes per second is fast enough.
  4. You can switch hands or switch directions, as long as you beat constantly.
  5. Add the drops of oil with a teaspoon, or rest the lip of the bottle on the edge of the bowl. Keep your eye on the oil rather than on the sauce. Stop pouring and continue beating every 10 seconds or so, to be sure the egg yolks are absorbing the oil.
  6. After 1/3 to 1/2 cup of oil has been incorporated, the sauce will thicken into heavy cream and the crisis of potential curdling is over. The beating arm may rest a moment. Then, beat in the remaining oil by 1 to 2 tablespoons, blending it thoroughly after each addition.
  7. When the sauce becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out. Then continue with the oil.
  8. Add the hot water into the sauce. This is anti-curdling insurance. Season to taste. If the sauce is not used immediately, scrape it into a small bowl and cover it tightly so a skin will not form on its surface.

Notes

Notes on oils: If the oil is cold, heat it to tepid; and if you are a novice, use the minimum amount. Macadamia oil works really well and has a milder flavour. Olive oil has a more intense flavour but you could also buy lighter olive oil, which is a little milder. Avocado oil is great but will also give it a hint of flavour and colour depending on how it’s made.

12K Shares
Share via
Copy link
Powered by Social Snap