Paleo Mayo
2 egg yolks
1/2 tsp fine sea salt
2 tsp lemon juice
1 T. white wine vinegar
1 cup olive oil (NOT extra virgin unless you like super bitter mayonnaise)
1. Place egg yolks and salt in a food processor and pulse once or twice. Then in a small bowl, combine lemon juice and vinegar. Pour half into the food processor.
2. With the food processor running, slowly pour the olive oil in. The trick is to go slowly -- pour the oil in so that only a small stream is running in. After a couple of tablespoons have been poured in, the mixture will have started to whip up into something that resembles mayonnaise. Scrape the sides and bottom of the food processor if the egg yolk is sticking.
3. When half of the olive oil has been poured in (takes a few minutes at such a slow drizzle), pour in the remaining lemon juice/vinegar mixture. Then continue slowly drizzling in the remaining olive oil. Be sure not to rush it even when you get to the end.
4. Spoon your mayonnaise into a glass jar and allow to sit at room temperature for an hour or two. This allows the acid to kill any bacteria. Then refrigerate for up to a week.
Try adding herbs for more deliciousness!
*Mayo can also be made by hand with a large glass bowl, a whisk and a lot of elbow grease. Your choice.
1/2 tsp fine sea salt
2 tsp lemon juice
1 T. white wine vinegar
1 cup olive oil (NOT extra virgin unless you like super bitter mayonnaise)
1. Place egg yolks and salt in a food processor and pulse once or twice. Then in a small bowl, combine lemon juice and vinegar. Pour half into the food processor.
2. With the food processor running, slowly pour the olive oil in. The trick is to go slowly -- pour the oil in so that only a small stream is running in. After a couple of tablespoons have been poured in, the mixture will have started to whip up into something that resembles mayonnaise. Scrape the sides and bottom of the food processor if the egg yolk is sticking.
3. When half of the olive oil has been poured in (takes a few minutes at such a slow drizzle), pour in the remaining lemon juice/vinegar mixture. Then continue slowly drizzling in the remaining olive oil. Be sure not to rush it even when you get to the end.
4. Spoon your mayonnaise into a glass jar and allow to sit at room temperature for an hour or two. This allows the acid to kill any bacteria. Then refrigerate for up to a week.
Try adding herbs for more deliciousness!
*Mayo can also be made by hand with a large glass bowl, a whisk and a lot of elbow grease. Your choice.