Mayo, Paleo Approved

I love that tangy zip of miracle whip, always have and probably always will. I refuse to eat it though, as I don’t care for crap ingredients (high fructose corn syrup and soybean oil, need not apply). I do miss it though. I’ve pretty much scrapped all condiments, just to be more “clean,” as they can be some of the worst. Also, you tend to taste the awesomeness of your real food without them.

That said, there are tons of options out there, and I’m venturing into condiments again. My first attempt at making paleo approved mayo, was a huge flipping success and I was THRILLED because it is enabling me to paleo-fy family recipes that I’ve been missing.

I reviewed a lot of recipes, and they all look fabulous, but decided to adapt Nom Nom Paleo’s because she did it by hand, and felt that was a good baby step for me. Even though I used my blender, the fact that she whisked, gave me confidence. Haha. You can see the original recipe here: Nom Nom Paleo, Paleo Mayonnaise.

My Paleo Mayonnaise (adapted)

  • 1 large egg
  • 1/2 tsp salt
  • 1/2 tsp dry mustard
  • 1 1/2 tsp lemon juice
  • 2 tsp white vinegar
  • 3/4 cup olive oil

I used the entire egg-ooops, just noticed that! I didn’t have dijon so substituted the dry mustard. I added more white vinegar (I told you I love that tangy zip! and it still wasn’t tangy enough, so will revise next time). I didn’t have the oils, so I winged it with olive.

I did use my blender and put everything in like she states, then I drizzled the oil very slowly. It got thicker and thicker, then it was done! About 10 minutes.photo 1 (10)photo 2 (9)

 

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