Tuesday, February 19, 2013
Homemade paleo mayo
1 egg at room temp.
2 T. apple cider vinegar at room temp.
1/2 t. dry mustard
1/2 t. sea salt
1/4 c. plus 1 c. light tasting olive oil (not extra virgin)
The key to the whole thing is patience. You have to let the egg and apple cider vinegar come to room temp. in the food processor. That means put them there and let them sit for a good half hour or so. Then add the dry mustard, sea salt and light tasting olive oil. Again, patience is required. Once you have all those ingredients in the food processor, turn the processor on and begin blending. Then veeeerrrrryyyy sllllooooooowwwwwllllyyyyy (very slowly) drizzle the remaining 1 c. of olive oil into the food processor. Very slowly. It should take at least 3 minutes to drizzle the entire cup in.
If you've been patient, your mayo should be thick.
Enjoy mixed with tuna or use as a base for your own salad dressings. I've been taking 2 T. of my homemade mayo, adding a tablespoon of apple cider vinegar and a 1/2 t. of seasoning salt (or your favorite spices), whisk together and walla... dressing. Great mixed with some cole slaw!