Olive Oil Mayonnaise is simple to make and beats the flavor of any store bought mayo.
With just a few simple ingredients and a blender or food processor you can quickly have this condiment ready for your next paleo recipe. Perfect for potato salad or a BLT. I’ve adopted this recipe from Julia Child’s The Way To Cook DVD.
1 whole egg plus two yolks
1 tablespoon lemon juice
1 tsp. Dijon mustard
1 and 1/2 cups of pure olive oil (not extra virgin)
1 to 2 tablespoons melted bacon grease
Place the egg plus extra yolks in the blender and mix for about one minutes. then add the lemon juice and mustard. Slowly add the olive oil. Once the mayo thickens add the oil faster, then add the melted bacon fat.
You may leave out the bacon fat if you wish, just be sure to add a bit of salt to replace what would have been in the bacon fat.
Note: I use local eggs that I am comfortable eating raw, if you don’t want to eat the eggs raw – look for pasteurized eggs at the grocery store or do it at home.
This olive oil mayonnaise is so simple and tasty, you’ll be finding many uses for it. If you’d like a thicker may try my bacon mayo. I keep it in the fridge for about one week.
Are wanting to learn how to make more sauces and staples for your paleo kitchen? You should pick up a copy of Mark Sisson’s The Primal Blueprint Cookbook. It will get you cooking up a storm in no time.
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