Easy Homemade Paleo Mayonnaise

EasyPaleoMayoI have had hankering for my most favorite Crisp Chicken Salad recipe that I saw on daytime ABC show, The Chew. So crisp, so delicious, and I love to roll it up in some lettuce leaves and chow down (will post a recipe to this on another day).  Now, I have been on this quest to eat “clean” and make healthier eating choices to improve my own health and wellbeing.  So I wanted to take this fabulous chicken salad recipe and see how I can make it just a little “cleaner” by not using store-bought mayonnaise that’s full of preservatives.

This version of mayonnaise is a paleo mayo recipe that found a few years back and adapted to my own taste. You can either use an immersion blender, a regular blender, or a food processor (my preference). Just make sure if using a blender or food processor, it has an opening where you can pour in the oil while it’s running.

Also, it is highly recommended that you use a light olive oil and not extra virgin olive oil, as the extra virgin will affect the flavor of your mayo with an overwhelming olive oil flavor. So light olive oil works best for this recipe.

The trick to get this mayo to be the perfect consistency is the SLOW pour of the oil. Use a measuring cup with a spout that you can easily pour in a very thin stream into the bowl of your processor. This ensures that the emulsion process works right and turns into that thick, creamy mayo you know and love.  Pour the oil too fast, and you run the risk of it separating and being more like a runny salad dressing.

Paleo_Mayo_Ingredients

** This recipe does have raw egg in it, so if you are squeamish about raw eggs, this recipe may not be for you.

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Easy Homemade Paleo Mayonnaise
This is a "cleaner" version of mayonnaise with simple ingredients and none of the extra chemicals that store-bought mayos have. Just remember, PATIENCE with the slow pour is important in this recipe.
Prep Time 20 minutes
Servings
cups (approx)
Ingredients
Prep Time 20 minutes
Servings
cups (approx)
Ingredients
Instructions
  1. Put the first 4 ingredients into the bowl of your food processor and let sit for 20 minutes (to make sure it gets to room temperature). After it sits, pulse your food processor a few times to mix the ingredients.
  2. Keep the food processor running and from opening in the top start slowly pour the light olive oil in a very thin stream.
  3. Continue to slowly pour your oil in the running processor until your measuring cup is empty, and you should have a perfect creamy mayo ready to go.
  4. Store in a jar/container in your fridge for up to 2 weeks.
Recipe Notes

Again, be sure to use LIGHT olive oil instead of extra virgin olive oil. If you use extra virgin, it can not only affect the color of your mayo, but will affect the taste of your mayo having an overwhelming flavor of olive oil.

Also, this keeps about 1-2 weeks in your refrigerator. I usually go by the expiration date on my egg carton for the egg I use in the recipe.  🙂

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