Paleo Mayo
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 egg
- 1/2 teaspoon dry mustard
- 2 tablespoons lemon juice @ room temp
- 1 1/4 cup olive oil light tasting; not extra virgin. try filippo berio or bertoli
- Carbohydrate 0.22529883370563 g
- Cholesterol 18.612 mg
- Fat 7.23492267526746 g
- Fiber 0.0312383331267738 g
- Protein 0.600831000016393 g
- Saturated Fat 1.07083766785426 g
- Serving Size 1 1 Serving (13g)
- Sodium 6.31996666688182 mg
- Sugar 0.194060500578856 g
- Trans Fat 0.259574666899576 g
- Calories 67 calories
1. Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds. THIS IS THE IMPORTANT PART! 2. The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly, the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it's a fairly long time. Breathe. Relax. Drizzle slowly. If you're using a blender, you'll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. If your ingredients were all at room temperature and you were patient, you will be rewarded! NOTE: If you have a stick blender, you can simply place all ingredients in a blending jar, then whirl with your stick blender for about 30 seconds. Voila! Mayo is done.
