Paleo Mayo

2012-05-12
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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1 tsp Mustard (basic yellow)

1 Tbsp Lemon Juice (can use Lime for a change)

1 Tbsp Apple Cider Vinegar

2 Omega 3 or Free Range Eggs (they emulsify better at room temp although it can be done cold)

Combine all in blender and whip until well combined

1 cup Light Tasting Olive Oil

With blender on high drizzle in olive oil using one tbsp at a time. For a while it will seem like nothing is happening and just about past the 1/2 way point in adding your oil you’ll hear a change in the blender sound and instead of a sloppy liquid it will thicken a bit. Keep adding the remaining oily slowly although you can pour at this point instead of a tbsp drizzling in at a time. Add 3-4 grinds each of your favorite Epicure salt and pepper and then stick your spoon in and sigh a happy sigh!

Keeps in the fridge easily up to 1 week.

Ingredients

  • Mustard
  • Lemon Juice
  • Apple Cider Vinegar
  • 2 Omega 3 or Free Range Eggs
  • 1 cup Olive Oil

Method


I love food, love Paleo. Went Paleo for arthritis for a 'month' and am still Paleo 9 months later! I have a gourmet spice business that I love and it makes my Paleo meals so divine and it has also helped me convert many co-workers and customers to Paleo or at least Grain Free!


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Recipe Comments

Comments (9)

  1. posted by karribest on June 2, 2012

    How many eggs?

  2. posted by karribest on June 2, 2012

    Ok it says in the directions not the ingredient list, so 2.

  3. posted by bizzerk2 on November 23, 2013

    I used whole eggs and didn’t turn out good. Maybe only yolks?

    • posted by Ute on November 28, 2013

      Whole eggs for sure. Maybe you blended for too long? That does happen occasionally. :)

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