Paleo Mayonnaise (with cooked egg yolk!)

2013-01-11
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Place egg yolk and lemon juice in a small pot and whisk constantly over low heat until the mixture starts to froth and is thick enough to coat the back of a spoon. Immediately place in mixing bowl and into fridge to cool.

2. Very slowly pour a very thin stream of oil into the egg yolk mixture while briskly and constantly whisking. When you have a strong emulsion (oil and egg yolk are completely combined and transformed into a white, creamy mixture, not curdled or separated), you can add the rest of the oil more quickly.

3. Season with salt and pepper to taste and store in fridge for up to one week.

Yields approximately 1 cup

Notes:

Confession–I am freaked out about using raw, non-pasteurized egg yolks for mayo. Yes, even farm-fresh eggs. Yes, I know I\’m probably overly paranoid. Anyway, I did a lot of research about making raw eggs safer at home (I can\’t find pasteurized eggs locally), and I finally decided to try a method for cooking yolks that calls for using two tablespoons of liquid per egg yolk and whisking the mixture over low heat. The result was fabulous as far as both consistency and flavor of my mayo, so I plan to stick with cooking my yolks. I cannot vouch for the method actually being safer than raw yolks, and I still follow the same safety precautions as far as storage, but it makes me feel better.

I don\’t normally use refined oils, but I use extra light olive oil for this recipe and not extra virgin, as the flavor of extra virgin olive oil overpowers the mayo, and I really do not recommend it. You can also use oils such as coconut, avocado or macadamia nut, or even a mixture of oils. Just note that if you use coconut oil, the mayo will somewhat harden when chilled, and virgin coconut oils can impart a coconut flavor.

More notes on the blog post!

Ingredients

  • 1 large egg yolk
  • 2 Tbsp lemon juice
  • 3/4 cup extra light olive oil (or your favorite oil, see notes)
  • salt and pepper to taste

Method


I am a wife, mother to four young children and a college student. Like most families these days, our household is ridiculously crazy, even on our best days. While I am the first to admit it can get overwhelming at times, I do very much enjoy making sure we eat nourishing meals and snacks on a daily basis.

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Recipe Comments

Comments (8)

  1. posted by the 3volution of j3nn on January 20, 2013

    Whaaaat?! Never heard of cooked egg yolk mayo! And it looks perfect. I might have to try this being my last try was a flop.

  2. posted by mamaelf on February 3, 2013

    I hadn’t heard of it either but was determined to try after I found the yolk cooking method! It absolutely comes out like a standard mayo for me, though last time I left it in the fridge too long (over a week), and it got kind of….frothy. I usually only make it when I need some for a recipe/dish though, so it gets used up right away anyway. Hope you have good luck with it if you try it!

  3. posted by Bree on April 4, 2013

    Thank you so much!!! I’m making some paleo biscuits and gravy tonight, which calls for 4 egg whites…..I’m thinking “I paid a freaking pretty penny for those eggs, I ain’t wasting any of it!!”…….Thanks for solving my dilemma! :) And yes, I use the egg shells in my garden. :)

  4. posted by Shena on April 14, 2013

    How long do you cool it in the fridge for, before adding the oil?
    What do you do with eggshells in your garden?
    Thanks!

  5. posted by mamaelf on April 17, 2013

    Shena–I would say I cool it for 10-15 minutes. It’s not much at all volume wise, so it doesn’t take long for it to cool!

  6. posted by mamaelf on May 24, 2013

    Glad it solves your problem Bree! :)

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