Homemade Mayonnaise – Paleo version

Recently, we have been experimenting with a bunch of Paleo friendly recipes.  Paleo recipes do not involve a bunch of good stuff (grain, dairy, legumes), which sometimes bother our digestive system.  I will not try to explain the Paleo diet lifestyle since there is plenty of information about it out there on the web.  Also I’m not an expert on the Paleo diet anyway, I’m just trying out and reporting my outcome of the different recipes I tried.

One of the recipes we tried was Homemade Mayonnaise.  Well, it is very similar to what I had made before – except a different fat that was used.  Previously, I made the homemade mayo with vegetable oil, and vegetable oil is shunned by Paleo.  In this recipe, I used a combination of coconut oil and olive oil.  The recipe by Diane Sanfilippo asked for macadamia nut oil, but I just used what I had in my pantry.

The ingredients were very simple: egg yolks, lemon juice, Dijon mustard, coconut oil and olive oil.  Note that we did not go completely gluten free on Paleo recipes we tried.  Diane’s recipe calls for gluten free Dijon mustard – I just used what I had in the refrigerator.

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My hand blender came with a plastic cup, so I thought it would be ideal to make this mayo in it. I put the egg yolks, Dijon mustard and lemon juice in it.

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Then I started my hand blender . . .

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Until I had a creamy yellow liquid.

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Then I added the 1/2 cup of the coconut oil a little bit by little bit, until it reached to a thickened consistency.  At this time, I realized that I was in a predicament.  My hand blender works well, except it started to get heated.  Then, the thick substance was holding the hand blender down, kinds of like a suction cup.  And for me to pour the oil into it while the hand blender was going – I would be just ended up with oil pooling on top of the mixture.

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And when I mixed the half a cup of olive oil into the remaining half a cup of coconut oil – I said to my self, there is no way I’m going to do this.  It’s going to be a pain-stalkingly slow process, since I was supposed to pour the oil in a tiny, steady stream.

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I decided to pull out the food processor and let it do my job instead. I scraped up the thickened mixture into the food processor bowl . . .

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Closed the lid and blissfully poured the cup of oil into the small pusher and turned on the food processor.  The small pusher had a small hole, so it released the oil into the mixing bowl in slow and a steady stream.

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And in no time, I had my mayo! I didn’t know why I even bothered using the hand blender!

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Scooped up the mayo into a clean mason jar . . .
And there you go!

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So, if you have a food processor and want to try this recipe, go for it.  I just made another batch, and I just used the food processor.  I was done in less than five minutes!  Thank you Diane for sharing your recipe!

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Print recipe here.

Homemade Healthy Mayonnaise (Paleo friendly)
Recipe courtesy: Diane Sanfilippo

Ingredients:
4 egg yolks
2 tablespoons of lemon juice
2 teaspoons Dijon mustard
1 cup of coconut oil, melted
½ cup extra virgin olive oil

Preparation:
In a small food processor mixing bowl, combine the egg yolks, lemon juice, and Dijon mustard. Turn on the food processor and after 30 seconds, start adding ½ cup of coconut oil into the small pusher. Turn off the food processor and scrape up the mixture from the bowl. Close the lid and turn the food processor again, and this time, adding the ½ cup of coconut oil and ½ cup EVOO into the small pusher. Let it run for a minute or two, until the desired thickness is achieved. Transfer mayo to a clean mason jar. This mayo will keep in the refrigerator for a week.

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