I used to love a good tuna mayo sandwich before I went Paleo, and even a good cheese & coleslaw one! I don’t know why but it has taken me this long to get around to making my very own first batch of mayonnaise, and boy was it a good one!
Paleo Mayonnaise is so simple to make but it is also so simple to get wrong, this is why I haven’t gone with the immersion blender technique (as well not owning an immersion blender). If you follow my instructions step by step then you will not suffer from any kind of ‘runny mayo syndrome’, instead you will get to enjoy some thick, luscious and creamy mayo. I used two different types of oils in my mayonnaise; avocado oil and extra virgin olive oil. The avocado oil tastes gorgeously creamy but it also contains high levels of vitamin E and so helps to strengthen skin and your immune system. Avocado oil also aids in lowering cholesterol and reducing inflammation. Extra virgin olive oil gives it that little bit of that bitterness which I just love about olive oil, it also helps to protect you from cancer and can be used as an anti-inflammatory for those suffering from conditions such as rheumatoid arthritis and osteoporosis .
But enough about the benefits, just get making a batch and see for yourself!
Yields: 1 x 380ml Mason Jar
250ml avocado oil
100ml extra virgin olive oil
1 clove garlic
5 tsp/25ml Apple cider vinegar (with the mother)
1 tbsp/15ml coconut sugar
1 tsp/5ml wholegrain mustard
1/2 tsp/2.5ml sea salt or 1/4 tsp/1.25ml Himalayan pink salt
4 egg yolks
- Place your all of your ingredients except for the egg yolks into your blender until emulsified. Set to one side.
- In a medium sized mixing bowl beat your eggs using an electric hand whisk until frothy. Gradually begin to pour small amounts of your emulsified mix into the egg yolks whilst whisking with your electric hand whisk. Only whisk in a small amount at a time until the whole mixture has gone, this will prevent your mayonnaise from going runny or not setting properly! You will see it gradually thicken as you go along.
- Transfer to a medium sized airtight mason jar and store in the fridge for up to 2 weeks.