Paleonnaise
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Time: 10 mins / Cost: $5-20 / Servings: LOTS! INGREDIENTS: 1 cup almond, avocado, macadamia nut, olive, coconut oil or bacon fat (or some nice combination thereof) THE PROCESS: Bring out your food processor or blender. Combine all ingredients except for oil in food processor and blend well (about 5-10 seconds). Have your olive oil ready to go–and then add very slowly and continuously. My food processor has a great fixture that allows me to pour in the oil and then it adds it slowly as a continuous drizzle… if you don’t have a tool like that, you can easily pour it into your whirring processor by hand. Just go slowly. Blend until all oil has been combined and then continue for a few seconds longer. Voila. Homemade mayo. You can store in clear jars in your fridge; but I usually try to use mine up pretty quickly. If you’d like to see this done, EverydayPaleo has a great video: |
Paleonnaise. Paleo Mayonnaise. The thought of making my own mayonnaise at first overwhelmed me; turns out that it’s super easy. The process itself takes less time than cleaning out your food processor or blender. I’d originally posted a recipe for a version of Paleonnaise under 3 Comments
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How long does it usually keep in the fridge?
Hi Dr. Patel, thanks for your question. As long as you take care to put your leftover mayo in clean jars–and glass is best–it should last about a week. (Though one recipe using pasteurized eggs states that they think their mayo will last “at least four weeks”…so there might be some wiggle room in there depending on your method, amount of exposure to air, and whether eggs are pasteurized.)
Whenever I make mayo I plan on eating salmon cakes (topped with a homemade mayo-based tartar sauce–just add capers), deviled eggs, egg and/or tuna salad, and big ol’ garden salads dressed with a homemade creamy balsamic or ranch dressing that week. It’s not a bad thing to feel a need to use up your own homemade mayonnaise.