Olive oil mayonnaise

When I started down the paleo route it was with a Whole 30, and my Austinite buddy in the know put me on to a fantastic cookbook called Well Fed. It’s a great starter guide for someone new to paleo and has some fantastic recipes. My most commonly used one is home made olive oil mayonnaise. It goes with so much! And makes a slightly boring plate far more appealing.

Thanks Melissa!

Ingredients:

1 large free range egg

2 tbsp fresh lemon juice

1/4 cup plus 1 full cup of light olive oil (not extra virgin!)

1/2 tsp dry mustard powder

1/2 salt

How to:

Break the egg and add the lemon juice to your food processor. They need to be room temperature so if they’re not leave them to warm up in there. This can take up to two hours, but I don’t store lemons or eggs in the fridge so I’m usually fine to get going!

When that’s ready add your salt and mustard and your 1/4 cup of oil and blend.

The next bit takes a bit of patience. You need to pour the remaining cup of oil very very slowly, with the finest drizzle possible, while the blender is on, until it’s all gone. Takes about 5 mins max.

When you’re done you should have a smooth and silky looking substance, which turns out to be the best mayonnaise you’ve ever tasted! Transfer it to a container and store in the fridge. The use by date of the egg you used is the use by date for your mayo too 🙂

I have with tuna all the time, it’s great with home made scotch eggs (also from Well Fed) and on just about any kind of grilled protein!

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