Paleo Mayo
This recipe explains how making Paleo Mayo can be challenging, emphasizing the importance of bringing the egg and lemon juice to room temperature and patiently incorporating the oil. A quicker method using a stick blender is also provided.
This recipe explains how making Paleo Mayo can be challenging, emphasizing the importance of bringing the egg and lemon juice to room temperature and patiently incorporating the oil. A quicker method using a stick blender is also provided.
- Carbohydrate 0.22529883370563 g
- Cholesterol 18.612 mg
- Fat 7.23492267526746 g
- Fiber 0.0312383331267738 g
- Protein 0.600831000016393 g
- Saturated Fat 1.07083766785426 g
- Serving Size 1 1 Serving (13g)
- Sodium 6.31996666688182 mg
- Sugar 0.194060500578856 g
- Trans Fat 0.259574666899576 g
- Calories 67 calories
Step-by-step
- Place the egg and lemon juice in a blender or food processor. Let them come to room temperature together, about 30-60 minutes. Add the dry mustard, salt, and 1/4 cup of the oil. Whirl until well mixed – about 20 to 30 seconds.
- The only remaining job is to incorporate the remaining 1 cup oil into the mixture. To do this, you must pour very slowly, the skinniest drizzle you can manage and still have movement in the oil. This takes about three minutes or so. Think about three minutes during a WOD; it's a fairly long time. Breathe. Relax. Drizzle slowly. If you're using a blender, you'll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle. If your ingredients were all at room temperature and you were patient, you will be rewarded! NOTE: If you have a stick blender, you can simply place all ingredients in a blending jar, then whirl with your stick blender for about 30 seconds. Voila! Mayo is done.
The Emulsion Physics
Temperature control dictates whether oil and egg yolk bind successfully into mayonnaise. Cold eggs repel oil molecules, preventing proper suspension. Room temperature ingredients sitting at roughly 70 degrees Fahrenheit allow proteins to unfold correctly and encapsulate fat droplets. Pouring the remaining one cup of oil requires extreme patience, taking approximately three full minutes of continuous, paper-thin drizzling. Audible feedback signals success: the motor pitch deepens as viscosity increases and the mixture transforms into a thick, opaque spread. Utilizing an immersion blender stationed tightly at the bottom of a narrow jar completely bypasses manual drizzling by forcing the blade to draw oil into the vortex instantly.Light-tasting olive oil functions best here because extra virgin varieties contain high levels of polyphenols that impart an unpleasantly bitter finish when pulverized at high speeds. Dry mustard acts as an essential natural emulsifier containing mucilage that stabilizes the droplet suspension. Fresh lemon juice provides necessary acidity while lowering the pH to aid microbial safety and sharp flavor balance. Storing homemade egg-based mayonnaise in a sealed glass jar inside the coldest section of the refrigerator keeps it safe for up to one week. Paleo adaptations naturally exclude soy, dairy, and added refined sugars while remaining fully compliant with grain-free protocols.
