Nom Nom Paleo: Food for Humans (14 page)

I know what you’re thinking:
Why on earth should I make my own mayonnaise? I can just buy it!

Well, for starters, homemade Paleo-friendly mayonnaise is nothing like the jar of hyper-processed yellowing goo that’s sitting in your fridge. This stuff’s made with real, whole ingredients and good-for-you oils. Besides, this creamy flavor booster is more flavorful than any store-bought mayo, and a breeze to make. It’s versatile, too; use it as a condiment or as a base for everything from deviled eggs and tuna wraps to chicken salads and spicy party dips.

Convinced? Good, ’cause I want you to
try two of my favorite ways to make mayo
. Roll up your sleeves!

1
large
egg yolk
¼
teaspoon
kosher salt
¼
teaspoon
Dijon-style mustard
1
½
teaspoons fresh
lemon juice
1
teaspoon distilled
white
vinegar
¾
cup
macadamia nut
or
avocado oil

N
o fancy kitchen gadgets required—all you need is a whisk and some elbow grease!

1. I
   n a medium-sized bowl, whisk together the yolk, salt, mustard, lemon juice, and vinegar for about
   30
   seconds, or until the yolk thickens and the color brightens.
   
2. P
   our about one-third of the oil in a slow, steady stream into the bowl while whisking the mixture vigorously for about
   1
   minute to create an emulsion. (A measuring cup works fine, but I like to drizzle my oil from a squeeze bottle; it helps me maintain a light, steady stream.)
   
3. A
   fter the oil is incorporated, slowly add half of the remaining oil and continue to whisk rapidly. Once it’s emulsified, repeat with the rest of the oil. You’ll soon have a mayonnaise that’s thick enough to hold its own shape.
   

1
large
egg yolk
1
tablespoon fresh
lemon juice
1
tablespoon
water
1
teaspoon
Dijon-style mustard
1
cup
macadamia nut
or
avocado oil
Kosher salt

I
learned about this game-changing mayo-making method from J. Kenji López-Alt of Serious Eats. It requires an immersion blender, but it’s fast, stress-free, and foolproof. You must try this.

1. T
   hrow the egg yolk, lemon juice, water, and mustard into an immersion blender cup. Add the oil to the contents in the cup.
   
2. P
   lace the head of an immersion blender at the bottom of the cup, and pulse away. As the emulsion forms, carefully lift and tilt the head of the immersion blender so that the mayonnaise forms evenly.
   
3. S
   eason with salt to taste. If you’re not using the mayo right away, cover and store it in the fridge. It should keep for up to a week or two. (Or, as Michael Ruhlman sagely tweeted, “until it tastes bad.”)