I currently make paleo mayo using the recipe from Everyday Paleo, and we use it for a lot of things, especially as a topping for seafood cakes and sweet potato fries and as a base for a lot of different party dips.
I make it using regular olive oil, but I was wondering if there are any other, possibly more healthful, oils out there that I should try?
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Here is the recipe that I use (add some fresh herbs for a different flavor)
1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon sea salt or Celtic salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup Pure olive oil (not EVO - the light keeps the Olive oil flavor out of the mayo)
Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
Continue blending until there is no free standing oil.
Makes about 1 1/2 cups
I don't like mayo much, but this is really good! It passes the non paleo hubbies approval!
I use expeller pressed coconut oil combined with olive oil. The coconut oil is flavorless and the olive oil helps the mayo from turning into a solid rock in the fridge. It does stiffen some in the fridge but if you leave it out at room temperature for 10 minutes or so it softens pretty quickly. If I am making something like egg salad I will make the mayo right before I need it so that the consistency is just right. We love it. Here is my recipe if you are interested. link text
Extra light olive oil with avocado oil.
My last batch was half goose fat, quarter avacado oil, quarter olive oil. Pretty darn good. Need to reduce the goose fat a bit, the emulsion wasn't completely stable.
i use half expeller pressed refined (flavorless) coconut oil (my air conditioning is set on 80 so it's liquid) and half high oleic (high monounsaturated) safflower oil. The high mono safflower contains 11g monounsaturated fat and 2g PUFA per TBSP. I purchase the oil at WF.
Apparently you can make may from tallow and/or bacon grease: http://www.thenourishinggourmet.com/2009/04/two-great-bacon-recipes-bacon-wrapped-dates-and-bacon-mayo.html
Anything more healthful would be a saturated fat, which is pretty hard to make mayo out of. At least, I suspect it's not possible. So olive oil and mac nut oil are your mono-unsaturated choices - but macademia nut oil would get expensive real quick (and maybe only a tiny bit better than olive health-wise).
I use sour cream for dips, since I do dairy. Tonight we had a chicken fiesta/taco salad salad with sour cream and salsa for the dressing. Works for me!
I really don't have much use for mayo, since I tend to prefer mustard, but olive oil is a good choice.
I use macadamia, coconut, and olive for Payo, the only commercial Paleo mayo. You can try it out to taste by pre-ordering it on Kickstarter: http://www.kickstarter.com/projects/lorensr/payo-paleo-mayo
I use half olive and half avocado oil. it comes out greenish but it tastes great.
Hemp oil! Super healthy and works great!
Why not try MCT oil? In the reviews on this page, someone did that and apparently it turned out great.
Has anyone ever used rendered bacon fat instead of the oil? I've heard of it, seen recipes, but wanted to know if anyone has ever actually tried it.