Karen's Cave Kitchen
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Paleo Mayo
I made lots of unwanted salad dressings when I first started trying to make mayonnaise. I realized with some help from my Daddy, that I was literally "killing" my eggs. They never had chance because I was running the blender way too high and for way too long. If you have any type of high powered blender, then you know that if you run it at high speeds, you can heat your ingredients. Not a good thing when making mayo. I also made green mayonnaise once or twice too ... not very appealing to look at. The mistake there was choosing Extra Virgin Olive Oil instead of Extra Light. There are tons of recipes out there. And even more schools of thought on how to make mayo. The recipe below makes a nice thick and creamy, mild mayonnaise. Please use "extra light" oils and be kind to your eggs. My Vitamix has 10 speeds. Speed 2 is the maximum for the first two steps and speed 5 or 6 is the maximum for the quick bursts in the third step. The key is timing your steps such that you don't over blend and using low speeds so that you control the outcome. There is an instructional video at the bottom of the page. When you watch it, pay attention to how the eggs change in each step based on the amount of oil that is introduced and then watch for those changes when you make your mayo. It's best to have all of your ingredients on hand and ready because this is a fairly quick process. I also find it helpful to combine my two oils into a large mixing cup so that I can concentrate on using half in each of the steps. This my Daddy's recipe with minor modifications ... we hope you enjoy!
Ingredients
3 Cage Free Eggs, allowed to acclimate to room temp
1 cup Avocado Oil
1 1/4 cup Extra Light Olive Oil
1 1/2 Tblsp Fresh Squeezed Lime Juice (or lemon)
3 Tblsp Apple Cider Vinegar
1 1/2 tsp Dry Mustard Powder
3/4 tsp White Pepper
1 tsp Sea Salt
Instructional video for "Paleo Mayo"
Directions
Combine eggs, dry mustard and lime juice in Vitamix for 50 seconds on a low speed - no higher than speed 2. You should "time" this step to be certain you don't go too long. Blending too long can "cook" the eggs. Stop the blender at 50 seconds.
Next add the vinegar, salt and pepper. In the second "timed" 50 seconds your goal is to blend in half of the oil. Add a small amount (about a teaspoon), turn on the blender and then slowly add the rest, taking care to not go higher than speed 2 and to incorporate half of the oil in the 2nd "timed" 50 seconds.
The last and 3rd "timed" 50 seconds, your goal is to add the rest of oil quickly and allow it to emulsify into the eggs. Start the blender at speed 2 and add oil at this speed for 30-45 seconds in a slow stream. Raise speed very slowly as you add in the remainder of the oil (speed 4 on my blender). The mayo will turn pale whitish-yellow and will thicken quickly during this step. It may take a couple of quick bursts where you are turning the power up and down quickly to incorporate the final small amounts of oil. Once it bogs down in the blender and is thick, it is finished (the eggs have taken all of the oil they can hold), so the oils should've been incorporated at this point. If you have a small amount of oil remaining, don't worry. When it bogs down, it's really done.
Put in an airtight container and refrigerate. It will keep for weeks. Use it in all your favorite salad recipes like tuna and chicken salads. Add a little Slap Ya Mama seasoning for hot mayo. Make deviled eggs or Paleo Ranch Dressing. Use it just like you would the store-bought stuff! Enjoy!