I have to admit that I don’t like mayonnaise, not even a little bit. I think it’s a texture thing. That being said the flavors that the macadamia nut oil added makes it palatable, especially if you mix it into things. While it is a bit of a pain to make your own paleo mayonnaise, if you love mayonnaise it is well worth it to make your own. This one is so much better than store-bought. I seriously have to wonder about something that can be stored at room temperature or hotter before its opened. What kind of chemicals do they have to put in there to “preserve” those flavors and keep them from rotting?
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup macadamia nut oil
Add all the ingredients except the oil in a bowl and whisked until the yolk thickened. Then added 1/4 cup of the oil in a slow steady stream while I whisked vigorously, this should take about a min. I used a towel around the base to keep the bowl from flying off the table. After the oil is incorporated, I had to take a break and realized that this was a lot harder than it should be. So I grabbed the emersion blender and really thickend up the mayo. Using the blender I slowly added the second 1/4 cup of oil and incorporated it the same way as the first. Making sure it was completely incorporated, I added the last 1/4 cup of oil all at once and kept blending it to emulsify the mayo completely.
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