Good Paleo Mayo Recipe?
 

Does anyone know of a GOOD mayo recipe without copious amounts of omega6? The recipe in the paleo diet book tastes god awful, and I tried an olive oil mayo that was overpowering to say the least. There's always Canola mayo, but then I'd have to eat canola oil, which I'm scared to do thanks to westonaprice.

Maybe you could make it with coconut oil? It would be solid when refrigerated though. All I've seen is the flax mayo from the Paleo Diet book and the canola mayo that is used at Whole Foods.

I seem to remember macadamia nut oil being pretty mild. . . although it would make the mayo pretty expensive.

Coconut oil mayo sounds yummy for some reason.

Craig,

That is a great question. Perhaps you should consider developing one, and selling it. I'm being partly serious here.

Omega-3 + Mayo = Megamayo-3


I would buy it.

Brad

MegaMayo
OmegaMayo
PowerMayo
VascularSpackle
CoopersMagicMayo

:)

Brad is available for a variety of consulting...ranging from women's lengere to glucose obligate Hepatocellular carcinoma. He takes Cash or Credit, no checks PLEASE.

Brad, I have considered such a thing.

"CoopersMagicMayo" sounds rated XXX.

I know you said you tried one with olive oil and that it was way to strong. But here is my idea:

2 egg yolks
1 -1.5 cups Olive Oil
1/2 tsp - mustard powder
lemon juice
salt
pepper (white)

For the lemon juice I would start with a squirt and then add to taste but probably no more than half a lemon. Add salt and pepper to taste. White pepper is purely for aesthetics, but if you aren't opposed to black specs go with black pepper. And for the olive oil, try using virgin olive oil or just plain olive oil. Stay away from EVOO, as you said it's taste is to strong and over-powering.

Whisk egg yolk, mustard powder, salt, and pepper together. Add half of lemon juice to egg mixture and whisk. Now here comes the forearm workout. Continue whisking the egg mixture and begin to slowly add the oil a little bit at a time until it begins to thicken. It should also begin to aerate a little as well. This means you have successfully started to emulsify the ingredients. Increase the pour of oil to a steady stream, after half the oil is incorporated add the remaining lemon juice. Once all the oil is incorporated leave it for a few hours. Should last a week or so in the refrigerator.

Or if you want to do it the easy way just do it in a blender. But remember to add the oil slowly.

I am not sure about using coconut oil, could be interesting. I imagine it to make a sweet mayonnaise. Also I thought about tahini? Not sure, just an idea. As suggested you could mix 3/4 cup flax oil and 1/2 to 3/4 cup olive oil.

Brad, if you ever want to start up a Paleo food company let me know. :D

I just bought that Weston Price cookbook, Nourishing Traditions, the other day. There are a bunch of mayo recipes with olive oil, but they said it's okay to substitute expeller-pressed sunflower oil, or do some kind of combination.

The basic recipe is 1 whole egg, 1 egg yolk, 1 tsp Dijon mustard, 1.5 tbsp lemon juice, 1 tbsp whey (optional), 3/4-1 cup oil and a generous pinch of sea salt. You just blend everything except the oil in your food processor and add the oil drop by drop with the motor running. Then you can add more salt or lemon juice or whatever it needs to get it how you like it.