Paleo Mayonnaise Three Ways

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Mayonnaise!! The mother sauce of the cold kitchen. In this video, Nick teaches how to prepare a traditional mayo. He shows you what to do if it breaks, and then finishes with a few tasty variations.

Paleo Mayonnaise – Three Ways

This recipe is more approachable than the one in the video. If it is your first time making mayonnaise, then this will work better for you. I have included the recipe from the video after this recipe, as well as the variations for Jalapeño and Sriracha Mayo.

Ingredient List:

  • 2 egg yolks
  • 2 whole eggs
  • ½ cup mac nut oil
  • ½ cup extra virgin sesame oil
  • ½ lemon juiced (2-3 tablespoons)
  • 1 teaspoon mustard powder
  • 1 teaspoon Kosher salt
  • ½ teaspoon garlic powder

Preparation Instructions:

  1. Combine all ingredients, except oils in a medium sized mixing bowl and whisk together well for 30 seconds.
  2. Slowly drizzle in oil, extremely slowly at the beginning as to not “break” the mayo. If you have a friend who can hold the bowl for you, it will make life easier. You can also roll up a dish towel and make a ring out of it, which you can set your bowl in. Or, better yet, use a wooden gymnastics ring…
  3. Whisk like a crazy person until all ingredients are incorporated and oil is emulsified into egg yolk mixture.
  4. Refrigerate and revel in your mad cooking skills!

Sriracha Version: 

  1. Whisk a portion of your mayo together with Sriracha to your liking. 
  2. Balance the flavors with lime juice and salt to your liking.

Jalapeño Version: 

  1. Puree 1-2 Jalapeños in a food processor or blender with 2-3 Tablespoons of water for 1 minute.
  2. Pour puree through a fine-mesh-strainer that has been placed over a bowl to capture the jalapeño juice.
  3. Whisk a portion of your mayo together with the jalapeño juice.
  4. Balance the flavors with lime and salt to your liking.

Recipe from Video

Ingredient List:

  • 5 Egg yolks
  • 4 Cups Avocado Oil
  • 2 Lemons, juiced
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Onion Powder
  • 1 ½ Tablespoons Kosher Salt
  • ½ Tablespoon White Pepper
  • Warm Water as needed

Preparation Instructions:

  1. Whisk egg yolks in a medium sized mixing bowl for 30 seconds
  2. Slowly drizzle in oil, extremely slowly at the beginning as to not “break” the mayo. If you have a friend who can hold the bowl for you, it will make life easier. You can also roll up a dish towel and make a ring out of it, which you can set your bowl in. Or, better yet, use a wooden gymnastics ring…
  3. Whisk like a crazy person until egg yolks and oil are emulsified. As the mixture thickens, add a few drops of warm water at a time, then continue adding oil
  4. Season with remaining ingredients at the end. Tweak quantities to your liking.
  5. Refrigerate and revel in your mad cooking skills!

Making a tasty mayonnaise is a skill. It is known as the mother sauce of the cold kitchen, or Garde Manger. The Garde Manger station is often held by the highest skilled cook in the kitchen. This is because it requires one to be able to season both hot and cold foods. More on this at another time…

As you saw in the video, the first mayo that I made broke. I am glad that this happened because it shows you that I am still learning, but it also shows you what to do if this happens to you. It would be a shame to throw out a large quantity of expensive oil, right? 

“Keep It Paleo!”

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