Paleo Mayo and Ranch Dip

February 15, 2012 in Categories: , , by

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Once you master homemade paleo mayonnaise (often called paleonnaise), a whole new world of salad dressings and dips opens up to you.  That’s why this recipe post is a two-for-one.  My recipe for paleo mayo is not much different than the dozens of other versions of paleo mayonnaise out there.  I like the combination of olive oil and avocado oil (which is about one quarter the price online), but you can use either one.  I like to use two egg yolks instead of one whole egg (because I’m avoiding egg whites), but either will work.  If eating raw eggs gives you the heebie jeebies, you can buy pasteurized eggs for this recipe.  You can also use mustard powder instead of dijon, if you prefer (I would try 1-1½ tsp).  It’s fastest to use a blender or food processor, but be careful of the heat of the motor.  My first batch of paleo mayo using my blender was working great until the motor heated up the mayo and it completely melted and was ruined.  Use the lowest speed and give your motor breaks if you think you might have this problem.  You can also make mayo by hand (it’s a great forearm workout), which typically takes 15-20 minutes (compared to 2-4 minutes with a blender or food processor).

Ingredients (Paleo Mayo):

1.    Combine olive oil and avocado oil in a measuring cup (or other good vessel for controlled pouring).
2.    Place lemon juice, vinegar, mustard and egg yolks in food processor or blender.  Process until creamy (maybe 15 seconds?).
3.    With blender or food processor still running, VERY slowly dribble in the oil (think of it taking at least 3 minutes to add in all of the oil).  It should stay thick and gradually get lighter and lighter (and look more and more like mayonnaise) as you add the oil.
4.    I typically like to pour out my mayonnaise into a bowl and whip it by hand with a whisk at the end just to make sure all the oil is well incorporated (if you have a really good food processor, you probably won’t need to do this).  You now have paleo mayo!!!

Ingredients (Ranch Dip):

  • ½ cup Paleo Mayo
  • 2 Tbsp Creamed Coconut diluted into 4 Tbsp hot water, cooled
  • 1 Tbsp fresh oregano, chopped
  • 1 Tbsp fresh parsley, chopped
  • ½ tsp Garlic Powder
  • ½ tsp fresh thyme
  • ¼ tsp Salt
  • 1/8 tsp ground Pepper

 

1.    Add diluted creamed coconut and spices to a small food processor or blender.  Process until smooth. Chill in the fridge if there is any residual heat from diluting the creamed coconut.
2.    Stir in Paleo Mayo.  Enjoy as a salad dressing or veggie dip!

 

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.

Comments

i made the original paleo mayo and used mustard powder instead of dijon, and made the adjustments mentioned, but mine came out super bitter and acidic! past recipes ive used for mayo only call for 1 tsp acv. does yours have the bitter taste too or ? i used avocado oil and a little olive oil.

Sorry it didn’t work for you. When I’ve made this with mustard powder instead of mustard, I didn’t increase the vinegar (although I’ve made this with 1 1/2 Tbsp vinegar and no lemon juice too). I think I’ll edit the recipe to reflect that.

what would the best eggs be to use if you make this when pregnant?? I would loooove me some mayo, haha… but the raw egg part worries me a bit (would I just get pasturized ones to be safe? kills all the good stuff though).

I don’t understand why this is called paleoyonaise? Isn’t this the standard way to make mayonnaise? It’s the recipe I’ve used for years. Anyway, there is a very simple quick way to make this : put ingredients in a stick blender jar in this order: eggs, acid, condiments, oils. Place stick blender into jar resting on the bottom THEN turn it on and slowly raise to the surface. That’s it! Mayonnaise! Try it….

I cannot recommend highly enough that you search YouTube for instructions on making mayo with an immersion blender. It takes less than 1 minute, including the gathering of the ingredients. And it’s nearly fool proof. I’ve only ruined it once and that was because I mis-measured the oil. Seriously. Stick blender for mayo. Kind of life changing ;)

FYI, Here’s a video from Serious Eats on using the immersion blender. Once I saw this and tried it, I’ve never used any other method. It works perfectly every time. Two important things to remember, a) all ingredients should be room temperature and b) the container needs to be tall and narrow, just a little wider in diameter than the blender. That way it prevents too much oil from being incorporated too quickly.

http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

I ran across the video from this recipe for mayo:http://themeanestmomma.com/2012/03/13/paleo-mayo-2-0/. I have the exact same blender she uses and it comes with a container that fits the criteria noted above.

She also had a link to another site for those that wanted to pasteurize their eggs before using in mayo (I’ve never done it and have never had an issue with unpasteurized eggs): http://www.howtobaker.com/techniques/baking/how-to-pasteurize-eggs/

Whoopsie…I kept mine for over a month and used it to make dips. I didn’t realize it only lasted a week! On the bright side, I didn’t get sick :)

This sounds great. I do have a question though. How are you able to eat ready-made mustard when it contains vinegar made from corn?

Hi Sarah! You should post a recipe with a Paleo Caeser using this mayo, YUM plus a great way to incorporate anchovies and raw egg yolks into our diets. I really love homemade caeser with baby kale:)

Recently I read in An Everlasting Meal by Tamar Adler that whisking mayonnaise by hand keeps the flavour of the olive oil from tasting bitter. She says dampen a tea towel and make it into a ring for the bowl to sit on/in on the kitchen table. This steadies the bowl while you whisk. It’s a lovely book to read, I can recommend it.

Is there a way to sub the eggs/egg yolks? We have egg sensitivities in our house but would love to try this out. I have other ways of subbing for eggs in my baking but not sure what to do for this one. Thanks! :)

I just made this exactly according to the recipe and it tastes like a creamy oil slick. I still have an avocado oil aftertaste in my mouth. The rest has gone straight into the trash. I don’t know what this is, but it tastes nothing like mayonnaise.

The mixture was definitely emulsified, and it certainly wasn’t rancid as I bought the oil specifically for this “mayo”. It’s possible that avocado oil just generally tastes revolting. I’ll look up a BBC food recipe and modify it if abslutely necessary. These paleo “substitutes” taste nothing like they should and make it a lot harder to keep eating this way. Thanks for the suggestions though.

BTW, you can use any kind of oil. I have used a combination of the following (not all at the same time, but 2-4 depending on what I was using it for–i.e. what kind of flavor profile I was looking for–and what I had on hand): olive (extra virgin or extra light; extra light is more processed, but has a more neutral flavor), macadamia nut, hazelnut, walnut, avocado (has a stronger flavor than the nut oils and turns the mayo a greenish color), coconut oil (need to melt it first and should only comprise a 1/4 of the oil used because when refrigerated will make the mayo stiffer; also the less processed forms will impart more of a coconut flavor, more processed versions have a more neutral flavor) and MCT oil (this is the liquid form of coconut oil; it has a very neutral flavor and doesn’t affect the consistency). Obviously, if you have sensitivities to nuts, that will limit the kinds of oils you can use.

Thank you for the suggestions, I’ll look into some of these. They do sound much more appetising than avocado oil. I just hope I can find them here in South Africa, where health food isn’t as much of a fad yet. It’s sad how difficult it is to eat really healthy, athough at least our ‘normal’ food isn’t as processed here. Thanks again navoff.

Great news! How much avocado would you use for the recipe? And is it ok to just leave out the mustard entirely?? (I’m still in the elimination phase of AIP, will pry be here a while, lol)

I use 1/2 coconut oil (unrefined) and 1/2 extra lite olive oil, I also play around with vinegars, my favorite is pear vinegar, it slightly sweet, but oh so yummy.

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