Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
PALEO MAYONNAISE
I know what you’re thinking:
Why on earth should I make my own mayonnaise? I can just buy it!
Well, for starters, homemade Paleo-friendly mayonnaise is nothing like the jar of hyper-processed yellowing goo that’s sitting in your fridge. This stuff’s made with real, whole ingredients and good-for-you oils. Besides, this creamy flavor booster is more flavorful than any store-bought mayo, and a breeze to make. It’s versatile, too; use it as a condiment or as a base for everything from deviled eggs and tuna wraps to chicken salads and spicy party dips.
Convinced? Good, ’cause I want you to
try two of my favorite ways to make mayo
. Roll up your sleeves!
MAKE MAYO WITH A HAND WHISK
Makes ¾ cup |
Hands-on time: 20 minutes |
Total time: 20 minutes |
GET:
1
large
egg yolk
¼
teaspoon
kosher salt
¼
teaspoon
Dijon-style mustard
1
½
teaspoons fresh
lemon juice
1
teaspoon distilled
white
vinegar
¾
cup
macadamia nut
or
avocado oil
DO THIS:
N
o fancy kitchen gadgets required—all you need is a whisk and some elbow grease!
B
onus: this makes for a terrific workout, too!
MAKE MAYO WITH AN IMMERSION BLENDER
Makes 1 cup |
Hands-on time: 5 minutes |
Total time: 5 minutes |
GET:
1
large
egg yolk
1
tablespoon fresh
lemon juice
1
tablespoon
water
1
teaspoon
Dijon-style mustard
1
cup
macadamia nut
or
avocado oil
Kosher salt
DO THIS:
I
learned about this game-changing mayo-making method from J. Kenji López-Alt of Serious Eats. It requires an immersion blender, but it’s fast, stress-free, and foolproof. You must try this.
I
know it's tempting, but NEVER lick the head of your stick blender. Duh!