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I never thought I would try to make my own mayonnaise.  I mean, first, I have always thought of it as incredibly unhealthy and kind of unappealing, but also, I figured it would be more trouble than it’s worth.  Alas, the Paleo diet has made me watch pretty closely what I eat just from a perspective of not wanting all the extra additives that processed food brings.  Unfortunately, mayonnaise is the main ingredient in a very quick and easy lunch, chicken salad, which gets me through the work week without having to buy salads out everyday, so I am going to give it a whirl.

Now, if you are living Paleo (or at least trying as I am), you recognize the many benefits of olive oil and coconut oil (thank you Mark’s Daily Apple and Living Paleo for the info).  You also probably realize that eating isn’t necessarily about counting calories, but about getting the most health benefits out of your food as possible (and realizing that most low fat food is stuffed with sugar to make it still taste good!).

Now, I will say to start that the mayo does use a raw egg, so proceed with caution.  This being said, so does regular mayo so I can’t really see a reason I shouldn’t try it at home if I am willing to risk whatever plant the pre-packaged stuff was produced in.  I used a combination of two different recipes based on what I had on hand.  Thank you to CavemanForum and PaleoDietLifestyle for the two different and easily adaptable recipes which got me started on the path of homemade mayonnaise.

Here it goes…

This made about a cup of mayonnaise (about half of that I used to make my chicken salad – recipe will come later).

1 large Egg (best if you can get the ones with Omega 3 added)

1 tsp dry mustard

1/2 tsp salt

1/2 tsp lemon (I didn’t have any on hand, so I had to use apple cider vinegar instead)

1/2 cup coconut oil

1/2 cup olive oil (I only had extra virgin, but use the lightest you have on hand – more will make the mayo yellow/green)

In a food processor, add the egg, mustard, salt, and lemon/vinegar.  Blend on high speed until throughly mixed.  While still mixing on high speed, drizzle the olive oil and coconut oil in a slow stream to the mixture.  This took about a minute.

Voila!  Mayo.  I added paprika, basil, and parsley to my mayo mixture as part of it was going straight into my chicken salad.  Refrigerate the mixture covered for up to a week.

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