- 1 egg yolk
- 1 tablespoon Dijon mustard
- 1 cup avocado oil or light olive oil (extra virgin may taste bitter- sub macadamia, almond or walnut oil for some (or all) of the light tasting olive oil.)
- 2 teaspoons white wine vinegar or lemon juice
Add in some thyme, minced garlic, dill, coriander, dried ginger or a little pickle juice for extra flavor. Switch it up with some red wine, balsamic vinaigrette, or coconut aminos. I found that I could indeed use EVOO with the adding of these extra ingredients! Such tastiness cannot be found in stores, and MUCH better for the body to boot!
One of the problems I had with Paleo mayo is how quickly it went bad in the fridge. I like to keep it available for weeks when I have a penchant for it. So I did a little research, and voila! Mayo that keeps for weeks:
- Add a couple of tablespoons of whey (strained from yogurt or kefir) and set the mayo out at room temperature for 7 hours. This will ferment the mayo (adding probiotics!) and preserving it so it will last for weeks in your refrigerator instead of a few days.
NOTE: after the add-ins...this recipe makes about a 1 1/2 cups of finished product. And I used a very large duck egg! ;)