Curry Mayonnaise

I recently started preparing my mayonnaise by hand, instead of a food processor, after having some issues with my mayonnaise emulsifying properly. I found that I have much more control when whisking by hand...and it still takes only about 5 minutes to make. Be sure to use the extra light tasting olive oil or your mayo will turn out a little bitter.


Ingredients
2 egg yolks
3 tsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 Tbsp curry powder
1 cup extra light tasting olive oil
white pepper
sea salt

Preparation

1. In a medium bowl or a food processor, add yolks, 1 tsp mustard, and 1 tsp lemon juice. Whisk or process until combined.
2. Add a little bit of olive oil and whisk or process until it begins to emulsify. Continue adding oil, a little at a time, until mixture thickens. Add additional 2 tsp lemon juice, 1 tsp Dijon, salt, pepper, and curry powder and whisk or process until thoroughly combined. 
3. Refrigerate mixture for at least 30 minutes to allow flavors to combine. Flavor is best if you let sit overnight. Mayonnaise may be stored in an airtight container in the refrigerator for up to one week.

Basil Mayonnaise

I prepare my mayonnaise by hand to allow better control over the emulsification process. It still takes only about 5 minutes to make. If you prefer, you can use a food processor; just be sure to add the olive oil very slowly to ensure your mayonnaise emulsifies properly. Also, to avoid the strong flavor of regular extra virgin olive oil, I use only light tasting olive oil in my mayonnaise. This is great served as a dipping sauce with grilled shrimp.

Ingredients

2 egg yolks

2 tsp Dijon mustard

3 tsp lemon juice

1 cup extra light olive oil

sea salt

freshly ground black pepper

2 cups firmly packed fresh basil

2 garlic cloves, minced

Preparation

1. Pulse basil and garlic in a food processor until finely chopped. Set aside.
2. Place egg yolks, 1 tsp mustard, and 1 tsp lemon juice in a medium bowl. Whisk to combine.
3. Slowly whisk in olive oil, a little at a time, until mixture emulsifies. Continue adding olive oil until mixture is thick and creamy. Add remaining mustard and lemon juice, whisking to incorporate.
4. Fold in chopped basil and garlic. Season with salt and pepper.
5. Refrigerate for at least 30 minutes to allow flavors to combine. Mayonnaise can be refrigerated in an airtight container for up to 1 week.

Chimichurri Mayonnaise

Serve this with burgers, meatballs, or fish. Great on top of tango burger.

Adapted from Ten, Sheila Lukens.





Ingredients
1 cup paleo mayonnaise
2 Tbsp chopped fresh flat-leaf parsley leaves
2 Tbsp chopped fresh mint leaves
1 tsp dried oregano
sea salt
freshly ground black pepper
1 tsp finely minced jalapeno pepper
1Tbsp extra virgin olive oil

Preparation
Combine all ingredients in a bowl. Let rest, covered, in the refrigerator for a few hours before serving.

Paleo Mayonnaise

I've tried a couple of different recipes for mayonnaise recently. What I've learned is not to use a heavy extra virgin olive oil. My original attempt was very bitter.

For this recipe, I used an "extra light tasting" olive oil. It did the trick! You can experiment with flavors by substituting your fat and adding other ingredients. Try it with bacon fat or coconut oil. Add some fresh herbs or a little chipotle pepper. Enjoy it free of guilt! Your mayonnaise will be a beautiful buttery yellow and should stay good for up to a week if refrigerated in an airtight container.

Adapted from Paleo Diet Lifestyle.

Ingredients
2 egg yolks
1 tsp mustard
3 tsp lemon juice
1 cup extra light olive oil
sea salt
freshly ground black pepper

Procedure

1. In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
2. With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
3. Continue to add the oil until the mixture thickens. 
4. Add the remaining lemon juice and pulse to combine.
5. Add salt and pepper to taste.