Paleonnaise (Paleo Mayonnaise)

paleo

Been doing 70%-80% paleo for the past months and I would say that I’m getting pretty good at it. I’ve managed to say no to the stuff I am not supposed to take (for the most part) and I would say that I am fine by it.

Now there are some dishes that really require some of the things I am not supposed to take and it would be a shame not to find any paleo-friendly alternatives for it, so I did.

Going to my favorite paleo resource, Nom Nom Paleo, I found one ingredient alternative that I’ve been wanting to have for a long time, MAYONNAISE. I’ve always wanted to make an alternative to chicken salad.

You can go directly to the site above for the ingredients and process, I’ve made some slight alterations due to the limited ingredients that I had at the time but it seemed to have worked.

Ingredients (the site called for half of the amount of the ingredients):
2 large egg yolks
1/2 teaspoon of kosher salt/sea salt
1/2 teaspoon of prepared mustard (the site called for Dijon mustard)
3 teaspoons of fresh lemon juice
2 teaspoons of cane vinegar (the site called for white vinegar)
1.5 cups of coconut oil (the site called for macadamia nut oil or avocado oil)

Instructions (I initially ignored the steps and just mixed everything in but the paleonnaise did not thicken as expected, so follow the instructions properly):
Step 1: Mix all the ingredients EXCEPT the oil.
Step 2: With a whisk (not a blender or food processor), start whisking the ingredients for 30 seconds to 1 minute or until the color becomes lighter than the color of the egg yolk and slightly think in consistency (note: this will take a lot of elbow grease so be patient. It’ll be worth it)
Step 3: While whisking, put the oil in 1/2 cup at a time. (pour in half a cup and continue to whisk until it gets thicker than the previous consistency.)

Now all I need is some boiled chicken breast, some grapes, and nuts and I’m all set.

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