The basic Paleo Mayonnaise , a tried and tested success, popular to many, has been the bane of my lifestyle change in adding a healthier fat serving to my meals. Always keen to improve on my skills, and, enhance my meal flavours, this blog post is dedicated to sharing ways in adding taste variations with the addition of fresh herbs and / or spices to the basic Mayonnaise.
Home made mayonnaise is simple in its making and what is great about making your own, is, you have total control over the taste sensation you wish to create. This week I attempted and had success in making Aioli, which is similar to a mayonnaise, but different in the ingredients used to make it. Mayonnaise, is an emulsion of neutral-flavored oil like light or extra light tasting extra virgin olive oil (for Paleo), or Canola oil, a whole egg, or, egg yolk, apple cider vinegar and/or lemon juice and a sprinkling of powdered mustard to bring out the flavor and help the emulsion stay together. Aioli, which has it’s origins in the south of France, is a combination of fresh garlic that has been pounded to almost a paste, and, is blended into the traditional preparation of egg yolk, lemon juice, mustard and olive oil. Aioli is typically served as a dip for vegetable crudité, boiled eggs and shellfish, while mayonnaise is used widely a sauce enhancer in a variety of different meals.
Essential to making Paleo Mayonnaise is light tasting, or, extra light tasting olive oil. I have used other nut oils such as avocado oil, hazelnut oil, macadamia nut oil, and Pistachio oil, Pumpkin seed oil and Sunflower seed oil, all which, present distinctively different and exotic tasting mayonnaise. Using normal olive oil delivers a thick and strong taste, that is bitter too!
While I preferred the egg yolk method, which took some patience and muscle power in hand-blending it to the correct consistency, the whole egg method proves an easier and successful method too – and there’s no wastage of the egg white 
So while some of the flavour variations are suggested in my original recipe, those and some more included this time around.
I used a stick blender to illustrate that both the food processor (as in my original mayo recipe) and stick blender work well in creating a creamy, smooth mayonnaise. The stick blender is what I most often use – it’s simpler to use and just as effective as a food processor, and, easier to clean too!
While my original recipe is my bible in creating a Paleo mayonnaise, the recent recipes I have tried, equally foolproof, similar to the original recipe blogged, is amazing, and acknowledgement, and thanks go to Dr Loren Cordain, Dallas and Melissa Hartwig, and, Melissa Joulwan, Paleo foodie experts, who help me enhance my cooking skills!
Making about a cup of rich and smooth mayonnaise, it keeps well in a sealed bottle, refrigerated for up to 7 days.
BASIC PALEO MAYONNAISE
Ingredients
1½ cups light or extra light tasting olive oil.
1 large egg (room temperature)
½ tsp Himalayan or Sea Salt
½ tsp mustard powder
½ tsp onion powder (optional)
Juice of ½ a lemon (room temperature)
Here’s How
- Crack the egg into a medium sized glass dish.
- Add in 4 tablespoons of the oil, the salt, onion powder, if using, and mustard powder, and, using the immersion or stick blender, placing it directly over the egg yolk, blend to mix the ingredients. You may also use a food processor. You will have a runny mixture.
- Now slowly add in the remaining oil and continue blending.
- After all the oil has been added and the mixture has emulsified, add the lemon juice, blending again, slowly or mixing with a spoon to combine well.
HERB AND SPICE BLENDED PALEO MAYONNAISE
Chilli-mustard mayonnaise is a solid favourite, one that I make weekly. Trying out different flavours this past week has been exciting. The variations tried below are just a sampling and any herb and / or spice you prefer, may be added.
If opting for a lime combination, replace the lemon juice used in the basic mayonnaise recipe, with freshly squeezed lime juice. Likewise, apple cider vinegar, per your preferred taste, works brilliantly too and is my preference when fresh lemon or lime is not available.
GARLIC AIOLI
1 cup basic Paleo Mayonnaise
2 cloves roasted garlic (oven roasted, and finely chopped)
Juice of ½ a lemon
Mix all the ingredients together in a bowl until well combined.
CHILLI, MUSTARD AND PAPRIKA MAYONNAISE
1 cup basic Paleo Mayonnaise
1 tblsp chilli flakes or chilli powder
½ tblsp paprika powder
1 tsp mustard powder
½ tsp onion powder
Mix all the ingredients together in a bowl until well combined.
MINT AND LIME MAYONNAISE
1 cup basic Paleo Mayonnaise made with fresh lime juice
¼ cup fresh mint, chopped
Optional: 1 clove garlic, chopped
Mix all the ingredients together in a bowl until well combined.
CORIANDER AND LIME MAYONNAISE
1 cup basic Paleo Mayonnaise made with fresh lime juice
¼ cup fresh coriander, chopped
1 clove garlic, chopped
Mix all the ingredients together in a bowl until well combined.
