Massie Mayo Recipe
Written by Intern Vic Kozlowski
Mmmmmm mayo – who doesn’t love mayo?! Unfortunately, classic store bought mayo is more likely than not pumped with preservatives and definitely not paleo. Fats are essential in your everyday diet and a couple of teaspoons of a healthy mayo will cover that vital macronutrient and help to keep you functioning throughout your day. Here’s an easy way to stir up a homemade paleo version of this favorited condiment.
What you’ll need
1 Egg
1 Egg Yolk
1 tsp Garlic Powder or Granulated Garlic
1 tsp Mustard Powder or Dijon Mustard
Juice of 1/2 a lemon
2 cups of Extra Light Olive Oil (Must be Extra Light)
Salt & Pepper for taste
Food Processor
Jar for storage
Got everything? Great! Throw the egg, yolk, garlic, mustard and juice in the processor. Begin the spin cycle on the lowest possible speed. Slowly start pouring your 2 cups of EXTRA LIGHT olive oil into the mix. The mixture should take on a creamy like texture. If oil starts to float around, stop – you’ve put too much. Add salt and pepper for taste. Boom, all done. Be safe and unplug your processor, then scoop out your mayo and store it in a jar. Best to refrigerate your mayo before first consumption as it will thicken in the fridge. Top off your favorite meals with a teaspoon or two of mayo and get those healthy fats in your belly!
Recipe Credit: Constantly Varied Kitchen: Massie Mayo