How to make Paleo Mayonnaise

How to Make Paleo Mayonnaise

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What BBQ is complete without sauces? Mayonnaise is one of the staples in our kitchen, and once you try making your own paleo mayonnaise you will never bother with store-bought stuff again. It’s ridiculously easy, requires very few ingredients, and is ready in mere minutes. Plus – homemade mayo simply tastes better, and isn’t full of any nasty stuff! 

There are three different techniques to make your own paleo mayonnaise, depending on what equipment you have in your kitchen. See the links below for the best methods for using a hand whisk, an immersion blender (stick blender) or a food processor. 

Basic Paleo Mayonnaise
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  1. 1 large egg
  2. 1 cup Extra Light Tasting Olive Oil (do NOT use EVOO - the lighter the better here, otherwise the taste will overpower)
  3. 2-3 tsp of lemon or lime juice
  4. 2-3 tsp of apple cider vinegar
  5. A pinch of salt
Follow one of the following tutorials for method:

WHISK – instructions (and video) on Nom Nom Paleo

STICK BLENDER – instructions on The Healthy Foodie

FOOD PROCESSOR – instructions (and video) on Melissa Joulwan’s Well Fed

In terms of taste and flavour – get creative and add to the base ingredients! Try adding the following:

  • chopped pickles for a tartar sauce
  • minced garlic to make aioli
  • horseradish
  • fresh or dried herbs (dill is great!)
  • dijon or grainy mustard
  • try a nut oil like macadamia, almond or walnut for a nuttier taste
  • fresh or dried chillis
  • Other spices (like paprika)

We made a delicious aioli and served it with baked eggplant chips (eggplants are in season!) as an entree at our recent summer BBQ. They gave a lovely bit of crunch and were gobbled up immediately!">
Eggplant Chips
Serves 4
Crispy, crunchy and good for you - these eggplant chips make a great addition to any summer BBQ.
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Prep Time
1 hr
Cook Time
20 hr">
Prep Time
1 hr
Cook Time
20 hr
  1. 2 average sized eggplants
  2. 3 Tbsp of ghee, or extra virgin olive oil
  3. 1 clove of garlic
  4. 1 Tbsp of fresh (or dried) rosemary
  5. Rock salt to taste
  1. Slice the eggplants in to 1/2 cm thick slices
  2. Spread out on a baking tray and evenly salt, and leave for up to an hour to "sweat" the excess moisture from the eggplant
  3. Use a paper towel to blot the slices and soak up any moisture
  4. Preheat the oven to 175 degrees C
  5. Mix the ghee or olive oil, garlic and rosemary in a bowl, and brush over the eggplant slices
  6. Place the baking tray in the oven for 15 - 20 minutes. Keep a close eye on it, you may need to remove some of the eggplant slices as they crisp up, depending on the thickness of each slice and the heat distribution of your oven
  7. Remove them from the oven and eat them while hot! If left too long they can get soggy again - if that happens, pop them back in the over for a short while until they crisp up again.


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