One of the little things people tend to overlook when first switching to paleo is their condiments. Paleo beginners will be diligent about meals and snacks, but still use their same mayonnaise, ketchup, barbecue sauce etc not realizing these condiments generally will be packed with sugars and yucky additives. Making your own condiments can be a lot of fun and is not NEARLY as tedious as it sounds. In fact, I made mayonnaise twice this month, so I have double the paleo mayo excitement to share with you.
First, I created this AMAZING bacon garlic mayonnaise to use on these chicken sandwiches. The first time around, my “Kitchen Helper” Forrest accidentally washed out the blender with the mayo still in it, so I was very excited to be able to try this again a couple of weeks ago.
PALEO BACON GARLIC MAYONNAISE
INGREDIENTS:
1 egg
3/4 tsp Dijon mustard
1 tsp lemon juice
1/4 cup of bacon fat (save your drippings after making a big batch of bacon!)
1/4 cup of roasted garlic olive oil
3 cloves of crushed garlic
salt and fresh ground black pepper to taste
DIRECTIONS: Place the egg, mustard, lemon juice, garlic and salt/pepper in a blender and blend until smooth. Next, add your bacon fat VERY SLOWLY to the blender with the blade still running. It’s important to be patient and pour it in with a slow drizzle to allow it to emulsify. Next, do the same thing with the garlic olive oil, pouring in with the blade running at a very slow pace. The mayonnaise will be good to serve right away, but tastes amazing after being left overnight in the fridge. The mayo will keep for about a week!
Just last night I adapted Everyday Paleo’s Homemade Mayo recipe so that I could make her new “Not Potato” salad for lunches this week! I’ll be posting that recipe this week as well…so tasty! The mayo called for in the salad is an amazing taste mixture of dill and garlic. This would also be great just drizzled over some kale or to dip veggies in!
Try not to eat it all with a spoon!
PALEO DILL MAYONNAISE
INGREDIENTS:
2 eggs
1.5 cups olive oil (I did 1/2 cup roasted garlic olive oil and 1 cup regular, up to you!)
2 T apple cider vinegar
1 tsp yellow mustard
1 tsp sea salt
1/2 tsp cayenne pepper
2 T dried dill
1 tsp crushed garlic
DIRECTIONS: Put the eggs, apple cider vinegar and mustard into a blender and blend until smooth. Next, add in your olive oil VERY slowly with the blade still running (same drill as recipe above). Don’t get impatient and just dump it all in! Let it thicken up and add it in a very slow drizzle. After the olive oil is all added, toss in the cayenne and salt and blend a couple more seconds. Lastly, add the dill and crushed garlic and blend by hand or in the blender – up to you! Again, as with the recipe above, this keeps about a week in the fridge!
So there you have it! Two different ways to keep the creamy fatty love of mayonnaise in your life – perfectly paleo!
Enjoy and peace love and paleo –
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