Paleo Mayonnaise

Because of the fact that most mayonnaise is made from canola or soybean oil, most people who are doing Paleo think that they need to stay away from mayo from the rest of their life.

Not true

Making your own mayonnaise is not hard at all and takes about a grand total of 5 minutes.  It is a bit more expensive than a jar of Hellman’s though.

Here is a link to Sarah Fragoso’s blog Everyday Paleo.  She has a demo on how to make mayonnaise, because you can make mayo with any oil you want.

She recommends using light olive oil.  I don’t think I would.  I am one of those people who can’t stand the way extra-virgin olive oil mayo tastes.  It quite literally makes me want to barf, but going to light olive oil or “regular” olive oil, either.  From what I have seen, the process of making cold-pressed extra virgin olive oil these days is pretty much so efficient, that there isn’t much left for other pressings, so any “regular” olive oil isn’t merely a 2nd pressing, it is chemically extracted from the mash that is left, and that isn’t what you want.

For a few years, my regular cooking oil has been a mix recipe that I got from Nourishing Traditions.  It is called Mary’s Oil Mix — named for Mary Enig, the chemist who is the fat expert who waged wars on the corporations who were promoting bad fats under the name of guise of good fats.  The mix is simple.

1 part each extra virgin olive oil, melted coconut oil, and sesame oil.

When the three combine, you get the high heat protection of the sesame oil, the health benefits of the olive oil and the coconut oil — with mellowed flavors, and the other two oils keep the coconut oil liquid.

Just a note:  When I say “sesame oil,” I’m not talking about the toasted, dark, sesame oil that is used in Chinese cooking.  This is light in color.

I’ve found this mix gives a nice, more subtle flavor, and if it is still too much for you, just use the sesame oil.

 

 

 

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