Or as my dad calls it: Tuna Lubricant. (He loves him a tuna sammich.) (He is also where I get my strange sense of humor from.) (Love you Dad.)
While there’s at least one paleo-friendly mayo roaming around the interweb’s marketplace, its not Autoimmune Paleo friendly. (Sad, yes…us intro-AIPers really don’t get much in the department of convenience foods do we?)
Here is the grrrrreat news, though for us that have to make pretty much everything from scratch:
- I like to make really easy, fast foods (and I love to share those recipes with you so you can get healthy and be awesome-sauce)
- THIS is one of those recipes. Oh, yeah…super fast and easy.
- There is barely a mess to be made if you’ve got the right tools.
You’ll need a wide-mouth jar, firstly. The first time I tried making this, I put it in a regular-ol’ Ball jar, and…you guessed it, the opening of the jar wasn’t large enough to fit the immersion blender’s head. And all of the ingredients were already in there…so you know that feeling when you make a dish dirty for no good reason? Yeahhh….that was how I felt. *grumble grumble*
So, save yourself of the extra-dish-face and check to see if the head fits inside your selected jar before putting your ingredients in. (Yeahhh…I am a genius!) The one pictured is a re-purposed empty coconut butter/manna jar.
Secondly, you’ll need an immersion blender. This is the one I’m purchasing in the future…I am a Cuisinart fan! (Plus, I love the brushed chrome finish. I am slowly but surely eliminating most plastics from my kitchen, piece-by-piece.)
Now, add your avocado oil to the jar, this one is mild, versatile, and shelf-stable. (HINT: I’ve tried making this with extra virgin olive oil and although the taste was yummy, I found it to be way too strong to mimic plain’o mayo.)
Next, plop in your your palm shortening. Just don’t get too ploppy cray-cray with it… ’cause grease stains, that’s why. 😉
Nutiva also has an organic red palm shortening, and the buttery golden color is very pretty, but I find it works better in pastries as a butter-replacement due to that bright golden hue.
Now, add lemon juice, Himalayan salt to taste, and a TEENSY pinch of garlic powder. Too much garlic will make it garlic mayo…and as yummy as garlic mayo is, we don’t want that on EVRYTHANG, okay? Or maybe you do, and that’s cool too. Do YOU, garlic-eater, yo.
And now, the fun part! Insert your immersion blender’s head (with machine off) gently into the jar.
Next, turn the blender on, (usually by squeezing it) and slowly whip the ingredients together by using gentle up-and-down motions inside the jar. After about 1 minute, you should have a lovely, fluffy creamy mayonnaise!
The best part, apart from eating the amazing stuff, is that all you need to clean up is the blender’s detachable head! (I do this by soaking it in warm suds, then rinsing off the blade with hot water, and inserting into my dishwasher.)
I like to keep the mayo jar on the counter if ‘ll be using it up within a few days (I usually do) or in the fridge for longer storage. It will solidify in the fridge, but that’s ok, because it scoops out easily and whatever you scoop out will soften quickly at room temp.
Enjoy on AIP sandwiches, in meat salads, casseroles, to make vinaigrettes creamier or as a salad-dressing base. Just like regular mayo!
- Keeps well and spreadable at room-temperature for up to a week. For longer storage, keep in fridge, although it will solidify. Remove portion desired and allow to come to room temp for a spreadable consistency.