Happy Friday Eve!!! Yep, that’s a real thing.
I am completely aware that my mayonnaise is yellow and kind of looks like a tiny bowl of soup. That’s why I titled this “Yellow Mayo” so you wouldn’t freak out. Kind of like how when I take baked goods containing sunbutter to friends houses, I call them “green banana bread” or “green cookies” so they know I’m not serving them food that I made last month. Green food is more fun anyways.
I confess, I had to look at some various store-bought bottles of mayonnaise to figure out what spices to add to this. Is it just me or does that stuff smell like wet cardboard since going paleo? I used to be absolutely crazy about it. Condiments in general, really. I was eating hamburgers with a fork and knife before I even ditched the buns. They were so messy!
You’ll notice this recipe is for cooked mayonnaise. I’m not sure but I think most mayonnaise uses raw eggs and that freaks me out. I know the odds of food poisoning from raw eggs are very very small BUT I still like mine cooked. If that’s not your thing, put all the ingredients in a small food processor instead of cooking in a saucepan. I think it’s pretty cool that the oil doesn’t separate from the rest of the sauce after it’s cooked. It’s actually the perfect consistency while cold. Oh and it makes excellent tuna salad! Trust me.
- 2 eggs
- 1/4 C extra virgin olive oil
- 1/2 Tbsp kombucha vinegar or apple cider vinegar
- 1/8 tsp salt
- 1/4 tsp paprika
- 1/8 tsp garlic
- 1/8 tsp mustard seed
- Add all ingredients to a saucepan over medium heat.
- Continually whisk until thickened, about 3 or 4 minutes. You will know it’s close to being done when you start to see steam rise and bubbles form around the side of the pan.
- Once thickened, immediately remove from heat and pour into a separate container. Cool at room temperature and refrigerate any leftovers.