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Making Mayonnaise with Tina Forzaglia

3/10/2012

8 Comments

 
I am getting ready to do a nutrition seminar tomorrow for CrossFit XTRA Mile members, and after the seminar, I will be demo-ing a few of my old standby recipes (paleo mayonaise, pico de gallo, and a basic vinaigrette).  These are recipes that I love and want to have on hand all the time to help make my paleo meals more varied, fun and fresh.  So in my effort to get my ducks in a row for tomorrow, I thought about this video that I made a while ago for my Facebook Page "Project Paleo- StL" and thought it would be fun to post it here as well.  Tina Forzaglia is one of my many "friends" who comes to cook with me.  I love her because she doesn't mince words, just onions.  This recipe is great because it tastes so smooth with a nice hint of lemon.  It is delicious with chicken, tuna, or egg salad, or simply spread on a piece of turkey.  If you have a food processor, there is no work at all! 
Picture
Paleo Mayonnaise
1 egg at room temp.
1 t. Dijon mustard
1 t. salt
juice of ½ to 1 lemon
1 cup  light tasting olive oil (very faint light yellow)  NOT VIRGIN!  I use Bertolli.

In a food processor, combine first 4 ingredients and blend.  With machine running, slowly stream in the cup of olive oil until all ingredients are combined and achieve the consistency of mayonnaise.  Add more salt or lemon juice to taste.  Keeps for about 10 days.

*add chipotle powder to taste to make a good dip for grilled chicken tenders.  Also use in chicken, tuna or egg salad. 


8 Comments
Britt Yates link
3/10/2012 02:17:47 am

I love this recipe! Thank you so much for sharing. I am posting it to my Paleo blog to share with others.

Reply
Leeny
3/10/2012 02:45:48 am

Britt, I'm glad you like it. I tried a number of different recipes using dried mustard, avocado oil, or vinegar and I just didn't like the taste. Extra virgin is also way too strong in flavor (I tried that too and had to throw it out!). This is the most pleasing to my palate.
Let me know how yours turns out!

Reply
Jane
3/10/2012 06:02:23 am

Love this recipe!!!! Ben said "hey, that's Leeny!!!!"

Reply
leeny
3/10/2012 06:56:27 am

Hahahaha Jane...I'm glad he recognized me behind the nasal voice!! I love this recipe too. So easy and so good. Way to go on the new pants!!!

Reply
Mindy
7/30/2013 10:50:26 am

Hi Leeny! Love the mayonnaise recipe. Now, Mark asked me whether the raw egg could be a problem?

Reply
Leeny
7/30/2013 02:23:27 pm

Hey Mindy,
There's always that risk of salmonella when you use raw eggs. If you are wary, you can always look for irradiated eggs which will pose no risk, or use a recipe that calls for a cooked egg. Whenever I make this recipe, I use fresh, good quality pastured eggs from a local farmer. Not sure if it cuts my risk down, but it makes me feel better!
leeny

Reply
Mindy
8/22/2013 01:04:00 pm

Leeny, I love love love this recipe. And - also I read that the lemon juice should take care of any bacteria from the raw egg. This is very delicious --- thank you for your recipes!!!! Please keep 'em coming!

Faye Zigron
2/5/2016 11:17:13 pm

Hi Leeny,

I just stumbled on your site and I love it! I saw a pic of your orange hued eggs and I was wondering where in the St. Louis area you found them?

Thanks!

Reply



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    My name is Leeny Hoffmann and I am paleo curious. Come out of the "Standard Diet" closet with me and let's find out what the paleo lifestyle is all about.

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