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!
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.
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.
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