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Stuffed Mushrooms – Paleo _ Keto _ Vegan

Paleo Mayonnaise

Snehal Vaidya
Make this delicious and paleo compliant mayonnaise and use it in combination with gluten free breads, salads and pastas 
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Ingredients
  

Ingredients to make Paleo Mayonnaise

  • 1 Cup Avocado Oil
  • Egg - 1 at room temperature
  • Juice of half a lemon
  • 1/2 tbsp Black pepper
  • 1/2 tbsp Djon Mustard
  • 1 tbsp White wine vinegar (optional but so good)

Tools:

  • Immersion Blender
  • A longish jar

Instructions
 

Directions to make Paleo Mayonnaise

  • Add in olive oil and egg to the long jar
  • Let it sit for 2 full minutes
  • This will allow them to mix together as the oil and the egg do not have it in their nature to naturally mix together
  • Next stick in your immersion until it breaks through the egg and run it for a full 30 seconds without lifting it
  • Then add in the lemon juice, black pepper, mustard and vinegar and blend again for 10 seconds
  • Lift it for a bit to check the desired thickness and continue to blend for another 30 seconds until you achieved the desired level of thickness
  • Store in fridge overnight
  • The mayonnaise should thicken further well
  • Stays fresh for up to a week