Paleo Mayonnaise

Here I have for you a classic recipe for a Paleo mayonnaise. In addition to the ketchup, mayonnaise is one of the most popular sauces of the Germans. But the ketchup varieties and mayonnaises available in supermarkets are full of unhealthy ingredients and ingredients such as sugars, dyes, flavor enhancers, thickeners and preservatives.

The paleo variety of mayonnaise can be made easily and easily, and above all with natural ingredients! All you need is a few ingredients and utensils. In addition, it is not only healthier, but also tastes much better than the purchased variant.

The emulsification, ie the mixing of aqueous and fat liquids to a stable mixture, works with the mayonnaise by the use of egg yolk and also by the mustard, which also acts as a natural emulsifier. So the oil stirred in the yolk-mustard mixture gradually gets thicker and you get a creamy mayonnaise.

You can easily store your Paleo mayonnaise in the fridge. Note, however, that due to the raw ice and the lack of preservatives, it does not last as long as the purchased mayonnaise. I also recommend that you choose a very mild variety of virgin olive oil. Otherwise, the taste of the oil in the finished mayonnaise comes too much in the foreground.

Ingredient
2 egg yolks
1 tsp Dijon mustard
3 teaspoons fresh lemon juice
½ cup olive oil
½ cup of coconut oil

Preparation 
Put the egg yolk and mustard in a bowl and mix with the hand mixer on a low level.
Slowly add the oil while slowly mixing on a low level.
As soon as the mixture thickens, add the lemon juice and season with pepper and salt.


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