The name of my blog is calm eats. The images shared are carefully curated to represent a life of calm, slow moments and lots and lots of free time. Which is exactly what I’m dreaming of when I suddenly see a minion toy fly in my direction and quickly snap out of it.
Yes, it’s ideal but it’s not reality. Anyone who has young kids and says otherwise is a liar, a lunatic or has discovered nirvana. No, as any parent knows, life is packed with toys, chaos, crying, fighting and the like along with being wondrous.
It was a day like any other day, going about the usual stuff and preparing lunches, when it dawned on me that I was missing the key ingredient – mayo. Yes, I could have gone the vegan route and worked on making a vegan version with avocado but my son, after years of loving it decided he’s done with avocado “forever”, so plan B. Make my own.
The problem though? I didn’t have 2+ hours to let an egg come to room temperature and had about 20 minutes to work with. So, I took a shortcut. I placed an egg (please only use pasteurized eggs) in a cup of warm (not hot) water and let it sit for 10 minutes. It was the exact consistency I was looking for.
So I got to work. Well, correction, my food processor got to work. This paleo mayo recipe is uncomplicated and there’s hardly any effort involved. I used Dijon mustard, lemon juice, red wine vinegar, salt, a sprinkle of paprika, the room temperature egg and slowly drizzled a cup of light tasting olive oil. I have to add that I prefer light tasting olive oil over avocado oil or regular olive oil as the taste is just too intense. I’ve tried it with both in the past and just wasn’t impressed.
This mayo is foolproof and takes only a couple minutes to whip up. Needless to say, lunch was saved.
But why stop there? I decided to use half the mayo and make myself some chipotle lime mayo, which I have a serious weakness for. All I did was add chipotle powder, lime zest, lime juice and oh my god, I could eat the whole thing straight out of the food processor (sans utensil). It’s fantastic on roasted vegetables, grilled meat of any kind or as a snack for your 2 year old. True story – my daughter loves it.
There you have it – two ridiculously easy paleo mayo recipes that take just minutes to prepare. Both store in the refrigerator for 2 weeks.
paleo mayo two ways
prep time: 2 minutes (if using cold egg 12 minutes)
blending time: 2 minutes
makes: 1.5 cups
Basic paleo mayo
1 pasteurized room temperature egg
1 tsp lemon juice
1 tsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp paprika
1 cup light tasting olive oil
Chipotle lime paleo mayo
1/2 cup basic paleo mayo
zest of one lime
1 tsp lime juice
1/2 tsp chipotle powder
If you don’t have a room temperature egg, simply take a refrigerated, pasteurized egg and place it in a cup of warm water for 10 minutes.
For basic paleo mayo: Add all ingredients aside from olive oil, turn on food processor and very slowly drizzle in the olive oil. Turn off food processor when the mayo has reached consistency. The whole process should take about 2 minutes.
For chipotle lime paleo mayo: Combine all ingredients in either the food processor or simply in a bowl and stir until well incorporated.