Growing up we were always a “Miracle Whip” family. To be honest, I don’t even really know what Miracle Whip is. All I know is that it was sweeter than real mayonnaise, and supposedly “better for you.”
Anyways, both Miracle Whip and mayonnaise contain the same basic ingredients of eggs, soybean oil, vinegar and water. I am/was/still anti-all mayo-types, but I think Paleo mayonnaise might change my mind.
How do you make mayo paleo? Remove the soybean oil and substitute it with some real fat. Bacon fat. In this case, bacon does make everything better!
Adapted from 21DSD
1 large egg yolk (pasteurized)
1 1/2 tsp. fresh lemon juice
1 tsp. red wine vinegar
1/4 tsp. dijon mustard
1/2 cup bacon grease (from 1 packet of bacon)
1/4 cup extra-virgin olive oil
Sea salt, to taste
- In a medium bowl, whisk together egg yolk, lemon juice, vinegar and mustard.
- Very slowly, using a 1/8 measuring cup, pour in the oil while consistently whisking. Continue to add oil and whisk until the mixture has thickened (about 8 minutes).
- Cover and chill for up to 4 days.
I plan to use this mayo in an upcoming paleo-rendition of a broccoli crunch salad. Stay tuned!