...made your own mayo? One of the headaches of the Paleo-ish diet is diligently checking labels and coming to the realization that there isn't much in the way of store-bought sauces, condiments, and marinades that is Paleo friendly. Ok, fine. You can eat your salad with oil and vinegar 29 days out of the month.... but sometimes, don't you miss those creamy mayo based dressings? Now, you're probably not eating mayo on a sandwich anymore, but what about some aioli (fancy garlic mayo!) on grilled artichokes?
I've made mayo plenty of times with egg yolks, lemon juice, and oil- pretty much the classic way. However, the mayo you are used to eating is made with some sort of vegetable oil that is high in Omega-6's, which you probably are trying to cut out of your diet. So when I've made mayo, I've used olive oil which has a very strong flavor. This is fine if I'm making aioli, which has garlic blended right in, but otherwise it's a little much.
Another problem for some people is the fact that it usually uses raw eggs. I personally don't mind, but some do.
So I found another way to make "mayo"....
1 cup slivered almonds (I was just shy of a cup, so I used some macadamia nuts, too)
1/3-1/2 cup olive oil
2/3 cup water
1/4-1/2 t salt (optional)
1/4 cup fresh lemon juice
Put almonds, olive oil, half the water, and salt into a food processor or blender and let it go on high for a couple of minutes, until smooth. Add the lemon juice and the rest of the water and blend until combined. Transfer to a container and chill for a couple of hours.
This won't have the same texture as mayo, it's a little grainy. But it works! And the nuttiness masks the strong olive oil flavor. I used it this evening to make a salad dressing- just thinned it out with lemon juice and water, and added some fresh herbs. I've used this recipe before (subbed honey for agave syrup) and I liked it as well- a little tangier.
The rest of dinner consisted of grilled lamb chops with charmoula, and zucchini and tomatoes stuffed with crab and scallops.