Read on for a guest post from Paleo Pen Pal, Amy. Ready to be a part of Paleo Pen Pals? Visit our Facebook Page or click here to sign up!
Homemade Mayo w/ a Twist
I've been having SO much fun the past 3 months with the Paleo Pen Pals. I've cyber-met (if that's even a real phrase) some really great people, and am looking forward to the coming months to branch out even more!! For January, I was matched up with Jeremiah over at the Minimalist Nutrition.
Since going Paleo in September 2012, I've been experimenting with making more condiments homemade. I like knowing what I'm putting into my body instead of trying to decipher the ingredient list on the back of a bottle. One thing that I feel I've been successful with is homemade mayonnaise. I LOVE it!!! It's got a smooth, creamy texture. And tastes very light compared to your store bought variety. In the months that I've been making it, I have been using a light olive oil...taste is amazing!! With this months pen pal match-up, I decided to try something a little different. In the second week of January, I received a bottle of macadamia nut oil from Jeremiah. I was completely baffled on what to do with it. Then I ran out of mayonnaise. So I figured, why not try a slightly different version? This suddenly brings me back to the CSA I participated in during the summer and fall of 2012. Over the course of my 20 weeks CSA, I received quite a few items that I have never previously had. So I had to experiment to find things that would work for me (and I found quite a few).
Okay.....back to my macadamia nut oil. I found quite a few recipes online for mayo made with macadamia nut oil. I really loved the recipe I had been using, so I decided to just sub in the macadamia nut oil.
Here is the mayo recipe I used.
When it comes time to add in the oil, I follow Melissa's instructions to a t! I don't want to screw up this deliciousness!! Using the macadamia nut oil instead of olive oil gave my mayo a new taste. It had a stronger/bolder taste (and a little bit nutty). And while it did turn out light and creamy, I found that it wasn't as firm as my previous batches (with olive oil). Maybe I needed to reduce the amount of oil? Maybe I should have tried a different recipe? I'll experiment a little more next time I use a different oil. Don't get me wrong, I still love the stuff. I use it for dipping raw veggies, topping burgers, and sometimes just eating a small spoonful.
Don't be afraid to branch out and try something new. I know I love to.....even with some tweaking.