Paleo Mayo

In the world of mastering your culinary skills, there are 5 mother sauces that traditional chefs use to create all sorts of tasty treats. Bechamel, Veloute, Espagnole, Hollandaise & Tomato round out the cast of sauces from which so many wonderful dishes are born.  It goes without saying that you have to figure a way around using flour and/or dairy to make some of these.  Considering how many things we make with our Paleo Mayonnaise, we would like to give it an honorable mention in the category of culinary motherhood.

Technically, this isn’t a sauce at all.  However, the motherhood aspect of things is what we are here to focus on.  We make so many tasty creations using this stuff.  Oh…and let’s be honest- mayonnaise is a staple in southern cuisine.  Love it or hate it, you simply can’t ignore the role it plays in adding texture, flavor and thickness to so many things.Paleo Mayonnaise

This short video will give you the necessary tools to make a simple batch.  We even threw on a little background music to give you a break from that daily ‘grind’.  Once you’ve mastered this culinary staple (at least in our house), the sky is the limit. NOTE WELL: we recommend that you use a very mild, “light-tasting” olive oil. This is not the time to use that really intense tasting, great-drizzled-over-tomatoes olive oil. Matter of fact, you can skip the olive oil all together and use just avocado oil, macadamia oil, or a refined (not-coconutty-tasting) coconut oil. Though a lot of these oil options are pretty expensive compared to olive oil.

Feel free to change this recipe up a bit to fit your own quest for flavor.  We use this stuff in everything from our world famous chipotle sauce to our shrimp salad.

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