![\"\"](\"http:\/\/www.fathead-movie.com\/images\/MayoIngredients.JPG\")
<\/p>\nYes, I said I was taking a mini-vacation from blogging over the long weekend, but when our local fireworks show was rained out last night, I decided to make some paleo mayonnaise.\u00a0 I liked it (a lot), so I thought I\u2019d share the recipe.<\/p>\n
I\u2019ve made mayo before with macadamia oil.\u00a0 It\u2019s decent, but has a distinct nutty flavor.\u00a0 I’ve also made olive-oil mayo (didn’t much like the flavor) and I’ve ordered paleo mayo online (expensive, and I didn’t much like the flavor).<\/p>\n
Someone left a comment suggesting I try bacon grease, so that\u2019s what I did.\u00a0 Chareva saves strained bacon grease in Tupperware containers and uses it for frying.\u00a0 Her sweet potato fries are awesome.\u00a0 Apparently we\u2019ve been eating more bacon than fried sweet potatoes, because she had three containers of bacon grease in the fridge.\u00a0 I was happy to find a way to use some of it.<\/p>\n
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Here are the ingredients:<\/p>\n
1 cup of bacon grease (warmed enough to be liquid)
\n2 teaspoons lemon juice
\n2 medium egg yolks (because our chickens lay medium-sized eggs)
\n1\/2 teaspoon dry mustard
\n2 teaspoons white wine vinegar
\n1\/2 teaspoon salt<\/p>\n
I don\u2019t know if I\u2019d trust raw egg yolks from a grocery store, but I\u2019m not concerned about the eggs from our hen-house.\u00a0 Anyway \u2026<\/p>\n
Put everything except the oil into a jar and blend briefly with a hand-held blender.<\/p>\n
![\"\"](\"http:\/\/www.fathead-movie.com\/images\/MayoFirstMix.JPG\")
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Then start drizzling in the oil while continuing to blend.\u00a0 It\u2019s important to drizzle the oil in slowly \u2013 if you get rambunctious about it, you\u2019ll get unmixed oil in your mayo.<\/p>\n
![\"\"](\"http:\/\/www.fathead-movie.com\/images\/MayoAddOil.JPG\")
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After all the oil is mixed in, blend for another minute or so.<\/p>\n
![\"\"](\"http:\/\/www.fathead-movie.com\/images\/MayoFinalMix.JPG\")
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By the way, if you make your own mayo at home, it’s going to be yellowish, since egg yolks are yellow.\u00a0 I don’t know how the people who make commercial soybean-oil mayo manage to get theirs so white, but I suspect there are chemicals involved.<\/p>\n
The final concoction had a mild bacon-smoky taste, but since I mostly use mayo on slices of meat, I\u2019m fine with that.\u00a0 Perhaps someday I’ll try the same recipe with pure lard instead of bacon grease.<\/p>\n
After the mayo cooled in the fridge, I used part of it to make tuna salad.\u00a0 Alana asked for some and snarfed it up.\u00a0 That’s my girl.<\/p>\n
We now return to our regularly scheduled mini-vacation …<\/p>\n","protected":false},"excerpt":{"rendered":"