Today is the one week mark of our adventure into the Whole30. Seven days of clean eating and crossfit. My ever supportive boyfriend has embraced the new life style with really no qualms but one: What do I eat for lunch? Oh the bread paradox…I’m just as happy with a few slices of meat and some raw veg, but my sandwich loving man is feeling the void. Though leftover are always an easy solution, some nights there just isn’t anything left. A bit of research later, I think the solution may be as simple as mayo!
Who doesn’t love a good tuna, egg, or chicken salad? Mix in a hand full of dried fruit or maybe a pickle or two, and it is a different meal every time. Both The Clothes Make the Girl and The Food Lovers’ Primal Palate have great posts about making this delicious condiment. The best part, the possibilities are endless!
What’s for lunch:
Paleo Mayo to the rescue!
Makes 1 cup, >10 minutes
What you need:
1 egg (room temperature)
1 cup oil (best not to use one with to strong a flavor like evoo, it will be over powering)
1 Tbls Lemon Juice
1/4 tsp ground mustard
Salt and Pepper to taste
Immersion Blender (or regular blender or whisk)
Squeeze bottle (the kind you see at hotdog stands, this makes the oil addition really easy)
How to do it:
First off, all of your ingredients should be room temp. Crack your egg and add lemon juice and mustard. I used my immersion blender to do this and it made the whole process really simple. Start your egg a whirling and slowly add the oil in a steady stream. This is the important part, nice and slow, it will take a while but if you go to fast you will break your emulsion and up with an oily mess. You’ll notice around the 1/2 cup mark that it all starts to come together and thicken. Keep going until it’s all incorporated and add your salt/pepper to taste. You can also spice things up with different seasonings, oils or herbs! Keep it in your fridge well sealed for up to a week (if it lasts that long!) Enjoy.