This mayo is delicious! It’s thick and creamy with a hint of coconut (due to the coconut oil used). Previously, I had made mayonnaise with olive oil, which gives a more yellow colored mayo (recipe here). This coconut mayo has a slight cream color, and it’s perfect for making ranch dressing with (ranch dressing recipe here).
Why Make Your Own Paleo Mayo?
Store-bought mayo (at least every single one that I’ve ever checked, and I’ve checked quite a lot of them) contain non-Paleo oils (e.g., canola oil). (There is someone who is currently developing a Paleo mayo for sale soon at Payo.us, and I’m looking forward to trying it out when it becomes available.) So, instead of foregoing many delicious foods (like tuna salads, ranch dressing), I make my own Paleo mayo using Paleo oils (olive oil and coconut oil). It’s delicious and fresh!
I love this recipe for ranch dressing because it uses so many fresh herbs – they really help to lift the taste and give it an even more cooling and fresh flavor. If you don’t have fresh herbs available, then you can use dried herbs instead (appropriate amounts are provided in the recipe).
I made this paleo ranch dressing recipe to go with some delicious Paleo Buffalo Chicken Wings (recipe here). Get Recipe
I love cooking with a ton of spices – it makes the food flavorful, more varied, and just amazingly delicious! So, with the ton of spices I had in my cupboard already, it only made sense that I would start making my own blends.
I made this Paleo Cajun Seasoning to go with the Popcorn Shrimp (recipe here).
Ketchup (or Catsup) is so common a condiment that we often forget it’s not Paleo! In fact, if you look at a bottle of Heinz Tomato Ketchup, you’ll find that it’s loaded with high fructose corn syrup, corn syrup, and “natural flavorings” (I always find this rather suspicious as it could mean a lot of different things).
The solution? Make your own Paleo ketchup! When I first decided to make Paleo ketchup, I thought it was going to be a ton of work, but it turned out to be remarkably simple. This Paleo ketchup recipe is my favorite one – there’s a great mix of spices to make it really flavorful.
Amazing TIP: In case you miss it in the recipe, I also added in little bit of gelatin (it makes it a tiny bit thicker but doesn’t really change the consistency even when refrigerated, but provides some added health benefits!).
I have to admit that I hate shopping in Chinese supermarkets for prepackaged foods, because most things simply don’t have ingredient lists in English, and I like to know what I’m eating!
So, to solve this problem, at least for chili sauce, I decided to make my own. This is actually also the same method for making Chinese chili oil at home (you simply skip the food processing step and then remove all the chilis and peppercorns at the end).
Why Chinese Chili Sauce? When you mix this chili sauce with some coconut aminos, you get a fantastic dipping sauce for a variety of meats and vegetables! This sauce is also great for spicing up any stir-fry any time.
This is how my evening went: 10.00pm: Washing dishes and thinking: “the crockpot is sitting empty…what can I cook in it tonight? Chicken? Nah, sweet potatoes? Hmmmm. With what though?” 10.05pm: Looking to see if there are any other dirty plates on the counter and thinking: “must finish off all those honey crisp apples soon.” 10.10pm: Light-bulb going off (figuratively) and thinking: “apple butter with sweet potatoes!” 10.20pm: Peeling apples and sweet potatoes and chopping them up. 10.30pm: Placing apples and sweet potatoes into crockpot along with cinnamon, pure chocolate powder, ground nutmeg, ginger powder, and ground cloves. Mixing together. 10.35pm: Setting crockpot to low temperature for 10 hours and then relaxing in massage chair with a kombucha!
Vegetarian?!? I can almost hear the scorn in some of your voices! Yes, it was vegetarian without a meat dish in sight, although I had originally planned to make a liver pate (but the liver went into the chilli instead). Plus, I wanted to dispel the notion that I only eat steak – that’s just in my dreams!
Microwaved Paleo Bread
First, if you haven’t tried making this microwaved Paleo bread, then you should do it now! It takes around 5 minutes to mix all the ingredients together, and then 90 seconds in the microwave on high. It’s a touch dry, but hey for all of 6.5 minutes of work, it’s not bad (especially if you spread some Paleo jam or a bit of honey on it). It also works well toasted a little (because it’s a bit dry to begin with). The recipe for it is here.
If you haven’t gathered by now, I’m not American (I’m from across the pond, and no that’s not Ausssieland). Thanksgiving is clearly not a big tradition in England (in fact I had only heard about it from TV shows like Friends before coming over to the US). I have to say I have never cooked an entire Thanksgiving dinner, but I have tried my hand at a few traditional dishes, one of which is cranberry sauce.
I was surprised at just how easy it was to make cranberry sauce (just pop into some water, heat it up and add raw honey, and spice it up however you like), but having made a large batch of it, I was perplexed as to what to do with it all! Especially since I had no turkey and no Thanksgiving Dinner planned.
So here are my 23 ideas for what to do with leftover cranberry sauce….
I know this might look like a muddy bottle of cheap vodka to you, but it is in actual fact a delicious and highly prized (by me) bottle of my own vanilla extract. Fresh Madagascar vanilla beans with vodka (yes, it’s cheap vodka!). No sugar. No coloring.
It smells delicious, and I’ve made enough to last me quite a long long time! It’s also amazing how much cheaper it is to make your own. I initially balked at having to pay $28 for my vanilla beans (around 50 beans), but they were well worth it. And my vodka was only around $10. So for approximately $30 (because I only use around 30 beans), I can make 1 liter (or 33oz) of completely pure vanilla extract. The brand of pure vanilla extract I used to buy (Simply Organic) is $16 for 8oz on Amazon. So basically, it’s Double The Price to buy rather than make your own vanilla extract!
I had a lot of garlic cloves in my fridge, and I was concerned that they were going to go bad soon. What better way to make use of the garlic cloves than to roast them. After roasting them, I spread them on some burger patties. It just happened that the gentle flavor of the roasted garlic combined really well with the beef.
I started with some peeled garlic cloves and chopped off the end of each clove. (The oven was preheated to 350F (175C).)
I folded the garlic cloves into a sort of bowl made from tin foil and poured some olive oil into the bowl.
After scrunching up the top of the tin foil bowl, I wrapped another piece of tin foil around it to prevent any of the olive oil from leaking through. After 40 minutes, the garlic was really soft and easy to spread.
With those 3 ingredients and a whisk (or blender or food processor or a Vitamix), you can create your very own Paleo mayo! I tried this for the first time today, and it wasn’t too bad, although I have to say that I highly suggest using a blender/food processor for the job rather than a hand whisk! I went ahead and made the very basic mayo, but you can spice it up with mustard, salt, or more exciting spices!
I used egg yolks instead of whole eggs so that the mayo would be less runny. You can separate out the yolk from the white by simply tapping the long-side of the egg gently on the table until it cracks slightly, then pulling the shells apart into two equal halves. I then shift the egg yolk from one half shell to the other while letting the egg white flow into a bowl below. I used 2 egg yolks, which produced about 1 cup of mayo.
Then juice a lemon.
Place 2 tablespoons of lemon juice along with the 2 egg yolks into a blender or food processor (or using an electric whisk).
What did I do with the leftover egg whites? I fried it in some coconut oil along with another egg and seasoned it with salt and some delicious smoked Spanish paprika! It was amazing!!
But going back to the mayo…blend/food process/whisk the egg yolks and lemon juice until frothy.
Then we come to the hardest part. You have to drizzle your olive or coconut oil in slowly. I put the blender onto the lowest setting and poured in half a tablespoon of oil at a time through the hole at the top of the blender. Note that it is a bit messy as bits of liquid splashes out occasionally. This process is very essential, even though it’s a bit time consuming (a few minutes). The egg and the oil have to combine slowly to form the thick texture we associate with mayo. After I had put in around 3/4 cup of oil, the consistency of the mixture changed and suddenly the blender didn’t seem to blend well anymore! That was because, the texture suddenly changed from an oily goop to a thick cream.
This is how the mayo should look like if the process worked correctly…
This is how the mayo looks if it didn’t work….it’s one big oily mess.
I used the mayo to make a large bowl of tuna salad.
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!