Paleo Mayonnaise

MAKING MAYONNAISE WITH TINA FORZAGLIA

Tina Forzaglia is one of my many “friends” who comes to cook with me. I love her because she doesn’t mince words, just onions. This recipe is great because it tastes so smooth with a nice hint of lemon. It is delicious with chicken, tuna, or egg salad, or simply spread on a piece of turkey. If you have a food processor, there is no work at all!

Ingredients

1 egg at room temp.
1 t. Dijon mustard
1 t. salt
juice of ½ to 1 lemon
1 cup light tasting olive oil (very faint light yellow) NOT VIRGIN! I use Bertolli.

Instructions

In a food processor, combine first 4 ingredients and blend. With machine running, slowly stream in the cup of olive oil until all ingredients are combined and achieve the consistency of mayonnaise. Add more salt or lemon juice to taste. Keeps for about 10 days.

Add chipotle powder to taste to make a good dip for grilled chicken tenders. Also use in chicken, tuna or egg salad.

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