tag:blogger.com,1999:blog-1709827302657801284.post3627289225969020455..comments2024-03-15T12:20:53.574-07:00Comments on Paleo Licking Good!: The old standard for Lunch!Prof. Steven M. Platekhttp://www.blogger.com/profile/17972480378892072041noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-1709827302657801284.post-47225830751184845802010-07-30T14:15:20.305-07:002010-07-30T14:15:20.305-07:00I will! Do you think coconut oil might work? I h...I will! Do you think coconut oil might work? I have some walnut, but find it a little bitter. I love EVOO as well. Hmm, I wonder if tallow is workble.Biklejserhttps://www.blogger.com/profile/08161181384076236674noreply@blogger.comtag:blogger.com,1999:blog-1709827302657801284.post-5378772191585922612010-07-30T11:12:14.971-07:002010-07-30T11:12:14.971-07:00Paleo Mayo - yeah easy as pie:
blend 1 (hopefull...Paleo Mayo - yeah easy as pie: <br /><br />blend 1 (hopefully free range) egg with some oil (oil of your selection, I've used olive oil, grape seed oil, I prefer walnut oil, but olive is the least expensive). about 1 tsp of dried mustard. It's also good to add a touch of flax seed oil, or at least a little flax seed meal to increase, balance the Omega-3 ratio. Blend. Start with about 2 tbs of oil, add oil as you see fit to increase/decrease the thickness or runniness of the mayo. Sometimes I like it runny as an aioli like spread, other times, I like it thick like proper mayo. It makes a nice spread for a sandwich or even salad. You can also segment out portion and add some spices. I do this often. I will add some salt, pepper, italian seasoning. Or I might add some spicy stuff like old bay and cayenne to top fish with. It's limited, really, only by your creativity. Let me know how it works out for you.Prof. Steven M. Platekhttps://www.blogger.com/profile/17972480378892072041noreply@blogger.comtag:blogger.com,1999:blog-1709827302657801284.post-53397878483041986892010-07-30T06:13:51.501-07:002010-07-30T06:13:51.501-07:00Paleo Mayo? More information, please. :)Paleo Mayo? More information, please. :)Biklejserhttps://www.blogger.com/profile/08161181384076236674noreply@blogger.com