Have you ever had Sir Kensington's mayonnaise? If you haven't, you need to, it's a game changer.
Traditional mayonnaise, and by that I mean the Kraft or Hellmann's variety, is a pretty boring condiment laden with questionable ingredients. Sir Kensington's, on the other hand, is made the way mayo used to be made, with egg yolks, lemon juice, and real flavor from robust spices.
I especially love the Sir Kensington's Chipotle Mayonnaise. Chipotle is a smoked, dried, and ground chili pepper that has this deep smoky flavor that that is really incredible. It turns the already outstanding Sir Kensington's mayo into the perfect sauce for dipping sauce for meat, potatoes, or just about anything.
The only problem I have with Sir Kensington's is the fact that they use sunflower oil in their mayo. Sunflower oil isn't a nasty industrial oil like canola, but it is high in polyunsaturated fats, too much of which are implicated in inflammation.
With that in mind, I set about to recreate the Sir Kensington's Chipotle mayo with paleo friendlier ingredients, specifically, organic, cold-pressed avocado oil instead of sunflower oil.
As long as you take your time with the initial combination of egg yolk and oil, this recipe is a breeze and the flavor is unbelievable.
So, quick reading this and start mixing up a batch of your own!
Pretty soon you'll be ready to #eatlikeasir ;)
Quick and Easy Paleo Chipotle Mayo (aka Awesomesauce) - (Paleo, Low Carb, Vegetarian)
3 egg yolks (preferably pasture raised)
1 tsp mustard powder
1/2 cup avocado oil (I used Avocare Organic Extra Virgin Avocado Oil)
3 tbsp lemon juice
1 tbsp white vinegar
1 tsp sea salt
3oz tomato paste
1 tbsp chipotle powder
Pinch black pepper
1 tsp hot paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp coconut sugar (I used Madhava Organic Coconut Sugar)
Take eggs out of the refrigerator and allow them to come to room temperature (approximately 1 hour).
Remove the whites from the yolks and add the yolks to a large mixing bowl.
Using a wire whisk, whip the egg yolks until the yolks are broken.
Add the mustard powder a few drops of the avocado oil to the bowl and whisk into the yolks.
Continue adding the oil, a few drops at a time, and while whisking vigorously.
Note: Do not rush this first phase as it will literally make or break the rest of the recipe. You want the oil to completely combine (aka emulsify) with the egg yolks, so add a tiny bit at a time, and whisk it in completely before adding more. If you add too much oil, the mayo will "break" and the oil and water will separate. It will still taste fine, but it won't be a nice uniform consistency.
After whisking in the first 1/4 cup of oil into the yolks, the emulsion should be going pretty good, so you can start adding the oil in a thin stream while whisking.
Once you have added all the oil, you should have a nice creamy, glossy mixture.
Add all the remaining ingredients to the egg yolk and oil mixture and combine thoroughly.
Store the finished mayonnaise in a glass jar. It should keep in the refrigerator for a week or more.