Thanks to Paleo Effect for this recipe – it’s a common staple in the Paleo Diet and one that’s handy to have around for tuna salad, chicken salad, coleslaw, etc. While I get the recipe section built out I thought it was a good idea to include some basic staples too. Enjoy!
1 cup Grapeseed (or Safflower) oil
1 egg (whole)
1 egg (yolk only)
1 Tbsp Lemon Juice
½ tsp Mustard Seed
½ Tbsp White Wine Vinegar (or Coconut Vinegar)
¼ tsp Sea Salt (or to Taste)
Blend the eggs, mustard and salt together – you can do this with a whisk, but I use our regular blender because it has the hole in the top. In a separate bowl, whisk together the lemon and vinegar. Add half to the eggs, whisk or blend, and set the other half aside.
Slowly add in the oil, a few drops at a time, into a steady stream, until the liquid begins to thicken. Once half of the oil is added, you can add the other half of the lemon mixture. Then whisk or blend in the rest of the oil.
Leave this at room temperature for 1-2 hours, then you can refrigerate for up to one week.