Paleo Aïoli Mayonnaise

Quick easy emulsifying with hand blender.  This recipe comes close to traditional Italian Cuisine and mellows and develops with a few days of aging.  I served Aioli with my just developed recipe of Paleo Crab Cakes and it was a perfect paring.  The Aioli could be pressed from a pastry tube or squeezed from the corner of a plastic bag to make fancy designs on appetizer crab cakes.  Or simply spooned on and enjoyed.

Paleo Aïoli Mayonnaise

• 3  fresh egg yolks best from free range pastured hens who get to hunt and peck for bugs and fed organic nonGMO feed
• 1/4 teaspoon unrefined sea salt
• 1/4 teaspoon white pepper
• 1 tablespoons fresh pressed garlic
• 2 tablespoons fresh squeezed lemon juice: non Paleo can use organic apple vinegar
• 1 & 1/2 cups nonGMO extra virgin olive oil

Place ingredients in something like a wide mouth quart jar.  Bring to room temperature.  Using a timer and an instant read thermometer can make this easier.  Start running the hand mixer on low-speed, 2 seconds and then wait 2 seconds continue.  3-4 minutes later you should see less and less oil on top and the pillows of yellow-green mayo building up.  Slowly start lifting the blender up and keep pressing and pausing then to incorporate all together.  My video “Organic clean & Healthy Mayonnaise Home-Made” is made the same way and viewing it could help.