Paleo Mayonnaise Three Ways - Paleo Cooking with Nick Massie

let's throw this together we're gonna put some some jalapenos in this food processors stems everything right in there they wonder why are we gonna do that a little bit of water gonna be the start for a mayonnaise all right we're gonna make a couple different kinds of male 1 I'm gonna be jalapeno in order to do that we need some jalapeno juice called a xinhua fine mesh strainer like China cap chinois me here's how we're gonna do this lemons eggs and oil I'm going to use we just come to the sink I'll show you a couple ways you can separate the yolk just by passing it through your fingers that video one run two three you can use a Michelle's alright see what this funnel does for us to feel like I just ran one-handed right forearm all right starting to come together see that what we'll do I'm just going to keep adding this will use some lemon juice and some warm water and a balances so it doesn't get too thick a couple drops at a time the beauty a camera that you guys didn't see was that our first male actually broke and this is it here let's start it over and now I'm adding the broken egg yolk oil mixture to our solid man and now we're at about five yolks which is quite a bit but we'll just make a big batch from there get really thick so I'm gonna add a little bit of water and add a little bit of lemon now kind of help start to cut into that fat over very fat flavor that we're getting from the oil it's gonna get our base going right now and then in a minute I'll start flavoring it you can also use olive oil it's gonna be a lot more bitter I love the flavor of avocados all right we're just about there we're trying to get that jiggle pick yourself when you're brushing your teeth and your budgie goes a little bit we lift it out comes with us a little bit I'm just gonna finish it off it's gonna be five yolks and two 16.9 okay we're making a big batch we'll use some of this right away for recipe we'll make some jalapeno and they won't have some Mayo in our fridge we got our Mayo kind of where I like it doesn't have that white color that you're probably used a lot better we're gonna take some of it get it in this jar how we gonna do that use a funnel it's not really going to flow through that funnel very quickly we're gonna use some suction if you take and squeeze the bottle push the funnel against it and then pull it so back the jar mayonnaise looks a little bit more like Dijon mustard but will do the trick then you can make fancy designs on your plates all kinds of fun stuff right so we're back here with our Mayo we've got our large jar just regular mail we're gonna make two other variations got some lime juice I'm squeezing into this one and then we'll take that jalapeno some of that jalapeno cheese I like it okay so you get the fat right away and then sneaks up from behind the jalapeno at the end a little kick this is gonna be a little bit thinner but will go well with some tuna that we'll make here in a little bit and then set that one aside we'll go with sriracha sriracha mayo you see this a lot in sushi sushi restaurant I'll make up decorate the plate and a little bit more and some lime there there you have just a couple different variations of what you can do you could also add your to this your roasted garlic puree have a roasted garlic mayo we got jalapeno Mayo regular Mayo sriracha mayo time for some BLTs .

Video Description:

Mayonnaise!! The mother sauce of the cold kitchen. In this video, Nick teaches how to prepare a traditional mayo. He shows you what to do if it breaks, and then finishes with a few tasty variations.

Kalamata Olive Tapenade - Paleo Cooking with Nick Massie

hey Peggy Oh Nick here right now I'm going to show you a quick condiment to add to your culinary quiver it's going to go fast so hold on tight up next is olive tapenade okay we've got a nice on+ of our all of our ingredients here kalamata olives I've got about one ounce of anchovies soaked in water just kind of remove some of the salt I've got some grain mustard capers two cloves of garlic and fresh parsley we're going to finish it with salt pepper and some extra virgin olive oil so open up the lid to my food processor going with the olives capers the mustard garlic will drain off these anchovies those guys in there we roughly chopped that much parsley with that that goes on then we're just going to pulse this you want to leave this like kind of rough chop you want to rate all the way down we'll get about halfway to where we want to be I'd say there I'll scrape these down then we'll go in with our olive oil on top spoon here for Wow nice and potent you got the anchovy but it's not too powerful I'm not going to add any more salt though you can add some black pepper little pinches there back when I was a couple pulses all right good let's go with our then we'll just use our original all the bowl right there fit a lot of this back in there oh there we go I got the proof huh I told you to be quick mmm all right so there it is kalamata olive tapenade we're putting this one together because we're working on a second half of our tuna two ways and this one's going to come into play I'm paleo Nick thanks for watching and don't forget you did pale .

Video Description:

I learned this one while working under Chef Al Levinsohn in Alaska. He taught cooking classes at the Allen and Peterson appliance store, and I would prepare his mise en place and then attend the classes with him as his assistant. This quick condiment is a great source of healthy fat, it whips up in a jiffy, and it pops with flavor. While it is typically served with fish, I encourage you to be creative and eat it with a variety of foods. WARNING: Do not use tapenade for dipping Oreos, it is a poor combination.