2 Servings 10 min Cook
1 Large yolk (separated from white) Egg Yolk
1 Tsp or 1 packet Mustard
1 1/2 Tsp Lemon Juice
2 Tbsp Olive Oil
2 Strip Bacon
2 Slice oval Sliced Turkey
1 Large whole (3" dia) Tomatoes
2 Leaf, medium Lettuce
First make the mayonnaise.
In a medium bowl (blender, food processor) mix the yolks, mustard, and 1 tsp of the lemon juice.
Start whisking vigorously (blender or food processor on low) while streaming in the oil very slowly, even drop by drop in the beginning.
You’re creating an emulsion and if you put too much oil at once, it will separate and will be very hard to save.
Whisk non-stop and use a towel under the bowl to help stabilise the bowl (if no using blender/food processor)
As you add more oil, the emulsion will form and the mayonnaise will start to thicken and you can pour the oil faster at this point
When all the oil is incorporated and the mayonnaise is thick, whisk in the rest of the lemon juice and taste, season to taste with salt and pepper.
Chill.
Cook bacon in a pan over medium heat until cooked to desired crispiness.
Set aside.
Top turkey and sliced tomatoes in the large lettuce leaves and spread with the paleo mayonnaise; top with the bacon.
Wrap up and enjoy!
