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help with mayo .. AGAIN !!

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  • help with mayo .. AGAIN !!

    I have tried to make mayo 3 times .. I just dont like it!! Ive used olive oil . mac nut oil and avacado oil .. turned out like soup tonite, so no more !! Does anyone have any suggestions on what kind to buy that would be closest to healthy? I found one at whole foods that was made with flax oil . I figure im doing so well on everything else .. will it really hurt . I miss my hellmans

  • #2
    Coconut oil then refrigerate. It will set up nicely.

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    • #3
      I've used light olive oil with good results. The key is to add the oil VERY slowly and keep mixing. I usually throw the eggs in the food processor, mix for 30 seconds, let it rest.. mix for 30 seconds while dribbling oil, rest, and repeat until all the oil is gone. Then I mix it some more, throw it in the fridge and it thickens up nice.
      Primal since March 2011

      Female/29 years old/5' 1"/130ish lbs

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      • #4
        Originally posted by diinky1119 View Post
        I have tried to make mayo 3 times .. I just dont like it!! Ive used olive oil . mac nut oil and avacado oil .. turned out like soup tonite, so no more !! Does anyone have any suggestions on what kind to buy that would be closest to healthy? I found one at whole foods that was made with flax oil . I figure im doing so well on everything else .. will it really hurt . I miss my hellmans
        Forget mayo. One day I wanted a tuna sandwich (yeah, yeah...bread is bad, I know), but we were out of mayo. So I used plain lowfat yogurt instead. Voila! It was BETTER! Threw in some chopped celery, a little chopped fresh dill, and a dash of white vinegar and fresh ground pepper...good stuff!

        Skip the mayo...use yogurt wherever you used mayo before. Give it a try...

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        • #5
          You need to use light olive oil - extra virgin makes bitter mayonnaise. I follow Julia Child's instructions. I always use a hand-held electric whisk. Put two egg yolks into a bowl. Whisk at high speed for 30 secs/1 minute. Add 1/2 teaspoon of dijon mustard, salt and pepper and a splash of lemon juice. Whisk to incorporate. Then SLOWLY drizzle in a cup of light olive oil with the whisk at high speed. You should have thick mayonnaise. Taste and adjust seasoning. I made this this weekend and it was delicious.

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          • #6
            I've used this method successfully.

            Barefeet In The Kitchen: Quick and Easy Homemade Mayonnaise with Olive Oil

            It is so easy with an immersion blender and a wide mouth mason jar. Used 1 Cup Light Olive Oil rather than 3/4.

            For preservation, I add 1 TBSP Whey (from yogurt) at same time as lemon juice. When done, let it sit out on the counter for 7 hours, then refrigerate.

            It tastes great!

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            • #7
              I could never make it until I read somewhere that all the ingredients need to be room temp. So, I set the eggs and lemon juice out for a couple hours, put 2 egg yolks, lemon juice salt, pepper, mustard and 1 cup olive oil in a tall container all at once. Then I use an immersion blender, some call it a stick blender, put it all the way to the bottom (which is where the eggs will be) and turn the blender on. First it stirs the egg, then it sucks the oil down into the egg. After about 30 seconds you have a big batch of perfect mayo.

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              • #8
                ok .. Im gona try one more time with the light olive oil ... thanks everyone !!!!

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                • #9
                  Google "Immersion blender mayonnaise" - lots of recipes and it is ridiculously easy. I often add a crushed clove of garlic and a couple of anchovies - really yummy! Or a handful of finely chopped herbs.

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                  • #10
                    Originally posted by breadsauce View Post
                    Google "Immersion blender mayonnaise" - lots of recipes and it is ridiculously easy. I often add a crushed clove of garlic and a couple of anchovies - really yummy! Or a handful of finely chopped herbs.
                    Yep, so easy with an immersion blender.

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                    • #11
                      I made mayo for the first time today! The immersion blender + mason jar worked perfectly, but I didn't use LIGHT olive oil. It is just a smidge, a teensy, tiny bit... OVERPOWERING. So I can confirm: do NOT use the regular EVOO. (barf!)

                      (psst! I also love doing as suggested above and replacing mayo with yogurt. I have issues with dairy though, so at this point I'm basically substituting mayo for yogurt in all my dressings and dips!)

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                      • #12
                        We all have been there. In fact I have a batch of that right now. I wanted some mayo for my broccoli. I ended up adding a large amount of lemon juice, squeezed in several garlic cloves, chopped a bunch of fresh herbs and a shallot, and turned it into some pretty awesome primal salad dressing. There are several traditional French sauces that have egg whisked in. I mashed some anchovies and used some of it to make a faux Caesar salad. Faux since no croutons or Parmesan.

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                        • #13
                          Originally posted by otzi View Post
                          I could never make it until I read somewhere that all the ingredients need to be room temp. So, I set the eggs and lemon juice out for a couple hours, put 2 egg yolks, lemon juice salt, pepper, mustard and 1 cup olive oil in a tall container all at once. Then I use an immersion blender, some call it a stick blender, put it all the way to the bottom (which is where the eggs will be) and turn the blender on. First it stirs the egg, then it sucks the oil down into the egg. After about 30 seconds you have a big batch of perfect mayo.
                          I always let my eggs get to room temp. (I put in a bowl of warm water for 10 minutes), but I have never added everything all at once and I make mine with an immersion blender. Will have to try it.

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                          • #14
                            isn't light olive oil mostly not olive oil at all? I thought it was generally some crap oil like canola with a little bit of olive in it. Besides, I don't think it's your choice of oil that is making a difference in the texture. It's the technique, as others have pointed out. The only problem I've had with using a good, extra-virgin olive oil is that makes a very strongly flavored mayo. I tend to use avocado for that reason.

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                            • #15
                              Light olive oil I believe is made with a combination of extra virgin olive oil and refined olive oil. Does anyone know the safety/concerns of refined olive oil? The quick research I did said it was not processed with chemicals, but with charcoal and filters. There are some regulations to the amount of oleic acid that it can contain, but I do not know if that is a concern.

                              I currently use a light tasting olive oil, Bertolli (just for my mayo). I wonder if I should be concerned...although I don't make it often.

                              In the past I have also used something like avocado or walnut oil with half extra virgin olive oil. Taste the oil mixture BEFORE you make the mayo, really the taste is going to be almost the same.

                              For technique, go to Everyday Paleo site and search for mayo. Her method has been absolutely fool proof for me (I make half a batch). I have also made her ginger mayo for salmon patties, it is delish with a bit of added lemon juice!
                              Erin
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