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Home-made Mayo help

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  • #16
    Originally posted by Zen11 View Post
    If you have an immersion blender (also called a stick blender), it's a perfect tool for making mayo. Dump all your ingredients in a tall container just large enough to fit the blender in (they usually come with one) and then whir till emulsified. Mine came out perfect with no fuss at all.
    That's exactly how i make it. Always comes out perfect.

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    • #17
      I use olive oil but only if I'm planning on making Caesar dressing (just add some anchovies and balsamic to the mix). Otherwise I use avocado oil. It seems to have a nicely neutral taste.

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      • #18
        Originally posted by Zen11 View Post
        If you have an immersion blender (also called a stick blender), it's a perfect tool for making mayo. Dump all your ingredients in a tall container just large enough to fit the blender in (they usually come with one) and then whir till emulsified. Mine came out perfect with no fuss at all.
        Mmm does that work with just egg yolk? I bombed last time trying to whip by hand and then gradually add the oil. It was separated. I have a stick, and a little bullet.
        Started Primal June 2012 at 148.5lbs, and 5' 1", reached goal weight in 5 months.
        Lowest weight 93lbs - too thin. Now stable at around 100lbs much better weight for me at my age.
        Primal, minus eggs, dairy and a myriad of other allergens.

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        • #19
          Originally posted by Zen11 View Post
          If you have an immersion blender (also called a stick blender), it's a perfect tool for making mayo. Dump all your ingredients in a tall container just large enough to fit the blender in (they usually come with one) and then whir till emulsified. Mine came out perfect with no fuss at all.
          Just to be clear cause I'm dumb - no drizzling the oil this way?
          Breathe. Move forward.

          I just eat what I want...

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          • #20
            Originally posted by excursivey View Post
            Just to be clear cause I'm dumb - no drizzling the oil this way?
            That's exactly the question I was going to ask. Literally everything in together, then whir? Seems too easy
            Started Feb 18 2011

            Tried basic primal and almost everything else in pursuit of IBS control, mood stability, and weight loss.

            Journalling here

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            • #21
              I really like olive oil and avocado oil for mayo. Try out my chipotle mayo recipe!
              The Primal Junk Foodie: Homemade Chipotle Mayo
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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              • #22
                Originally posted by Jac View Post
                That's exactly the question I was going to ask. Literally everything in together, then whir? Seems too easy
                I use the immersion blender in a narrow container method, and I DO drizzle, until it starts to thicken. Once it thickens, I just dump in the rest of the oil and blend it all together.

                I'd be interested to see if the dump-it-all-in-at-once method works.

                Also, my mayo recipe only uses egg yolk, not the white at all.

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                • #23
                  I do the immersion blender method. I did the dump it all in method twice. The first time, it worked great. The second time, it was just wet goo. The third time, I poured the oil slowly and it worked. Same ingredients... room temp. I used the clothes makes the girl recipe.

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                  • #24
                    Originally posted by Drlove View Post
                    Hey,

                    So I want to make some home-made Mayo. Though I wanted to ask 2 important things:
                    1. Which oil do you suggest?
                    2. How much time can I keep it in the fridge?

                    Thanks in advance.
                    Here is my paleo mayo recipe. I use extra virgin olive oil. I have kept my mayo in the fridge at least 3 or 4 weeks without it going bad. I wouldn't leave it much longer.
                    Fitness Wayne | Paleo Health, Exercise and Weight Loss Blog
                    Fitness Wayne Facebook Page

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                    • #25
                      Thanks a lot for all the helpful replies.
                      One thing though, about pasteurizing the eggs. (I just don't know the quality of the raw eggs in my country). Can I put the eggs in a pot filled with water, and put it in the oven? (I just don't have a thermometer, and I don't want to over-cook the eggs. Using the oven I could control the temperature).

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                      • #26
                        I tried a recipe from a user here and it turned out awful- and I used macadamia nut oil which is crazy expensive. I then googled "best mayonnaise recipe" and found a recipe I liked that used just 2 yolks, 1/4 acid (lemon or vinegar), mustard (I used coleman's dry) and then you drip, drip, drip your oil into the processor. When it starts to look like mayonnaise, you can drizzle it in faster. My next batch will be made with bacon fat!

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                        • #27
                          1/4 CUP. Sorry.

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                          • #28
                            I use the one from well fed which is the same from the clothes make the girl

                            Honestly, I have ZERO patience for the drizzling of the olive oil so my husband takes over at that point. But wow. It is incredible when done right. I can't believe people still use hellmans! Gross

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                            • #29
                              Originally posted by Goldie View Post
                              I use the immersion blender in a narrow container method, and I DO drizzle, until it starts to thicken. Once it thickens, I just dump in the rest of the oil and blend it all together.
                              I use this method - with light olive oil - and it has never failed me. Favourite additions - garlic and coriander (or cilantro for you US folks), dried chipotle and smoked paprika. Would love to try avocado oil but it's insanely expensive in the UK.

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                              • #30
                                Originally posted by Drlove View Post
                                Thanks a lot for all the helpful replies.
                                One thing though, about pasteurizing the eggs. (I just don't know the quality of the raw eggs in my country). Can I put the eggs in a pot filled with water, and put it in the oven? (I just don't have a thermometer, and I don't want to over-cook the eggs. Using the oven I could control the temperature).
                                Can anyone answer this? It's important

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