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Mayo? Yeah or Na

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  • #16
    I don't trust the extra light olive oil to actually be real olive oil so when I have mayo, I have the real CW stuff, Best Foods, soybean or canola oil be damned. I have it so rarely that I think it's okay. I stick to mustard for daily use.
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.


    • #17
      I don't use mayo often, but I do use it every once in a while. Whenever I use it in something I try to make it half/half (half mayo, half olive oil). Works fine in things like deviled eggs.

      I tried once to make my own mayo and it was a dismal fail. I couldn't bring myself to waste the eggs and olive oil for another attempt.

      Most of the time I use a mayo from Wilderness Family Naturals. It's *almost* paleo except for a minimal amount of sugar. I use mayo so infrequently and use so little of it at a time that I figure this was good enough. It doesn't taste exactly like mayo--has a coconut oil undertone--but it's pretty good. It's also expensive.

      Here are the ingredients:

      Certified Organic, (Raw) Centrifuged Extra Virgin Olive Oil
      Certified Organic, (Raw) Unrefined Sesame Seed Oil
      Certified Organic, (Raw) Centrifuged Extra Virgin Coconut Oil
      Certified Organic, Eggs
      Certified Organic, Vinegar
      Certified Organic, Spices (Ground Mustard, Garlic, Onion & Paprika)
      Certified Organic, Evaporated Cane Juice
      Sea Salt
      Female, 40 yrs old, 5', 120 lbs (post-pregnancy)
      Went Primal January 2, 2012!

      Paleo Cooking for Cavekids cookbook


      • #18
        When I make my mayo, I put some whey in it, sit it on the counter for 7 hours, and it ends up lasting 5 weeks in the fridge.


        • #19
          for those of you that tried to make their own mayo with olive oil, there is something about its phytochemicals that causes it to be bitter if over-blended, so just avoid using it for mayo, at least the extra virgin kind

          BUT, you can use any paleo fat you have to make mayo, such as bacon grease or beef fat, as long as you melt it first so that it is liquid

          and the easiest way by far to prep own mayo is with a handheld blender - put egg, acid (vinegar or lemon juice), maybe some mustard, salt, any seasonings you like in the bottom of a narrow glass (like the one that came with the blender); then pour the fat on top, immerse the blender to the bottom, start blending and hold it at the bottom till it starts looking whitish/blended, then slowly bring the blender up while you blend to emulsify the rest of the fat, and done in about a minute. (the mustard and the egg yolk both contain emulsifiers, I believe you can use either or, or both). there is a bit of an art to it, but it's actually pretty easy and super tasty.

          homemade mayo makes killer salad dressing; I save and use the bacon grease off my stuffed jalapenos... killer
          Natural products super cheap @ iherb: Use discount code SEN850 at for $10 off first order; free shipping $20+ order in USA


          • #20
            The bacon grease sounds awesome!


            • #21
              there is some site that actually tested various animal fats, said something like, lamb and duck fats were too strong tasting.

              but bacon grease and beef or pork fat is totally doable, but it WILL be very rich !
              Natural products super cheap @ iherb: Use discount code SEN850 at for $10 off first order; free shipping $20+ order in USA


              • #22
                I use two to four tablespoons of mayonnaise, the regular ol' Best Foods
                kind a MONTH.


                If I make my own and it tastes like shit, not only am I not going to eat it, but I
                will have wasted all of the ingredients to make it in the first place.

                Just saying.

                I want tuna to taste like tuna darnit.

                My 5% out of 95% I guess.



                • #23
                  I only make one cup of mayo at a time (so 1 egg and 1.25 cups of oil). Not a big investment and even if it fails it still serves for salad dressing. I use 1 cup walnut oil and .25 cups EVOO as my oil and it is very yummy! That small amount of EVOO balances out the walnut oil and I just really like that combination. Avocado oil is also nice - but more expensive than walnut oil.

                  The entire secret is the egg and lemon juice MUST be room temperature before starting! I crack the egg and add the lemon juice in my food processor 2 hours before I start blending - as long as I do that it doesn't fail to emulsify.


                  • #24
                    Great idea! Thanks for the avocado idea. Today my husband and I made an egg salad and used avocado and a bunch of veggies with a little bit of a spicy mustard. It was yummy!


                    • #25
                      I use a coddled egg to make mine and it never fails. Bring a pot of water to a boil take it off the heat place the egg in the pot for 1min then put it in an ice bath to cool. I also use 1tbsp of dijon mustard. Hth