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Store-bought Mayo - Grrr

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  • Store-bought Mayo - Grrr

    Morning,

    So, yesterday I had my tuna / mayo for lunch, but noticed that afterwards I felt quite bloated and sleepy, more than if I have another of my meals.

    Of course there is sugar in the Mayo that I have, and it's made with Soyabean oil. I guess I'm getting pretty sensitive to things, or I'm just able to 'hear' my body now, where before I didn't / couldn't.

    How easy is it to make home made mayo?? Any good tips?

    Cheers,
    PG!
    Primal - June 3rd 2013
    Starting Weight - 150lbs
    Current Weight - 150lbs
    Goal Weight - 130lbs
    (Female / 5'4")

  • #2
    It's easy. You need a blender, food processor, stick blender, or portable beater. It's been discussed here frequently. And there are lots of videos on youtube.

    Don't try to do it with a hand whisk. It will take 15 minutes and your arm will fall off.

    Comment


    • #3
      It's super easy, but does require a lot of mixing! What you want to do is separate an egg and use the yolks for mayo. Beat them up first. Then you add your oil one drop at a time while whisking to create an emulsion. As a general rule, one large egg yolk will thicken up to one cup of oil, but I usually make only a half cup. Neutral oils are best, but I actually like extra virgin olive oil (my boyfriend, on the other hands, doesn't like mayo this way, so it kind of depends on your expectations for mayo). After all the oil is incorporated, add a teaspoon or so of vinegar or lemon juice, and then season to taste.

      You'll probably have to try it a few times to get the technique down. It's a little tricky at first, but I promise it gets easier.

      Nom Nom Paleo has a good post about making mayo.

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      • #4
        It's super easy and fail proof with immersion blender. Just use 'light' olive oil, macadamia nut oil or avocado oil. Most people find extra virgin olive oil too have strong flavor when used to make mayo.

        The only downside is that it goes bad in a few days. Maybe you can use it up quickly for Paleo ranch dressings and stuff.

        But whatever you do, don't have the store bought one. Ewwww.

        Comment


        • #5
          You'll probably screw it up a couple times because it's kind of tricky, but keep at it.

          The SO and I trawled through our local grocers looking for a soy-free one. No luck.

          Also, what is with Tuna and Mayo? It's how I ate it all my life, and how I still eat it. Just can't bring myself to eat the stuff straight.

          M.

          Comment


          • #6
            Originally posted by MEversbergII View Post
            You'll probably screw it up a couple times because it's kind of tricky, but keep at it.

            The SO and I trawled through our local grocers looking for a soy-free one. No luck.

            Also, what is with Tuna and Mayo? It's how I ate it all my life, and how I still eat it. Just can't bring myself to eat the stuff straight.
            If you put equal parts of tuna and kimchi through the food processor, that's good. But it is still improved by mayo.

            Comment


            • #7
              Wow - thanks guys!!

              I don't have a blender of any kind so looks like I'll need to get one - may be useful for making pate from chicken livers too which is the only way I can eat them.....!

              As for eating tuna/mayo - it's a very quick and easy lunch to have for me.....! Oh, and cheap!! I'm on a very tight budget.

              PG!
              Primal - June 3rd 2013
              Starting Weight - 150lbs
              Current Weight - 150lbs
              Goal Weight - 130lbs
              (Female / 5'4")

              Comment


              • #8
                I tried making homemade mayo with a countertop blender and it failed miserably. I've made it a few times with a hand whisk, and eKatherine is right, it's a real workout. I have thought about making it a WOW (workout of the week). I think the problem with the blender is that I didn't start with enough egg yolks and the blender wasn't spinning them around enough. When you make it in a blender, how many egg yolks do you use?

                My wife never likes the homemade mayo that I make and thanks to Graycat above for suggesting light olive oil. Maybe the EVOO I was using was too strong.

                Comment


                • #9
                  I've always made it with a countertop blender. You have to drizzle the oil in about 10 times as slow as you think it should be. Using 1 whole egg per cup of light oil works most reliably, plus a teaspoon of water, half a teaspoon of salt. At the end add a tablespoon of lemon juice or vinegar. A lot of people add mustard, garlic, etc, which will stabilize the emulsion even more.

                  I think it would probably take 3 or 4 egg yolks to cover the blades properly. I do always use EVOO. We like it and bought it in a large quantity.

                  Comment


                  • #10
                    Wow - thanks guys!!

                    I don't have a blender of any kind so looks like I'll need to get one - may be useful for making pate from chicken livers too which is the only way I can eat them.....!

                    As for eating tuna/mayo - it's a very quick and easy lunch to have for me.....! Oh, and cheap!! I'm on a very tight budget.

                    PG!
                    Primal - June 3rd 2013
                    Starting Weight - 150lbs
                    Current Weight - 150lbs
                    Goal Weight - 130lbs
                    (Female / 5'4")

                    Comment


                    • #11
                      Originally posted by eKatherine View Post
                      Don't try to do it with a hand whisk. It will take 15 minutes and your arm will fall off.
                      It's only a flesh wound!
                      The Champagne of Beards

                      Comment


                      • #12
                        I've not had luck with my stick blender or food processor, but one thing that does work well is using the whisk attachment in my Kitchenaid standing mixer. I usually do it by hand, because it's an extra arm workout!

                        Comment


                        • #13
                          I made mayo for the first time last weekend. It was a piece of cake using my hand-held stick blender. I made two cups of mayo using two whole eggs, two cups of extra light olive oil, 4 tbsp of oil apple cider vinegar, a little dijon mustard, a little paprika, and salt. I put everything in a bowl except the olive oil and blended for a few seconds. Then I added the oil in a continuous very thin stream. The thin stream is very important. It's best to let it set up in the fridge for a little bit after making it.

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                          • #14
                            there is a mayo called lemonaise. it is made wuth canola oil which isn't that much better than soy oil but it does okay in a pinch. I also believe there is ni sugarxadded.

                            Comment


                            • #15
                              Homemade Paleo Mayo Cooking Demo - Everyday Paleo

                              Worked the first time for me. But now I make only 1/2 this much and reduce the olive oil a little. You can substitute lemon juice for the vinegar and I thiink it's better. It's certainly simple to make. It lasts about 1 week.
                              "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

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