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  • Mayo Recipe?

    Does anyone have a GOOD recipe for mayonnaise that uses olive oil? All the mayo's I see contain soybean oil which I believe is a no no on the PB. Does anyone use store bought mayo, if so which kind?

    Thanks!

  • #2
    I think you might need to google it, but I'm sure there will be plenty of PBers who will have recipes. I've just looked at a youtube of Gordon f*****g Ramsay's and he uses groundnut oil, sounds suspect to me but basically I think you need to use a 'neutral tasting' oil as olive oil especially extra virgin can be overpowering, or a mixture of olive and something else, maybe coconut? Ingredients are basically egg yolks, dijon mustard, oil, salt and pepper and a dash of lemon juice.
    I hope you get more replies than mine. I did have a quick squiz through a few of my tried and trusted recipe books but only came up with aoli which is basically garlic mayonnaise.

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    • #3
      Thanks! I came here before google to find a tried and trusted recipe :-)!

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      • #4
        I use olive oil for my mayo. I recommend opting for a mild olive oil rather than EVOO. It's a little more processed but still way better than the alternatives.

        Whatever you do, don't use whole eggs. Use ONLY the yolks. Twice I've tried using whole egg (because some say you supposedly can) and it has failed.

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        • #5
          I hate olive oil mayo. I like bacon mayo or walnut oil mayo. I'll dig up my recipe, as I usually do it by feel now!

          Here it is:

          Bacon Mayonnaise

          Makes about 1/2 cup


          Ingredients

          1 egg yolk

          3/4 teaspoon Dijon mustard

          1 teaspoon freshly squeezed lemon juiceSea salt and freshly ground pepper

          1/2 cup liquid bacon fat


          Method

          Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.

          Have the bacon fat liquid, but not hot. With the machine running, gradually the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly.
          The more I see the less I know for sure.
          -John Lennon

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          • #6
            lil_earthmomma, can I substitute the bacon fat with anything? I don't eat bacon :-)!

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            • #7
              Like I said, I love nut oils when I'm not making bacony mayo. Walnut oil it yummy. I've never tried avocado oil but I keep gazing longingly at it in the hfs!
              The more I see the less I know for sure.
              -John Lennon

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              • #8
                Originally posted by scubasam View Post
                lil_earthmomma, can I substitute the bacon fat with anything? I don't eat bacon :-)!
                Walnut oil is yummy and neutral. I would make the bacon without the mustard, lemon juice, or vinegar and then add it a teensy bit at a time and see how you like the flavor. Everyone has different expectations in their mayo I find.
                The more I see the less I know for sure.
                -John Lennon

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                • #9
                  Thanks - going to try it this week.

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                  • #10
                    I just made a batch with just pure olive oil, not EVOO, with 1 egg, dijon mustard, salt, apple cider vinegar and 1 cup of the olive oil. it does have a bit of olive flavor, but not tooooo bad. I made mayo with coconut oil and it set up HARD, too hard to really be usable, at least how I wanted to! I want to make deviled eggs and tuna salad for today, and I think it will be ok. Did come out really thick too.

                    Lil_em--I am soooo going to make that bacon mayo!!
                    Every day is another stitch in the quilt of life.
                    ~*~*~*~*~*~*~
                    Re-Start date 6/23/2011
                    me--Post pregnancy --mama to a beautiful baby boy--
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                    Hubby--230/227.8/165

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                    • #11
                      I usually use about 1/2-3/4 cup of oil {usually a mix of lard, ghee and/or bacon grease}, a dash of tuscan herb-infused olive oil, a few squirts of lemon juice, a tablespoon or two of wasabi powder, s&p, a tablespoon or so of mustard, a dash of kimchee juice (instead of whey because I don't eat dairy) and one egg and one egg yolk. I let it sit out a bit (like a few hours) after I make it to hopefully let some good lacto-fermentation bacteria grow! I found that mixing in some coconut milk keeps it from getting too thick when it cools in the fridge.
                      hope that helps ya! :0)
                      My etsy shop: http://www.etsy.com/shop/UrthForged
                      *hand-carved wood and bone jewelry*

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