Announcement

Collapse
No announcement yet.

25 dollar mayonai$e

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 25 dollar mayonai$e

    Primal for years, and still dealing with the mayo issue. I really love mayo of all sorts but can't find a single commercial mayo that is acceptable. Even the 'healthy' options contain canola oil, even if they're branded as olive oil. I've tried making my own, but it is SO expensive. I don't like a strong olive oil flavor at all, so I've been experimenting with other oils, and recently hit on a recipe I really like. It's an adaptation of Mark's olive oil and ghee recipe- 1 local, pastured egg yolk, 3/4 cup first press avocado oil or macadamia oil, 5 TBSP of pastured ghee, lemon juice, dijon mustard. Unfortunately, a tiny bottle of either of those oils is about $16, and they don't hold much more than a cup. The ghee is $7 (or more if I make my own) and the pastured egg is .50. Not counting the little ingredients, I'm somewhere between $20-$25 for a recipe that makes one cup of mayo. Holy guacamole.

    I know that fat ought to be expensive, but this just feels like a lot for mayo, but I also don't want to make it with crappy ingredients. I mostly want to use it to make chipotle ranch dressing and thousand island dressing (with homemade fermented ketchup). I've considered making animal fat mayo, and bacon mayo sounds really yummy, but the uncured bacon I find is so lean we hardly get any drippings from it. The only fat I have a lot of is tallow, which has a strong beefy flavor. Any suggestions on making high quality, mildly flavored mayo for a more reasonable price?
    junebu8's journ@l

  • #2
    I just use a cup of light or extra light olive oil. I know this oil doesn't have the health benefits of extra virgin, but the mayo tastes SO good. I don't taste the olive oil, it is definitely the best mayo I've ever had. My family loves it also, and they're a picky bunch.

    I also use the stick blender to do it, takes 5 minutes max.

    Comment


    • #3
      I hardly use mayo, but I do use salad dressing, hence need for a base product. My problems are finding one that I like and not throwing away the expensive ingredients cause there was some thing distasteful about it. Oh, and another problem is that it doesn't last long. Mayo and salad dressing take me months to get half way through them. I understand that whey will extend it's freshness, so I will be trying this next.

      I tried using extra light olive oil and did find this much better tasting oil than the other oils. I will use it again, but now it's the other ingredients that have been messing up the mayo. Total frustration.

      Comment


      • #4
        .50 per egg? I've never paid that much and I live in NYC! here's 32 oz of top grade avo oil for $20 (it's a two pack x 16 oz)> http://www.amazon.com/Tourangelle-Av...3200741&sr=8-2

        Just sounds like you're shopping at the wrong store (and have champagne tastes in mayo!)
        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

        Comment


        • #5
          I've given up on a cheap, healthy version of mayo. I was never a huge fan, but I liked it every now and then. I just use sour cream/Greek yogurt instead.

          Comment


          • #6
            Originally posted by jel View Post
            I just use a cup of light or extra light olive oil. I know this oil doesn't have the health benefits of extra virgin, but the mayo tastes SO good. I don't taste the olive oil, it is definitely the best mayo I've ever had. My family loves it also, and they're a picky bunch.

            I also use the stick blender to do it, takes 5 minutes max.
            Would you post your recipe? I recently had my first success making homemade mayo . . . with a stick blender. I'm the only one that eats it so I'm interested in making only a cup or so at a time. I also would like to try adding whey to extend the shelf life. I understand that its stirred in at the end of the process and, supposedly, left to stand out of the fridge for about 7 hours so the bacteria? can start to grow, refrigerate. Is there an easier way to obtain whey then by draining yogurt?

            Comment


            • #7
              I learned from the following website. The key is to use as narrow a container as will fit the stick blender. I messed up a batch using a wide jar, and I messed up a batch by bringing the blender up too quick. Now I make sure I leave the blender at the bottom for a little longer and bring it up slowly. It takes me longer than 2 minutes, more like 4-5. Sorry, I don't have experience using whey, we make sure to finish each batch within a week.

              Two-Minute Mayonnaise | Serious Eats : Recipes

              Comment


              • #8
                Originally posted by jel View Post
                I learned from the following website. The key is to use as narrow a container as will fit the stick blender. I messed up a batch using a wide jar, and I messed up a batch by bringing the blender up too quick. Now I make sure I leave the blender at the bottom for a little longer and bring it up slowly. It takes me longer than 2 minutes, more like 4-5. Sorry, I don't have experience using whey, we make sure to finish each batch within a week.

                Two-Minute Mayonnaise | Serious Eats : Recipes
                is this you bro?

                jel anticon sweetcreaminit live bedroom mix - YouTube

                Comment


                • #9
                  Oh, and for those interested in animal-fat mayo, Kenji has you covered: The Food Lab: Animal Fat Mayonnaise | Serious Eats

                  He used vegetable oil to get the properties necessary for emulsification, but you could use something similarly un-saturated like avocado, macadamia oil etc. and stretch it by replacing some of the fat with an animal fat.

                  Comment


                  • #10
                    I love avocado oil mayo. SO GOOD! I think mac oil mayo is just funky. Throw in some chipotles & adobo however and I'll make sure it vanishes
                    --Trish (Bork)
                    TROPICAL TRADITIONS REFERRAL # 7625207
                    http://pregnantdiabetic.blogspot.com
                    FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

                    Comment


                    • #11
                      DUCK FAT MAYO.

                      Seriously, give it a go. So yummy. (Just cook a duck. The fat will be a nice byproduct.)

                      If that's too strong a flavour, try a goose next time. The duck or goose will set you back some dough, for sure, but you get a couple good meals out of it, plus mayo, so I call it a win.

                      Comment


                      • #12
                        Okay here is one. I made expensive mayo by scratch (yes, it is expensive compared to squeeze-bottle mayo, even if you buy all ingredients on sale), it was not the first time. Or the second. AND this go around, THREEE batches of my mayo would not solidify!!!!! I tried one, failed. Tried again, failed & cussed up a storm. Tried a third time. Didn't leave out anything. Used standard recipie. Could it have been funky egg yolk????? Ended up having to use last batch for tuna, but it was strange textured (wouldn't mix & make fluffy like a good mayo should) but stilll tasted the same. Weird. Any foodies know why? Have wanted to make more lately, but am thrown off by how much money the last endeavor cost me......

                        Comment


                        • #13
                          Originally posted by tfarny View Post
                          .50 per egg? I've never paid that much and I live in NYC! here's 32 oz of top grade avo oil for $20 (it's a two pack x 16 oz)> La Tourangelle Avocado Oil, 16.9-Ounce Tins (Pack of 2): Amazon.com: Grocery & Gourmet Food

                          Just sounds like you're shopping at the wrong store (and have champagne tastes in mayo!)
                          I'm actually a great shopper, but that's what good quality eggs go for here (the ones you would eat raw).
                          junebu8's journ@l

                          Comment


                          • #14
                            Thanks for the ideas, all. For those who have a hard time with emulsification, make sure you're using some dijon mustard. It really works well to help emulsify (works in vinaigrette too). I've been considering getting a duck anyway, I think I'll try that next
                            junebu8's journ@l

                            Comment


                            • #15
                              I wish you could make coconut oil mayo! Never thought of using ghee.
                              Stephanie

                              Comment

                              Working...
                              X