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The home-made mayo is as different from commercial, as fresh asparagus is from canned. Whole different animal.
Commercial mayo is made with soybean oil, I think, and actually has some sugar and starch in it as well(I don't have a jar, so I can't check the label).
Seems like it might be a little iffy, though.
I think it's really fun to make, kind of a delicious exercise in Food Science. I'm going to make a Kalamata Aioli tomorrow for my boy and I. It's so good he will even eat raw broccoli just to be able to dip it :-D
I just found this recipe in the tropical traditions section
they are having a great coconut oil sale right now
I think I will try this recipe!
1 whole egg
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Himalayan salt
1/4 teaspoon white pepper
1/2 cup Virgin Coconut Oil (melted if solid)
1/2 cup extra virgin olive oil
1. Put the eggs, Dijon mustard, lemon juice, salt, and pepper into a food processor or blender: Then with the processor or blender running on low speed, start adding your oils very slowly. Start out with drops and then work up to about a 1/16-inch stream. It should take about two minutes to add the oil.
2. Continue blending until there is no free standing oil.
OTB, why the calorie obsession? Every other post you make seems to mention calories ...
PrimalGodddess, my favorite is EVOO, lemon juice, and garlic salt (though salt isn't very primal so garlic powder would be better, but I like the salt and it's not much).
Also EVOO with some sort of vinegar - a wine vinegar or balsamic or apple cider vinegar or whatever... and then if I want to make it creamy I'll whisk in a little dijon mustard.
Eating lots but still hungry? Eat more fat. Mid-day sluggishness? Eat more fat. Feeling depressed or irritable? Eat more fat. People think you've developed an eating disorder? Eat more fat... in front of them.