Page 1 of 3 123 LastLast
Results 1 to 10 of 24

Thread: 25 dollar mayonai$e page

  1. #1
    junebu8's Avatar
    junebu8 is offline Senior Member
    Join Date
    Nov 2010
    Posts
    157

    25 dollar mayonai$e

    Primal Fuel
    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?

  2. #2
    jel's Avatar
    jel
    jel is offline Junior Member
    Join Date
    Aug 2011
    Posts
    20
    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.

  3. #3
    Tneah's Avatar
    Tneah is offline Senior Member
    Join Date
    Sep 2011
    Posts
    104
    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.

  4. #4
    tfarny's Avatar
    tfarny is offline Senior Member
    Join Date
    Mar 2010
    Location
    NYC
    Posts
    3,478
    .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/

  5. #5
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,382
    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.

  6. #6
    Rosemary 231's Avatar
    Rosemary 231 is offline Senior Member
    Join Date
    Jan 2011
    Location
    Palm Springs, CA
    Posts
    931
    Quote 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?

  7. #7
    jel's Avatar
    jel
    jel is offline Junior Member
    Join Date
    Aug 2011
    Posts
    20
    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

  8. #8
    dado's Avatar
    dado Guest
    Quote 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

  9. #9
    yodiewan's Avatar
    yodiewan is online now Senior Member
    Join Date
    Jan 2010
    Location
    North Carolina
    Posts
    3,382
    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.

  10. #10
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
    Join Date
    Jan 2011
    Location
    Orem, UT
    Posts
    4,813
    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

Page 1 of 3 123 LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •