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Thread: Home-made Mayo help page 3

  1. #21
    Dr. Bork Bork's Avatar
    Dr. Bork Bork is offline Senior Member
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    I really like olive oil and avocado oil for mayo. Try out my chipotle mayo recipe!
    The Primal Junk Foodie: Homemade Chipotle Mayo
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  2. #22
    Goldie's Avatar
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    Quote Originally Posted by Jac View Post
    That's exactly the question I was going to ask. Literally everything in together, then whir? Seems too easy
    I use the immersion blender in a narrow container method, and I DO drizzle, until it starts to thicken. Once it thickens, I just dump in the rest of the oil and blend it all together.

    I'd be interested to see if the dump-it-all-in-at-once method works.

    Also, my mayo recipe only uses egg yolk, not the white at all.

  3. #23
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    I do the immersion blender method. I did the dump it all in method twice. The first time, it worked great. The second time, it was just wet goo. The third time, I poured the oil slowly and it worked. Same ingredients... room temp. I used the clothes makes the girl recipe.

  4. #24
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    Quote Originally Posted by Drlove View Post
    Hey,

    So I want to make some home-made Mayo. Though I wanted to ask 2 important things:
    1. Which oil do you suggest?
    2. How much time can I keep it in the fridge?

    Thanks in advance.
    Here is my paleo mayo recipe. I use extra virgin olive oil. I have kept my mayo in the fridge at least 3 or 4 weeks without it going bad. I wouldn't leave it much longer.

  5. #25
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    Thanks a lot for all the helpful replies.
    One thing though, about pasteurizing the eggs. (I just don't know the quality of the raw eggs in my country). Can I put the eggs in a pot filled with water, and put it in the oven? (I just don't have a thermometer, and I don't want to over-cook the eggs. Using the oven I could control the temperature).

  6. #26
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    I tried a recipe from a user here and it turned out awful- and I used macadamia nut oil which is crazy expensive. I then googled "best mayonnaise recipe" and found a recipe I liked that used just 2 yolks, 1/4 acid (lemon or vinegar), mustard (I used coleman's dry) and then you drip, drip, drip your oil into the processor. When it starts to look like mayonnaise, you can drizzle it in faster. My next batch will be made with bacon fat!

  7. #27
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    1/4 CUP. Sorry.

  8. #28
    TLoRu's Avatar
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    I use the one from well fed which is the same from the clothes make the girl

    Honestly, I have ZERO patience for the drizzling of the olive oil so my husband takes over at that point. But wow. It is incredible when done right. I can't believe people still use hellmans! Gross

  9. #29
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    Quote Originally Posted by Goldie View Post
    I use the immersion blender in a narrow container method, and I DO drizzle, until it starts to thicken. Once it thickens, I just dump in the rest of the oil and blend it all together.
    I use this method - with light olive oil - and it has never failed me. Favourite additions - garlic and coriander (or cilantro for you US folks), dried chipotle and smoked paprika. Would love to try avocado oil but it's insanely expensive in the UK.

  10. #30
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    Quote Originally Posted by Drlove View Post
    Thanks a lot for all the helpful replies.
    One thing though, about pasteurizing the eggs. (I just don't know the quality of the raw eggs in my country). Can I put the eggs in a pot filled with water, and put it in the oven? (I just don't have a thermometer, and I don't want to over-cook the eggs. Using the oven I could control the temperature).
    Can anyone answer this? It's important

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