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Thread: Home-made Mayo help page

  1. #1
    Drlove's Avatar
    Drlove is offline Senior Member
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    Home-made Mayo help

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    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.

  2. #2
    Graycat's Avatar
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    I use lighter flavor olive oil. Most likely not 100% Primal, but I can't tolerate the too strong flavor of the extra virgin kind. At any rate it's a huge step up from the soybean oil mayo sold at the store.

    It lasts about a week, stored in the coldest part of the fridge. But ymmv, because I follow the principle, if it doesn't stink too bad, it's ok to eat.

  3. #3
    Kymma's Avatar
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    I used this method and it was amazing. I used a light olive oil. Keeps as long as your egg carton expiration date.

    The Secret to Homemade Mayo? Patience. | theclothesmakethegirl

  4. #4
    MeatSleepRepeat's Avatar
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    Quote Originally Posted by Graycat View Post
    I use lighter flavor olive oil. Most likely not 100% Primal, but I can't tolerate the too strong flavor of the extra virgin kind. At any rate it's a huge step up from the soybean oil mayo sold at the store.

    It lasts about a week, stored in the coldest part of the fridge. But ymmv, because I follow the principle, if it doesn't stink too bad, it's ok to eat.
    Yes, definitely do not use extra virgin olive oil. It will make your mayo taste disgusting.

  5. #5
    excursivey's Avatar
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    Oooh I'm so excited to try this!
    Breathe. Move forward.

    I just eat what I want...

  6. #6
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    I just made my own mayo for the first time last week, and I used bacon fat. OMG, it was mighty tasty, I would highly recommend it. I also bought some avocado oil specifically for making mayo but haven't tried it yet.

  7. #7
    Seaglassgreen's Avatar
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    I second the recommendation from The Clothes Make the Girl, I have made it many times now, and never had any issues

  8. #8
    AlanC's Avatar
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    Coconut oil for me, as I find olive oil tastes nasty... but that might just be me?

  9. #9
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    I've used avocado oil, walnut oil, extra-light tasting olive oil, MCT oil, and coconut oil.

    I think it depends on what you want to use it for. I didn't like the taste of olive oil mayo, even with the extra-light, so I only made it once. I did try a half-olive oil, half-coconut oil combination, which wasn't as bad. With avocado and walnut oil, it's great for making salad dressings and other flavored "sauces". For tuna salad, chicken salad, BLT-Bs (bacon, lettuce and tomato minus bread) I prefer the MCT oil mayo--MCT oil is tasteless, so it doesn't "contaminate" the other ingredients. Coconut oil works great so long as you use the whole batch at once; the coconut oil gets hard in the fridge (harder than olive oil) and then the texture isn't right.

    I make a 1-egg yolk batch at a time, and it makes about a cup of mayo. Hubby and I usually eat that up in 8-10 days and it's lasted fine in the fridge.

  10. #10
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    I use bacon fat too. you're making an emulsification, so go slow
    Here to eat and move like a caveman, not look or stink like one

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