rollo Posted September 7, 2013 Share Posted September 7, 2013 before i go out and buy an immersion blender (i'm going from not cooking to cooking, so everything new i try becomes a new purchase), if i make homemade mayo, how can i use that mayo? since, of course, sandwiches are out and also, i imagine mayo - even a healthy mayo - should be eaten in limited quantities, right? as the fat of that meal? Thanks! Link to comment Share on other sites More sharing options...
GFChris Posted September 7, 2013 Share Posted September 7, 2013 In chicken, egg, tuna, or salmon salad. On top of a baked sweet potato. As the base of a salad dressing. Use this as your fat serving in your meal: a thumbful or two. Link to comment Share on other sites More sharing options...
sheba-kitty Posted September 7, 2013 Share Posted September 7, 2013 You CAN make mayo with a regular blender. You should maybe try that before you buy a new tool. The food is expensive enough! Link to comment Share on other sites More sharing options...
rollo Posted September 7, 2013 Author Share Posted September 7, 2013 appreciated, sheba-kitty, but a blender would also be a purchase Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 7, 2013 Share Posted September 7, 2013 I just made mayo with an immersion blender for the 1st time, it's like witchcraft i tells ya, witchcraft!! I'd stopped making it after redecorating the kitchen ceiling once too often using the jug-blender-&-drizzle method. Anyhoo, stick it on a side salad, dip raw veggies in it as a mini-meal, dollop it on cooked veggies, make egg mayo, thin it down with vinegar to make salad dressing - and don't be afraid of the fat, fat is your friend Link to comment Share on other sites More sharing options...
Mom2A&M Posted September 7, 2013 Share Posted September 7, 2013 I top my burgers with it plus mustard. Add some garlic, dill, extra salt and dash on vinegar (ranch style) and dip chicken and veggies in it. Immersion blender I got was about $20, soooooo much easier than a blender to make mayo. Link to comment Share on other sites More sharing options...
amberino21 Posted September 7, 2013 Share Posted September 7, 2013 Mayo is great on everything! I put it on practically all cooked vegies (roast sweet potato with mayo is yum!), omelettes, and use it as salad dressing thinned out with ACV. Link to comment Share on other sites More sharing options...
PocketPanda Posted September 8, 2013 Share Posted September 8, 2013 Is ACV apple cider vinegar? Link to comment Share on other sites More sharing options...
Susan W Posted September 8, 2013 Share Posted September 8, 2013 " Is ACV apple cider vinegar? " Yes it sure is. Link to comment Share on other sites More sharing options...
Xandra Posted September 8, 2013 Share Posted September 8, 2013 Try mayo mixed in to ground beef dishes, too. It adds a creamy texture and delicious flavor. I usually do this with individual servings when I reheat them in the microwave. Link to comment Share on other sites More sharing options...
Roz Griffiths Posted September 10, 2013 Share Posted September 10, 2013 Xandra - i just tried a dollop of mayo on a bowl of chocolate chili the other night, it was amazing! I'd never have thought of adding mayo to mince, i salute you! Link to comment Share on other sites More sharing options...
Deb Floyd Posted September 10, 2013 Share Posted September 10, 2013 I know this isn't technically your question but there is also a million things you can do with your emulsion blender. I don't have a regular one. I use my emulsion blender all the time. Mostly for soups and mashes(cauliflower or sweet potatoes) As long as you're not doing anything too tough it can double as a food processor too. I've used it for salsa and stuff. So, if you're on the fence about the investment you definitely can use it for other things than just mayo. Link to comment Share on other sites More sharing options...
Delaine Ross Posted September 11, 2013 Share Posted September 11, 2013 I'm with Amberino - Mayo is good on everything! The other night, I made scotch eggs with two different mayos for dipping: One had hot sauce mixed in and the other had curry and Chinese 5 Spice for a totally different flavor. You can make a big batch up and divide it/ season them differently. My favorite thing to do is make mayo in the Vitamix and then add a rotisserie chicken from Whole Foods (drippings, skin, and all) and have a wonderful chicken salad. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 13, 2013 Moderators Share Posted September 13, 2013 I think my favorite application is mixing it with minced garlic, Chinese 5 spice powder and coconut aminos. Well Fed has the exact recipe -- and that cookbook saved my life with its kick-ass flavors and easy recipes during my Whole30! Link to comment Share on other sites More sharing options...
salemsister Posted September 16, 2013 Share Posted September 16, 2013 Our absolute favorite way is adding Frank's hot sauce into the mayo - works on sweet potatoes, meats, veggie dip, and more! I hadn't thought about using Chinese 5-spice in with some mayo, gonna give that a try! Link to comment Share on other sites More sharing options...
rollo Posted September 18, 2013 Author Share Posted September 18, 2013 OHMYGOD, there are so many great ideas here in this thread!!!! Thanks!!! Link to comment Share on other sites More sharing options...
GFChris Posted September 18, 2013 Share Posted September 18, 2013 Here's another one: http://forum.whole9life.com/topic/13507-pistachio-encrusted-chicken/ Link to comment Share on other sites More sharing options...
livingseaside Posted September 18, 2013 Share Posted September 18, 2013 Today's lunch will include tuna with homemade chili lime mayo on cucumbers. Link to comment Share on other sites More sharing options...
maraki71 Posted September 22, 2013 Share Posted September 22, 2013 Can someone PLEASE tell me why I cannot get this mayo recipe to work! 3 failed attempts and I really, really want to eat this mayo!!!! Ingredients: 1 room temp egg, 1T lemon juice (1/2 small lemon) 1/2 tsp ground mustard, 11/4 cup extra light olive oil, salt. I blend the first 3 ingredients and slowwwwwly drizzle in the oil. All 3 times I have made an oily soupy mess. First time I made it with the vitamix, ok, big mistake. Second time, less powerful blender, 3rd time immersion blender. Same results. Link to comment Share on other sites More sharing options...
amberino21 Posted September 22, 2013 Share Posted September 22, 2013 Can someone PLEASE tell me why I cannot get this mayo recipe to work! 3 failed attempts and I really, really want to eat this mayo!!!! Ingredients: 1 room temp egg, 1T lemon juice (1/2 small lemon) 1/2 tsp ground mustard, 11/4 cup extra light olive oil, salt. I blend the first 3 ingredients and slowwwwwly drizzle in the oil. All 3 times I have made an oily soupy mess. First time I made it with the vitamix, ok, big mistake. Second time, less powerful blender, 3rd time immersion blender. Same results. I use a similar recipe, but with 2-3T acid (depending on egg size), and I add a pinch of salt. I don't always bother with allowing the ingredients to come to room temp and haven't had any issues - I use a food processor on medium-ish speed. Link to comment Share on other sites More sharing options...
bpfwhole30 Posted September 22, 2013 Share Posted September 22, 2013 Can someone PLEASE tell me why I cannot get this mayo recipe to work! 3 failed attempts and I really, really want to eat this mayo!!!! Ingredients: 1 room temp egg, 1T lemon juice (1/2 small lemon) 1/2 tsp ground mustard, 11/4 cup extra light olive oil, salt. I blend the first 3 ingredients and slowwwwwly drizzle in the oil. All 3 times I have made an oily soupy mess. First time I made it with the vitamix, ok, big mistake. Second time, less powerful blender, 3rd time immersion blender. Same results. This way was posted on the FB group yesterday. I had the same results with mayo as you before I tried this last night. It works!! http://thehealthyfoodie.com/2013/07/07/fail-proof-home-made-paleo-mayo-whole30-compliant/Good luck! Link to comment Share on other sites More sharing options...
SharynF Posted September 22, 2013 Share Posted September 22, 2013 Can someone PLEASE tell me why I cannot get this mayo recipe to work! 3 failed attempts and I really, really want to eat this mayo!!!! Ingredients: 1 room temp egg, 1T lemon juice (1/2 small lemon) 1/2 tsp ground mustard, 11/4 cup extra light olive oil, salt. I blend the first 3 ingredients and slowwwwwly drizzle in the oil. All 3 times I have made an oily soupy mess. First time I made it with the vitamix, ok, big mistake. Second time, less powerful blender, 3rd time immersion blender. Same results. put 280ml oil in a beaker or narrow jug, break in the egg, add the lemon juice or ACV, add mustard. Put the immersion blender in the bottom of the beaker and turn on. Magic will happen and you will have mayo in 10 seconds. Move the blender up slowly to incorporate all the oil. Voila! This method only works with whole eggs as the egg white aids the emulsification. Link to comment Share on other sites More sharing options...
maraki71 Posted September 22, 2013 Share Posted September 22, 2013 Thanks for the advice. I will attempt the food processor next with some more juice. Fingers crossed, it will thicken! Link to comment Share on other sites More sharing options...
rachel30 Posted September 22, 2013 Share Posted September 22, 2013 Can someone PLEASE tell me why I cannot get this mayo recipe to work! 3 failed attempts and I really, really want to eat this mayo!!!! Ingredients: 1 room temp egg, 1T lemon juice (1/2 small lemon) 1/2 tsp ground mustard, 11/4 cup extra light olive oil, salt. I blend the first 3 ingredients and slowwwwwly drizzle in the oil. All 3 times I have made an oily soupy mess. First time I made it with the vitamix, ok, big mistake. Second time, less powerful blender, 3rd time immersion blender. Same results. Stop drizzling in oil when it looks like it's getting to be the consistency of mayo. I use 2 egg yolks, 1T lemon juice, and much less oil. P.S. I make it in the food processor. Link to comment Share on other sites More sharing options...
1Maryann Posted September 23, 2013 Share Posted September 23, 2013 I use my food processor. I put the egg, acid, and 1/4 cup oil in and give it a good whirl until they are blended well. Then I start adding the full cup of oil to the mix. I did find a cheater's way to pour it. The black plunger-thingie that pushes the veggies in when shredding has 2 tiny holes at the bottom of my model. I leave that in the opening, so if my hand slips or gets shaky, I still can't dump oil in too fast. Link to comment Share on other sites More sharing options...
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