Anita Posted October 26, 2013 Share Posted October 26, 2013 So, I'm making the olive oil mayo from Well Fed. In a note on the page with the photo, it states that using bottled lemon juice is better because it has more reliable acid content. So, last week I thought I bought bottled juice that is okay, but it has potassium metabisulfite in it. So I tossed it out (along with the egg I'd already broken into the blender). So now I'm using fresh squeezed lemon juice and praying for good results! My question is, have any of you found bottled lemon juice that does NOT contain any nasty preservative? Or are you making mayo with fresh lemons? Link to comment Share on other sites More sharing options...
GFChris Posted October 26, 2013 Share Posted October 26, 2013 I use fresh lemons - always comes out terrific! Once I only had 1 tbsp fresh lemon juice available, so I substituted 1 tbsp apple cider vinegar for the 2nd tbsp and that worked great. Link to comment Share on other sites More sharing options...
Anita Posted October 26, 2013 Author Share Posted October 26, 2013 Thank you! Link to comment Share on other sites More sharing options...
Anita Posted October 26, 2013 Author Share Posted October 26, 2013 Wow, just made it. So quick and easy! Who knew? And so delicious I'm resisting the urge to eat it by the spoonful! Dated and dropped in the fridge! Link to comment Share on other sites More sharing options...
amberino21 Posted October 26, 2013 Share Posted October 26, 2013 I always use ACV or coconut vinegar - I think both taste good I think most bottled lemon juice has stuff added, I'm in Aus though...and haven't really looked too hard! Link to comment Share on other sites More sharing options...
Anita Posted October 27, 2013 Author Share Posted October 27, 2013 Coconut vinegar? I'll have to look for that. Yeah, I thought it would all have crap in it, which was why I was surprised at the suggestion in the book! Link to comment Share on other sites More sharing options...
jent103 Posted October 27, 2013 Share Posted October 27, 2013 I found organic lemon juice with no sulfites. It's more expensive and tastes a lite sweeter than ReaLemon or whatever store brand. But I use apple cider vinegar too - I love the tang! Link to comment Share on other sites More sharing options...
SharynF Posted October 29, 2013 Share Posted October 29, 2013 I always use cider vinegar, never lemon juice. CV is good for fighting candida. Link to comment Share on other sites More sharing options...
sjosey77 Posted October 29, 2013 Share Posted October 29, 2013 I use fresh lemon juice and the recipe for mayo from Well Fed and have wonderful results. The only thing I do differently is put my ingredients in a glass and use an emersion blender which takes literally about 20 seconds to make. I have been using this recipe and method several times and it comes out perfectly as long as you have your juice and eggs at room temp. That really is key. Link to comment Share on other sites More sharing options...
sjosey77 Posted October 29, 2013 Share Posted October 29, 2013 Coconut vinegar? I'll have to look for that. Yeah, I thought it would all have crap in it, which was why I was surprised at the suggestion in the book! You can find coconut vinegar at Whole Foods. By the same maker of the coconut aminoes. Link to comment Share on other sites More sharing options...
Anita Posted November 2, 2013 Author Share Posted November 2, 2013 Thank you!!! I haven't had mayo in years. I tell you, I'm in heaven with the creaminess! Link to comment Share on other sites More sharing options...
sjosey77 Posted November 2, 2013 Share Posted November 2, 2013 It is so good homemade. Also I love eating chicken with mayo mixed with hot sauce. It's awesome! Link to comment Share on other sites More sharing options...
Anita Posted November 3, 2013 Author Share Posted November 3, 2013 YES! That sounds amazing. Link to comment Share on other sites More sharing options...
Vanniek71 Posted November 3, 2013 Share Posted November 3, 2013 I use Santa Cruz brand Organic Lemon juice. Its 100% squeezed lemon juice and thats it. Same as squeezing your own, but waaaay faster! http://www.santacruzorganic.com/products/100-juices/100-lemon-juice Can find it in Vitamin Cottage, Whole Foods, Sprouts, etc Link to comment Share on other sites More sharing options...
Anita Posted November 4, 2013 Author Share Posted November 4, 2013 Ah, wow, that's a big bottle! Link to comment Share on other sites More sharing options...
Vanniek71 Posted November 8, 2013 Share Posted November 8, 2013 Ah, wow, that's a big bottle! It's big but you find all kinds of uses for it. I use it in my water from time to time as well to give it a flavor of something other than "nothing" this lemon juice really works like magic. cool combo. thanks for sharing the information. I was tired of squeezing my own lemons so I had to find another source...there is no waste in this, and you can re-use the bottles for other things if you want to. Mine sometimes double as a water bottle for a while before I am done with them Link to comment Share on other sites More sharing options...
RGJax2014 Posted October 6, 2014 Share Posted October 6, 2014 Minute Maid has a frozen lemon juice (7.5 oz) that I find in my freezer section at the grocery store (near all the frozen juice concentrates). That said, I still like squeezing my own lemons. Link to comment Share on other sites More sharing options...
Mary Carmosino Beougher Posted October 6, 2014 Share Posted October 6, 2014 I use fresh lemon juice and the recipe for mayo from Well Fed and have wonderful results. The only thing I do differently is put my ingredients in a glass and use an emersion blender which takes literally about 20 seconds to make. I have been using this recipe and method several times and it comes out perfectly as long as you have your juice and eggs at room temp. That really is key.I've never waited for room temp using the immersion blender method and my mayo always turns out. Maybe it's because I use ACV instead of lemon juice. Link to comment Share on other sites More sharing options...
GLC1968 Posted October 8, 2014 Share Posted October 8, 2014 I've never waited for room temp using the immersion blender method and my mayo always turns out. Maybe it's because I use ACV instead of lemon juice. I don't wait either, and I use fresh squeezed lemons and I've never had a batch fail using the immersion blender. I also blend it in a ball jar and then throw a lid on it...less to wash! (I'm all about the short-cuts!) Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 9, 2014 Administrators Share Posted October 9, 2014 GLC1968 - that is exactly how I do it too, right into a mason jar. Takes less than a minute from start to fridge, love it! Keeps my mayo-addiction viable. LOL! Link to comment Share on other sites More sharing options...
JenninTenn Posted October 13, 2014 Share Posted October 13, 2014 Okay, Everyone: HOW, I must ask, do you manage to stream in oil with one hand and hold the immersion blender with the other without having a giant egg-oil-acid volcano and/or a cracked Mason jar? (which is surely what would happen at my house!) Or, are you telling me that you forego the oil streaming, put all the ingredients in the jar, plunk in the immersion blender and let her rip? (If so, my inner physicist is having a complete meltdown!!) Eager to hear. Link to comment Share on other sites More sharing options...
missmary Posted October 13, 2014 Share Posted October 13, 2014 Or, are you telling me that you forego the oil streaming, put all the ingredients in the jar, plunk in the immersion blender and let her rip? This is what they are telling you. I have no experience in it, however (I do a steady stream into the tiny hole in the top of the food processor...) Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted October 13, 2014 Administrators Share Posted October 13, 2014 Jennintenn - yep, all into the jar, immersion blender for about 30 seconds. So quick you'll be able to cultivate a mayo obsession in no time! Link to comment Share on other sites More sharing options...
Mary Carmosino Beougher Posted October 14, 2014 Share Posted October 14, 2014 No streaming. I dump everything in and blend away. Perfect every time. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 14, 2014 Moderators Share Posted October 14, 2014 Okay, Everyone: HOW, I must ask, do you manage to stream in oil with one hand and hold the immersion blender with the other without having a giant egg-oil-acid volcano and/or a cracked Mason jar? (which is surely what would happen at my house!) Or, are you telling me that you forego the oil streaming, put all the ingredients in the jar, plunk in the immersion blender and let her rip? (If so, my inner physicist is having a complete meltdown!!) Eager to hear. This is the method I use, put it all in the jar, put in the immersion blender, blend for about 30 seconds, and voila, mayo! (There's a GIF in that link that shows it.) Link to comment Share on other sites More sharing options...
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