River Posted April 16, 2012 Share Posted April 16, 2012 So, what's up with mayo? Am complete newb and going through my checklist of Yes & No. Some folks mention mayo...and making their own. In light of busy life & not realistic to make my own mayo, IF mayo is compliant with Whole30, then is there a store version that's more acceptable than another? Thanks!! Link to comment Share on other sites More sharing options...
Derval Posted April 16, 2012 Share Posted April 16, 2012 Most shop bought mayo would use nasty oils and contain sugars and weird emulsifiers. Honestly you would make it at home quicker than it would take to read all the labels! I just posted the stick blender method in the other mayo thread, that takes less than a minute. Link to comment Share on other sites More sharing options...
dboothsummers Posted April 16, 2012 Share Posted April 16, 2012 making it at home - easiest thing ever. not sure about the stick blender method but with a food processor it takes all of 35 minutes (and 30 of those are just waiting for the egg to get to room temp, so you can go do something else). make it and then you can make all kinds of dressings with it too if you get sick of vinegar + oil on your salads. Link to comment Share on other sites More sharing options...
Renee Lee Posted April 16, 2012 Share Posted April 16, 2012 Mayo's totally good to go as long as there aren't any nasty seed oils in it. This 99% of the time means that you're stuck making your own, though! It's not as scary as it seems. Promise Link to comment Share on other sites More sharing options...
Shea Driver Posted April 16, 2012 Share Posted April 16, 2012 We make this one all the time and it's awesome! http://crossfitdowntownwinston.com/2011/10/12/paleo-ketchup-and-mayo/ We add extra lemon juice, balsamic vinegar and favorite spice to make it into salad dressing. Scroll past the the ketchup recipe (it's yummy too w/ homemade sweet potato fries) and you'll see the recipe. Doesn't take long at all and will work w/ a blender. We used LIGHT tasting olive oil and remember to pour it really slowly until you hear the blender starting to sound diff and then you can pour the rest of it fast. Good luck! Link to comment Share on other sites More sharing options...
River Posted April 16, 2012 Author Share Posted April 16, 2012 Thanks for the encouragement! I'll give it a try (even thought i does sound intimidating!) Link to comment Share on other sites More sharing options...
Kimberly Posted April 17, 2012 Share Posted April 17, 2012 Believe me, I searched high and low looking for a mayo that was acceptable. I could've made a dozen batches of homemade mayo in that time. There is so much junk in those store brands, even Whole Foods. This is the recipe I like, you just have to follow the directions to the T and it actually tastes so much better than store bought and just takes a few minutes. Make sure you use either macadamia nut oil or extra light (not virgin) oil or it will taste awful. Homemade Mayo Link to comment Share on other sites More sharing options...
Maiasaura Posted September 8, 2012 Share Posted September 8, 2012 I thought it would be uber hard, too, but it was AMAZINGLY easy. Patience truly is the key! Mine took about three minutes all told, not including leaving the egg and a bit of oil and the lemon juice out all day in the blender carafe. But it came out pretty darn good. I made egg salad yesterday and had to add more salt and some vinegar, but yummy! Link to comment Share on other sites More sharing options...
Carolina Blue Posted September 9, 2012 Share Posted September 9, 2012 I agree that making your own mayo is surprisingly easy! The hardest part is leaving the egg & lemon in the food processor or blender for 2 hours so that it can come to room temperature. I think adding the oil, blending, and scraping the mayo into a container took less than 6 minutes total. Link to comment Share on other sites More sharing options...
Sara Jacobson Schroeter Posted September 21, 2012 Share Posted September 21, 2012 I've been making mayo for several months since I figured out the nasty oil thing. It's simple, I don't bring my ingredients to room temp and the kids love it. 1 whole egg 1 T Apple cider vinegar 1 t mustard or some equivalent dry mustard salt & pepper 3/4 c oil for which I use 1/2 c melted coconut oil and 1/4 c EVOO Because of the coconut oil you can use a good quality organic EVOO instead of one of the refined light olive oils and it doesn't taste too strongly of olives. Hope that helps. We're starting our whole thirty the end of this month so I'm prepping like crazy! Link to comment Share on other sites More sharing options...
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