Tracey Arsenault Posted April 26, 2012 Share Posted April 26, 2012 I've seen a lot of people mention homemade mayo...does anyone have a really good/easy recipe. I've never made it before. Thanks! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted April 27, 2012 Moderators Share Posted April 27, 2012 Here's one with a link to another... http://www.wholelifeeating.com/2012/03/ancho-chili-mayonnaise/ Link to comment Share on other sites More sharing options...
Shaunna Posted April 27, 2012 Share Posted April 27, 2012 Only 4 ingredients! http://paleodietlifestyle.com/paleo-mayonnaise/ Link to comment Share on other sites More sharing options...
pdc4 Posted April 27, 2012 Share Posted April 27, 2012 I have made Melissa's recipe a few times using a food processor and 1/4 cup pasteurized egg whites (in a carton from Trader Joe's). I just didn't feel comfortable using raw eggs. This recipe is very tasty. The only problem with using my food processor is that the bowl is a little big so once it emulsifies it would just stick to the sides of the bowl instead of continuing to mix. I read somewhere that someone used an immersion blender to whip up mayo in no time. Last week I bought one at Costco. The directions came with a recipe for mayo...it is basically the same recipe as Melissa's except it calls for only 1 T lemon juice and 1 cup olive oil. I used Melissa's recipe but only used the 1 cup oil instead of the 1 1/4. I dumped all the ingredients into the container the unit came with (I didn't wait for the lemon juice and egg whites to get to room temp and didn't drizzle the oil slowly) and the result was the creamiest mayo I have made so far! It was a bit tangy since I used the 2 T lemon juice from Melissa's recipe. Perhaps Melissa's recipe makes more that's why the extra 1/4 c oil. From start to finish, this whole process took me about 2 minutes!! Link to comment Share on other sites More sharing options...
Tracey Arsenault Posted April 30, 2012 Author Share Posted April 30, 2012 Thanks! I am finally starting today so I'll make sure everything is on my grocery list! Link to comment Share on other sites More sharing options...
Becky Meredith Posted June 3, 2012 Share Posted June 3, 2012 I don't know why I waited to try making mayo - it is incredible! I too used the stick blender, and it came out perfect! I'm already thinking of ways to incorporate it into recipes. Link to comment Share on other sites More sharing options...
LindaLee Posted June 18, 2012 Share Posted June 18, 2012 Made the recipe today...my food processor has this "drizzle hole" that must be idiot-proof, because I did it! Lowered the salt a bit because I've been low sodium for a while. It was good...I may try only egg whites next time. Link to comment Share on other sites More sharing options...
befabdaily Posted June 18, 2012 Share Posted June 18, 2012 That may not work so well. The thick rich yolk is part of what makes it come together! Besides...there's no reason to toss the yolk. The cholesterol you put into your mouth doesn't translate directly into cholesterol numbers. Here's a recipe for the one that I made just recently: 1 whole egg 1 tbsp compliant prepared mustard 1 tsp salt juice of one lemon 1/4 cup plus 1 cup macadamia nut oil (one 250 ml can is exactly enough for this recipe) Blend together everything up to the 1/4 cup of oil. I used an old school hand mixer, with whisk beaters, set to high. Then slooooowly drizzle in the remaining cup of oil. Link to comment Share on other sites More sharing options...
LindaLee Posted June 18, 2012 Share Posted June 18, 2012 How much tuna do you use for this, befabdaily (love your name BTW)! Link to comment Share on other sites More sharing options...
Karen Posted January 2, 2013 Share Posted January 2, 2013 Going to revive this thread. Just made my first batch today of Melissa's mayo and since I'm citrus-intolerant, I subbed apple cider vinegar. It gave it quite a funky taste... Any other suggestions to get a bit of acid in the mayo without citrus? Link to comment Share on other sites More sharing options...
Susan W Posted January 2, 2013 Share Posted January 2, 2013 Hmm...everyone is crazy for ACV. I have only used fresh lemon juice. How about white wine vinegar? Link to comment Share on other sites More sharing options...
Karen Posted January 2, 2013 Share Posted January 2, 2013 Might give it a shot, thanks for the suggestion! Link to comment Share on other sites More sharing options...
BermyGuy Posted January 2, 2013 Share Posted January 2, 2013 Regardless, the key is the emulsion blender. 1st time making mayo today and it was really easy. Cleanup was a snap too! Link to comment Share on other sites More sharing options...
Pomme Posted January 2, 2013 Share Posted January 2, 2013 I want to figure out a good way to make "safe" mayo. I tried to pasteurize yolks in the microwave myself, but based on the resulting mayo (or rather, non-mayo), I must have actually partially cooked them. I don't think the pasteurizing by boiling to 140 degrees is reliable enough, and I have not yet found a pasteurized in-shell egg source in my city. Maybe I'll try microwave pasteuriziation again? In the meantime, I made Melissa Joulwan's mayo and it is amazeballs. Link to comment Share on other sites More sharing options...
smacd Posted January 2, 2013 Share Posted January 2, 2013 And, I've been dressing salads with a tablespoon of homemade mayo whisked with some vinegar and black pepper.... Link to comment Share on other sites More sharing options...
TurquoiseTiger Posted January 2, 2013 Share Posted January 2, 2013 I've always made the mayo recipe from The Primal Blueprint cookbook, never failed me, but today I used two egg yolks instead of one whole egg and initially I thought I had fudged it as it wasn't mixing as it does usually, but, big smile, it ended up being the thickest, most delicious mayo I have ever made, two yolks from now on for me. Link to comment Share on other sites More sharing options...
Malfaitrice Posted January 2, 2013 Share Posted January 2, 2013 Just made my first batch of mayo. Besides realizing that all my vinegars (both apple cider and white wine) have something called "potassium disulfite" in them - which I'm guessing is not compliant(?), the mayo turned out tasting very strange, as similar to what Karen said above. It however probably also had to do with me using my regular organic extra virgin olive oil... The two (the apple cider vinegar and the olive oil) merged and did not like each other. Just feels like such a shame to throw it out, and such a disappointment! Already failing on my first day Link to comment Share on other sites More sharing options...
kb0426 Posted January 2, 2013 Share Posted January 2, 2013 Not a failure at all! Now you know what NOT to do next time . I made the same olive oil mistake the first time. We all do.Blech. Bertolli extra light. The BOMB. Link to comment Share on other sites More sharing options...
Karen Posted January 6, 2013 Share Posted January 6, 2013 This time, I made it with half coconut oil, half light olive oil and I added a tablespoon or two of the fat from the roasted bone marrow I made the other day. I cut the ACV in half and that did the trick. This mayo is thick and creamy and also tastes like butter to me, it's delish! I don't think I can ever make it any other way now. Though I'm dead tired, it inspired me to make a real dinner instead of leftovers, just so I can use it!! Link to comment Share on other sites More sharing options...
Susan W Posted January 6, 2013 Share Posted January 6, 2013 Had to pop in and share my latest. I bought some coconut vinegar. Very yummy as mayo acid. It tastes nothing like coconuts for those who don't like it. Link to comment Share on other sites More sharing options...
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