Britishgal Posted August 19, 2015 Share Posted August 19, 2015 I can't bear mustard ;( It's up there in the horrific scale with cinnamon and raisins. Feel ill just thinking about it!! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 19, 2015 Moderators Share Posted August 19, 2015 I can't bear mustard ;( It's up there in the horrific scale with cinnamon and raisins. Feel ill just thinking about it!! REALLY! Interesting! So cinnamon buns aren't really your thing... Link to comment Share on other sites More sharing options...
SpinSpin Posted August 19, 2015 Share Posted August 19, 2015 I do like kinda like Sugarcube --- 1 1/4 cup oil -- usually a blend of avocado oil and extra light olive oil, 1 whole egg and 1 yolk, 1 T apple cider vinegar and 1 T lemon juice, salt and mustard and garlic powder. Put it in a glass jar that my hand mixer will fit in, turn it on and blip! Mayo!! I have a Nathans sauerkraut jar and I can do a double batch of mayo in that and it works like a champ! Link to comment Share on other sites More sharing options...
Britishgal Posted August 19, 2015 Share Posted August 19, 2015 I have no idea what a cinnamon bun is Sugar though I'm assuming something baked and sweet...but no, probably not! Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 19, 2015 Moderators Share Posted August 19, 2015 WHAT? No. No no no. That cannot be true. https://www.google.ca/search?q=cinnamon+bun&biw=1920&bih=955&source=lnms&tbm=isch&sa=X&ved=0CAYQ_AUoAWoVChMIuMbHkJK2xwIVkS6ICh2sEgG8&dpr=1 Link to comment Share on other sites More sharing options...
Britishgal Posted August 19, 2015 Share Posted August 19, 2015 Ahhh! Nope, never had one Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 19, 2015 Moderators Share Posted August 19, 2015 Ahhh! Nope, never had one I guess I should edit my post to add THESE ARE NOT WHOLE30 PEOPLE! NOT WHOLE30. DO NOT PARTAKE! Link to comment Share on other sites More sharing options...
Britishgal Posted August 19, 2015 Share Posted August 19, 2015 No cinnamon buns on whole30. Nope, none, nada. Link to comment Share on other sites More sharing options...
Mitch55 Posted August 20, 2015 Share Posted August 20, 2015 No dried mustard? I do a cup and a third of avocado oil, one egg, 2 tbsp acv, 1/2 tsp each of dried mustard and salt. GGGZZZZZzzzzzz! mayo! I tried your recipe with olive oil instead and it's liquid... Used an immersion wisk... Any ideas??? Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 20, 2015 Share Posted August 20, 2015 I have yet to make mayo...my concern is salmonella. the recipe calls for an egg at room temperature. Isn't anyone concerned about salmonella with using a raw egg???? Also, on another note, Mitch55, I am looking at your post directly above. There is a grey box with the text of the post you responded to. How did you do that? Inquiring minds want to know. Thanks. Link to comment Share on other sites More sharing options...
Mitch55 Posted August 20, 2015 Share Posted August 20, 2015 NY... Quote button under like this Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 20, 2015 Share Posted August 20, 2015 NY... Quote button under like this This a test I hope it works fingers crossed Link to comment Share on other sites More sharing options...
Karanne1 Posted August 20, 2015 Share Posted August 20, 2015 Great tip to use an immersion blender. I've been making mayo in the food processor (with success) but that is a whole lot of dishwashing. Using the immersion blender is a much better idea. Can't wait to try it. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted August 20, 2015 Moderators Share Posted August 20, 2015 I tried your recipe with olive oil instead and it's liquid... Used an immersion wisk... Any ideas??? Oh no! What's an immersion whisk? I just use an $11 immersion blender a friend bought me off on one of those scammy Avon things... Can you use that batch for dressing? I just made an AMAZING Thousand Island dressing that would work great with that! Link to comment Share on other sites More sharing options...
jmcbn Posted August 20, 2015 Share Posted August 20, 2015 I tried your recipe with olive oil instead and it's liquid... Used an immersion wisk... Any ideas??? By immersion wisk I assume you mean immersion blender? Mine sometimes comes out a bit liquidy too so what I've done is put an egg yolk in a separate mason jar & whilst using the immersion blender (or stick blender as we call it in these parts!) slowly drizzle your 'broken' mayo into the yolk - it should all blend together & thicken up nicely, although IME you made not need to add ALL of the broken mayo back in otherwise it'll go a bit runny again. Olive oil is your best choice (taste wise) for mayo - try light tasting olive oil, macadamia oil, avocado oil or walnut oil - or even some coconut oil blended half & half with any of the afore-mentioned... Good luck! Link to comment Share on other sites More sharing options...
missmary Posted August 20, 2015 Share Posted August 20, 2015 I have yet to make mayo...my concern is salmonella. the recipe calls for an egg at room temperature. Isn't anyone concerned about salmonella with using a raw egg???? nope, we are really not concerned. Salmonella is a problem with commercially produced eggs because of the appalling conditions (too tight quarters, not clean, sick birds). It isn't much of a problem with pastured eggs, generally, and the acid included with the egg is somewhat of a safeguard. So I would prioritize using fresh eggs that were produced responsibly, especially for mayo. If you are worried or immune compromised you can pasteurize the egg before you use it in the mayo. http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 20, 2015 Administrators Share Posted August 20, 2015 I'll be honest, I use eggs from Costco. And I've been making mayo once a week for 2 years, never an issue. And before that I was known to eat raw cookie dough or lick brownie batter which contained raw eggs. As MissMary said though, if you are worried there are things you can do to mitigate the risk. Mitch, I think you put the whisk attachment on your immersion blender? Just use the main immersion wand. You need the velocity of the blade to get the mayo to emulsify. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 20, 2015 Share Posted August 20, 2015 Thank you both for your input...I too have eaten raw cookie batter but I will take precautions as missmary suggest. Such a wealth of knowledge on this Forum. Home made mayo....here I come. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted August 20, 2015 Share Posted August 20, 2015 nope, we are really not concerned. Salmonella is a problem with commercially produced eggs because of the appalling conditions (too tight quarters, not clean, sick birds). It isn't much of a problem with pastured eggs, generally, and the acid included with the egg is somewhat of a safeguard. So I would prioritize using fresh eggs that were produced responsibly, especially for mayo. If you are worried or immune compromised you can pasteurize the egg before you use it in the mayo. http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/ I'll be honest, I use eggs from Costco. And I've been making mayo once a week for 2 years, never an issue. And before that I was known to eat raw cookie dough or lick brownie batter which contained raw eggs. As MissMary said though, if you are worried there are things you can do to mitigate the risk. Mitch, I think you put the whisk attachment on your immersion blender? Just use the main immersion wand. You need the velocity of the blade to get the mayo to emulsify. Sorry about this...my response up above was meant to be here....I am just getting the knack of the "Quote" and "Multiquote" functions. Now I know what to do in the future...great tool. Link to comment Share on other sites More sharing options...
Mitch55 Posted August 20, 2015 Share Posted August 20, 2015 I used the whisk attachment on my Kitchen Aid immersion blender... The main blade won't fit in a mason jar, and I thought using it in a regular bowl would paint the wall... It doesn't... I just used it fine, and it seems to have worked Link to comment Share on other sites More sharing options...
Mitch55 Posted August 20, 2015 Share Posted August 20, 2015 I'll be honest, I use eggs from Costco. Brave Woman... Very brave Link to comment Share on other sites More sharing options...
Britishgal Posted August 20, 2015 Share Posted August 20, 2015 I use aldi eggs. The trick is to find the perfect mayo jar...mine is an empty bonne maman fruit compote jar, the larger ones with the green gingham lid, as it fits my immersion blender in at the top yet is small enough to hold a cup of Mayo without being only a quarter full Link to comment Share on other sites More sharing options...
kirkor Posted August 20, 2015 Share Posted August 20, 2015 I tried your recipe with olive oil instead and it's liquid... Used an immersion wisk... Any ideas??? If by whisk you mean one of those coffee stirrer wands, ya, that's not gonna cut it. Link to comment Share on other sites More sharing options...
FuzzeeNavel Posted August 20, 2015 Share Posted August 20, 2015 Yup, I second that mason jar, immersion blender, dump and blend technique... perfect every time. On a side note, I am also a Costco egg girl lol. Link to comment Share on other sites More sharing options...
Rebe_J Posted August 20, 2015 Share Posted August 20, 2015 I use Costco eggs, too. They're organic, cage-free brown eggs and a decent price. Local free range eggs are pricey and sometimes hard to get 4 dozen or more at a time. Link to comment Share on other sites More sharing options...
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