CSB1960 Posted December 30, 2012 Share Posted December 30, 2012 I followed the instructions using the video instructions below (I did not use honey) This is my 3rd or 4th try at homemade mayo, finally got it right! Love the grape seed oil flavor, olive oil is so strong IMO even the light tasting (but I never could get it thick enough). I plan to start whole30 tomorrow. I bought the book a few months ago...can't recall is grape seed oil is a no-no...I sure hope not! I love this mayo. Had to make myself put it away, I kept "tasting" it, lol http://completelynourished.com/tag/immersion/ Link to comment Share on other sites More sharing options...
Susan W Posted December 30, 2012 Share Posted December 30, 2012 Grape seed oil is not banned but it's very high in Omega 6. Mayo is mostly oil so you will be ingesting a large percentage of the oil. Have you tried Bertolli Extra Light tasting? It's the one I use and makes a wonderful mayo. No reason for it not to make a thick mayo. Mine is super thick. Link to comment Share on other sites More sharing options...
MJam Posted December 30, 2012 Share Posted December 30, 2012 I use the same mayo and Susan and Mod Robin uses it too. I hate the taste of olive oil and I can't taste it in it. My mayo is so thick I can turn the jar upside down and the mayo does not move...thickalicious! Link to comment Share on other sites More sharing options...
kb0426 Posted December 30, 2012 Share Posted December 30, 2012 I definitely saw a difference in consistency in my homemade mayo when I used apple cider vinegar instead of lemon juice. The lemon juice would definitely make a mayo, but it was the ACV that made the MAYO. I love the taste more, too. Bertolli Extra Light was definitely the way to go as well! Link to comment Share on other sites More sharing options...
Susan W Posted December 30, 2012 Share Posted December 30, 2012 I have always used fresh lemon juice but I am going to try the ACV for my next batch. Link to comment Share on other sites More sharing options...
kb0426 Posted December 31, 2012 Share Posted December 31, 2012 ACV mayo is THE BEST. Seriously. I like the taste of the lemon based mayo, but, to me, the ACV makes it more, well, MAYO. As in, hard boil some eggs I MUST have deviled eggs now, or this is the best chicken salad I have ever had, or what else is in the refrigerator that I can put mayo on? Link to comment Share on other sites More sharing options...
Susan W Posted December 31, 2012 Share Posted December 31, 2012 Can't wait to try it. I think I have some Braggs in my cupboard at home and I cleaned out my mayo before I left town since it would just sit for 2 weeks. Mayo will be the first thing I make. Link to comment Share on other sites More sharing options...
Junelily Posted December 31, 2012 Share Posted December 31, 2012 I made my first batch of mayo today too and it turned out amazing! I used this recipe http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/ (subbing apple cider vinegar for the lemon juice). I put everything all together in an upright, quart-size container and gave it a whirl with my stick blender. Perfect in about 20 seconds! Link to comment Share on other sites More sharing options...
MJam Posted December 31, 2012 Share Posted December 31, 2012 I also exclusively use ACV in my mayo and have never had a fail (oh god, did I just jinx myself?)...so good I sometimes don't even bother looking for something to put it on....spoon, mayo, mouth. Link to comment Share on other sites More sharing options...
CSB1960 Posted December 31, 2012 Author Share Posted December 31, 2012 I will try Bertolli Extra light next time....thanks. Even if the other batches I made had gotten thick, I couldn't stand the strong OO taste. Link to comment Share on other sites More sharing options...
Bridget Posted December 31, 2012 Share Posted December 31, 2012 LOVE homemade mayo !!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
Brett2077 Posted December 31, 2012 Share Posted December 31, 2012 I've started adding an avocado once my mayo comes together and blend all together. It cuts down on the OO taste and is sooo good. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted December 31, 2012 Share Posted December 31, 2012 Guacamole + mayo is my go-to condiment. I may have to try this in a full batch! Link to comment Share on other sites More sharing options...
AJ10 Posted January 1, 2013 Share Posted January 1, 2013 I just mixed hard boiled egg with my mayo and sooo good. I agree the mayo itself is too olivy for me so will look for the Bertolli and try ACV. Yeah, I'm so excited!!!! Link to comment Share on other sites More sharing options...
MJam Posted January 1, 2013 Share Posted January 1, 2013 So glad you found the mayo luuurrrrve! I am totally addicted to my homemade mayo. Let us know how your extra light and acv batch turns out. Link to comment Share on other sites More sharing options...
AJ10 Posted January 4, 2013 Share Posted January 4, 2013 Holy Mayo Batman! I found a light tasting OO, after 2 stores no Bertolli:( and used ACV and it turned out yummy and scary thick. Would not fall off my utensil even after 10 seconds! Mixed for egg salad for tomorrow. Thank you and so glad I founds this thread! Oh I did try light tasting OO with lemon juice and not the same. I thought I had failed at first and I was crushed bc I have never had a fail but it pulled through for me! Link to comment Share on other sites More sharing options...
Kim Christensen Posted January 4, 2013 Share Posted January 4, 2013 Wow! I can't believe how easy this recipe was. So so easy. And amazing and delicious. Deviled eggs for tomorrow. Nice. Link to comment Share on other sites More sharing options...
Sharon Simpson Thumann Posted January 4, 2013 Share Posted January 4, 2013 I don't even bother making salad dressings anymore, I just thin out the mayo with some sort of citrus or vinegar. Link to comment Share on other sites More sharing options...
praxisproject Posted January 4, 2013 Share Posted January 4, 2013 If you don't like OO, try macadamia oil. Link to comment Share on other sites More sharing options...
Patronick328 Posted January 4, 2013 Share Posted January 4, 2013 I found the Nom Nom paleo mayo from their iPad ap very tastey. It was not an oily tasting as the one from theclothesmakethegirl.com. I used regular olive oil instead of the macademia nut oil and I put extra mustard in there to give it a little bit of a kick. Matched it up with some boiled chicken that was put through the food processor for a delicious chicken salad. Link to comment Share on other sites More sharing options...
Della Nova Posted January 4, 2013 Share Posted January 4, 2013 When I made my first batch of olive-oil mayo last month (need to make a new batch this weekend), I made sure to get the lightest tasting olive oil I could find. I wasn't specific on the brand, but I made sure to pick one out that said, "Extra Light Tasting". It didn't have any olive type flavor at all (IMO). I used fresh squeezed lemon juice and it came out very tangy and lemony (not a bad thing as I still thoroughly enjoyed it). Maybe this weekend I'll go with the ACV idea! Link to comment Share on other sites More sharing options...
Derval Posted January 5, 2013 Share Posted January 5, 2013 Fyi when I use ACV I just use 1 tbls (for a 1egg recipe) otherwise it is too strong. Link to comment Share on other sites More sharing options...
RevKT Posted January 6, 2013 Share Posted January 6, 2013 I made my first batch of mayo today too and it turned out amazing! I used this recipe http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/ (subbing apple cider vinegar for the lemon juice). I put everything all together in an upright, quart-size container and gave it a whirl with my stick blender. Perfect in about 20 seconds! So instead of the slow drizzle of oil did you dump all ingredients together and use a stick blender? Link to comment Share on other sites More sharing options...
Susan W Posted January 6, 2013 Share Posted January 6, 2013 You're welcome, all - and thank you for your patience as we get this stuff ironed out. We've never run a forum before (and I haven't participated in one in years) so this is all new to us. That is exactly how you do it. Easy peasy. I still let everything come to room temp but not sure it's necessary. I'm a mayo chicken. Link to comment Share on other sites More sharing options...
1Maryann Posted January 7, 2013 Share Posted January 7, 2013 My OO/lemon juice mayo is too thin for my taste. The last batch I made was half OO and half coconut oil. Tastes great and thicker. I'll have to try acv next time. Link to comment Share on other sites More sharing options...
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