Made some mayo

(Alec) #1

Here’s a pic of the mayo I just made with 1 egg, pinch of salt, ordinary mild olive oil, Dijon mustard, lemon juice, stick blender. Works a treat and works every time. You stick everything in a jar (like the one in the pic), stick the blender over the unbroken egg yolk, stick blender on full, chemistry stuff happens, and you end up with the below!! Magic.

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#2

I want to try making bacon grease mayo.

(Deb) #3

Awesome! Did you use a hand mixer type blender?? I’ve tried and failed many times!

(Alec) #4

I did, hand stick blender. The trick is to find the right sized jar. Too big and for whatever reason it doesn’t work. Too small and you can’t get the blender in!! I have been using a fairly small jar so far (successfully made about 7-8 batches).

I bought this slightly larger jar today and a large can of olive oil to make larger batches. It is soooooooo much nicer than store bought. And close to zero carb.

#5

I’ve been wanting to do this as well. But I thought I read somewhere that it’s only good for about 5 days? (One of the reasons I haven’t made it yet. Wasn’t sure how much I would use of it.)

(Bacon for the Win) #6

I don’t use a lot and it keeps for weeks.

#7

Good to know, thanks NelleG.

(Deb) #8

Ok…I’m in for another go at it! Recipe? Thanks for the motivation!

(Alec) #9

Recipe in here.

The video half way down is exactly what happens. It’s magic!! And so easy.

(Alec) #10

Someone also recommended using duck fat to make some mayo. So I bought some today as well and that’s gonna be next. I’ll let you know if it tastes good.

(less is more, more or less) #11

I’ve been making my own as well, now that I fear vegetable (canola, peanut) fats. I use EVOO, but I like its bitterness. I’ve also been told it doesn’t store long, but my cup of may (or aioli, as my wife will correct me) doesn’t last more than a few days. Great for dipping pork rinds.

#12

I use to make that recipe all the time. But now I never make it anymore because I’ve replaced it with avocado mayo. Same principle, just substitute an avocado for the egg. I use it in every application that calls for regular mayo.

(Sophie) #13

Isn’t it a blast?! I love making my own mayo and I adore that I can control what goes into it. Bacon Juice Mayo is Awesome BTW! And I have the duck fat mayo on my long list. Duck-Ducks are kinda scarce around here. :roll_eyes: I can only find them at Aldi’s around Christmas so I always get a couple but needless to say, the fat doen’t last very long. :unamused:

(Alec) #14

Now that’s a great idea… bacon fat is solid at room temperature, though, do you warm it up to make it liquid? I have a growing collection of bacon fat… and use it for frying, but the stock is growing, and using it in mayo would be great!

At the moment, some of it is ending up in the dog! :scream:

(Sophie) #15

Sure. You can nuke it for a few secs. Works great!

#16

I’ve done exactly the same today with a stick blender bought initially just for mayonnaise.

The jar is just the right size for a small egg and 250ml of olive oil and the wizzy end of the blender.

Perfection.

(KCKO, KCFO 🥥) #17

@skinnyjeans13, I have used a very similar recipe for a long time now. I found it tastes best with half light olive oil and avocado oil You can use vinegar instead of lemon, I like AVC or white vinegar. Also, the original Whole 30 calls for 1 tablespoon of dijon mustard. It helps with the emulsion, it won’t separate. When blending put everything but the egg in, then add the egg, let it drift through the oil to the bottom before blending. Blend with the sticks bottom on the bottom of the jar for about 20 seconds, there should be an oily film on the top of the mix, then slowly raise and lower the stick till the oil is totally intergrated, then stop, this way you don’t “cook” the mix, shouldn’t take but about half a min. I have kept this stuff in the fridge, never leaving it out on the cabinet, for up to 3 weeks. I make a double batch and use it as a base for creamy salad dressings.

(Deb) #18

Thank you so much! Will shop for a jar on vacation (leaving Friday) and try it when I get back!

(KCKO, KCFO 🥥) #19

A simple pint sized mason jar will do. Even if it is an old pickle or jam jar. Many of the stick blenders come with a plastic pint sized container that is perfect. Any chance yours did?

Also wanted to mention you can do this in a food processor, that tiny hole in the top of the cover is for adding oils to foods, it works fine. I just don’t like clean up from it. With the stick blender, you just clean up the blender the mayo is in the jar, so put a lid on it and tuck it away. Fast clean up.

(Roxanne) #20

Ive heard that if you acidity it with a teaspoon or two of vinegar or lemon juice it preserves it a bit. I date mine for 10 days but will still eat it myself until about day 14 - I just won’t serve it to any visitors