Not sure if anyone has asked about this, at least I don’t recall reading it anywhere. … But could it be frozen in smaller units? … Reason I ask is that I’m Keto for one presently, so I would never use the entire jar in 5 days, 10 days or even two weeks and I really hate wasting good stuff.
Thanks
I make homemade mayo all the time now. It’s as easy as it gets. I live alone and can go through a batch in about 2 weeks - it does last that long. I mix it with sour cream and homemade ranch spice blend for dip, with dijon, with ACV, oil and spices for creamy salad dressing, etc.
@donnahealth101, I’m interested in your spices for Ranch dip and dressing. Could you post it?
When I make Baconnaise, I use about 2/3 cup of Avocado Oil and begin the emulsification process. Once the emulsion is pretty well formed, I add 1/3rd cup of Bacon Squeezin’s to the top, warmed to just barely liquefied by the microwave. Then continue with the emulsification.
I had a batch “break” one time with the bacon fat simply mixed into the Avo Oil and it bothered me a bit. (I fixed it of course, by slowly adding the “broken” mayo to a properly emusified batch) It may not be necessary to do it this way, but wow oh wow, it is some yummy stuff!
Before I discovered i could “fix” a broken batch of expensive mayo, I might have said a word that isn’t in the Bible, wink wink. Now, when it happens, I take it in stride.
My recipe is 1 cold egg put in the blending vessel first, 1 teaspoon Dijon Mustard, 2+ Tablespoons of White Vinegar, although Apple Cider Vinegar would work great, pinch of Salt, Pinch of Black Pepper, 2 pinches of Garlic Powder, and a cup of Avo Oil or the oil of your choice. If I have bacon drippings to use up, I do it 1/3rd to 2/3rds as shown above.
My Baconnaise is a little thicker than you’d expect if you are used to Helmann’s texture. BACON grease is yummy, but stiff in the fridge.
Whey is known to act as a preservative, but I don’t use it. Mine never sticks around long enough for spoilage to worry me!
I’ll wait on that blend of Ranch Seasonings Donna. And thanks in advance!
Nope, emulsions don’t take kindly to being defrosted. But with oil, vinegar and salt, you should get about two weeks of refrigerated yumminess.
The ranch recipe is from the diet doctor website (their ranch vinaigrette, but just the dry ingredients).
As easy as can be: 2 Tbsp each of dried dill, parsley and chives, 1 Tbsp each of onion and garlic powder. Put it all in a jar, shake and done.
Use as much or little a you want to taste. I use it in everything from devilled eggs, to dips, added with ground meat for ranch burgers or meatloaf… Enjoy!
This is going in a good direction: anybody got good recipes to turn ordinary mayo into different flavours/variants of mayo?
A dash of sriracha (or other, less sugary hot sauce) and a pinch of sweet smoked paprika makes delicious smoky spicy mayo.
Dave you can easily cut it in half, just go ahead and use a full one egg. It will just help make it creamer. Go ahead and use only half of the rest of the ingredients, it will taste great.
I love homemade mayo and use a similar recipe and method as the OP.
My only concern is the cost of oil. Where I am (and most places, probably), oil that isn’t industrially processed is a bit expensive – around $15 for 500 mL, which gives about two batches. This makes it quite a bit more expensive than simple store-bought mayo (a clue how poor quality that is).
Anyway, where do you buy your unrefined lite olive oil or avocado oli? Any tips to find bargains?
I just listened to the 2kd podcast where Richard did mayo with burned butter. Is butter any cheaper? Maybe you could try that. I’ve never made mayo so I’m not sure how that would affect the consistancy. I wonder if you need to clarify it first? Probably not if you can use bacon fat?
I’ve definitely had mine in the fridge post 4 weeks and it’s been fine… I also use 1-2T of lemon juice.
I bought 4 litres of lite olive oil in Coles (Australian supermarket) for A$22, which is about US$16.
Bargain. And tastes great!!
I get both EVOO and avocado oil from Costco. Don’t have the pricing in front of me, but I know it beats any of the oils in my local Kroger/King Soopers grocery store. Extra virgin olive oil can taste heavy to some in this recipe, if so do a 3/4 cups avocado oil with 1/4 cup EVOO.
Chosen Foods Avocado oil at Costco is about $9 for 32 oz, I believe. Or $11 for 25oz at Walmart.
Yes, Costco for me, and I just saw Avocado Oil @ Walmart in Wichita, KS USA for 15 bucks. That’s 1.5 Liters, so it’s pretty economical too.
I’m hopelessly hooked on Baconnaise with Avocado Oil and Bacon Drippings. (2/3rds and 1/3rd.) But I’m interested in tweaks, oh yeah.
Very nice to know, Patreon. Didn’t think of that.