Made some mayo

(PJ) #41

I thought you had to do the slooooow pour of oil to get it to set.I have to try it. Thanks

(Deborah ) #42

Yep, just made some (more) this past weekend. I’ve made it with both avocado oil and light tasting olive oil, and I think prefer the avocado oil, although both are good. :slight_smile:

(Deborah ) #43

It really doesn’t make that much. I’m also doing Keto For One, and wasn’t sure I’d be able to use it all. However, I just made my 3rd or 4th batch this past weekend. I frequently make tuna or chicken salad to take for lunch at work, and I’ve also started spreading the mayo on hard boiled eggs (sliced in half) instead of just eating them plain. Good fat boost!

I add about a tablespoon of Dijon mustard to mine, and occasionally some garlic powder. If you like a sweeter mayo, add just a tiny bit of sweetener. You can really use your imagination when it comes to seasonings.

#44

Thanks, Deborah. I also use Dijon, especially in deviled eggs. But I might need to try your idea of Garlic Powder. I actually just purchased Light Tasting Olive Oil tonight. I have Extra Virgin, but never tried making it yet. But with so many recipes being put up, I might be doing some testing. :slight_smile:

(Alec) #45

Dave
I have tried EVOO and the lite and the lite wins for me.

#46

Good to know Alec, thanks! I use the EVOO for cooking and salads so far. … I was going to just try making the simple recipe I say. But reading all the ideas posted here with all the add-ins has me really wanting to try some of them! :slight_smile: Especially the Bacon one!

(Alec) #47

I am gonna do the bacon one as well. That sounds wonderful!

#48

Yes, it does. Hope you post the results when you do. - Not sure when I will get around to making some.

(Brian) #49

You’re almost to deviled eggs. Mix up the yolk with the mayo, mustard, a little salt, and whatever else you happen to like, put the mixture back where the yolk came from, and BAM!, you made deviled eggs. :slight_smile:

Something that I rather like in my deviled eggs is a little green olive juice. It’s salty but also has some of the olive flavor that seems to go really well with eggs. I know it’s a bit odd, but I always did like egg & olive together.

#50

Similarly, I add pickles. And I tried ACV the other night for the first time. I was pretty good. I’ve always like vinegar.

(Donna) #51

I look for light olive oil - I find regular is too strong. I’ve only tried avocado oil once as it’s very expensive. I NEED to try it with bacon fat next, tho’ - I always have a ton of that around for some reason :rofl:

I love the mayo add-ins you guys posted. Yum!

(Marfi) #52

Oh. My. God. Just made this and it ACTUALLY worked! Thank you! This is going to save me a LOT of time and a LOT of mess making it the traditional way.

#53

@72e2e62d3cf349238bdf Yup. It is ridiculous for sure.

I tried to make it for years and never could consistently get an emulsion to form, and when I did…I was always disappointed with the weird taste, because I refused to use Industrial Seed Oils.

With avocado oil, all that has changed.

I grew up with Miracle Whip, and still like its tangy sweetness (True Confessions) :face_with_raised_eyebrow: But years ago I ALSO developed a liking for real Mayonnaise, like Hellman’s, Duke’s, Kraft etc. I also learned about ‘FrankenFoods’ and the part that Industrial Seed Oils play in our DIS-eases.

So making and using real mayo that is actually healthy is a big deal for this phormer phatso.

(Crow T. Robot) #54

That’s the beauty of the stick blender in the jar method. No need for the slow drizzle of oil. The ingredients separate in the jar and if you put the blade end of the blender right on the bottom, it uses just enough oil to make the emulsion. After the emulsion has begun, you just ease the blender out so as to incorporate the rest of the oil.

(Sophie) #55

That’s what I figured out. And to be on the safe side I just pulse the thing. Takes almost 1min longer than the 2mins to do it.

(Casey Crisler) #56

I finally made the mayo. Used avacado oil since that seems to be the best bet. Although it didn’t quite rise up to the top of the jar (maybe the egg wasn’t as large as it should be) it still tastes excellent. I’m eating it straight. No more store bought stuff and soybean oil for me.

#57

I’m going to have to try making some myself tomorrow. I’ve been talking about it long enough. But I will definitely be make something up tomorrow. Just have to decide what I might add in?

(KCKO, KCFO 🥥) #58

Mine doesn’t make it to the top of the jar, pint sized. So it isn’t you. I can not stand other mayos now.

(Casey Crisler) #59

I already have to make another batch. And I didn’t use it on anything.

#60

I actually just made two things of it. But I did have one problem. The head on my stick blender barely fits through the openings on the mason jars I have, and I had to work it in. Any tighter and I wouldn’t have been able to use it.

I actually made the basic recipe provided in the video, since my wife usually just wants plain Mayo.

Then I made a second one. Used; Egg, 1 cup Light Olive Oil, 2 1/2 tsp. ACV and 1/2 tbsp. Dijon Mustard & Salt. Came out pretty good. :slight_smile: