It might depend on how much you need. It’s been a while since I made the one minute version.
I never really made or at much mayo, but I have found that I do like it. And I’m tying to add more fat, and sometimes it’s hard to do that without something like mayo.
Let me know you try the one-minute version.
I’ve been putting the date I made it on every jar and it works out that they typically last two weeks. I never really thought I was a mayonnaise “fan” but I like the mayo I make more than any I’ve ever bought.
For example, I make mayo-based sauces (spreads?) for lunch regularly and I’d never done that before in my whole life.
And I’m with you on the raw eggs. If you want to reduce the chances of some sort of illness, wash the shells before you break them open. I honestly don’t see how bacteria could get inside the shell but getting on the outside is obviously easier, so clean the shells first.
I got suspicious when my “avocado” mayonaise separated in the fridge - tell tale sign of added omega 6s. I believe any company not putting an ingredient on their ingredients list should absolutely be sued.
I have my own hens and they shoot the eggs out the same vent they poop, so yeah.
Sometimes it is just mud on their feet when we’ve had a lot of rain. Can’t really tell the difference so if they are particularly dirty, I wash them before cracking. Otherwise, I don’t bother.
I usually float test them to make sure they are good, and I keep them in a FIFO egg skelter and always using the oldest ones.
Is that just city water or a some concentration of saline?
I’m far removed from the hens - just using grocery store eggs. Never had a bad one but you never know.
@CFLBob What oil are you using? I’m about to make my own (again) too, because of fake oils.
@scaperdude I just heard a podcast where the interviewee said he found the same in the mayo (Primal) he was buying. He blamed the new company, which bought Primal.
Filippo Berio brand - the extra light tasting. That’s the vast majority of the time.
https://filippoberio.com/products/olive-oil/extra-light-olive-oil/
I was going to say we get it by the half gallon, but it’s a three liter bottle. Because that’s what our grocery store carries.
This might go into the TMI category, but Avocado oil has a more noticeable taste that I never went for. Lately, I’ve been succumbing to the talk about extra virgin olive oil being worth using (Jason Fung got me started on that) but “the experts” say to prefer the ones either in a metal can or a dark glass bottle, and our local BJs Club had some in dark bottle. I was surprised it tasted milder than the BJs EV oil we have in a plastic bottle. I made that mayo recipe for the base of Caesar dressing, with one cup of the Filippo Berio and one cup of the EVO and we both liked the taste of that.
Thanks, that looks interesting.
I’m going to use the olive oil we have from Costco. We bought a ton of it, not realizing it has an expiration date. So, I’m trying to use it up.
I don’t really use many oils, but I did start liking using mayo with canned fish (possibly with hard-boiled eggs) to make a “seafood salad”. I could add hot sauce, olives, nuts, onion, horseradish, etc. This would be my lunches for the week. I found this easier to do than trying to remember to eat a can of fish every few days.
When we’re done with our bottles of olive oil, I’ll see if our store has that Filippo Berio.
On the checking to see if your store has the Filippo Berio, that just happens to be the same brand that both BJ’s club and our chain grocer (Publix) both carry. The extra light tasting is pretty close to tasteless.
Lately, I throw together 1 to 2 TBSP of mayo, an equal amount of sugar free ketchup, and 1 or tsp (to match 1 or 2 TBSP of mayo and ketchup) of diced, jalapenos and sugar free relish. I use it most often on leftover chicken thighs because that’s one of our most-used foods. Sometimes, 1 TBSP of mayo and sugar free barbecue sauce.
FWIW
That sounds great.
I’ve added Filippo Berio to my shopping list to check to see if the local place has it.
Another thing mayo is good for is adding to the outside of meats like chicken thighs before cooking. I’ve seen multiple recommendations to do this, and it does provide a nice crispy skin.
Our local store is undergoing construction, and they’ve gotten rid of the sugar-free BBQ sauce. I hope that’s temporary.
We have 1.5 liters of Filippo Berio for $26. Not sure I could buy that much, though, as I don’t use that much oil. Next time I’m there, I’ll see if they have a smaller amount.
You don’t need to worry about store eggs since they are pasteurized.
Mine are not and not washed nor refrigerated and I don’t always know how old they are. If you wash the eggs, they have to be refrigerated because you have removed the protective coating. If they are especially dirty, then I wash and refrigerate.
The float test is simply putting the egg in a glass of plain water and see if it floats or sinks to the bottom. If it floats I discard it. The egg floats because it has built up gases internally from going bad.
You can always float test an egg from the grocery store if there is a particular concern, but most of the time not needed.
My handy dandy calculator says 1.5 liters is 50.7 oz. A batch of mayo is 16 oz (2 cups) so three batches of mayo for $26 with 2.7 oz left over - obviously not including the two eggs or anything else. How long does a batch last? I’ve found they’re pretty predictably two weeks, but I think what we make isn’t a standard size. It’s closer to 3 cups than a quart.
Also FWIW, I think any of the extra light tasting olive oils will be about the same. Bertolli, Pompeian, whatever. I know I’ve used Bertolli and it’s fine, too.