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-   -   Homemade mayonnaise lovers (Charski) and everybody else - what's your recipe?? (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/440258-homemade-mayonnaise-lovers-charski-everybody-else-whats-your-recipe.html)

Dreamchaser 07-26-2006 01:03 PM

Homemade mayonnaise lovers (Charski) and everybody else - what's your recipe??
 
Charski - I asked about this on my salad dressing recipe thread but in case you don't see it, I just wanted to see if you could give me your homemade mayonnaise recipe. I use and love extra-light olive oil too (Bertolli). It's the only kind of cooking oil I use.

I'd like everybody else's mayonnaise recipes too. I love to experiment :)

Charski 07-26-2006 01:15 PM

Char's Gourmet Mayonnaise

1 extra-large or jumbo egg, room temp
1 tsp dry mustard
1/2 tsp garlic salt
1 1/4 cups extra-light olive oil (NOT blended oil, just extra-light olive oil only)
dash each cayenne pepper and paprika
equivalent of 1 tablespoon artificial sweetener, or to taste (I used Trishz's liquid Splenda concentrate)
2 T. lemon juice
1 T. apple cider vinegar

Add-ins: Add ONE or more of the following if you like: oil-packed sundried tomatoes, capers, green onions, anchovies, minced fresh garlic, fresh basil leaves, tarragon

Place egg, mustard, garlic salt, cayenne pepper, paprika, sweetener and 1/4 cup oil in blender or food processor and blend on low. While the machine is running, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and again, slowly the remaining 1/2 cup oil. Blend until well combined. Put in any add-ins if you want and pulse til finely minced, to your liking. Store in the refrigerator.

The sundried tomato is just delicious on turkey sandwiches! Capers and/or tarragon, on fish or chicken. Make up your own custom flavors!

Char

parrotchic 07-26-2006 01:24 PM

Can you use peanut oil instead to make mayo?

Charski 07-26-2006 01:25 PM

I think you can use ANY oil you like, but the taste will change according to the oil you use - if you like the flavor of peanut oil, give it a try!

Dreamchaser 07-26-2006 02:15 PM

Quote:

Originally Posted by Charski
Char's Gourmet Mayonnaise

1 extra-large or jumbo egg, room temp
1 tsp dry mustard
1/2 tsp garlic salt
1 1/4 cups extra-light olive oil (NOT blended oil, just extra-light olive oil only)
dash each cayenne pepper and paprika
equivalent of 1 tablespoon artificial sweetener, or to taste (I used Trishz's liquid Splenda concentrate)
2 T. lemon juice
1 T. apple cider vinegar

Add-ins: Add ONE or more of the following if you like: oil-packed sundried tomatoes, capers, green onions, anchovies, minced fresh garlic, fresh basil leaves, tarragon

Place egg, mustard, garlic salt, cayenne pepper, paprika, sweetener and 1/4 cup oil in blender or food processor and blend on low. While the machine is running, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and again, slowly the remaining 1/2 cup oil. Blend until well combined. Put in any add-ins if you want and pulse til finely minced, to your liking. Store in the refrigerator.

The sundried tomato is just delicious on turkey sandwiches! Capers and/or tarragon, on fish or chicken. Make up your own custom flavors!

Char

Char that sounds great. I've got some questions for you if you don't mind.

How long do you leave an egg out for it to be room temperature?

Have you ever tried making it with a hand blender?

How long does it stay fresh in the refrigerator?

Do you use Bertolli brand of oil? Just curious.

Charski 07-26-2006 03:27 PM

Quote:

Originally Posted by Dreamchaser
Char that sounds great. I've got some questions for you if you don't mind.

How long do you leave an egg out for it to be room temperature?

I leave it out about half an hour, or if I'm in a REALLY big hurry, I'll drop it into a glass of warmish (but not hot) water for 10 minutes or so.

Have you ever tried making it with a hand blender?

No, I've always made it with the food processor.

How long does it stay fresh in the refrigerator?

I don't keep it longer than 2 weeks, but it doesn't make a huge amount.

Do you use Bertolli brand of oil? Just curious.

I think that's it - the one that comes in a 2-pack from Costco! ;)

Char

Dreamchaser 07-26-2006 03:34 PM

Thanks Char. Can't wait to try it!

Charski 07-26-2006 03:36 PM

Let me know what you think!! We love it!

I've also made chipotle aioli out of it by adding a small clove of fresh garlic and Chipotle Tabasco to taste - it's sooo good with chicken!

Char

Dreamchaser 07-26-2006 03:37 PM

Do you think this would work in a 3 cup mini processor? That's the only kind I have. Otherwise I will just try it in the blender.

Charski 07-26-2006 03:49 PM

I made it in my mini the first time and it worked fine. I use my big Cuisinart though because it has a big tube with a hole in it that I can pour all the oil into at once and it dribbles it out perfectly.

But yeah, the mini should do the job fine for you.

Char

Dreamchaser 07-26-2006 08:08 PM

Thanks again Char!

lazy girl 02-10-2013 12:21 PM

Are you making your own mayonnaise
 
Hopefully, we can bring this thread back to life. I just made my first batch of mayonnaise with bacon drippings. It was a flop because DH said he had recently cleaned out the dripping canister, leaving only fresh grease. Sadly, that wasn't the case and my mayo is rancid. However, the emulsion was great.

I was wondering if anyone had tried fats other than the bacon grease or the light oil. DH has a slightly blocked artery and I'm trying to get him off all hydrogenated fats.

Suggestions?

Dottie 02-10-2013 12:52 PM

I've used grapeseed oil (light, neutral flavor); 1/3 coconut oil to 2/3 light olive oil; 1/2 macadamia oil to 2/3 light olive oil - all turned out fine :)

Heidinem 02-11-2013 03:53 AM

I have been using my immersible blender to make mayo and it is coming out too thin & oily tasting. I am adding the oil at once. Could that be the cause? What can I add to thicken it?

buttoni 02-11-2013 04:06 AM

Yes, adding the oil all at once would do that. It's added in a slow stream and whipped in. I personally don't try to rescue failed mayo. I just use it for salad dressing until I use it up and make another batch for mayo. My recipe with complete instructions is post #2 of this thread: http://www.lowcarbfriends.com/bbs/lo...dressings.html
This has only failed me maybe 3 times, in hundreds of batches for prolly 20 years now.

Dottie 02-11-2013 05:48 AM

With an immersion blender it's very important to follow the directions exactly. Also you need to use a jar that fits the blender exactly so everything is moving at the same time.
You put the egg yolk(s) in first, then a little mustard, salt and vinegar then put the blender in THEN add the oil on top.
Blend without moving the stick for 10 seconds, you'll see it start to pull some oil down into the yolk and it will start to thicken.
Very slowly pull the stick up through the oil and if you don't see it thickening, lower it slightly and keep blending then proceed once it thickens.

I agree with Peggy, it's hard to rescue a mayo that didn't work. I've tried blending another yolk in and it may or may not work.
Most times I just add spices and vinegar, blend away and slowly add water(usually about 1/2 cup water, 4T vinegar to 1 cup of oil that I used in the mayo) and then use it as a dressing.

Mimosa23 02-11-2013 07:50 AM

My recipe is a failsafe immersion blender mayonnaise recipe:

- 2 egg yolks
- 1TB white vinegar
- 2 tsp french dijon mustard
- good pinch of seasalt
- pinch of powdered white pepper
- 4-6 drops of liquid stevia extract
- squeeze of fresh lemon juice
- light olive oil


add al ingredients apart from lemon juice and olive oil into blender cup (I have one specifically for my immersion blender, but a measuring jug works just as well in a pinch)

Then once the ingredients are well blended after about 15-30 seconds, slowly start adding the olive oil, moving the blender up and down, and continue until an emulsion develops (this takes anywhere between 5 and 15 seconds, depending how fast you pour your oil) At this point you can switch off the blender and check out the consistency. I like mine quite thick, so I usually add another good glug of oil and blend a few seconds more.

When it is the right consistency for my taste, I add a TB or three of oil extra, and mix in with a spoon, then add about a TB of freshly squeezed lemon juice to finish off and stir.

Finished!

It is extremely creamy and rich. Sometimes I add garden herbs and garlic, sometimes chilies, sometimes paprika, etc etc. Your limits are only set by your own imagination!

I have tried deodorised organic coconut oil and have found that the mayo gets too hard when stored in the fridge, almost like butter. A combination of coconut oil and light olive oil works ok, but I keep coming back to light olive oil, as the flavour is mild, the oil is healthy and it's not expensive and it creates the nicest consistence IMO.

ouizoid 02-11-2013 07:59 AM

every once in a while, when I use light olive oil it gets bitter when it emulsifies. Anyone else had that experience??

Mimosa23 02-11-2013 08:03 AM

I had to try out lots of different brands and finally found one from my local supermarket's own label that isn't bitter... I think it's a trial and error thing...

muncheechee 02-11-2013 08:38 AM

Here's my recipe.

2 large eggs
1 tsp salt
1 tsp mustard powder
dash paprika
1/4 cup white vinegar
2 cups oil (I use canola but use whatever you prefer)

In a food processor or blender add all ingredients except oil then add 1/4 cup oil and start blending until an emulsion is created. Slowly drizzle in the rest of the oil. If using a blender you'll have to stop to scrape the sides a few times.

With an immersion/stick blender add all ingredients, eggs first and oil last to your container (I use a large wide mouth mason jar). Put the blender on the bottom of the vessel and start blending, pulling up the blender slowly. Then go up and down a few times until well blended.

Refrigerate overnight before using for flavors to meld. Tastes similar to Dukes and Hellmans mayo.

lazy girl 02-11-2013 04:04 PM

Since, I'm rapidly phasing out all hydrogenated oils. DH has already had a stent put in a kidney and has a partial blockage of the aorta and I think that all the oils throughout the years contributed to the problem.

But, I've been reading and am going to try walnut oil. It's not too terribly expensive. Also, I'll try the coconut oil. Can't wait to give it a try.

Heidinem 02-12-2013 03:42 AM

I tried a whole egg instead of 2 egg yolks yesterday & made sure I did not over beat. Much better, it did not have that oily taste. Next time I will try adding the olive oil slowly and also adding the coconut oil.


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