Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 07-26-2006, 01:03 PM   #1
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
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
Dreamchaser is offline   Reply With Quote

Sponsored Links
Old 07-26-2006, 01:15 PM   #2
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,519
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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
__________________
It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
Charski is offline   Reply With Quote
Old 07-26-2006, 01:24 PM   #3
Senior LCF Member
 
parrotchic's Avatar
 
Join Date: Oct 2003
Location: Wisconsin
Posts: 655
Gallery: parrotchic
Can you use peanut oil instead to make mayo?
parrotchic is offline   Reply With Quote
Old 07-26-2006, 01:25 PM   #4
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,519
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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!
Charski is offline   Reply With Quote
Old 07-26-2006, 02:15 PM   #5
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
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.

Last edited by Dreamchaser; 07-26-2006 at 02:17 PM..
Dreamchaser is offline   Reply With Quote
Old 07-26-2006, 03:27 PM   #6
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,519
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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
Charski is offline   Reply With Quote
Old 07-26-2006, 03:34 PM   #7
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Thanks Char. Can't wait to try it!
Dreamchaser is offline   Reply With Quote
Old 07-26-2006, 03:36 PM   #8
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,519
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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
Charski is offline   Reply With Quote
Old 07-26-2006, 03:37 PM   #9
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
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.
Dreamchaser is offline   Reply With Quote
Old 07-26-2006, 03:49 PM   #10
Gadget Gal
 
Charski's Avatar
 
Join Date: Sep 2004
Location: Mostly in the kitchen!
Posts: 39,519
Gallery: Charski
Stats: 174 (WW)/145/150 goal 5'5"
WOE: ATKINS, or a slight variation thereof
Start Date: May 2003
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
Charski is offline   Reply With Quote
Old 07-26-2006, 08:08 PM   #11
Way too much time on my hands!
 
Dreamchaser's Avatar
 
Join Date: Jun 2002
Posts: 11,771
Gallery: Dreamchaser
Thanks again Char!
Dreamchaser is offline   Reply With Quote
Old 02-10-2013, 12:21 PM   #12
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 242
Gallery: lazy girl
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?
lazy girl is online now   Reply With Quote
Old 02-10-2013, 12:52 PM   #13
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 71,441
Gallery: Dottie
WOE: 90%/10% Primal and Low-Carb
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
Dottie is offline   Reply With Quote
Old 02-11-2013, 03:53 AM   #14
Senior LCF Member
 
Heidinem's Avatar
 
Join Date: Apr 2011
Location: Georgia
Posts: 683
Gallery: Heidinem
Stats: 130/111/105 (5')
WOE: mostly pescetarian, moderate carbs
Start Date: November 1, 2009
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?
Heidinem is offline   Reply With Quote
Old 02-11-2013, 04:06 AM   #15
Very Gabby LCF Member!!!
 
buttoni's Avatar
 
Join Date: Jul 2011
Location: Central Texas
Posts: 4,232
Gallery: buttoni
Stats: 196/170/150
WOE: Atkins Start 4/09
Start Date: 4/21/09 Height 5'5", Age 64
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.
buttoni is online now   Reply With Quote
Old 02-11-2013, 05:48 AM   #16
Administrator
 
Dottie's Avatar
 
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Posts: 71,441
Gallery: Dottie
WOE: 90%/10% Primal and Low-Carb
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.
__________________
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts

http://www.thedailyplate.com/ <-- food and exercise tracking
http://www.onlineconversion.com/ <-- cooking and other conversions

Need to contact LCF?
http://www.lowcarbfriends.com/contact.html

Everyone has an opinion. Take what you need and leave the rest.

2014 resolution: stop being my own worst enemy and critic!
Dottie is offline   Reply With Quote
Old 02-11-2013, 07:50 AM   #17
Blabbermouth!!!
 
Mimosa23's Avatar
 
Join Date: Nov 2002
Location: Germany
Posts: 7,076
Gallery: Mimosa23
Stats: 227.2/192.1/160
WOE: Keto
Start Date: 2 January 2014
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.
__________________
Do as I say, not do as I do... DEFINITELY not do as I do!!!

female, 38y/o, 5'10"

my blog:
http://crazybeautyhealth.blogspot.de/

Last edited by Mimosa23; 02-11-2013 at 07:52 AM..
Mimosa23 is offline   Reply With Quote
Old 02-11-2013, 07:59 AM   #18
Very Gabby LCF Member!!!
 
ouizoid's Avatar
 
Join Date: Nov 2007
Posts: 3,528
Gallery: ouizoid
Stats: 225/165/145
WOE: JUDDD
every once in a while, when I use light olive oil it gets bitter when it emulsifies. Anyone else had that experience??
ouizoid is offline   Reply With Quote
Old 02-11-2013, 08:03 AM   #19
Blabbermouth!!!
 
Mimosa23's Avatar
 
Join Date: Nov 2002
Location: Germany
Posts: 7,076
Gallery: Mimosa23
Stats: 227.2/192.1/160
WOE: Keto
Start Date: 2 January 2014
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...
Mimosa23 is offline   Reply With Quote
Old 02-11-2013, 08:38 AM   #20
Senior LCF Member
 
muncheechee's Avatar
 
Join Date: Feb 2012
Location: NC
Posts: 426
Gallery: muncheechee
Stats: 277/260/150
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.

Last edited by muncheechee; 02-11-2013 at 08:40 AM..
muncheechee is offline   Reply With Quote
Old 02-11-2013, 04:04 PM   #21
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 242
Gallery: lazy girl
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.
lazy girl is online now   Reply With Quote
Old 02-12-2013, 03:42 AM   #22
Senior LCF Member
 
Heidinem's Avatar
 
Join Date: Apr 2011
Location: Georgia
Posts: 683
Gallery: Heidinem
Stats: 130/111/105 (5')
WOE: mostly pescetarian, moderate carbs
Start Date: November 1, 2009
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.

Last edited by Heidinem; 02-12-2013 at 03:47 AM..
Heidinem is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 11:25 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.