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Old 10-25-2012, 09:19 AM   #1
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Do you make your own mayonnaise?

What is the best type of oil to use?

I find a great technique to easily make mayo (in this video here: http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html)

It says to use vegetable or canola oil, but I'd like to avoid the soybean oil that is usually in vegetable oil, and apparently olive oil is harder to use to make mayo.
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Old 10-25-2012, 09:35 AM   #2
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I was just researching making my own mayo using MCT oil. I'll check out that video. Just tried it and the link doesn't work.

Thanks
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Old 10-25-2012, 10:14 AM   #3
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It's not hard to use but some olive oils have too strong a taste. Get the lightest olive oil you can find and you may want to add a little sweetener at first till you get used to homemade mayo, since store-bought mayos are pretty sweet.
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Old 10-25-2012, 10:33 AM   #4
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Posting correct link here
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Old 10-25-2012, 11:27 AM   #5
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I found it by Googling.

Some interesting things here:

http://www.lowcarbfriends.com/bbs/lo...made-mayo.html

I saw one lady mention that when using MCT oil that the mayo didn't emulsify as well so I'm considering using a bit of glucomannan.

Last edited by PaminKY; 10-25-2012 at 11:29 AM..
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Old 10-27-2012, 04:49 PM   #6
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I use extra light olive oil, eggs from the farm and my Cuisinart food processor and I have to say I never have a problem. As a matter of fact, I've only made one sub and that was subbing 1/3 cup expeller pressed coconut oil for 1/3 cup olive oil and still didn't have any problems. (That mayo was quite good BTW, and the only discernible difference was the texture when cold from the fridge.)

What machines are y'all using to make your mayo? Maybe that's the problem.

If anyone is interested, here is my recipe:

1 C. extra light olive oil
1 large whole egg
Scant 1 1/2 TB lemon juice (I use bottled)
1/4 tsp. dry mustard
1/4 tsp. table salt
1/4 tsp. sweetener

Mix 1/4 C. oil with remaining ingredients in food processor. Process to blend well. With machine running, fill the drip cap with the oil, refilling as necessary, until oil is completely gone. Stop machine to check consistency and if desired, process a bit more to complete emulsification. Makes 1 1/4 C. Keeps about one week in the fridge.

HTH
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