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Old 02-16-2014, 07:44 AM   #1
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Mayo

I am trying to get stop buying premade mayo - it's the last processed food I have really.

The thing is, raw eggs seriously freak me out. Does anyone have a cooked mayo recipe?
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Old 02-16-2014, 08:01 AM   #2
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LOL I'm sorry I eat raw organic eggs everyday in my shakes.

Sorry Tina I don't have a cooked mayo recipe. You might want to try Maria E. baconaise mayo recipe. It's awesome I really like it.

Maybe somebody else has something you can try.
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Old 02-16-2014, 09:27 AM   #3
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Rosethorns: I've thought about making Maria's - how long does yours last? Do you use a food processor like she says or a blender?
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Old 02-16-2014, 04:26 PM   #4
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Eggless Mayo

You will need an immersion blender, preferably one that has a low speed setting.

Ingredients
80ml (1/3 cup) milk
1 tsp Dijon
1 tsp lemon juice
1/4 tsp salt
1/4 tsp LC foods sweet white (or substitute to equal 1/8 tsp sugar)
180ml (3/4 cup) oil

Method
Add all ingredients, except oil, to immersion container. Blend briefly on the lowest speed. Stop the blender and add the oil. I usually add 120 ml light olive oil and 60 mi of regular olive oil. The oil will float above the other ingredients.
With the blender at the bottom of the container, start it on the lowest speed. After a few seconds gradually raise the blender until you reach the top of the mixture and it has emulsified. If it is not quite fully mixed, don't be tempted to plunge the blender down and repeat. You will change the texture. Just remove the blender and hand whisk for several seconds - it won't need much.

This mixture keeps in the fridge for at least as long as the expiry of the milk used.

Feel free to experiment with the oils used such as avocado oil or macadamia oil.
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Old 02-16-2014, 05:43 PM   #5
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Get the pasteurized eggs if raw ones freak you out. They're not cooked but they're not quite raw either - they've been exposed to heat just long enough to kill the pathogens that might possibly be present.

Raw eggs don't bother me though, I've been using them for many years in mayo and Caesar dressing and such without any problems.
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Old 02-16-2014, 05:54 PM   #6
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You can pasteurize the eggs yourself.

It's pretty simple to pasteurize the eggs yourself either on your stove top or in the microwave. Just google the topic.
That being said, I've not pasteurized the eggs and we've not had any problems. My favorite oil is walnut. It makes a great mayo for about everything. And I just use my whisk instead of my immersion blender. Pretty easy.
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Old 02-16-2014, 06:15 PM   #7
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Mayo Clinic

Apart from being eggless, the other advantage of the milk method is that it is much quicker and easier to make. No need to add the oil a drop at a time, nor is there any risk of the mayo splitting.

The major disadvantage is that it has more carbs, but given the amount of mayo used, say, in an LC wrap, it shouldn't be an issue.
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Old 02-16-2014, 06:51 PM   #8
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Mayo correction

I should add that it is certainly possible to make mayo using eggs with a stick blender.
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Old 02-16-2014, 07:48 PM   #9
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Mark's Daily Apple has a recipe that "Heats the egg yolks, lemon juice, water, and mustard in a small skillet" google over at his site for what I have in quotes.
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Old 02-19-2014, 10:41 PM   #10
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Google "Cooked Egg Mayonnaise" and you will find a bunch of recipes. Be warned, though, that the Julia Child one contains flour!
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Old 02-20-2014, 10:16 AM   #11
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Have you tried any of these Tina?
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Old 02-20-2014, 03:27 PM   #12
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Not yet - it's been a heck of a week - I am hoping to this weekend!
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