Homemade mayonnaise lovers (Charski) and everybody else - what's your recipe??

Dreamchaser · 07-26-2006, 02:03 PM

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, 02:15 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, 02:24 PM

Can you use peanut oil instead to make mayo?

Charski · 07-26-2006, 02:25 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, 03:15 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, 04:27 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, 04:34 PM

Thanks Char. Can't wait to try it!

Charski · 07-26-2006, 04:36 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, 04:37 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, 04:49 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, 09:08 PM

Thanks again Char!

07-26-2006, 02:03 PM	#1
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	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

07-26-2006, 02:15 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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 __________________ Veni, Vidi, Velcro - I came, I saw, I stuck! Save the Earth - it's the only planet with chocolate! ATKINS '72 - MAINTENANCE X 5 YEARS! 2 7 10 16 31 12

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

07-26-2006, 02:24 PM	#3
parrotchic Senior LCF Member Join Date: Oct 2003 Location: Wisconsin Posts: 614 Gallery: parrotchic	Can you use peanut oil instead to make mayo?

07-26-2006, 02:25 PM	#4
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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!

07-26-2006, 04:34 PM	#7
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	Thanks Char. Can't wait to try it!

07-26-2006, 04:36 PM	#8
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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

07-26-2006, 04:37 PM	#9
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	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.

07-26-2006, 04:49 PM	#10
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,339 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	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

07-26-2006, 09:08 PM	#11
Dreamchaser Blabbermouth!!! Join Date: Jun 2002 Posts: 6,323 Gallery: Dreamchaser WOE: Atkins with whole, natural foods and no "junk"! Start Date: 3-27-01	Thanks again Char!