Home-made mayo question

Sunny7 · 09-17-2008, 04:52 PM

has anyone made the mayo in Mary Enigs book Eat Fat Lose Fat? I made some once with olive oil and cocnut oil, and i did not like the taste. The taste of the olive oil was rather strong. I heard about using sesame oil. oes anyone have a good recipe to share?

Thank you

Charski · 09-17-2008, 04:55 PM

Regular olive oil is too strongly-flavored - I use extra-light olive oil for mine.

I tried coconut oil too but didn't care for the texture of it - it got "hard" in the fridge and then nearly melted at room temp.

Sesame oil is also quite a strong flavor, so I'm not sure I'd like that either. I HAVE heard that there are some "deflavored" sesame oils but have never seen nor used them.

Charski · 09-17-2008, 04:56 PM

This is what I use:

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!

berries&cream · 09-17-2008, 04:57 PM

I'm sticking to Hellman's. I can't even stand other store brands. Must be Hellman's!

Beth1121 · 09-17-2008, 05:02 PM

I'm with Char in that I like the extra-light olive oil and think the CO gets too hard. The recipe I use comes from an older LC cookbook by a lady named Sharron Long. I don't know if she even has anything in print anymore. I'll try to look at my cookbooks and post it later.

Diana · 09-18-2008, 05:25 AM

I use Smart balance oil... 1 Cup
1-2 large eggs
1tsp splenda
1tsp lemon juice
1tbsp red wine vinager

Add the oil in slowly as you mix in a blender, a steady small tiny stream...

Easy fast and simple!

09-17-2008, 04:52 PM	#1
Sunny7 Senior LCF Member Join Date: Feb 2008 Posts: 122 Gallery: Sunny7	Home-made mayo question has anyone made the mayo in Mary Enigs book Eat Fat Lose Fat? I made some once with olive oil and cocnut oil, and i did not like the taste. The taste of the olive oil was rather strong. I heard about using sesame oil. oes anyone have a good recipe to share? Thank you

09-17-2008, 04:56 PM	#3
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,313 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	This is what I use: 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! __________________ 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

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09-17-2008, 04:55 PM	#2
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Central Coastal CA Posts: 10,313 Gallery: Charski Stats: 174 (WW)/130/150 goal 5'5" 54 years young WOE: ATKINS! now and always.... Start Date: 5/03	Regular olive oil is too strongly-flavored - I use extra-light olive oil for mine. I tried coconut oil too but didn't care for the texture of it - it got "hard" in the fridge and then nearly melted at room temp. Sesame oil is also quite a strong flavor, so I'm not sure I'd like that either. I HAVE heard that there are some "deflavored" sesame oils but have never seen nor used them.

09-17-2008, 04:57 PM	#4
berries&cream Senior LCF Member Join Date: Jul 2002 Location: Atlanta, GA Posts: 863 Gallery: berries&cream WOE: Atkins	I'm sticking to Hellman's. I can't even stand other store brands. Must be Hellman's!

09-17-2008, 05:02 PM	#5
Beth1121 aka fuelmanswife Join Date: Oct 2004 Location: The Peach State Posts: 2,498 Gallery: Beth1121 WOE: Basic LC Start Date: Which time?	I'm with Char in that I like the extra-light olive oil and think the CO gets too hard. The recipe I use comes from an older LC cookbook by a lady named Sharron Long. I don't know if she even has anything in print anymore. I'll try to look at my cookbooks and post it later.

09-18-2008, 05:25 AM	#6
Diana Allergic to Carbs- I break out in Fat! Join Date: Aug 2003 Location: Anderson, Indiana Posts: 34,964 Gallery: Diana Stats: 176.5/138.8/134 (5'3") WOE: The Original Atkins Start Date: 8/11/03 Restart 4/08	I use Smart balance oil... 1 Cup 1-2 large eggs 1tsp splenda 1tsp lemon juice 1tbsp red wine vinager Add the oil in slowly as you mix in a blender, a steady small tiny stream... Easy fast and simple!